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Ultimate Soft & Chewy Hot Chocolate Cookies with Marshmallow Topping

Close-up of a rich, dark chocolate hot chocolate cookie topped with toasted marshmallows and drizzled with white and dark chocolate.
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Make these soft and chewy hot chocolate cookies that taste just like your favorite warm beverage. This recipe uses hot cocoa mix for deep flavor and is topped with gooey marshmallows for the ultimate cozy winter treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup hot chocolate mix (instant type)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup mini marshmallows (for dough)
  • 1 cup mini marshmallows (for topping)
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon milk (for glaze)
  • 1 teaspoon chocolate syrup (for drizzle)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, cocoa powder, hot chocolate mix, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the chocolate chips and the 1/2 cup of mini marshmallows intended for the dough.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  7. Bake for 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft.
  8. Remove from the oven. Immediately press a few extra mini marshmallows onto the top of each warm cookie. Return the sheets to the oven for 1 to 2 minutes, just until the topping marshmallows puff up and melt slightly. Watch closely to prevent burning.
  9. Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. While cookies cool, prepare the glaze: Whisk together the powdered sugar and milk until smooth. Drizzle the chocolate syrup over the cooled cookies, then drizzle the white glaze over the top.

Notes

  • For the best fudgy texture, use a high-quality unsweetened cocoa powder.
  • Chill the dough for 30 minutes before scooping if your kitchen is warm; this helps prevent spreading.
  • You can substitute the marshmallow topping with a simple chocolate ganache for a richer finish.

Nutrition

Find it online: https://cheffinity.com/hot-chocolate-cookies-recipe-soft-chewy/