Introduction

These Hot Chocolate Cookies are a delightful treat that combine rich cocoa flavors with gooey mini marshmallows inside. Perfect for cozy afternoons or sharing with friends, they bring a fun twist to classic chocolate cookies with the warmth of hot chocolate mix.

A close-up of several chocolate cookies with cracks on top revealing a creamy white filling in the middle layer. The cookies are round and have a slightly rough texture with granulated sugar visible on the surface. They are stacked and partly overlapping on a white plate, placed on a white marbled textured surface. The creamy filling is thick and smooth, peeking through the cracks in each cookie. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 tablespoons unsalted butter, softened to room temperature
½ cup light brown sugar, packed
¾ cup granulated sugar, divided
1 large egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 ounce packet of hot chocolate mix
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
120 mini marshmallows

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside.
Step 2: In a large mixing bowl, beat the softened butter, brown sugar, and ½ cup of granulated sugar together until the mixture is fluffy, about 2-3 minutes using an electric mixer.
Step 3: Add the egg and vanilla extract to the bowl and continue beating until fully incorporated.
Step 4: Gently add the all-purpose flour, hot chocolate mix, cocoa powder, baking soda, and salt. Mix just until a dough forms, being careful not to over mix.
Step 5: Using a 1½ to 2 tablespoon cookie scoop, portion out 24 even scoops of dough. Roll each scoop into a ball, then flatten into a disc.
Step 6: Place the discs several inches apart on the prepared cookie sheet. Top each disc with about 5-6 mini marshmallows.
Step 7: Wrap the dough around the marshmallows, pinching the seams closed. Roll the dough ball until smooth, then roll it in the remaining ¼ cup of granulated sugar to coat.
Step 8: Bake the cookies for 10-12 minutes or until the tops crack and marshmallows peek through. Remove from oven and transfer to wire racks to cool for about 15 minutes.

Tips & Variations

Use a 1½ tablespoon cookie scoop for consistent cookie size to ensure even baking.
Watch the marshmallows closely while baking to prevent them from melting too much and losing their shape.
Don’t worry if cookies feel soft when taken out of the oven; they will firm up and become chewy as they cool.
Try adding chocolate chips, chopped nuts, or crushed peppermint candies to customize the flavor and texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, individually wrap cookies in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature before serving.

How to Serve

The image shows a white plate filled with round chocolate cookies that have a cracked surface covered lightly with sugar granules. Each cookie is split open in the middle, revealing a soft, white marshmallow filling that slightly oozes out from the cracks. The cookies are stacked closely together, showing a rich dark brown color with a slightly rough texture contrasted by the smooth, gooey white marshmallow center. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of hot chocolate mix?

While you can use regular cocoa powder, the hot chocolate mix adds sweetness and flavor nuances that enhance the cookies. If using cocoa powder only, you may want to slightly adjust the sugar in the recipe.

How do I prevent the marshmallows from melting completely inside the cookies?

Wrapping the dough tightly around the marshmallows and pinching the seams closed helps contain them during baking. Also, watch the cookies while baking and avoid baking longer than recommended to keep marshmallows from absorbing too much into the dough.