Chocolate Covered Marshmallow Cookie Recipe — a gooey, chocolatey surprise
If you love a Chocolate Covered Marshmallow Cookie Recipe, get ready: these Marshmallow Hot Cocoa Surprise Cookies hide a pillowy marshmallow in every fudgy bite and finish with a glossy chocolate swoop. Imagine hot-cocoa vibes, melted marshmallow center, and a brownie-like cookie all rolled into one cupcake-of-a-cookie. Delicious? Absolutely. Dangerous? Also yes.
Brief introduction to the recipe
These cookies deliver full-on cozy energy. They start as a rich chocolate dough that bakes soft and tall, then get crowned with a halved marshmallow so each cookie reveals a warm, gooey core. Finally, a ribbon of melted chocolate makes them utterly bakery-caliber. They’re the kind of treat that turns an ordinary night into a mini celebration.
Why you’ll love these cookies
- Marshmallow magic in every bite — cute, surprising, and unbelievably satisfying.
- Deep chocolate flavor thanks to cocoa and hot cocoa mix working together.
- Shareable and impressive — perfect for potlucks, cookie swaps, and holiday trays.
- Make-ahead friendly — dough and finished cookies freeze and thaw beautifully.
- Easy to customize with mix-ins or toppings for different moods.
Who doesn’t want a dessert that tastes like a mug of hot cocoa got cozy and decided to become a cookie?
The story behind the recipe
I dreamed this up on a chilly night when I wanted hot cocoa but had cookie dough on my mind. What if the marshmallow lived inside the cookie? What if the cookie tasted like extra-rich cocoa? One thing led to another, the marshmallows got halved, and the chocolate got drizzled. A few test batches later and the result stuck: Chocolate Marshmallow Christmas Cookies that wow friends and vanish fast.
Ingredients breakdown — what each item brings to the party
Here’s a short, no-fluff look at the building blocks and why you need them.
- Unsalted butter — makes the cookie tender and rich. Browning it? Even better.
- Granulated sugar + brown sugar — balance of sweetness and chew; brown sugar adds molasses depth for a fudgier crumb.
- Large egg — structure, moisture, and richness.
- Vanilla extract — warmth and rounded flavor.
- All-purpose flour — the backbone that holds the marshmallow surprise.
- Natural cocoa powder — gives that true hot-cocoa tone. (Don’t swap it for Dutch-process unless you tweak leavening.)
- Dry hot cocoa mix — adds nostalgic hot-cocoa sweetness and deeper chocolate notes.
- Baking soda — gentle lift so cookies stay thick and cakey.
- Salt — balances sweetness and brings out chocolate’s depth.
- Milk — loosens the dough enough for scoopable texture.
- Large marshmallows — halved, they become the molten center. The star of the show.
- Semi-sweet (or dark) baking chocolate — melted for that glossy, professional finish.
Want the printable ingredient list with exact amounts? I can drop that in a recipe card for you.
Step-by-step — How to make Marshmallow Hot Cocoa Surprise Cookies
Follow this flow. Read once, then dive in. Short steps, big payoff.
- Cream butter and sugars. Beat softened butter with granulated and brown sugar until pale and fluffy. This traps air for lighter cookies.
- Add egg and vanilla. Beat in the egg and vanilla until smooth and silky. That aroma = instant mood lift.
- Whisk dry ingredients. In a separate bowl, combine flour, natural cocoa, hot cocoa mix, baking soda, and salt. Whisk so everything distributes evenly.
- Combine and loosen. Add dry mix to the wet, beating on low until mostly combined. Add a splash of milk if the dough feels too stiff — you want thick, scoopable dough.
- Chill the dough. Tightly cover and chill for at least 2 hours, ideally up to 3 days. Chilling is critical — it prevents over-spread and ensures tall, bakery-style cookies.
- Pre-bake scoop. Scoop heaping tablespoons of dough onto lined baking sheets; bake at 350°F (175°C) for 10 minutes. They’ll look underbaked — that’s perfect.
- Add the marshmallow. Press a halved marshmallow (cut side down) into the center of each warm cookie. Return to oven for about 2 minutes until marshmallows puff and get jammy.
- Flatten and cool. Remove and gently press each marshmallow with the back of a spoon for an even top. Let cookies cool for 10 minutes on the sheet.
- Drizzle chocolate. Melt baking chocolate and spoon or pipe a generous drizzle across each cookie. Let set at room temp.
- Serve and swoon. Try not to inhale.
Pro tips for perfect results
- Chill dough for thick cookies. Don’t skip this step — chilled dough yields taller cookies that cradle the marshmallow.
- Press marshmallows cut-side down into the warm cookie so they melt evenly and stay put.
- Use baking chocolate, not chips, for the topping. Bars melt smoother and give a salon-quality finish.
- If marshmallows run: try a slightly smaller marshmallow or press a little deeper after the second bake.
- Freeze dough balls on a sheet before storing to keep them from sticking together. Bake straight from frozen (add 1–2 minutes).
Bold tip: Chill the dough at least 2 hours — it’s the difference between cookie heaven and flat frustration.
Variations to try (because variety makes life fun)
- Chocolate Fudge Marshmallow Cookies: Add mini chocolate chunks to the dough and swap semi-sweet for dark chocolate topping for richer, fudgier vibes. (Yes — think Chocolate Fudge Marshmallow Cookies.)
- Peppermint Hot Cocoa Cookies: Stir crushed peppermint into the chocolate drizzle and top with candy cane bits — holiday instant.
- Peanut Butter Swirl: Dot peanut butter on top of the marshmallow before the second bake or swirl into the melted chocolate.
- Salted Caramel: Drop a small caramel candy onto the marshmallow after the first bake, then return to the oven for a minute. Finish with flaky sea salt.
- Gourmet twist: Fold in toasted hazelnuts and finish with dark ganache for Gourmet Christmas Cookies energy.
- No-bake fudge tops: Skip the chocolate drizzle and press a thin square of soft fudge on top for a decadent treat.
Best ways to serve these cookies
- With a warm mug of hot cocoa — meta, but 100% delicious.
- On a dessert platter with assorted cookies for holiday parties. These double as the drama piece.
- Stacked in a gift box lined with parchment for neighbor or teacher gifts — they look fancy without fuss.
- Warm and plated with vanilla ice cream and a sprinkle of cocoa for an indulgent dessert.
Want to make them look extra professional? Dust with a tiny bit of powdered sugar right before serving, or shave a few curls of dark chocolate on top.
Storage, freezing, and reheating
- Room temp: Store in an airtight container up to 1 week. They stay soft and fudgy.
- Freezing dough: Freeze shaped dough balls for up to 3 months. Bake them from frozen, adding 1–2 minutes.
- Freezing baked cookies: Freeze fully baked cookies for up to 3 months; thaw and re-drizzle chocolate for that fresh finish.
- Reheat: Microwave a single cookie for 8–10 seconds to revive the gooey marshmallow. Or warm a few on a baking sheet at 275°F for 3–5 minutes for even heat.
FYI: chocolate sets best at room temperature; avoid the fridge if you want glossy chocolate.
FAQs — quick answers to the usual questions
Can I use mini marshmallows instead of cutting large ones?
Yes. Layer a small pile in the center after the first bake. They’ll melt differently — less dramatic but still tasty. For the best “surprise,” halves of large marshmallows work best.
Can I use Dutch-process cocoa?
Stick with natural cocoa here. The reaction with baking soda helps texture. Dutch-process can change rise and flavor.
My marshmallows melted all over the pan — what happened?
Press the cut side down firmly into the warm cookie, and don’t overcrowd the pan. Also, make sure your dough is chilled enough so cookies hold their shape.
How do I get shiny chocolate drizzle?
Use chopped baking chocolate or couverture and melt gently. Stir until silk-smooth. Avoid overheating; a small splash of neutral oil can help sheen.
Can I make these dairy-free?
Swap plant-based butter, dairy-free chocolate, and vegan marshmallows. Texture changes slightly but you’ll still get a cozy cookie.
Final thoughts wrap-up
These Chocolate Marshmallow Christmas Cookies — or call them Marshmallow Hot Cocoa Surprise Cookies — hit the trifecta: nostalgic flavor, show-stopping presentation, and simple technique. They fit perfectly in any Christmas Candy And Cookie Recipes roundup and pair beautifully with milk, coffee, or a scoop of ice cream. Want a cookie that screams holiday coziness while keeping friends guessing with every bite? This is it.
Follow me on Pinterest for daily new recipes.
Marshmallow Hot Cocoa Surprise Cookies – Sinfully Good Chocolate Covered Marshmallow Cookie Recipe
- Prep Time: 2 hours 40 minutes (includes chilling)
- Cook Time: 12 minutes
- Total Time: 2 hours 52 minutes
- Yield: 20–22 cookies 1x
- Category: Dessert
Description
A fudgy chocolate cookie with a gooey marshmallow center and a glossy chocolate finish.
Ingredients
Cookies
- 1/2 cup (8 Tbsp / 113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light or dark brown sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
- 1/3 cup (27 g) natural unsweetened cocoa powder
- 1/4 cup (40 g) dry hot cocoa mix
- 1 tsp baking soda
- 1/8 tsp salt
- 2 tsp (10 ml) milk (dairy or non-dairy)
Topping
- 10–11 large marshmallows, each cut in half
- 8 oz (226 g) semi-sweet chocolate, finely chopped
Instructions
- Preheat and prep: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats and set them aside.
- Cream sugars and butter: In a large bowl using a stand mixer (paddle) or a hand mixer, beat the softened butter with the granulated and brown sugars on medium–high speed until the mixture becomes light in color and fluffy, about 2–3 minutes.
- Add egg and vanilla: Add the egg and vanilla to the bowl and mix on high until fully incorporated. Scrape down the bowl as needed so everything combines evenly.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until uniform.
- Make the dough: Add the dry mixture to the butter-sugar mixture and beat on low until just combined. Add the 2 teaspoons of milk and continue mixing until you have a thick, slightly sticky dough.
- Chill the dough: Cover the dough tightly and refrigerate for at least 2 hours and up to 3 days. Chilling is important — it helps the cookies stay tall and prevents over-spreading.
- Portion the dough: Remove the dough from the fridge. Roll heaping tablespoon-sized portions (about 25–26 g) into balls and place them 2–3 inches apart on the prepared sheets.
- First bake: Bake for 10 minutes. The centers will look a bit underbaked — that’s what you want for a soft, gooey result.
- Add marshmallows: Take the tray from the oven and press a marshmallow half, cut-side down, into the top of each warm cookie. Return to the oven and bake for an additional 2 minutes so the marshmallows puff.
- Shape the tops: Remove the cookies and gently press each marshmallow with the back of a spoon to flatten slightly. Let the cookies cool on the sheet for 10 minutes, then move to a wire rack to cool completely.
- Melt and top the chocolate: Melt the chopped semi-sweet chocolate in a double boiler or in the microwave in 20-second bursts, stirring between each, until smooth. Spoon or drizzle the melted chocolate over each cooled marshmallow-topped cookie. Allow the chocolate to set at room temperature (30–60 minutes).
- Store: Once the chocolate is set, you can stack, pack, and gift the cookies. Keep leftovers in an airtight container at room temperature for up to 1 week.
Notes
- Make-Ahead & Freezing
- Dough can be refrigerated for up to 3 days before baking.
- Freeze raw dough portions on a sheet, then transfer to a bag — they keep up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.
- Fully baked cookies freeze well for up to 3 months. Thaw at room temperature and re-drizzle chocolate if desired.
- Tips & Notes
- Use natural cocoa powder for the intended flavor and texture; Dutch-process behaves differently with baking soda.
- For the smoothest chocolate topping, melt baking chocolate bars rather than chocolate chips. Chips often resist smooth melting.
- To prevent marshmallows from sliding off, press the cut-side down into the warm cookie immediately after the first bake.
- Want a bigger batch? Double the ingredient amounts and chill the dough a bit longer.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Chocolate Covered Marshmallow Cookie Recipe, Christmas Candy And Cookie Recipes, Christmas Cookies Marshmallow, Marshmallow Christmas Cookies, Christmas Cookies With Marshmallows, Chocolate Fudge Marshmallow Cookies, Gourmet Christmas Cookies, Chocolate Marshmallow Christmas Cookies, Chocolate Cookies With Marshmallows
