Hot Cocoa Cookies with Marshmallow Filling

Name: Hot Cocoa Cookies with Marshmallow Filling are Irresistible!
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1/2 cup cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup mini marshmallows; 1/2 cup chocolate chips

Posted on December 5, 2025

DESSERT

Difficulty

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Cooking time

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Introduction to Hot Cocoa Cookies with Marshmallow Filling

As the chilly winds start to blow, there’s nothing quite like the warmth of freshly baked cookies. These Hot Cocoa Cookies with Marshmallow Filling are a delightful treat that brings the cozy essence of winter right to your kitchen. Perfect for busy moms and professionals, this recipe is a quick solution for those hectic days when you need a sweet pick-me-up. Imagine the smiles on your loved ones’ faces as they bite into these soft, chewy cookies, revealing a gooey marshmallow center. Trust me, they’ll be asking for seconds!

Why You’ll Love This Hot Cocoa Cookies with Marshmallow Filling

These Hot Cocoa Cookies with Marshmallow Filling are not just delicious; they’re a breeze to make! With simple ingredients and quick prep time, you can whip up a batch in no time. The rich chocolate flavor combined with the sweet marshmallow center creates a taste sensation that’s hard to resist. Plus, they’re perfect for sharing, making them an ideal treat for family gatherings or cozy nights in. You’ll love how they warm hearts and homes!

Ingredients for Hot Cocoa Cookies with Marshmallow Filling

Gathering the right ingredients is the first step to creating these delightful Hot Cocoa Cookies with Marshmallow Filling. Here’s what you’ll need:

Unsalted butter: This adds richness and helps achieve that soft, chewy texture.
Granulated sugar: Sweetens the cookies and contributes to their crisp edges.
Brown sugar: Packed with moisture, it gives the cookies a deeper flavor and chewiness.
Large eggs: They bind the ingredients together and add moisture.
Vanilla extract: A splash of this adds warmth and enhances the overall flavor.
All-purpose flour: The base of the cookies, providing structure and stability.
Cocoa powder: This is what gives the cookies their rich chocolate flavor.
Baking soda: A leavening agent that helps the cookies rise and become fluffy.
Salt: Just a pinch enhances the sweetness and balances the flavors.
Mini marshmallows: These are the stars of the show, creating that gooey, delightful filling.
Chocolate chips: For an extra chocolatey kick, these add texture and flavor.

Feel free to get creative! You can swap in dark chocolate chips for a richer taste or use vegan butter for a dairy-free version. If you’re feeling adventurous, try adding a sprinkle of cinnamon for a warm twist. For exact measurements, check the bottom of the article where you can find everything listed for easy printing.

How to Make Hot Cocoa Cookies with Marshmallow Filling

Now that you have your ingredients ready, let’s dive into the fun part: making these Hot Cocoa Cookies with Marshmallow Filling. Follow these simple steps, and you’ll have a batch of cookies that will make your kitchen smell heavenly!

Step 1: Preheat the Oven

First things first, preheat your oven to 350°F (175°C). Preheating is crucial because it ensures that your cookies bake evenly. If you skip this step, you might end up with cookies that are burnt on the outside and raw in the middle. Trust me, no one wants that!

Step 2: Cream the Butter and Sugars

In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy. This process is essential for achieving that perfect cookie texture. The air you incorporate while creaming helps the cookies rise, giving them a light and chewy bite.

Step 3: Add Eggs and Vanilla

Next, add in the large eggs and vanilla extract. Mix until everything is well combined. The eggs provide moisture and act as a binding agent, while the vanilla adds a warm, inviting flavor that complements the chocolate beautifully. You’ll love the aroma that fills your kitchen!

Step 4: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Each of these dry ingredients plays a vital role. The flour gives structure, the cocoa powder brings that rich chocolate flavor, the baking soda helps the cookies rise, and the salt enhances the sweetness. It’s a perfect balance!

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies, and we want them soft and chewy. A few flour streaks are okay; they’ll disappear as you fold in the next ingredients.

Step 6: Fold in Marshmallows and Chocolate Chips

Now comes the fun part! Gently fold in the mini marshmallows and chocolate chips. This is where the magic happens. The marshmallows will create that gooey filling, while the chocolate chips add delightful bursts of flavor. I always sneak a few extra chocolate chips in for good measure!

Step 7: Shape the Cookies

Using a tablespoon, drop balls of dough onto a baking sheet lined with parchment paper. Make sure to leave some space between each cookie, as they will spread while baking. If you want perfectly round cookies, you can roll the dough into balls in your hands before placing them on the sheet.

Step 8: Bake the Cookies

Bake the cookies for 10-12 minutes. You’ll know they’re done when the edges are set, but the centers still look soft. This is key to achieving that chewy texture. Remember, they will continue to cook a bit after you take them out, so don’t overbake!

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling time allows them to firm up a bit. Once they’re cool enough to handle, grab one and take a big bite. You’ll be rewarded with that warm, gooey marshmallow filling that makes these cookies truly irresistible!

Tips for Success

Use room temperature butter for easier creaming and a smoother texture.
Don’t skip the cooling time; it helps the cookies set perfectly.
For a fun twist, try adding a pinch of peppermint extract for a holiday vibe.
Keep an eye on the baking time; every oven is different!
Store cookies in an airtight container to maintain their softness.

Equipment Needed

Mixing bowls: A large bowl for wet ingredients and a medium bowl for dry ingredients.
Electric mixer: A hand mixer works great, but a whisk can do the job too.
Baking sheet: Use a standard cookie sheet or a stoneware pan for even baking.
Parchment paper: This helps prevent sticking; aluminum foil is a good alternative.
Wire rack: For cooling cookies; a plate can work in a pinch.

Variations

Nutty Delight: Add chopped walnuts or pecans for a crunchy texture that complements the soft cookies.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free treat.
Minty Fresh: Incorporate peppermint extract or crushed candy canes for a festive twist during the holidays.
Spicy Kick: Add a dash of cayenne pepper or chili powder for a surprising heat that pairs well with chocolate.
Vegan Version: Use coconut oil instead of butter and flax eggs as a substitute for regular eggs for a plant-based treat.

Serving Suggestions

Pair these Hot Cocoa Cookies with Marshmallow Filling with a warm cup of hot cocoa for a cozy treat.
Serve alongside a scoop of vanilla ice cream for a delightful dessert experience.
For a festive touch, dust with powdered sugar before serving.
Present on a colorful platter for gatherings to impress your guests.

FAQs about Hot Cocoa Cookies with Marshmallow Filling

As you embark on your baking adventure with these Hot Cocoa Cookies with Marshmallow Filling, you might have a few questions. Here are some common queries I’ve encountered, along with helpful answers to guide you along the way!

Can I use regular marshmallows instead of mini marshmallows?

Absolutely! You can cut regular marshmallows into smaller pieces. Just remember to adjust the amount so you still get that gooey filling.

How do I store leftover cookies?

To keep your cookies soft and chewy, store them in an airtight container at room temperature. They’ll stay fresh for about a week, but I doubt they’ll last that long!

Can I freeze these cookies?

Yes! These Hot Cocoa Cookies with Marshmallow Filling freeze beautifully. Just place them in a freezer-safe container, and they’ll be good for up to three months. Perfect for those unexpected cravings!

What can I substitute for eggs in this recipe?

If you’re looking for an egg substitute, try using a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes until it thickens. It works wonders!

Can I add other flavors to the cookies?

Definitely! Feel free to experiment with flavors like almond extract or even a hint of orange zest. It’s all about making these cookies your own!

Final Thoughts

Making these Hot Cocoa Cookies with Marshmallow Filling is more than just baking; it’s about creating memories. The joy of pulling warm cookies from the oven, the laughter shared over gooey marshmallow centers, and the smiles on your loved ones’ faces are priceless. Whether it’s a chilly evening or a festive gathering, these cookies bring warmth and comfort to any occasion. So, roll up your sleeves, embrace the mess, and enjoy the delightful process. Trust me, the sweet rewards are worth every moment spent in the kitchen!

Final Thoughts