These marshmallow-surprise hot cocoa cookies start with a soft and chewy chocolate cookie made even richer from a helping of hot cocoa mix. Topped with a gooey marshmallow smothered in melted chocolate, they’re like a marshmallow-filled hot chocolate bomb, in cookie form!
One reader, Veronica, commented: “These might be tied for first place for my all-time favorite cookie recipe (the other being your salted dark chocolate cookies!). I love anything marshmallow, and these came out SO good—rich and chocolatey with the marshmallow still soft and chewy in the middle. I made a single batch to test it out—I’ll definitely be making another batch for the holidays! ★★★★★“
My children love those hot chocolate bombs you see in the grocery stores around the holidays, a melt-away chocolate shell filled with marshmallows and hot cocoa mix, which transforms a mug of hot milk into sweet hot chocolate with marshmallows before their eyes. Because is there really anything more delightful than a surprise-inside chocolatey treat?
Today’s cookies are like the chewable equivalent of that experience. Now you can have your hot chocolate… and eat it, too!
Why You’ll Love These Cookies:
- Hot cocoa flavor in the extra chewy cookies
- Rich and chocolatey in every bite
- Cookies stay soft for days
- Gooey marshmallow hidden under a layer of melted chocolate
- Like the cookie equivalent of a mug of hot cocoa, or a hot chocolate bomb!
There are a few different parts to these fun cookies, so let me break it down first:
- Make the cookie dough and chill.
- Shape and bake the cookies.
- Place half a marshmallow on each cookie and return to the oven for 2 minutes.
- Melt chocolate and spoon over the marshmallow.
Start With the Hot Cocoa Cookie Dough
Have you ever used hot cocoa powder in cookie dough? I have a recipe in my book, Sally’s Cookie Addiction, for hot cocoa cookies. Today’s recipe isn’t quite the same, because I wanted to create an almost brownie-like cookie. The dough is similar to what I use when I make these Andes mint chocolate cookies, and overall, is pretty similar to my chocolate crinkle cookies, too.
Here’s what you need:
Unsweetened natural cocoa powder is ideal and if you’re interested in learning more, here’s my page all about Dutch-Process vs Natural Cocoa Powder. Cocoa is a very drying ingredient, so don’t leave out the 2 teaspoons of milk in the recipe. Any milk, dairy or nondairy, is fine.
For the hot cocoa mix: You can use pretty much any kind, but take a lesson from me and avoid the kind with mini marshmallows in the mix. Make sure you’re using the dry mix, and not liquid hot cocoa; the mix acts as a dry ingredient in the dough.
Success Tip: Chill The Cookie Dough
I’m a broken record again today repeating that you must chill this cookie dough for at least 2 hours (and up to 3 days). Make the dough, place it in the refrigerator, and go about your day. Or if you’re whipping up a few different kinds of cookies for your holiday platters, use the time to make a no-chill recipe like shortbread cookies or spritz cookies.
The dough is pretty sticky right after it comes together. After refrigerating, though, the dough firms up and is much easier to handle and shape.
Roll the dough into balls. Each dough ball should be a heaping Tablespoon of dough, about 25-26g. Arrange on lined baking sheets:
Add the Marshmallow
Bake the cookies for 10 minutes, then remove them from the oven and lightly press half a marshmallow into the top of each cookie. (Tip: Using kitchen shears is the easiest way to cut sticky marshmallows in half.)
Return the cookies to the oven for another 2 minutes, just enough time to slightly melt the marshmallow. When you remove the marshmallow-topped cookies from the oven, lightly press the tops of the marshmallows down with the back of a spoon to flatten them out a bit.
Chocolate Topping
While the cookies cool, melt the chocolate for topping. For melting chocolate, I always recommend using pure chocolate baking bars, typically found in the baking aisle in 4-ounce (113g) bars, such as Ghirardelli or Baker’s brands. You can use semi-sweet, bittersweet, or milk chocolate. I don’t recommend using chocolate chips because they contain stabilizers, which prevent them from melting into the correct consistency. (Save them for a batch of chocolate chip cookies!)
Spoon the melted chocolate over the tops of the cookies, to cover the marshmallows. The melted chocolate will set in about 30-60 minutes, and then you can stack, store, and transport them.
If you really want to go overboard with dessert (don’t we all?), serve the cookies with homemade slow cooker hot chocolate. Cheers!
P.S. You can do the same exact thing (marshmallow and chocolate topping) on these peanut butter cookies for a peanut butter s’mores-style cookie.
This recipe is part of my annual cookie countdown called Sally’s Cookie Palooza. It’s the biggest, most delicious event of the year! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza page.
Marshmallow-Surprise Hot Cocoa Cookies
- Prep Time: 2 hours, 40 minutes (includes chilling)
- Cook Time: 12 minutes
- Total Time: 3 hours
- Yield: 20–22 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These marshmallow-surprise hot cocoa cookies start with a soft chocolate cookie made even richer from a helping of hot cocoa mix. Be sure to use dry hot cocoa powder, and not a liquid beverage. Top with a marshmallow and melted chocolate. Don’t forget to refrigerate the cookie dough for at least 2 hours.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/3 cup (27g) natural unsweetened cocoa powder
- 1/4 cup (40g) dry hot cocoa mix
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons (10ml) milk (any kind, dairy or nondairy, is fine)
Topping
- 10–11 large marshmallows, cut in half
- 8 ounces (226g) semi-sweet chocolate, finely chopped (see Note)
Instructions
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until combined. Add the dry ingredients to the bowl with the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Finally, beat in the milk. The cookie dough will be thick and sticky.
- Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is imperative for this sticky cookie dough.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove cookie dough from the refrigerator. Scoop and roll dough, a heaping 1 Tablespoon (about 25-26g) each, into balls. Arrange 2–3 inches apart on the baking sheets.
- Bake the cookies for just 10 minutes. Remove the cookies from the oven and lightly press a marshmallow half into the tops of each cookie, cut side down. Return them to the oven and bake for 2 more minutes. Remove from the oven and, using the back of a spoon, gently press down on the marshmallow to slightly flatten it out.
- Cool cookies on the baking sheet for 10 minutes, and then transfer cookies to a wire rack to cool completely.
- Melt the chocolate: You can melt the chocolate in a double boiler or the microwave. If using the microwave, place the chopped chocolate in a medium heat-proof bowl. Microwave for 20-second increments, stirring after each increment until completely melted and smooth. Spoon melted chocolate over each cooled marshmallow-topped cookie. (When covering with melted chocolate, I usually put the cookies back on a baking sheet, or you can just keep them on the wire rack.) Chocolate sets at room temperature in 30-60 minutes. Once chocolate has set, you can stack, store, transport, and gift the cookies.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days (step 3). Unbaked cookie dough balls freeze well for up to 3 months. Read my tips and tricks on how to freeze cookie dough. Baked and cooled cookies freeze well for up to 3 months. Thaw at room temperature. Keep in mind that after thawing, the chocolate may look streaky on top, or have condensation on the surface. Still fine to eat!
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Baking Sheets | Silicone Baking Mats or Parchment Sheets | Kitchen Shears | Cooling Rack | Double Boiler (optional for melting chocolate)
- Larger Batch: The recipe is easy to double in 1 mixing bowl without overwhelming your mixer. Simply double all of the cookie dough ingredients. Extend the cookie dough chilling time to at least 3 hours.
- Natural Cocoa Powder: Do you know the difference between natural cocoa powder and dutch-process cocoa powder? Use natural cocoa powder in this dough. Unsweetened cocoa powder weighs less than dry hot cocoa mix, so that is why you see the weights so different.
- Hot Cocoa Mix: Be sure to use the dry hot cocoa mix, and not liquid hot cocoa. 1/4 cup (about 40g) is usually 1 standard packet. I usually use milk chocolate, but any kind works. Avoid the hot cocoa mix that has the little marshmallows in it. If you do not have hot cocoa mix, skip it entirely and increase the cocoa powder to 1/2 cup (45g).
- Chocolate: The best chocolate for melting and drizzling is the “baking chocolate” bars found in the baking aisle of the grocery store. I typically use Baker’s or Ghirardelli brands, either semi-sweet, bittersweet, or milk chocolate if you can find it. They are usually sold as 4-ounce bars, so you’ll need 2 for this recipe. Do not use chocolate chips because they contain stabilizers, which prevent them from melting into the correct consistency.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
I absolutely loved this recipe.! The Hot Cocoa cookies were a big hit and everyone loved them. I recommend these to any chocolate lovers out there.!!! Although these were a big hit I did not read the recipe before hand and did not now they had to be chilled.
These turned out so great! I used about 3/4 the total baking chocolate to cover the marshmallows and it was plenty of chocolate for me. I always seem to struggle to get the correct cookie consistency, these were amazing! Thanks for another great (and easy to follow) recipe!
I couldn’t resist and tried one right after I poured the chocolate on top, and I was disappointed. It was a little bitter and the texture was strange. In the morning I tried another one and OH MAN. My housemates and I gobbled them up that day! One of the best recipes I’ve tried so far from Sally and I love every single recipe I try from y’all. They really do taste like a hot chocolate bomb and the marshmallow on top is so gooey and awesome.
Can’t wait to try!!! Do you think these would be able to handle being shipped across the country using your sandwich packing technique?
Hi Marie, that should be fine! Hope the cookies are a hit.
This was so good! But some of my friends can’t have dairy or gluten is there a way I can make this gluten and dairy free?
Hi Micah, we haven’t tested a completely dairy-free and gluten-free version of these cookies, but let us know if you give anything a try. We’re glad you enjoyed them!
Gluten free doesn’t seem too hard, I’d mess around with Better Batter Gluten Free Flour, usually you want a wetter dough than normal for that.
Dairy free is harder – coconut oil and egg substitute and milk alternative maybe?
Hardest is vegan/vegetarian marshmallow, if your friend also falls into that category. Most commercial marshmallow has gelatin in it, which is an animal product.
Seems like quite an experiment!
This is now one of my favourite cookie recipes. Made with a GF all-purpose flour (tapioca starch, potato starch, corn flour + xantham gum) and they were so moist. When making GF, I always put slightly less flour than called for since GF flour blends absorb more liquid, so would recommend reducing the flour by 1-2 tbsp. I also added a little bit more milk for the same reason. Thank you Sally, you’re a trusted go-to in this house!
This recipe is amazing. One thing I had an issue with was that mine didn’t really rise near as much as yours. What would this indicate?
Hi Kelsey, here’s our best tips to help keep cookies from spreading!
Question. Why is the natural unsweetened cocoa powder lined out in the recipe? I’m confused. Does it belong in the recipe? Cookies look yummy but I’m wondering about the cocoa powder. Thanks.
Hi Janet, if you click any of the ingredient names, it will cross them out—this function is a helpful way to note which ingredients you’ve already used. If you click it again, the cross-out will go away. Hope this helps and that you get a chance to try these cookies!
What a fantastic cookie! Took them to a family gathering without testing 1st since I have so much confidence in Sally’s recipes & none were left! (I had stashed a few at home for later though because I’m not dumb-ha!) Tons of compliments!! Chilled overnight, got 24 cookies@ 25g each. Baked 8 to a sheet on parchment & the 10 minutes + 2 more minutes after adding marshmallows was perfect. Don’t overbake them! Only used 4oz melted Bakers semi-sweet chocolate for the topping & had plenty since I was careful & didn’t slop it on. Wish I’d sprinkled a couple with kosher salt to see how they tasted & will try it next time! These will be made again & again for anytime of the year! Thanks Sally, I truly appreciate your recipes so much!
Thank you for this recipe, these cookies were delicious! I followed the recipe exactly, made 26g dough balls after chilling for a little over 2 hours, and the timing was perfect. On a few I sprinkled some peppermint chips. Took them to a friends for our Christmas light drive and was told I ‘killed the cookie game’. Definitely making again.
These are totally amazing. Don’t know how you can keep adding these great recipes. Thank you.
Can you freeze the cookies after they are baked?
Yes. Baked and cooled cookies freeze well for up to 3 months. Thaw at room temperature. Keep in mind that after thawing, the chocolate may look streaky on top, or have condensation on the surface. Still fine to eat!
These were a huge hit with my family! Will definitely be making these again
I made these and my sons love them though I find them too sweet. I cut the sugar down to 180g total and I still feel it’s too sweet. What is the minimum amount of sugar I can use for this recipe?
Hi RC, If you’d like to try skipping the hot cocoa mix completely and increasing the natural unsweetened cocoa powder to 1/2 cup (45g) you might find them to be less sweet.
Delightful. As a faithful follower, I loved trying this new cookie. A little extra work but easy to get a system in place while making multiple batches (as you should). I’m not the biggest “chocolate lover” so I can only imagine how amazing these are to someone who is. Deliciousness!
I haven’t tried this recipe yet. Have you ever experimented using caramels instead of marshmallows?
Hi Tina, I haven’t. I do have this recipe for caramel-stuffed chocolate cookies though if you’d like to check that out.
So good! The cookie recipe was perfect! I subbed ganache for choc topping and was so glad I did.
Delish! And pretty darn easy for the show stopping results!
I followed the recipe exactly and doubled checked everything, I even used a scale to weigh the ingredients to be precise, but they came out flatter than a pancake. No lift at all . Whyyyy, what did I do wronnggg lol. Dang it!
Allyson: was your baking soda fresh? Did you stir it into dry ingredients before adding?
Made these and loved them! Sadly I used not so fresh marshmallows on half the dough and super fresh marshmallows on second half. Huge difference. Put in micro for 20 sec before eating. Really felt the hot cocoa vibe!
Let me just say “fabulous!” I do an annual Cookie Box chocked full of Sally recipes and this one will definitely be making the rotation. The balance of the chocolate with the melted Marshmallow topped with the melted chocolate is sublime. It is a cookie that you will be thinking about long after your last bite.
The cookie is amazing by itself! I made half the batch with peanut butter at my wife’s suggestion and it was just as good. We need a little variety when baking for two!
These are delicious! I baked them 1 minute less, but they came out the perfect – crisp around the edges, and soft and chewy in the center. The cookie sort of reminded us of the pinwheel cooked you can buy at the store, but softer. I‘ve baked many of your cookie recipes and I’m excited to make many more!
Thank you Sally! This has got to be a family favorite! So delicious looking with that chocolate covered marshmallow on top!!
This are fantastic. So yummy!
I love this cookie! First time making them, followed recipe to a T and the cookies came out crunchy. Are they over baked? Starting to think my oven runs hot.
Hi Carly! It does sound like your cookies could be over-baked. We always recommend using an in-oven thermometer for baking because most ovens are at least a little (sometimes a lot!) off.
If I freeze the dough, do I need to thaw before baking or do I just add another minute or two to the total bake time?
Hi Shannon, no need to thaw the cookie dough before baking. They may take an extra minute, but keep a close eye on them. Hope you enjoy the cookies!
I saw this recipe on Instagram and knew I had to make it! I made a few swaps to make it dairy and gluten free and they turned out so well!
OMG! These are the best cookies I have ever made point! They are soft and gooey on the inside and on the outside. They are so chocolatey and flavorful. The hardest part was letting the chocolate set! These will be part of my baking rotation!
I’m always excited to try your recipes. This one was easy to make and came out delicious. I loved the gooey marshmallow under the chocolate. On half of the cookies I topped the chocolate with either chopped pecans or toffee. I would love to keep making it with different toppings on the chocolate and maybe try using a flavored hot chocolate for the dough.
As usual, I doubled the recipe because anything on this site is going to be good. The only hot chocolate mix I had was some mint flavored from Swiss Miss. What a pleasent tasted that turned out to be. I didn’t have kitchen scissors to cut the marshmellows with, so I used my chain saw. Just kidding. This just might be my favorite cookie so far. Let’s see what I bake tomorrow…
Just made this recipe, and I have to say, this recipe is awesome! I will be making it again in the near future. I added just a touch of white sprinkles on top and they are perfect Christmas cookies. Thanks for sharing this recipe…and all of your recipes, every time I try something it works out just as described.