Dessert

Marshmallow Hot Cocoa Surprise Cookies Recipe

Name: Marshmallow Hot Cocoa Surprise Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; Mini marshmallows (amount as needed for centers)

ByJack Voss February 24, 2026February 24, 2026

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Introduction

These Marshmallow Hot Cocoa Surprise Cookies are the perfect sweet winter treat. Soft, chocolatey cookies hide gooey mini marshmallows inside, mimicking the cozy feeling of a warm cup of hot cocoa. They’re a fun and delicious way to brighten chilly days.

A close-up of several round chocolate cookies on a white plate, each with a cracked dark brown surface showing a soft texture underneath. On top of every cookie is a layer of glossy melted chocolate partially covering a white marshmallow that looks soft and fluffy in the center. One cookie in the front has a bite taken out, revealing the gooey chocolate and marshmallow inside. Small pieces of dark chocolate are sprinkled around the plate, which sits on a white marbled surface. A woman’s hand is gently touching one cookie. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
mini marshmallows

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Mix in the eggs one at a time, then add the vanilla extract, stirring until well combined.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Step 6: Gently fold in the chocolate chips.
Step 7: Use a cookie scoop or tablespoon to drop dough onto the baking sheet, spacing cookies about 2 inches apart.
Step 8: Make a small indent in the center of each cookie, fill it with a few mini marshmallows, then cover with a bit of dough to hide the marshmallows.
Step 9: Bake for 10-12 minutes, until the edges are set but centers remain soft.
Step 10: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra gooey marshmallows, add them toward the end of baking or press a few into the tops of warm cookies right after baking.
Try using a mix of dark and milk chocolate chips for a richer flavor.
If mini marshmallows are unavailable, chop regular marshmallows into small pieces before adding.
Chilling the dough for 30 minutes before baking can help prevent spreading and create thicker cookies.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, avoid refrigeration. Reheat gently in a microwave for 10-15 seconds if you want warm, gooey marshmallows again.

How to Serve

The image shows several round chocolate cookies with a cracked texture on top, each topped with a large, glossy, white marshmallow. The marshmallows are partially covered with melted dark chocolate sauce that has a smooth, shiny surface. Some chocolate chunks are placed on top of the sauce, adding texture. One cookie in the front is broken in half, revealing a soft, chewy inside. The cookies are placed on a white plate, resting on a white marbled surface dusted lightly with cocoa powder and small pieces of chocolate around them. A woman's hand is gently touching one of the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized marshmallows instead of mini ones?

Yes, but it’s best to chop regular marshmallows into smaller pieces so they fit nicely inside the cookie and melt evenly.

How do I prevent the marshmallows from burning?

Making a small indent and covering the marshmallows with a bit of dough helps protect them. Also, keep baking time within the recommended 10-12 minutes to avoid overbaking.