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Hot Chocolate Cookies with Marshmallow Filling

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These gooey hot chocolate cookies feature a rich cocoa dough wrapped around a soft marshmallow center, creating a winter treat that’s quick, easy, and irresistibly comforting. Perfect for cozy gatherings, potlucks, or snuggling up with a mug of cocoa.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (120g) all-purpose flour (or 1:1 gluten-free blend)
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp instant espresso powder (optional)
  • 3/4 cup (130g) semisweet chocolate chips
  • 12 large marshmallows, cut in half (for 24 pieces) OR 1 cup (60g) mini marshmallows
  • Extra chocolate chips (optional, for topping)
  • Crushed graham crackers (optional, for topping)

Instructions

  1. 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. In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Beat in egg and vanilla extract until fully combined, scraping down the sides as needed.
  4. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder (if using).
  5. Gradually add the dry ingredients to the butter mixture, mixing on low speed or by hand until just combined. Do not overmix.
  6. Stir in chocolate chips. If dough is too sticky, chill for 10-15 minutes.
  7. Using a small cookie scoop or tablespoon, scoop about 1.5 tbsp 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. Shape into a ball.
  8. Place cookies, spaced 2 inches apart, on a lined baking sheet. Press extra chocolate chips or crushed graham crackers on top if desired.
  9. Bake at 350°F (175°C) for 10-12 minutes, until edges are set but centers look slightly underbaked.
  10. Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack. Enjoy warm for gooey centers, or let cool completely for chewy bites.

Notes

Chill dough for easier shaping and less spreading. Seal marshmallow well to prevent leaking. Bake just until set for gooey centers. Use parchment paper for easy cleanup. Mini marshmallows are easier for bite-size cookies, while large ones give a dramatic gooey center. For gluten-free or dairy-free, substitute flour and butter as needed.

Nutrition

Keywords: hot chocolate cookies, marshmallow filling, winter treat, gooey cookies, chocolate dessert, holiday baking, easy cookies, s'mores cookies

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