If you are searching for a truly irresistible treat, this Hot Chocolate Cookies with Marshmallow Stuffing Recipe is like a warm hug on a chilly day, filled with rich cocoa goodness and a gooey marshmallow center that melts perfectly in your mouth. Every bite delivers that nostalgic sensation of sipping a cozy cup of hot chocolate, but here it’s baked into a soft, chocolatey cookie. This recipe balances the deep, chocolate flavor with just the right amount of sweetness from the marshmallow, creating a dessert that will quickly become a beloved favorite in your collection.
Ingredients You’ll Need
This Hot Chocolate Cookies with Marshmallow Stuffing Recipe uses simple ingredients that you probably already have on hand. Each one plays an essential role in making the cookies soft, fudgy, and irresistibly delicious.
- All-purpose flour: The foundation that gives structure to our cookies.
- Dutch-processed cocoa powder: For a rich and smooth chocolate flavor that’s not too bitter.
- Baking soda: Helps the cookies rise just enough to stay tender and fluffy.
- Cornstarch: Keeps the texture soft and cake-like in every bite.
- Salt: Just a pinch to enhance all those chocolate flavors.
- Unsalted butter: Adds creaminess and richness, essential for the perfect cookie crumb.
- Granulated sugar: Sweetens while also helping to achieve the right texture.
- Pure vanilla extract: Adds depth and warmth to the flavor profile.
- Large egg: Binds the ingredients together and tenderizes the dough.
- Whole milk: Keeps the dough moist, making the cookies tender and soft.
- Unsweetened chocolate chips: Extra bursts of intense chocolate in every bite.
- Marshmallows: The star of the stuffing, melting to a gooey center you’ll adore.
- Chocolate syrup or melted chocolate (optional): A drizzle of sweetness to finish the cookies off beautifully.
How to Make Hot Chocolate Cookies with Marshmallow Stuffing Recipe
Step 1: Prepare the Dough
Begin by whisking together the flour, Dutch-processed cocoa powder, baking soda, cornstarch, and salt in a medium bowl. This dry mix ensures every cookie is packed with rich chocolate flavor and has a tender crumb.
Step 2: Mix Wet Ingredients
In a separate bowl, cream the softened butter with granulated sugar until the mixture is light and fluffy—a key step that adds airiness and a melt-in-your-mouth texture to the cookies.
Step 3: Add Vanilla, Egg, and Milk
Combine the vanilla extract, egg, and milk with your creamed mixture, stirring until smooth and perfectly incorporated. This blend brings moisture and flavor into the dough.
Step 4: Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until a thick dough forms. Avoid overmixing to keep your cookies tender.
Step 5: Fold in the Chocolate Chips
Gently fold in the chocolate chips, folding carefully to ensure you get bursts of melty chocolate throughout your cookies without breaking the dough apart.
Step 6: Chill the Dough
Cover your dough and refrigerate it for 1 hour (or freeze for 20 minutes if you’re short on time). Chilling firms it up so the cookies will hold their shape and not spread too thin while baking.
Step 7: Preheat Oven and Prepare Baking Sheet
While the dough chills, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. This sets the stage for perfectly baked treats.
Step 8: Shape the Cookies
Roll the dough into balls, then flatten each slightly. This is the canvas for your marshmallow surprise.
Step 9: Stuff the Marshmallows
Place a piece of marshmallow in the center of each dough ball, then carefully wrap the dough around it, making sure the marshmallow is fully enclosed so it melts to a gooey center inside.
Step 10: Arrange on Baking Sheet
Place the stuffed dough balls on your prepared baking sheet, leaving about 2 inches between them to allow the cookies to expand evenly.
Step 11: Add More Chocolate Chips on Top
Top each cookie with a few extra chocolate chips for that delightful melty chocolate finish and a beautiful presentation.
Step 12: Freeze Before Baking
Pop the cookie dough back into the freezer for 20 minutes before baking. This extra step helps the cookies keep their shape and the marshmallow stay luscious inside.
Step 13: Bake the Cookies
Bake for 10 minutes, or until the edges are set but the centers still look soft. This timing guarantees a chewy bite with a perfectly melted marshmallow center.
Step 14: Cool the Cookies
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This lets them firm up just right without losing their tender melt-in-your-mouth texture.
Step 15: Optional Chocolate Drizzle
Once the cookies have cooled, drizzle them with chocolate syrup or melted chocolate for an extra touch of indulgence that’s as pretty as it is tasty.
Step 16: Set Before Serving
Allow the drizzle to set before serving to avoid any stickiness and keep your presentation flawless.
How to Serve Hot Chocolate Cookies with Marshmallow Stuffing Recipe
Garnishes
A simple dusting of powdered sugar or a sprinkle of cocoa powder adds a lovely visual sparkle and extra chocolate aroma that makes the cookies feel even more special. For an extra indulgent touch, add a few mini marshmallows on top right after baking.
Side Dishes
These cookies pair perfectly with a glass of cold milk or a warm cup of hot cocoa for the ultimate cozy snack. They also make a fantastic dessert alongside vanilla ice cream, where the hot cookie temperature melts the ice cream just right.
Creative Ways to Present
Serve these cookies stacked high on a rustic wooden board with cups of steaming hot chocolate and festive napkins for a charming winter gathering. For parties, try wrapping each cookie in cellophane tied with a ribbon—it makes a darling edible gift!
Make Ahead and Storage
Storing Leftovers
Store your leftover Hot Chocolate Cookies with Marshmallow Stuffing Recipe in an airtight container at room temperature for up to 3 days. This keeps the cookies soft and the marshmallow center delightfully gooey.
Freezing
You can freeze the unbaked cookie dough balls or the fully baked cookies. For dough, wrap well and freeze for up to 2 months—bake straight from frozen, adding a couple extra minutes to baking time. For baked cookies, freeze in a single layer in airtight containers to prevent sticking.
Reheating
Warm the cookies briefly in the microwave for about 10-15 seconds for that fresh-baked sensation, or in a low oven (300°F / 150°C) for 5 minutes to revive the soft texture and melty marshmallow center perfectly.
FAQs
Can I use regular cocoa powder instead of Dutch-processed?
Yes, but regular cocoa powder is more acidic and has a sharper flavor, which may make the cookies taste more bitter. Dutch-processed cocoa powder provides a milder, smoother chocolate taste that really shines in this recipe.
What if I don’t have marshmallows? Is there a substitute?
Marshmallows are integral to that gooey stuffing effect. However, you could try using mini marshmallow fluff or even a dollop of chocolate spread, but neither replicates the exact texture and meltiness of marshmallows.
Can I make these cookies vegan or dairy-free?
With some thoughtful substitutions like vegan butter, almond or oat milk, and vegan chocolate chips, you can absolutely make this Hot Chocolate Cookies with Marshmallow Stuffing Recipe vegan-friendly. Just be sure to use marshmallows that are vegan, as many contain gelatin.
How do I prevent the marshmallow from leaking out during baking?
Make sure to seal the dough fully around the marshmallow without any gaps. Chilling the dough before and after stuffing also helps hold everything together better while baking.
Why do you chill the dough twice in this recipe?
Chilling once before shaping firms up the dough to handle the marshmallow stuffing without melting. Chilling after shaping ensures the cookies hold their shape and the marshmallow stays nicely enclosed during baking, giving you that beautiful stuffed center.
Final Thoughts
This Hot Chocolate Cookies with Marshmallow Stuffing Recipe is pure comfort in cookie form, perfect for sharing with friends or indulging in a cozy night at home. The combination of rich chocolate and molten marshmallow creates an unforgettable treat that’s simple to make but feels truly special. Give it a try—you’re going to love how these cookies bring warmth and joy with every bite!
Print
Hot Chocolate Cookies with Marshmallow Stuffing Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Hot Chocolate Cookies feature a rich cocoa-flavored dough stuffed with gooey marshmallows and studded with chocolate chips, creating a delightful, melty center that mimics a cup of hot chocolate in cookie form. Perfectly soft and chewy with a hint of vanilla, these cookies are an irresistible treat for chocolate lovers.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 pinch salt
Wet Ingredients
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 tablespoons whole milk (or 2% or almond milk)
Add-ins and Toppings
- 1/2 cup unsweetened chocolate chips (plus more for topping)
- Marshmallows (for stuffing)
- Chocolate syrup or melted chocolate for drizzling (optional)
Instructions
- Prepare the Dough: In a medium bowl, whisk together the flour, Dutch-processed cocoa powder, baking soda, cornstarch, and salt until evenly combined to ensure a smooth dry mix.
- Mix Wet Ingredients: In a separate bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, indicating proper aeration for a tender cookie.
- Add Vanilla, Egg, and Milk: Mix in the pure vanilla extract, large egg, and whole milk until the mixture is thoroughly smooth, creating the wet component of the dough.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, stirring continuously until a thick and workable dough forms.
- Fold in Chocolate Chips: Gently fold the unsweetened chocolate chips into the dough to disperse them evenly without overmixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 1 hour or freeze for 20 minutes to firm it up for easier shaping.
- Preheat the Oven: While the dough chills, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape the Cookies: Roll the chilled dough into balls and flatten each slightly, preparing them for stuffing.
- Stuff with Marshmallows: Place a piece of chopped marshmallow in the center of each dough ball, then carefully wrap the dough around it, ensuring the marshmallow is fully enclosed.
- Arrange on Baking Sheet: Place the stuffed dough balls on the prepared sheet with about 2 inches of space between each to allow for spreading during baking.
- Add Toppings: Press additional chocolate chips onto the tops of each cookie ball for extra texture and chocolate flavor.
- Freeze Before Baking: Freeze the assembled cookie dough balls for 20 minutes to help maintain their shape throughout baking.
- Bake the Cookies: Bake in the preheated oven for 10 minutes or until the edges are set but the centers remain soft, ensuring a chewy texture with melty marshmallow centers.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up slightly while staying soft inside.
- Optional Decoration: Once fully cooled, drizzle the cookies with chocolate syrup or melted chocolate for an elegant finishing touch.
- Set the Drizzle: Allow the chocolate drizzle to set before serving to avoid messy handling and ensure a beautiful presentation.
Notes
- To prevent marshmallow leakage, ensure each marshmallow is fully enclosed in the dough.
- Freezing the dough balls before baking helps the cookies maintain their shape and prevents excessive spreading.
- You can use any type of milk (dairy or plant-based) depending on preference or dietary restrictions.
- Store baked cookies in an airtight container at room temperature for up to 3 days for best freshness.
- For a stronger chocolate flavor, increase the cocoa powder by 1-2 tablespoons or add semi-sweet chocolate chips instead of unsweetened.
