Hot Chocolate Cookies with Marshmallow Filling – Easy Gooey Winter Treat

Imagine this: You walk into your kitchen, and the air is thick with the dreamy scent of melted chocolate and toasted marshmallow. The windows are fogged up, maybe it’s snowing outside (or just chilly enough for fuzzy socks), and you know—something magical is happening in your oven. That’s the feeling every time I bake these Hot Chocolate Cookies with Marshmallow Filling. The cocoa-rich dough bubbles ever so slightly around pillowy-soft marshmallow centers, creating cookies so gooey, you almost need a spoon. But hey, nobody complains about sticky fingers when winter comfort is on the menu!

The first time I whipped up a batch was on a gloomy Saturday, desperate for something to shake off the cold. I’d seen a picture of a marshmallow-stuffed cookie somewhere on Pinterest and, honestly, I couldn’t get the idea out of my head. So I started experimenting, combining my favorite cocoa cookie base with the marshmallow filling I remembered from childhood campfire s’mores. The moment I bit into that first cookie—warm, gooey, and just the right amount of sweet—I swear time slowed down. You know, the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

These cookies are now a staple in my house, especially when the temperature drops. My kids hover around the kitchen, sneaking bites of dough and vying for the first cookie off the cooling rack (can you blame them?). Even my husband, who claims not to have a sweet tooth, can’t resist grabbing a couple when he thinks I’m not looking. Honestly, if I’d discovered this recipe years ago, we’d have fewer store-bought treats and a whole lot more family baking memories.

I’ve tested this recipe more times than I can count, just in the name of research, of course! It’s dangerously easy, pure nostalgic comfort, and perfect for potlucks, cozy evenings, or brightening up your Pinterest cookie board. Whether you’re gifting a tin to friends or just snuggling on the couch with a mug of cocoa, these gooey hot chocolate cookies with marshmallow filling feel like a warm hug. Trust me—you’re going to want to bookmark this one.

Why You’ll Love This Recipe

You know what? I’ve baked a lot of cookies, but these hot chocolate cookies with marshmallow filling stand out for all the right reasons. Here’s why they’re the winter treat you’ll crave:

• Quick & Easy: Comes together in under 40 minutes, so you can satisfy those chocolate cravings fast—even on a busy weeknight.
• Simple Ingredients: Everything’s a pantry staple. No need for a fancy grocery run or expensive specialty items. You probably have most of it already!
• Perfect for Cozy Gatherings: Whether it’s a holiday brunch, a snow day, or just a Netflix marathon, these cookies fit right in.
• Crowd-Pleaser: Kids, adults, neighbors—everyone wants the recipe. I’ve had folks ask for seconds before they finish their first.
• Unbelievably Gooey: The marshmallow center melts perfectly, creating a soft, oozy bite that’s part cookie, part mug of hot cocoa.

This isn’t your average chocolate cookie. The secret is a double chocolate dough (cocoa powder plus chocolate chips), rolled around marshmallows for that iconic “hot chocolate” effect. I blend my dry ingredients separately to get the deepest cocoa flavor, and a touch of espresso powder (optional, but so good) brings out the chocolate even more. If you’ve ever struggled with dry cookies—don’t worry. These are fudgy and moist every time.

Honestly, every time I make these for a party, someone asks what my trick is. It’s about timing the bake so the marshmallow stays gooey, not rubbery. This recipe has been tested by my own picky kids (and approved by my cookie-loving friends). It’s comfort food reimagined—healthier than some alternatives, faster than complicated bakes, and with all the soul-soothing satisfaction you want from a winter treat.

Whether you’re baking for yourself, impressing guests, or just making memories with your family, these hot chocolate cookies with marshmallow filling turn any ordinary day into something memorable. They’re the kind of cookie that makes you close your eyes after the first bite—and honestly, isn’t that what great baking is all about?

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold chocolate flavor and a gooey marshmallow center—no fuss, just comfort. Most are pantry staples, and you can swap a few things for dietary needs or what you have on hand.

• For the Chocolate Cookie Dough:
  • 1/2 cup (115g) unsalted butter, softened (adds richness)
  • 3/4 cup (150g) light brown sugar (for moisture and caramel notes)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (120g) all-purpose flour (swap with 1:1 gluten-free blend if needed)
  • 1/2 cup (45g) unsweetened cocoa powder (I like Hershey’s or Ghirardelli for depth)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp instant espresso powder (optional, but boosts chocolate flavor)
  • 3/4 cup (130g) semisweet chocolate chips (can use milk or dark chocolate, or a mix)
• For the Marshmallow Filling:
  • 12 large marshmallows (cut in half, for 24 pieces)
  • OR 1 cup (60g) mini marshmallows (easier for bite-size cookies)
• Optional Toppings:
  • Extra chocolate chips (for pressing into the tops)
  • Crushed graham crackers (for a s’mores vibe)

If you need a dairy-free version, swap the butter for vegan baking sticks and use dairy-free chocolate chips (Enjoy Life is my go-to). For a lower sugar option, you can reduce the brown sugar by a couple tablespoons, but keep enough for softness. Want a richer flavor? Try dark cocoa powder! In the summer, I sometimes swap the marshmallow for a spoonful of peanut butter—my kids love it.

Ingredient tips: For the best texture, use room temperature butter and eggs. If you only have jumbo marshmallows, just slice them into thirds. And honestly, don’t stress about brands—use what you love. These cookies are forgiving, and substitutions are welcome.

Equipment Needed

You don’t need fancy equipment for these hot chocolate cookies with marshmallow filling, just a few basics:

• Mixing bowls (one large, one medium; glass or stainless steel both work)
• Hand mixer or stand mixer (but a sturdy whisk and some elbow grease will do if necessary)
• Rubber spatula (for scraping down the bowl and folding in chips)
• Measuring cups and spoons (US and metric; digital scale is a bonus for accuracy)
• Baking sheet (lined with parchment paper for easy cleanup)
• Small cookie scoop (helps portion dough evenly, but a tablespoon works fine)
• Wire cooling rack

If you don’t have a mixer, I’ve made these using just a wooden spoon. It takes a little more muscle, but the results are great. For parchment paper, wax paper can work in a pinch, but don’t use it in the oven! Maintenance tip: Always wash your mixer beaters and spatula right after using—marshmallow can get sticky if left too long. Budget-wise, you can use any regular baking sheet; just make sure it isn’t warped for even baking.

Preparation Method

1. Prep the ingredients:

   Gather all ingredients and let butter and egg come to room temperature (about 30 minutes). Cut large marshmallows in half, or use mini marshmallows for smaller cookies.

2. Cream butter and sugars:

   In a large bowl, beat 1/2 cup (115g) softened butter with 3/4 cup (150g) brown sugar and 1/4 cup (50g) granulated sugar until light and fluffy—about 2-3 minutes using a hand or stand mixer. The mixture should look pale and slightly airy.

3. Add egg and vanilla:

   Beat in 1 large egg and 1 tsp vanilla extract until fully combined. Scrape down the sides as needed. If the mixture looks separated, just keep mixing—it will come together.

4. Mix dry ingredients:

   In a medium bowl, whisk together 1 cup (120g) flour, 1/2 cup (45g) cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 tsp espresso powder (if using). Mixing separately prevents lumps and helps the cocoa distribute evenly.

5. Combine wet and dry:

   Gradually add the dry ingredients to the butter mixture, mixing on low speed or by hand until just combined. Don’t overmix—the dough should be thick and fudgy, not stiff.

6. Fold in chocolate chips:

   Stir in 3/4 cup (130g) chocolate chips. Dough will be soft but hold its shape. If it feels too sticky, chill for 10-15 minutes (helps with rolling and prevents spreading).

7. Form the cookies:

   Using a small cookie scoop or tablespoon, scoop about 1.5 tbsp (25g) of dough. Flatten in your palm, place a marshmallow half or a few mini marshmallows in the center, then wrap the dough around to seal. Roll gently so the marshmallow is covered and shape into a ball.

8. Arrange and bake:

   Place cookies, spaced 2 inches apart, on a lined baking sheet. Press a few extra chocolate chips or crushed graham crackers on top if desired. Bake at 350°F (175°C) for 10-12 minutes, until edges are set but centers look slightly underbaked. The marshmallow may peek out—don’t worry, that’s part of the gooey charm!

9. Cool and serve:

   Let cookies cool for 5 minutes on the baking sheet (they’ll firm up a bit), then transfer to a wire rack. Enjoy warm for gooey centers, or let cool completely for chewy bites. If marshmallow escapes, just nudge it back—no cookie left behind!

Preparation notes: If your dough is too sticky to work with, pop it in the fridge for a few extra minutes. For neater cookies, wet your hands slightly when wrapping the dough. And if you overbake, the marshmallow may harden—so keep an eye on them in the last minute or two.

Cooking Tips & Techniques

Let’s face it, stuffing cookies with marshmallow sounds easy—until you end up with a sticky mess. Here’s what I’ve learned (sometimes the hard way!):

• Chill the dough: If the dough is sticking everywhere, 10-15 minutes in the fridge helps a ton. Cold dough is easier to shape and less likely to spread too much.
• Seal the marshmallow well: Make sure the marshmallow is completely enclosed by dough, or it’ll leak out and turn crispy. If a little escapes, it’s honestly still delicious, but for the classic gooey center, cover it well!
• Bake just until set: The cookies should look a little soft in the middle when you pull them out. Overbaking makes the marshmallow chewy instead of gooey. I set a timer and check at 10 minutes—sometimes even a minute makes a difference!
• Use parchment paper: Marshmallow gets sticky and can glue cookies to the pan. Parchment makes cleanup easy and keeps cookies intact.
• Experiment with marshmallow size: Mini marshmallows are easier for bite-size cookies, but large ones give that dramatic gooey center. Try both and see which you like!
• Don’t crowd the pan: Cookies spread a bit, so leave space. Otherwise, they’ll meld together (which might look rustic, but is tricky for serving).

My biggest fail? Trying to use marshmallow fluff—don’t do it! It melts too fast and disappears. Stick with regular marshmallows. For multitasking, I mix the dough while the oven preheats and prep the filling as the dough chills. For consistent size, use a scoop and weigh your dough balls if you want Pinterest-perfect cookies (I don’t always bother, but it helps for gifting).

Variations & Adaptations

There’s no one-size-fits-all with hot chocolate cookies with marshmallow filling. Here are a few ways to switch things up:

• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend (like King Arthur or Bob’s Red Mill). Texture stays fudgy and delicious!
• Dairy-Free: Use vegan butter and dairy-free chocolate chips. Marshmallows are usually dairy-free, but double-check the label.
• Peanut Butter Twist: Instead of marshmallow, add a teaspoon of creamy peanut butter for a “hot chocolate peanut butter cup” vibe. My kids love this variation.
• Seasonal Flavors: Add 1/2 tsp cinnamon or a pinch of cayenne for Mexican hot chocolate cookies. In summer, swap marshmallow for fresh berries (raspberries are incredible).
• Double Chocolate: Use dark cocoa and bittersweet chips for a super-rich, grown-up cookie.

For different cooking methods, you can make these as cookie bars: Press half the dough in a pan, layer marshmallows, then top with remaining dough and bake. It’s less fuss if you’re making a big batch. Allergens? Substitute sunflower butter for peanut allergies, and look for vegan marshmallows if needed. Personally, I love making a half batch with mint chocolate chips for a cool winter twist—seriously refreshing!

Serving & Storage Suggestions

Serve these cookies warm for peak gooeyness—just like sipping hot chocolate by the fire. If you want them extra melty, microwave for 5-10 seconds before eating. Pair with a mug of homemade cocoa, chai, or even a scoop of vanilla ice cream for a decadent dessert plate.

For parties, stack cookies on a rustic wooden board and sprinkle with powdered sugar. They look beautiful for photos and taste even better! If you’re gifting, tuck them into a tin with parchment layers—they travel well and make perfect winter presents.

Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer, then transfer to a zip bag (up to a month). To reheat, microwave for 10 seconds or pop in a 300°F (150°C) oven for 2-3 minutes. The flavors deepen overnight, and the marshmallow stays soft—so leftovers are never second-best.

Nutritional Information & Benefits

Each cookie provides roughly 140 calories, 6g fat, 22g carbs, and 2g protein (depending on size and ingredients). Cocoa powder brings antioxidants and a little iron, while marshmallows offer pure comfort (okay, not exactly a health food, but that’s not the point here!).

For dietary needs, these cookies can be made gluten-free and dairy-free. Allergens include wheat, dairy, and egg (check marshmallow labels for gelatin if vegetarian). From a wellness perspective, I see these as a treat for the soul—sometimes you need a gooey cookie to warm you up and bring back sweet memories. Moderation is key, but joy is essential!

Conclusion

There’s something about hot chocolate cookies with marshmallow filling that just makes winter feel a little cozier. They’re easy, crowd-pleasing, and totally customizable. Whether you tweak the flavors or keep it classic, you’ll end up with gooey, chocolatey bites that disappear fast.

I love this recipe because it’s simple enough for a busy night but special enough for a holiday. Plus, there’s nothing like sharing warm cookies with people you care about. So go ahead—make a batch, put your own spin on it, and let me know how it turns out!

If you try these, drop a comment below or tag me on Pinterest with your photos and adaptations. I’d love to hear your family’s favorite twists! Happy baking, and stay cozy out there.

Frequently Asked Questions

Can I use marshmallow fluff instead of regular marshmallows?

Not recommended! Marshmallow fluff melts too quickly and disappears during baking. Stick with regular marshmallows (mini or large) for the gooey center.

How do I keep the marshmallow from leaking out?

Make sure the marshmallow is completely covered with dough. If some leaks, no worries—it makes for a delicious, caramelized edge!

Can I freeze hot chocolate cookies with marshmallow filling?

Yes! Freeze baked cookies in a single layer, then transfer to a bag. Thaw at room temp and warm gently before serving for best results.

What’s the best way to make these gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free blend. The texture stays fudgy and delicious—no one will notice the difference!

How long do these cookies stay fresh?

Stored in an airtight container, they’re best within 3 days. Freeze for longer storage—just warm before serving to restore that gooey center.

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