This recipe is my go-to cozy holiday treat: soft, gooey, sticky, and chewy Hot Cocoa Cookies crowned with a toasted marshmallow. I first made these during a snowstorm the year my sister’s kids insisted we do a hot-chocolate-and-movie night. I wanted a cookie that tasted like a cup of cocoa in handheld form, warm and chocolatey with that nostalgic toasted-marshmallow finish. The first batch came out impossibly tender with a slightly crisp edge, and the toasted marshmallow made everyone stop mid-conversation just to take another bite. It quickly became the seasonal cookie my family requests every December. I love how these cookies deliver classic winter flavors — cocoa, cinnamon, and melty chocolate — while remaining approachable for home baking. The dough is forgiving: a short chill helps the cookies hold their shape but still bake up soft in the middle. I often keep a bag of dark hot cocoa mix on hand (Ghirardelli or Swiss Miss Dark works wonderfully) because it deepens the chocolate color and flavor without adding extra cocoa powder. These are best the day they’re made, when the marshmallow is pillowy and toasted, but they store well for quick chocolatey snacks for a couple of days.

Ingredients

• All-purpose flour (1 1/2 cups): Choose a reliable brand like King Arthur or Gold Medal for consistent structure; spoon into the cup and level for accuracy to avoid dense cookies.
• Hot chocolate mix (1/3 cup): A darker cocoa mix such as Ghirardelli or any dark hot cocoa blend will deepen color and chocolate intensity; regular mixes work too but will yield a paler cookie.
• Baking powder (1 teaspoon) & Salt (1/4 teaspoon): Baking powder adds a gentle lift; use fine sea salt to enhance chocolate flavor balance.
• Ground cinnamon (1/2 teaspoon): A subtle warmth that complements chocolate; fresh ground is best for aroma.
• Unsalted butter (1 stick / 1/2 cup): Use cool room-temperature butter (not melted) for proper creaming with sugar; Plugrá or Land O Lakes yield rich flavor.
• Granulated sugar (1/4 cup) & Light brown sugar (1/2 cup, packed): Brown sugar keeps the centers moist and adds toffee-like notes; pack the brown sugar for consistent sweetness.
• Egg (1 large) & Egg yolk (1 large): The extra yolk increases chewiness and richness while keeping the cookie tender.
• Vanilla extract (1/2 teaspoon): Pure vanilla enhances the chocolate profile; do not skip.
• Milk chocolate chips (1 cup): Choose a quality chip like Guittard or Ghirardelli for creamy pockets of chocolate.
• Semisweet chocolate (8 ounces): Cut into 20 equal pieces to tuck onto each cookie; Baker’s or chopped chocolate bars work well.
• Large marshmallows (10): Cut each in half crosswise so you have 20 tops; use jumbo marshmallows if you want taller melts.

Instructions

Mix dry ingredients: In a medium bowl whisk together 1 1/2 cups all-purpose flour, 1/3 cup hot cocoa mix, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt until homogenous. This distributes the leavening and cocoa evenly so each cookie rises and colors uniformly. Cream butter and sugars: In a large bowl, using an electric mixer on medium-high, beat 1 stick cool room-temperature unsalted butter with 1/4 cup granulated sugar and 1/2 cup packed light brown sugar until light and smooth, about 2 minutes. Proper creaming traps air and gives a tender crumb; scrape the bowl to ensure even mixing. Add eggs and flavor: Beat in 1 large egg and 1 large egg yolk until combined, then mix in 1/2 teaspoon vanilla extract. The extra yolk increases chewiness. Don’t overmix once eggs are added — stop as soon as the mixture is uniform. Incorporate dry ingredients and chips: On low speed, gradually add the flour mixture until just combined. Fold in 1 cup milk chocolate chips with a spatula; this prevents overworking gluten and keeps the dough tender. The dough should be slightly sticky; chill about 1 hour until firm enough to scoop. Preheat and prepare pans: Preheat the oven to 350°F (177°C) and line baking sheets with parchment. Use a 1 1/2-tablespoon cookie scoop or a spoon to portion dough into 1 1/2-tablespoon balls, spacing about 2 inches apart for even spread. Bake and top: Bake for about 10 minutes until edges set and centers look slightly underbaked — that visual cue preserves chewiness. Remove from oven and immediately press one 8-ounce chocolate piece onto the top of each cookie and place one marshmallow half, cut side up, over the chocolate. Return to oven and bake 4 more minutes until the marshmallow softens and the chocolate begins to melt. Toast marshmallows and cool: After baking, use a kitchen torch to gently toast marshmallow tops to golden brown, or place cookies under a preheated broiler for about 30 seconds watching closely. Let cool on baking sheet 5 minutes, then transfer to a wire rack to finish cooling. Serve warm for melty centers.

Storage Tips

Store cookies in a single flat layer in an airtight container at room temperature for up to 3 days to preserve marshmallow texture. If you must refrigerate, place them between layers of parchment to avoid sticking; refrigeration will firm the marshmallow and chocolate. For longer storage, freeze plain baked cookies (no marshmallows) up to 3 months in a freezer-safe bag; thaw at room temperature and toast fresh marshmallows or heat a few seconds in a microwave before topping with toasted halves.

Ingredient Substitutions

If you don’t have milk chocolate chips, swap in chopped milk or semisweet chocolate at a 1:1 ratio — chopped chocolate melts more luxuriously. For a deeper chocolate flavor, replace the hot cocoa mix with 2 tablespoons dutch-process cocoa plus 1/4 cup granulated sugar, though this slightly changes sweetness and color. To make them egg-free, use a commercial egg replacer (follow package directions) and reduce chilling time; texture will be slightly less rich. Use dairy-free chocolate and vegan marshmallows to adapt for dairy-free diets, but expect a different mouthfeel.

Serving Suggestions

Serve warm on a platter dusted with a little cocoa powder or finely grated chocolate for an elegant touch. Pair with a steamy mug of hot chocolate or coffee for a cocoa-themed spread. Garnish with a small sprig of rosemary for holiday presentation or arrange on a festive cookie board with peppermint bark and shortbread. These work beautifully as a hostess gift when stacked in parchment-lined tins with a ribbon.

Cultural Background

Cookies topped with toasted marshmallows are a modern nod to s'mores, an American campfire treat combining chocolate, graham, and marshmallow. This variation swaps graham for a rich chocolate cookie base inspired by hot cocoa flavors, blending nostalgic campfire memories with winter baking traditions. The idea of toasting marshmallows indoors with a torch or broiler developed as a way to recreate that outdoor ritual during holiday gatherings and colder months.

Seasonal Adaptations

For winter holidays, add a pinch of ground nutmeg and orange zest to the dough for a festive twist. In colder months, fold in a tablespoon of instant espresso powder to intensify chocolate notes. For a summer twist, skip toasting and press a chocolate-covered graham cracker square onto warm cookies for a deconstructed s'more. Swap marshmallows for salted caramel squares and a sprinkle of Maldon salt for a fall-inspired flavor.

Meal Prep Tips

Prepare the dough up to 48 hours in advance and keep it tightly wrapped in the refrigerator; this deepens flavor and shortens day-of prep. Portion dough into scoops on a baking sheet and freeze until firm, then transfer scooped balls to a bag — bake from frozen adding 2 extra minutes to bake time. For large gatherings, bake shells ahead and top with fresh chocolate and toasted marshmallows just before serving to ensure the marshmallow is pillowy and warm.

These cookies are a celebration of winter in a bite — warm, nostalgic, and indulgent. Whether you keep them for a cozy night in or share them at a cookie swap, they’re easy to love and endlessly adaptable. Make them your own, and don’t forget to save one warm from the oven.