There is nothing quite as cozy and delightful as biting into a warm, fudgy treat made with love, and that is exactly what the Hot Cocoa Cookies with Marshmallows and Chocolate Drizzle Recipe delivers. These cookies capture the essence of your favorite hot cocoa, with intense chocolatey richness, a gooey marshmallow surprise in every bite, and a gorgeous chocolate drizzle that adds the perfect finishing touch. If you’re seeking a comforting, indulgent dessert that feels like a warm hug on a chilly day, this recipe is a must-try and will quickly become a beloved favorite in your baking repertoire.

Ingredients You’ll Need

Five dark brown chocolate cookies are arranged closely on a textured grey baking tray with a starburst pattern. Each cookie has several white marshmallows melted partly into the surface, with shiny, melted dark chocolate spread over and around the marshmallows in uneven patches. Around the cookies, there are whole white marshmallows scattered randomly on the tray. The cookies have a rough, cracked texture, and the melted chocolate looks glossy and thick. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple ingredients is your first step toward creating the magic of Hot Cocoa Cookies with Marshmallows and Chocolate Drizzle Recipe. Each item plays a special role — from the buttery base that gives you that melt-in-your-mouth texture to the rich cocoa powder that delivers the robust chocolate flavor. The marshmallows add that dreamy gooey center, and the chocolate drizzle? Pure perfection.

Butter (1 cup, barely softened): Provides richness and a tender crumb that makes these cookies irresistible.
Brown Sugar (1 1/3 cups): Adds moisture and caramel notes for depth in flavor.
Sugar (1/2 cup): Balances sweetness and contributes to a slight crisp on the cookie edges.
Eggs (2 large): Bind everything together and aid in achieving that perfect chewiness.
Vanilla Extract (1 teaspoon): Enhances all the warm, cozy flavors in the cookie.
All-Purpose Flour (2 1/2 to 2 3/4 cups): The heart of the cookie’s texture, with optional extra for thicker cookies.
Unsweetened Cocoa Powder (2/3 cup): Delivers rich, deep chocolate flavor without extra sweetness.
Baking Soda (1 teaspoon): Helps the cookies rise just enough for a tender bite.
Cornstarch (1 teaspoon): Keeps cookies soft and dramatically reduces spreading.
Salt (3/4 teaspoon): Enhances sweetness and balances the chocolate intensity.
Semi-Sweet Chocolate Chips (2 cups): Melty pockets of chocolate that add texture and extra chocolate bursts.
Large Marshmallows (8, cut in half): Create those perfect marshmallow gooey centers that scream comfort food.
Semi-Sweet Chocolate (6 ounces, melted): For the elegant chocolate drizzle that transforms these cookies into showstoppers.
Peppermint Extract (optional, 1 teaspoon): Adds a refreshing twist if you want to embrace holiday vibes.
Crushed Candy Canes (optional, 1/2 to 3/4 cup): Provides a crunchy, festive contrast when sprinkled over the drizzle.

How to Make Hot Cocoa Cookies with Marshmallows and Chocolate Drizzle Recipe

Step 1: Cream the Butter and Sugars

Start by preheating your oven to 350 degrees. Then, in a large bowl, cream together the barely softened butter, brown sugar, and sugar until the mixture is light and fluffy — this usually takes about 3 to 4 minutes. Be sure to scrape down the sides of your bowl halfway through to blend everything thoroughly. This step is key for a soft, perfectly textured cookie.

Step 2: Add the Eggs and Extracts

Next, add the eggs one at a time along with the vanilla extract. If you’re feeling adventurous, this is the moment to stir in peppermint extract for that deliciously festive touch. Mix everything until well combined, about 1 minute. The eggs add moisture and help bind all those wonderful ingredients into a cohesive dough.

Step 3: Incorporate Dry Ingredients and Chocolate Chips

Now, it’s time to bring in the cocoa powder, flour, baking soda, cornstarch, and salt. Mix them just until combined — you don’t want to overmix here, or the cookies could become tough. Then fold in those semi-sweet chocolate chips, which will turn pockets of your cookies into melty chocolate treasures.

Step 4: Shape and Bake the Cookies

Line your baking sheet with parchment paper, then roll the dough into balls, placing them about 2 inches apart to give them room to spread. Bake them at 350 degrees for 8 to 10 minutes, or until the edges are just set but the centers still look soft. The slight underbaking ensures the cookies stay chewy and tender.

Step 5: Add the Marshmallows and Finish Baking

Carefully remove the cookies from the oven, then immediately press half of a large marshmallow cut-side down onto the center of each cookie. Pop them back into the oven for an additional 2 minutes so the marshmallows can puff slightly and get that irresistible gooey texture.

Step 6: Cool the Cookies

Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack. This step prevents them from breaking apart and helps the marshmallows set just right.

Step 7: Prepare the Chocolate Drizzle

In a microwave-safe bowl, melt the 6 ounces of semi-sweet chocolate at 50% power in 30-second intervals, stirring between each, until smooth. If the chocolate seems too thick, add a teaspoon or two of oil to thin it out for a beautiful, glossy drizzle.

Step 8: Drizzle and Add Final Touches

Using a piping bag, spoon, or even a butter knife, drizzle the melted chocolate over the cooled cookies. If you enjoy a peppermint touch, sprinkle crushed candy canes on top before the drizzle sets. This final layer not only looks stunning but adds just the right amount of festive crunch and flavor.

How to Serve Hot Cocoa Cookies with Marshmallows and Chocolate Drizzle Recipe

The image shows four dark brown chocolate cookies on a patterned glass plate placed on a white marbled surface. Each cookie has a cracked, slightly rough texture with white marshmallows on top, some whole and some broken. Shiny melted chocolate is spread over the marshmallows and cookie tops, creating irregular patches of smooth dark brown gloss. Around the plate, there are several whole white marshmallows scattered on the surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These Hot Cocoa Cookies with Marshmallows and Chocolate Drizzle Recipe shine on their own, but adding a sprinkle of powdered sugar or an extra drizzle of white chocolate can amp up the visual appeal and the decadence factor. Toasted marshmallow bits or mini chocolate chips on top can also add texture and enhance that cozy vibe.

Side Dishes

If you want to create the ultimate treat spread, serve these cookies alongside a mug of frothy hot milk or your favorite hot cocoa. For adults, a glass of peppermint schnapps or a rich dessert wine pairs wonderfully. Fresh berries or a scoop of vanilla ice cream on the side can add a refreshing contrast to the luscious chocolate.

Creative Ways to Present

Stack your cookies on a festive plate and tie them with a rustic ribbon for gift-giving or party favors. Alternatively, arrange them in a glass jar layered with crushed candy canes for a stunning edible gift. For a fun twist, sandwich these cookies with marshmallow fluff or chocolate ganache to create an over-the-top dessert that will wow any crowd.

Make Ahead and Storage

Storing Leftovers

The beautiful thing about the Hot Cocoa Cookies with Marshmallows and Chocolate Drizzle Recipe is that they keep their charm for days. Store any leftover cookies in an airtight container at room temperature for up to 4 days. Keep in mind that marshmallows might become a bit denser over time, but the flavors will still be delicious.

Freezing

If you want to enjoy these cookies later, freeze them in a single layer on a baking sheet first. Once frozen solid, transfer them to a resealable freezer bag or airtight container. They will keep well for up to 3 months. When you’re ready for a treat, thaw at room temperature — they taste almost as good as freshly baked!

Reheating

Rewarm your cookies for a few seconds in the microwave to bring back that freshly baked marshmallow gooeyness. Alternatively, pop them in a warm oven at 300 degrees for about 5 minutes to revive the crisp edges and warm the chocolate drizzle just right.

FAQs

Can I substitute the semi-sweet chocolate chips for dark chocolate?

Absolutely! Dark chocolate would add a richer, slightly more bitter contrast that pairs beautifully with the sweet marshmallows. Just use the same amount to keep the balance.

What if I don’t have cornstarch on hand?

You can omit the cornstarch, but keep in mind your cookies might spread more and be less tender. Alternatively, try using an equal amount of arrowroot powder if you have it.

Can I use mini marshmallows instead of large ones?

Yes, but mini marshmallows will melt differently and might disperse more, creating a different texture. Large marshmallows offer that signature gooey, puffy center that’s truly special.

Is the peppermint extract necessary?

The peppermint extract is optional and adds a lovely festive aroma and flavor, especially during the holidays. If you’re not a peppermint fan, vanilla extract alone is perfect.

How thick should the cookie dough balls be?

Roll your dough into balls about the size of a heaping tablespoon. Keeping them uniform ensures even baking, so your cookies have the perfect soft center and set edges.

Final Thoughts

I truly hope you give the Hot Cocoa Cookies with Marshmallows and Chocolate Drizzle Recipe a try because it delivers on cozy comfort and joyful indulgence like no other. Whether you’re baking for friends, family, or a special gathering, these cookies bring warmth, smiles, and a little bit of magic to every bite. Happy baking and enjoy every gooey, chocolatey moment!