Hot Chocolate Cookies with Marshmallow Filling Recipe

If you have a soft spot for all things chocolate and gooey treats, you are going to adore this Hot Chocolate Cookies with Marshmallow Filling Recipe. Imagine biting into a tender, rich chocolate cookie that hides a luscious, melty marshmallow center—truly a comfort dessert that feels like a warm hug in every bite. These cookies perfectly balance a tender crumb with an irresistibly soft and sweet filling, making them a standout on any dessert table or a cozy night in companion. The homemade touch means you get to enjoy fresh, warm cookies that taste so much better than anything store-bought, and they’ll fill your kitchen with the most inviting aroma.

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential—they come together to create cookies that are tender, chocolatey, and perfectly gooey. Each item plays a role, from the cocoa giving depth to the flavor, to the cornstarch helping texture, and the marshmallows adding that magical molten center.

• 1 cup all-purpose flour: The base for your cookie’s soft structure, essential for a tender crumb.
• 1/4 cup Dutch-processed cocoa powder: Adds a rich, deep chocolate flavor and beautiful dark color.
• 1/2 teaspoon baking soda: Provides the right lift so your cookies are light and not dense.
• 1 tablespoon cornstarch: Keeps the texture soft and delicate, helping the cookies stay tender.
• 1 pinch salt: Enhances all the sweet and chocolate flavors, balancing the taste perfectly.
• 1 stick (1/2 cup) unsalted butter, softened: Adds richness and moisture, crucial for that melt-in-your-mouth experience.
• 1/2 cup granulated sugar: Sweetens the cookies just right and helps with browning during baking.
• 1 teaspoon pure vanilla extract: Brings warmth and complexity to the chocolate dough.
• 1 large egg: Binds all the ingredients together and adds tenderness.
• 2 tablespoons whole milk (or 2% or almond milk): Helps create a smooth dough with perfect consistency.
• 1/2 cup unsweetened chocolate chips (plus more for topping): Pockets of rich chocolate throughout every bite.
• Marshmallows (for stuffing): The highlight of these cookies, providing that delightfully soft and gooey center.
• Chocolate syrup or melted chocolate for drizzling (optional): A final touch for extra chocolate decadence and visual appeal.

How to Make Hot Chocolate Cookies with Marshmallow Filling Recipe

Step 1: Prepare the Dough

Start by whisking together your dry ingredients—the flour, cocoa powder, baking soda, cornstarch, and salt. This ensures everything is evenly combined, laying the foundation for a perfectly blended dough packed with chocolatey goodness.

Step 2: Cream the Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is so satisfying because it builds the cookie’s structure and sweetness while setting the stage for a tender texture.

Step 3: Mix Wet Ingredients

Add the vanilla extract, egg, and milk to the butter and sugar mixture. Blend them thoroughly until smooth—this is where your dough starts coming together with a velvety consistency that promises soft cookies once baked.

Step 4: Combine Dry and Wet Ingredients

Gradually add the dry mix into the wet mixture, stirring gently. Take your time to fold everything just right so you get a thick dough that isn’t overworked but well integrated, ensuring tender, moist cookies.

Step 5: Add Chocolate Chips

Fold in the chocolate chips, those little bursts of extra chocolate flavor that will make these cookies extra indulgent. Resist the urge to eat them all before baking—they’re the perfect little pockets of melty chocolate you’ll love.

Step 6: Chill the Dough

Cover the dough and refrigerate for at least 1 hour, or speed things up with 20 minutes in the freezer. Chilling firms the dough so it’s easier to handle when shaping, helps maintain the cookie shape during baking, and intensifies the flavors.

Step 7: Preheat and Prepare Baking Sheet

While the dough is chilling, preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper—that’s going to prevent sticking and make cleanup a breeze.

Step 8: Shape the Cookies and Fill with Marshmallows

Roll the chilled dough into balls and slightly flatten them. Place a piece of marshmallow in the center of each, then carefully wrap and seal the dough around it so the gooey filling stays hidden inside. This step creates the magic of molten marshmallow centers upon baking.

Step 9: Add Chocolate Chip Toppings and Freeze

Arrange your stuffed dough balls on the baking sheet about 2 inches apart. Top each with extra chocolate chips, then freeze for 20 minutes to help the cookies retain their shape and keep that marshmallow wonderfully enclosed.

Step 10: Bake the Cookies

Pop the cookies into the oven and bake for 10 minutes or until the edges are set but the centers remain soft. The cookies will rise slightly, and the marshmallow inside will turn delectably melty without oozing out.

Step 11: Cool and Optional Decoration

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If you’re feeling fancy, drizzle some chocolate syrup or melted chocolate over the cooled cookies for an extra elegant and chocolatey finish.

How to Serve Hot Chocolate Cookies with Marshmallow Filling Recipe

Garnishes

These cookies are lovely as-is, but a sprinkle of powdered sugar or a quick drizzle of chocolate syrup adds a festive look and enhances their sweet, rich flavor. You could even add a dash of cinnamon or a few crushed peppermint candies for a seasonal twist that’s sure to wow.

Side Dishes

Pair these Hot Chocolate Cookies with a cold glass of milk or a warm mug of hot cocoa for the ultimate cozy combo. They also go beautifully alongside a scoop of vanilla or coffee ice cream to balance the warmth and sweetness with a creamy, cool contrast.

Creative Ways to Present

Serve the cookies on a rustic wooden board lined with parchment, garnished with fresh mint or edible flowers for a charming display. For parties, stack them as edible “cookie sandwiches” with extra marshmallow or chocolate ganache inside, making a show-stopping dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep any uneaten cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture and gooey center. If your kitchen is warm, storing them in the fridge will help, just bring them back to room temperature before serving for the best taste.

Freezing

These cookies freeze beautifully! Wrap them tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months. To enjoy later, just thaw overnight in the fridge and warm slightly in the oven or microwave to revive their delicious softness.

Reheating

To get that just-baked warm cookie feel, reheat leftovers in a low oven (around 300°F/150°C) for 5-7 minutes or a few seconds in the microwave. This will melt the marshmallow center again and refresh the cookie’s tender texture, making every bite feel freshly made.

FAQs

Can I use mini marshmallows instead of large ones for the filling?

Absolutely! Mini marshmallows work just as well; you can use several per cookie to get that perfect gooey center. Just be sure to fully enclose them in the dough so they don’t melt all over the baking sheet.

What if I don’t have Dutch-processed cocoa powder?

You can substitute with natural unsweetened cocoa powder, but the flavor might be slightly less rich and the color lighter. Dutch-processed cocoa offers a smoother, deeper chocolate taste, but natural cocoa still makes excellent cookies.

Can I make this recipe dairy-free?

Yes! Replace the butter with a plant-based alternative and choose almond or other non-dairy milk. Use dairy-free chocolate chips and marshmallows (many brands offer vegan marshmallows) to keep all the gooey charm intact.

Why is cornstarch included in the dough?

Cornstarch helps create a softer, melt-in-your-mouth texture by reducing gluten formation. It’s a secret ingredient that makes these cookies incredibly tender and keeps them from turning out tough or cakey.

How do I make sure the marshmallow filling doesn’t leak during baking?

Chilling the dough balls before baking and properly sealing the marshmallow inside are key. Freezing the assembled cookies before baking also helps maintain their shape so the marshmallow melts inside rather than oozing out.

Final Thoughts

If you’re craving a cookie that feels like a warm hug, the Hot Chocolate Cookies with Marshmallow Filling Recipe is an absolute must-try. They are surprisingly easy to make yet have that wow factor that will impress family and friends. Whether for a special occasion or simply a sweet treat to brighten your day, these cookies promise a mouthwatering bite of soft chocolate and oozy marshmallow magic every time. Go ahead and dive into this chocolatey wonder—you won’t regret it!

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