If you are craving a cozy, indulgent treat that brings all the warmth of your favorite winter beverage into cookie form, you’re in the right place. The Hot Cocoa Cookies with Toasted Marshmallows and Melted Chocolate Recipe combines rich cocoa flavor with melty chocolate chips and perfectly toasted marshmallows on top, creating a magical bite every time. These cookies are soft, chocolaty, and loaded with layers of texture that make them utterly irresistible. Get ready to delight your taste buds and impress anyone lucky enough to share them with you!

Ingredients You’ll Need

The image shows a stack of s'mores cookies on a white plate placed on a white marbled surface. Each s'mores cookie has three layers: the bottom is a dark brown chocolate cookie, the middle layer is a toasted white marshmallow with a golden brown top, and the top layer is another chocolate cookie broken in half to reveal melted dark chocolate inside. Around the plate, more s'mores cookies with the same toasted marshmallow topping are arranged softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Don’t let the ingredient list fool you — each item is simple and easy to find, yet carefully chosen to build the perfect texture, flavor, and color for these cookies. Every component plays a vital role in bringing your hot cocoa dreams to life.

All-purpose flour: The base for your cookie dough, creating structure and tenderness.
Hot cocoa mix: Adds deep chocolate flavor and a lovely rich brown hue.
Baking powder: Gives the cookies a little lift, ensuring they’re soft and light.
Ground cinnamon: Brings warmth and a subtle spice that pairs beautifully with chocolate.
Salt: Balances the sweetness and enhances all the other flavors.
Unsalted butter: At cool room temperature, it makes the dough luscious and helps with that perfect chew.
Granulated sugar: Adds sweetness and aids in creating crisp edges.
Light brown sugar: Contributes moisture and a hint of caramel depth.
Egg and egg yolk: Bind ingredients and enrich the dough for tenderness.
Vanilla extract: Enhances the chocolatey aroma and flavor.
Milk chocolate chips: Sweet pockets of melty goodness throughout.
Semi-sweet chocolate pieces: Melt on top for gooey texture and intense chocolate bursts.
Large marshmallows: Cut in halves to toast and crown each cookie with that campfire vibe.

How to Make Hot Cocoa Cookies with Toasted Marshmallows and Melted Chocolate Recipe

Step 1: Combine Dry Ingredients

Start by whisking together the all-purpose flour, hot cocoa mix, baking powder, ground cinnamon, and salt in a medium bowl. This ensures that your chocolate and spices are evenly distributed throughout the dough, giving every bite consistent flavor and color.

Step 2: Cream Butter and Sugars

In a large bowl, beat the unsalted butter with granulated sugar and light brown sugar on medium-high speed until the mixture is smooth and fluffy, about two minutes. This step is critical for a tender crumb and helps develop that irresistible cookie texture.

Step 3: Add Eggs and Vanilla

Next, add the whole egg and egg yolk, beating until fully incorporated. Stir in the vanilla extract, then scrape down your bowl’s sides so everything is blended beautifully.

Step 4: Incorporate Dry Ingredients

On low speed, slowly mix in the dry ingredients you set aside earlier. This gentle combining prevents overworking the dough, helping keep the cookies tender instead of tough. When it’s just mixed, stop!

Step 5: Fold in Chocolate Chips

Using a rubber spatula, fold in the milk chocolate chips carefully. You want to distribute them evenly so every cookie gets those lovely pockets of gooey chocolate.

Step 6: Chill the Dough

Refrigerate your dough for about an hour or until it’s no longer sticky. Chilling is key—it makes the dough easier to handle and stops the cookies from spreading too much during baking, giving you thick and chewy results.

Step 7: Prepare to Bake

Heat your oven to 350°F and line baking sheets with parchment paper to prevent sticking and promote even baking.

Step 8: Portion and Bake Initial Cookies

Drop 1 ½ tablespoon-sized balls of dough onto your prepared sheets, spacing them for spreading. Bake for 10 minutes until they are just set.

Step 9: Add Chocolate and Marshmallows

Right after the initial baking, top each cookie with a piece of semi-sweet chocolate and a marshmallow half, marshmallow cut side facing up. This layering is what turns simple cookies into the Hot Cocoa Cookies with Toasted Marshmallows and Melted Chocolate Recipe you’ll fall in love with.

Step 10: Final Bake for Melting

Return the cookies to the oven for another 4 minutes, allowing the chocolate to melt gently and the marshmallows to soften just enough to get a little gooey.

Step 11: Toast Marshmallows

Remove cookies from the oven and use a kitchen torch to toast the marshmallows until golden and slightly crisp on top. If you don’t have a torch handy, place them under the broiler for just 30 seconds—watch carefully to avoid burning!

Step 12: Cool and Enjoy

Let the cookies rest for 5 minutes on the sheet before transferring to a wire rack to cool completely. If you can wait, you’ll be rewarded with warm, melty bites that taste like a hug in cookie form.

How to Serve Hot Cocoa Cookies with Toasted Marshmallows and Melted Chocolate Recipe

The image shows a stack of s’mores cookies arranged on a white plate sitting on a white marbled surface. Each cookie has three main layers: the bottom is a dark brown, soft chocolate cookie, the middle is a toasted large white marshmallow with a golden-brown surface, and the top is another dark brown chocolate cookie broken in half, revealing melted chocolate that oozes out. On top of the broken cookie halves are slightly charred toasted marshmallows, adding a toasted golden texture. Several whole s’mores cookies with toasted marshmallow tops are visible blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a dusting of cocoa powder or crushed peppermint candy over the cookies for an extra festive touch. A light drizzle of melted white chocolate can also add a pretty contrast and a sweet finish. Adding a pinch of flaky sea salt just before serving enhances all the chocolate flavors even more.

Side Dishes

Serve these cookies alongside a warm mug of hot chocolate or a creamy latte for the ultimate cozy combo. A scoop of vanilla ice cream or a dollop of whipped cream on the side also pairs wonderfully, turning your snack into an indulgent dessert experience.

Creative Ways to Present

Arrange the cookies on a rustic wooden board with a scattering of mini marshmallows and chocolate chunks for a charming party platter. For a fun twist, sandwich two cookies with marshmallow fluff or chocolate ganache in the center. Wrapping a few cookies tied with a festive ribbon makes a perfect homemade gift!

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature for up to 4 days. To preserve that soft, melty texture, place a slice of bread inside the container — it helps to maintain moisture without making them soggy.

Freezing

You can freeze the cookie dough balls before baking by placing them on a parchment-lined tray until firm, then transferring them to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding a couple extra minutes to the baking time. Alternatively, freeze fully baked cookies and thaw at room temperature.

Reheating

To bring back the freshly baked warmth, microwave a cookie for about 10 seconds or warm them in a 300°F oven for 5 minutes. This reawakens the melted chocolate and soft texture, making them taste freshly baked each time.

FAQs

Can I use dark chocolate instead of milk and semi-sweet chocolate?

Absolutely! Dark chocolate adds a more intense flavor that pairs perfectly with the cocoa and cinnamon. Feel free to mix different chocolate types for a gourmet twist on the Hot Cocoa Cookies with Toasted Marshmallows and Melted Chocolate Recipe.

What if I don’t have a kitchen torch to toast the marshmallows?

No worries! Simply place the cookies under a preheated broiler for 20 to 30 seconds, keeping a close eye so the marshmallows toast evenly without burning. It’s an easy workaround that still delivers that classic golden top.

Can I make these cookies vegan or dairy-free?

With some modifications, yes! Substitute butter for a plant-based alternative, use egg replacements like flax eggs, and choose dairy-free chocolate chips. The key flavors of the Hot Cocoa Cookies with Toasted Marshmallows and Melted Chocolate Recipe can still shine through.

Why do I need to chill the cookie dough?

Chilling firms up the dough, preventing excessive spreading in the oven. It helps the cookies maintain a thicker, chewier texture that’s perfectly tender — an important step for the ideal Hot Cocoa Cookies with Toasted Marshmallows and Melted Chocolate Recipe experience.

Can I use store-bought cocoa powder instead of hot cocoa mix?

You can, but your cookies will be less sweet and might lack some of the rich flavors that come from the hot cocoa mix, which often includes sugar and extra flavorings. Adjust sugar levels if you substitute to keep the balance right.

Final Thoughts

There’s something truly magical about the combination of chocolate and toasted marshmallow, and this Hot Cocoa Cookies with Toasted Marshmallows and Melted Chocolate Recipe captures that feeling in every bite. Whether you’re baking for a special occasion, holiday gathering, or just because, these cookies are sure to become a new favorite. So grab your mixing bowl and get ready to bake a batch of pure joy — these cookies are absolutely worth it!