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
These cookies are so so delicious! One can never fail w a Sally recipe. May be my new favorite cookie.
I made these and had a lot of people take some! Nice brownie taste w/ a subtle sweet marshmallow! When it’s chilled it tastes just like chocolate ice cream
Can I use mini marshmallows?
Hi Ashley, Absolutely. The tops will just look a little bumpier.
How long should the time be if using a scoop size that is 2 TBS instead of 1?
Probably an extra 2 minutes in the oven before adding the marshmallow, then 2 more minutes with it on top.
Great chocolate option for my Christmas Cookie baking!
These were super easy and came out great. I weighed my dough to make the balls and refrigerated them for a couple of hours before baking. I did double the recipe and found that I had half a bar of baking chocolate left (and I was generous with the chocolate!). I topped with a cute Christmas sprinkle mix and they look incredible. Thanks for the great recipe!
SO GOOD! I was looking for a new Christmas cookie to bake this year and thought these cookies sounded perfect. They are absolutely delicious with crispy edges and a chewy center. The marshmallow stays nice and gooey too. I used semi-sweet chocolate to coat to cut some of the sweetness. I didn’t have time to chill the dough and they still came out perfect. Using a cookie scoop definitely helps with the stickiness. I will be adding these to our annual Christmas cookies!
Can I make these cookies ahead of time and freeze them and take them out for Christmas Eve/ Christmas?
You bet! See recipe Notes for details.
The taste is spot on marshmallow hot chocolate but I feel like it’s missing something…maybe next time I’ll try Abuelita’s hot cocoa mix or sprinkle some course salt on top! My fiancé thinks we should go for a smores cookie next time and sprinkle graham cracker crumbs under the marshmallow before the 2 minute bake or on top of the melted chocolate. For me, the recipe called for too much melted chocolate. I prepared 8 ounces of chocolate but after completely topping all my cookies I had 4 ounces of chocolate remaining! I just poured it into a deli container and it hardened back up for my next bake. My recommendation would be for anyone trying this recipe to only melt 4 ounces to start and melt more as needed.
I’ve made many of your recipes over the years, always with good results and compliments from others, but this has got to be the best recipe yet. EVERYONE- my husband included (who is very discerning) Raved about these cookies! What an explosion of flavor! I used a dark chocolate with a bit of sea salt on top for some, milk chocolate on others, and a combination of both. Doubling the recipe worked great.
So happy to hear this, Amy!
I love this recipe- mine taste delicious but the cookies split around the edges. Any idea why this happened?
Hi Jane, that’s expected since you’re pressing down on the cookie. You can try to press the marshmallow on the cookies earlier in the baking process, so hopefully avoid that from happening.
Can I drizzle the chocolate over the top of the marshmallow? Is there a specific reason the marshmallow is completely covered? Will the marshmallow get hard if not completely covered? So many questions. Thank you in advance for your help
Hi Mary! Covering the marshmallow does help keep it softer, but you can drizzle if the cookies will be enjoyed right away.
This recipe was simple yet really tasty, great combination of flavors…every recipe I’ve tried on this site is a hit
Another Masterpiece Dessert from Sally! You really need to get checked in, this addiction is out of control! hahaha! JK!! 🙂
EVERYONE who tasted it loved these! These are now at the top of my kids’ favorite list! We tried a batch to see if we should include them in our Christmas cookies, and needless to say, they are in!! Thank you for sharing!!
So happy to hear this, Esther!
Will it work using Dutch processed cocoa powder? The stores here don’t sell the other kind.
Hi MD! Since this recipe uses baking soda you want a natural cocoa powder. You could try using in baking powder instead with Dutch processed cocoa powder, but switching between the two would take some recipe testing for us to be confident in the amount of baking powder you would need, and the flavor of dutch/alkalized cocoa is different from natural. If you’re interested in more about the differences between the two, you might find this post helpful: Dutch-process Vs Natural Cocoa Powder.
I used Dutch processed for the same reason and kept the rest of the recipe as is. Mine turned out great!
These might be tied in 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!
Delicious, soft cookies. Great combination
These were so good and mostly easy. I only had bakers unsweetened choc so I added some powdered sugar and a smidge of coconut oil to make it
semi sweet.
Thank you so much for all of the new cookie recipes!! Followed this recipe exactly but feel I had more cracks in my cookie tops than shown in yours. They taste good though! What would this indicate?
These are really delicious!! I doubled the recipe and needed 24oz chocolate to cover the top
My boys were so excited to make these cookies, and they did not disappoint! So yummy!!! Making a double batch next time.
Is doubling this easy to do or any adjustments needed?
I Love this recipe, just wondering if they freeze well? I’m a prepare ahead Baker lol
You bet! See recipe notes.
A little unclear on freezing these cookies. Do I prep up to step 3, freeze, and complete on baking day or can I freeze upon completion of all steps?
Hi Caryn, you can do either!
If I freeze the dough in balls do I need to defrost them before baking, or just add an additional minute to the bake time as suggested in your tips for freezing cookie dough?
Hi Trip, no need to defrost the dough. Bake time may be a minute or so longer.
Great recipe! These are so tasty and delishious. It doesn’t make a large batch but they are great to add to my cookie trays.
I made these for my students, high school boys and they were a huge hit! The boys say these are their favorite cookies. They turned out perfectly and the marshmallows were exactly exactly right and so fun on this cookie. Thank you for another great recipe.
I noticed your recipe the grams could be off? Has anyone else noticed that? Eg: 1/3 cup cocoa says 27g and 1/4 cup hot cocoa mix says 40g. Shouldn’t 1/3 cup be more grams than the 1/4 cup? Now I’m questioning the grams for the entire recipe? I prefer to weigh the dry ingredients
Hi Liz! The ingredients have different weights.
These cookies are so delicious. Made a double batch exactly as written and hope I don’t eat them all. Always impressed with her recipes.
Do you think I could cover them in a firm ganache instead of pure chocolate for extra hot cocoa-like creaminess?
Hi Laura, you can certainly do that instead. The ganache will be a little messier, and doesn’t quite set/harden like the regular chocolate does. So, keep that in mind. Let us know if you try it!
So so good!! My husband liked them the second day better than fresh!! 10/10 recommend!
I’m in the middle of making these cookies as they look delicious and was inspired by all the comments. I can’t seem to get my dough to form. I measured everything correctly and have been beating for about 5-6 mins and still crumb. Any suggestions on how I might salvage them? Or do I just keep beating
Hi Merie! It sounds like your dough may be a little dry. How did you measure the flour and cocoa powder? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post. For this batch, you can try adding a splash of milk to bring the dough together.