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Gooey Marshmallow Hot Cocoa Cookies

These Gooey Marshmallow Hot Cocoa Cookies bring all the comfort of a warm mug of hot chocolate straight into a soft, fudgy cookie. Each bite has a molten marshmallow center, rich chocolate flavor, and a glossy cocoa icing that sets beautifully. Perfect for holiday cookie boxes, winter parties, or any cozy night when you want something warm and sweet.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Chilling time 1 hour
Total Time 1 hour 29 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 168

Ingredients
  

For the Cookies
  • ½ cup unsalted butter 1 stick
  • 12 oz semi-sweet chocolate
  • 1 ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups brown sugar
  • 3 eggs + 1 egg yolk
  • 1 ½ teaspoons vanilla extract
  • 25 large marshmallows halved
For the Icing
  • 2 cups powdered sugar
  • 4 tablespoons unsalted butter melted
  • ¼ cup unsweetened cocoa powder
  • ¼ cup hot water
  • ½ teaspoon vanilla extract
  • Sprinkles of your choice

Equipment

  • Stand Mixer
  • Sauce Pan
  • Cookie Sheets

Method
 

Make the Cookies
  1. In a saucepan (or microwave using 50% power), melt the butter and semi-sweet chocolate together, stirring until smooth. Set aside to cool slightly.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In the bowl of a mixer, beat the brown sugar, eggs, extra egg yolk, and vanilla on low speed until combined and creamy.
  4. Pour in the cooled chocolate mixture and mix on low just until incorporated.
  5. Add the dry ingredients slowly, mixing only until the dough comes together.
  6. Scrape the bowl, cover the dough, and refrigerate at least 1 hour (it should be firm). If chilling overnight, let the dough sit at room temperature for about 30 minutes before shaping.
  7. Preheat oven to 325°F. Line two baking sheets with parchment or a silicone liner.
  8. Scoop the dough using a tablespoon-sized scoop, roll into balls, and place 2 inches apart. Gently flatten the tops.
Bake for 12 minutes.
  1. While they bake, slice the marshmallows crosswise.
  2. Remove the cookies from the oven and immediately press a marshmallow half (cut side down) into the center of each cookie. Return to the oven for 2–3 more minutes, just until the marshmallows soften and puff slightly.
  3. Let the cookies cool on the pan for a few minutes, then transfer to a cooling rack.
Make the Icing
  1. In a medium bowl, whisk together the powdered sugar, melted butter, cocoa powder, hot water, and vanilla until smooth.
  2. Place the cooling rack of cookies over a baking sheet to catch drips.
  3. Spoon icing over the marshmallow centers and gently spread it with the back of the spoon.
  4. Add sprinkles immediately (the icing sets quickly).
  5. Let the cookies sit for about 30 minutes to fully set before serving.

Notes

  • Chill the dough: This dough is naturally soft because of the melted chocolate, so don’t skip the chill time. A full hour helps the cookies hold their shape and stay thick and fudgy.
  • Extra egg yolk = extra richness: That added yolk gives the cookies a deeper chocolate flavor and softer, brownie-like texture.
  • Marshmallow tip: Press the cut side of the marshmallow into the cookie—it melts and adheres better, and you get that perfect puff.
  • Sprinkle fast: The icing sets quickly, so add sprinkles as you go instead of waiting until all the cookies are iced.
  • Flavor twist: Add ½ teaspoon peppermint extract to the icing for a festive candy-cane flavor.
  • Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unfrosted cookies and add the icing after thawing.