Marshmallow Hot Cocoa Surprise Cookies

I have a soft spot for cookies that feel like a hug, and these Marshmallow Hot Cocoa Surprise Cookies are exactly that. The first time I made them, I honestly did not expect the marshmallow center to melt the way it did. When I broke one open and saw that gooey, steamy middle, I knew this recipe was staying in my winter rotation forever.

A quick introduction to the recipe

These cookies are rich chocolate cookies inspired by classic hot cocoa, with a hidden marshmallow tucked inside each one. From the outside, they look like deep, chocolatey bakery cookies. Inside, you get a soft, creamy marshmallow surprise that tastes like you dunked a cookie straight into a mug of hot chocolate.

Why this recipe is special

What makes these cookies special is the contrast. You get crisp edges, a chewy chocolate center, and then that melted marshmallow core that pulls apart in slow, stretchy strands. I love how playful they feel. You bite in, and suddenly it is not just a cookie anymore. It is an experience, especially when you serve them warm.

Why You’ll Love This Recipe

You are going to love these cookies for more than one reason.

• The flavor is deep and chocolate-forward, just like good hot cocoa, not overly sweet.
• The marshmallow center is a fun surprise that makes people smile.
• The recipe is straightforward and beginner-friendly. I will walk you through every step.
• These cookies feel festive without being complicated or fussy.
• You can easily customize them with different chocolates or toppings.

Yield and Timing

• Yield: 12 large cookies
• Prep time: 20 minutes
• Chill time: 30 minutes
• Bake time: 10 to 12 minutes
• Total time: about 1 hour and 5 minutes

Tools You’ll Need and Why They Matter

• Mixing bowls. You will need one medium bowl for dry ingredients and one large bowl for mixing the dough.
• Whisk. This helps evenly distribute cocoa powder and leavening so you do not get bitter pockets.
• Rubber spatula or wooden spoon. Perfect for folding the dough without overmixing.
• Measuring cups and spoons. Accuracy matters with baking, especially cocoa powder.
• Kitchen scale, optional. Great if you like precise measurements in grams.
• Baking sheet. A light-colored sheet prevents over-browning.
• Parchment paper. Keeps the cookies from sticking and makes cleanup easy.
• Cooling rack. Helps the cookies set properly after baking.

Ingredients

For the cookie dough:

• Unsalted butter, softened. 113 g, 1/2 cup. This gives richness and helps with texture.
• Brown sugar. 150 g, 3/4 cup. Adds moisture and a slight caramel note.
• Granulated sugar. 50 g, 1/4 cup. Balances sweetness and helps with crisp edges.
• Large egg, room temperature. Helps bind everything together.
• Vanilla extract. 5 ml, 1 teaspoon. Enhances the chocolate flavor.
• All-purpose flour. 190 g, 1 1/2 cups. The structure of the cookie.
• Unsweetened cocoa powder. 50 g, 1/2 cup. This is where the hot cocoa vibe comes from.
• Baking soda. 1/2 teaspoon. Gives the cookies lift.
• Salt. 1/2 teaspoon. Sharpens the sweetness.
• Chocolate chips or chunks. 120 g, 3/4 cup. Extra chocolate never hurts.

For the surprise center:

• Large marshmallows, cut in half. You need 12 halves. These melt into that gooey core.

Step-by-Step Instructions

1. Cream the butter and sugars.
2. In a large bowl, I beat the softened butter with brown sugar and granulated sugar until it looks fluffy and lighter in color. This step sets the foundation, so take your time. You want air in there.
3. Add the egg and vanilla.
4. Crack in the egg and pour in the vanilla. Mix until smooth and glossy. At this point, the dough should smell rich and sweet.
5. Mix the dry ingredients.
6. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. I always whisk well because cocoa likes to clump.
7. Combine wet and dry.
8. Add the dry ingredients to the wet mixture in two batches. Stir gently. If the dough looks thick, that is exactly what you want.
9. Fold in the chocolate chips.
10. Stir just until they are evenly distributed. I usually sneak a small taste here. It is part of the process.
11. Chill the dough.
12. Cover the bowl and chill for 30 minutes. This makes the dough easier to handle and helps the cookies bake up thicker.
13. Preheat and prep.
14. Preheat your oven to 180 C, 350 F. Line a baking sheet with parchment paper.
15. Fill with marshmallow surprise.
16. Scoop about 2 tablespoons of dough, flatten it slightly, place a marshmallow half in the center, then wrap the dough around it. Seal it well. This step feels a bit messy, but trust me, it is worth it.
17. Bake.
18. Place cookies spaced apart on the baking sheet. Bake for 10 to 12 minutes until the edges are set but the centers still look soft.
19. Cool slightly and enjoy.
20. Let the cookies rest on the baking sheet for 5 minutes, then move them to a rack. If you eat one warm, the marshmallow will be gloriously melty.

Serving Ideas

I love serving these cookies warm with a glass of cold milk or an actual mug of hot cocoa. You can also:

• Sprinkle the tops with powdered sugar for a snowy look.
• Serve them as part of a holiday cookie platter.
• Sandwich vanilla ice cream between two cookies for a decadent dessert.

Variations and Customization Tips

You can make this recipe your own easily.

• Use dark chocolate chunks for a richer flavor.
• Add a pinch of cinnamon or espresso powder to deepen the cocoa taste.
• Roll the dough in powdered sugar before baking for a crinkle effect.
• Swap marshmallows for marshmallow-filled chocolate pieces if you want less ooze.

Storage and Make-Ahead Instructions

Store baked cookies in an airtight container at room temperature for up to 3 days. They are best on day one, but still lovely later.

To make ahead, you can freeze the stuffed cookie dough balls for up to 2 months. Bake straight from frozen. Just add 1 to 2 extra minutes to the bake time.

Pro Tips and Mistakes to Avoid

Here are a few things I have learned the hard way.

• Seal the marshmallow completely. Any gaps will cause it to leak out.
• Do not overbake. If the cookies look slightly underdone in the center, you are doing it right.
• Use good cocoa powder. Cheap cocoa can taste flat or bitter.
• Let them cool a bit before biting. Molten marshmallow is no joke.

Basic Nutrition Information, per cookie

• Calories: about 230
• Carbohydrates: 32 g
• Fat: 11 g
• Protein: 3 g
• Sugar: 20 g

These are approximate values and will vary based on ingredients used.

Final thoughts

If you are craving something cozy, playful, and deeply chocolatey, I really hope you try these Marshmallow Hot Cocoa Surprise Cookies. Make them for yourself, bake them for someone you love, or bring them to a gathering and watch people’s faces light up when they take that first bite. If you do try them, I would love to hear how they turned out for you and what twists you added. Happy baking.