Chewy Hot Chocolate Cookies with Gooey Marshmallow Centers Recipe to Try Today

“Wait, are those cookies supposed to be this soft?” my coworker asked, her eyes wide as she bit into the chewy hot chocolate cookies with gooey marshmallow centers I’d just pulled from the oven. Honestly, I wasn’t sure at first either. This recipe started on a chaotic evening when I was craving something warm and comforting but had nothing fancy in the pantry—just some cocoa powder, marshmallows, and basic baking staples. What began as a quick experiment to salvage a dreary day turned into a repeat obsession (I baked these at least three times in one week, no joke).

The smell of rich chocolate mingling with melted marshmallow is like a nostalgic hug—reminding me of cold winter nights and the simple joy of a homemade treat. And the texture? That chewy cookie exterior giving way to a molten marshmallow center feels like a little surprise in every bite. It’s the kind of recipe that’s perfect for those moments when you want something more than just a cookie but less complicated than a full dessert spread.

What’s funny is I wasn’t even sure about stuffing marshmallows inside cookies at first. It sounded a bit gimmicky, but I’m so glad I gave it a shot. Now, this recipe is a quiet favorite for casual get-togethers and midnight kitchen raids alike. It’s not flashy, but it’s got soul—and that’s what makes it stick around.

So, if you want to try something cozy, chewy, and unexpectedly delightful, these chewy hot chocolate cookies with gooey marshmallow centers might just be your new go-to. Let’s have a look at how to bring this treat to life.

Why You’ll Love This Recipe

Having tested countless cookie recipes over the years, I can confidently say these chewy hot chocolate cookies with gooey marshmallow centers hit a sweet spot that’s hard to match. Here’s why they stand out:

• Quick & Easy: Ready in under 30 minutes, they’re ideal for busy nights or last-minute dessert cravings.
• Simple Ingredients: No need for fancy or hard-to-find items; most are pantry staples like cocoa powder, brown sugar, and mini marshmallows.
• Perfect for Cozy Moments: Great for chilly evenings, casual hangouts, or even special occasions like holiday cookie swaps.
• Crowd-Pleaser: Kids and adults alike can’t get enough of the chewy texture paired with that molten marshmallow center.
• Unbelievably Delicious: The cocoa powder gives a deep chocolate flavor that’s richer than most chocolate chip cookies, while the marshmallow adds a playful gooey surprise.

This recipe isn’t just another chocolate cookie. The trick lies in balancing the dough’s chewiness with the perfectly melted marshmallow inside—achieved by a short chill before baking and careful timing in the oven. I’ve also swapped regular sugar for brown sugar to get that tender, moist crumb.

When I first brought these to a casual get-together, folks kept asking for the recipe—some even compared them to hot cocoa in cookie form. Honestly, the way these cookies manage to feel indulgent yet homey is why I keep coming back to them, especially on chilly nights when I want comfort without fuss.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these you’ll likely have on hand, and a few tips can help you pick the best versions.

• All-purpose flour: The base for the cookie dough, providing structure. I recommend using a trusted brand like King Arthur Flour for consistent results.
• Cocoa powder: Unsweetened Dutch-processed cocoa powder gives a smooth, rich chocolate flavor. Avoid natural cocoa powder here to keep the dough balanced.
• Baking soda: Helps the cookies rise just enough for chewiness without puffing up too much.
• Salt: Just a pinch to enhance the chocolate flavor.
• Unsalted butter: Softened to room temperature for easy mixing and to control salt content.
• Brown sugar: Light brown sugar adds moisture and a subtle caramel note that’s essential for chewiness.
• Granulated sugar: Balances the sweetness and helps with crisp edges.
• Egg: Room temperature to bind ingredients and add richness.
• Vanilla extract: Pure vanilla for depth of flavor.
• Mini marshmallows: The star of the show, these create the gooey centers. Use fresh mini marshmallows; avoid ones that are stale or hard.

Substitution tips: For a gluten-free option, use a 1-to-1 gluten-free flour blend instead of all-purpose flour. If you want to keep it dairy-free, swap butter for vegan margarine and ensure your marshmallows are gelatin-free (there are great brands like Dandies).

Seasonal twist: In winter, adding a pinch of cinnamon or nutmeg complements the hot chocolate vibe perfectly. For a fun twist, you could even sprinkle coarse sea salt on top before baking to contrast the sweetness.

Equipment Needed

• Mixing bowls: A large bowl for the dough and a small one for dry ingredients.
• Electric mixer or sturdy wooden spoon: For creaming butter and sugar. I usually use my handheld mixer for speed, but a spoon works fine too.
• Measuring cups and spoons: Precision matters here, especially for cocoa and leavening.
• Baking sheet: A rimmed cookie sheet works best for even baking.
• Parchment paper or silicone baking mat: Prevents sticking and promotes even browning.
• Cooling rack: To let cookies cool evenly and prevent sogginess.

If you don’t have parchment paper, lightly greasing the baking sheet is an okay fallback, but parchment helps with cleanup and cookie texture. I’ve tried silicone mats and parchment—both work well, but I prefer parchment for crisp edges.

Preparation Method

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. This step ensures even baking and prevents sticking.
2. Mix the dry ingredients: In a medium bowl, whisk together 1 ¾ cups (220g) all-purpose flour, ¼ cup (25g) unsweetened Dutch-processed cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
3. Cream the butter and sugars: In a large bowl, beat ½ cup (115g) unsalted butter (softened), ½ cup (100g) brown sugar, and ¼ cup (50g) granulated sugar until light and fluffy—about 3 minutes. This creates a tender cookie texture.
4. Add the egg and vanilla: Beat in one large egg (room temperature) and 1 teaspoon pure vanilla extract until combined. The dough will look glossy and smooth.
5. Combine wet and dry ingredients: Slowly add the dry mixture to the wet, mixing just until incorporated. Overmixing here can make the cookies tough, so stop when no dry streaks remain.
6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step helps the dough firm up, making it easier to handle and preventing the cookies from spreading too much.
7. Form the cookies: Scoop about 2 tablespoons (30g) of dough per cookie and flatten slightly in your palm. Place 4 mini marshmallows in the center, then fold the dough around them, sealing completely to encase the gooey center. Roll gently into a ball.
8. Bake: Arrange the stuffed dough balls on the prepared sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers still look soft. The marshmallow inside should be melted and gooey, so don’t overbake.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. This rest helps the cookies set without losing their chewy texture.

Pro tip: If the marshmallow starts to brown too quickly, tent the cookies loosely with foil halfway through baking. Also, chilling the dough is key—skip it, and you risk flat cookies that leak marshmallow everywhere.

Cooking Tips & Techniques

Here are some tried-and-true tips I’ve picked up while making these chewy hot chocolate cookies with gooey marshmallow centers:

• Don’t skimp on chilling: The dough firms up and prevents spreading. I’ve seen way too many batches turn into marshmallow puddles because this step was skipped.
• Use mini marshmallows: Smaller marshmallows melt evenly and stay gooey inside the cookie without overwhelming the dough.
• Watch the baking time closely: These cookies look underbaked when they’re just right. The edges should be set, but the center still soft. They firm up as they cool.
• Seal the marshmallow well: When wrapping the dough around the marshmallow, pinch carefully to seal. If not sealed, marshmallows ooze out and make a sticky mess.
• Mix by hand if needed: Overmixing with a mixer can develop gluten and toughen the dough. I often finish mixing with a spatula to keep things tender.
• Multitasking: While the dough chills, clean up your workspace or prep a warm drink. I like to make a quick batch of whipped cream or brew a pot of tea during this time.

One time, I forgot the vanilla extract and thought the cookies would be bland, but the marshmallow surprise saved the day. Still, vanilla really pulls the flavor together, so don’t skip it!

Variations & Adaptations

If you want to play around with this recipe, here are some ideas that I’ve tested or heard rave reviews about:

• Peanut Butter Marshmallow Cookies: Add ½ cup creamy peanut butter to the dough for a nutty twist that pairs beautifully with the marshmallow center.
• Spiced Hot Chocolate: Stir in ½ teaspoon cinnamon and a pinch of cayenne pepper to the dry ingredients for a cozy, slightly spicy kick.
• Vegan Version: Use dairy-free butter and substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, chilled). Choose vegan marshmallows to keep it plant-based.
• Double Chocolate Chip: Fold in ½ cup semi-sweet chocolate chips along with the marshmallows for an ultra-chocolatey experience.

For different cooking methods, these cookies work well baked at a slightly lower temperature for a few extra minutes if your oven runs hot, keeping the centers gooey without burning the edges.

One time, I swapped mini marshmallows for chopped soft caramels—less gooey but just as delicious. It’s a fun way to customize based on what you have.

Serving & Storage Suggestions

These chewy hot chocolate cookies are best enjoyed warm, fresh from the oven when the marshmallow centers are molten and irresistible. Serve them on a simple plate with a dusting of powdered sugar or alongside a cold glass of milk or a steaming mug of coffee.

They’re perfect for casual gatherings, cozy nights in, or as a sweet treat to surprise friends. Pairing these cookies with a tangy citrus dessert like the mini lemon blueberry cheesecakes can balance the richness nicely for a dessert spread.

To store, place cooled cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freezing works well—wrap individual cookies tightly in plastic wrap and store in a freezer bag for up to 2 months.

Reheat them gently in the microwave for about 10-15 seconds to revive that gooey marshmallow center. Just be careful not to overheat, or the marshmallow can become tough.

Flavors tend to mellow slightly after a day but still stay delicious. Sometimes I actually prefer them after a day because the chewiness deepens.

Nutritional Information & Benefits

Per cookie (approximate): 150 calories, 7g fat, 22g carbohydrates, 2g protein.

This treat leans into indulgence, but using brown sugar adds a touch of molasses flavor and some minerals compared to white sugar. Cocoa powder is rich in antioxidants and can boost mood, making this dessert a comforting pick-me-up.

For dietary considerations, swapping to a gluten-free flour blend and vegan marshmallows makes this recipe accessible to many. Just note the marshmallows contain gelatin unless you opt for a vegan brand.

Personally, I think it’s fine to enjoy these as an occasional treat, especially when paired with a balanced meal or shared with loved ones.

Conclusion

Chewy hot chocolate cookies with gooey marshmallow centers have a special spot in my recipe box because they combine simple ingredients with a fun twist that never fails to delight. Whether you make them for a quiet night or a casual party, they bring warmth and a bit of surprise to every bite.

Feel free to tweak the recipe to match your tastes or dietary needs—there’s plenty of room for creativity here. I love how easy it is to make a batch and have a crowd-pleasing treat ready in under an hour.

If you try these, I’d love to hear how they turn out or what variations you come up with. Drop a comment or share your photos—I’m always excited to see how this recipe finds its way into your kitchen.

Here’s to cozy baking and gooey moments—happy cookie making!

FAQs

Can I use large marshmallows instead of mini marshmallows?

It’s best to use mini marshmallows because they melt evenly inside the cookie. Large marshmallows may not melt fully or could cause uneven baking.

How do I prevent marshmallows from oozing out during baking?

Make sure to completely encase the marshmallow in dough and pinch the edges well. Chilling the dough before baking also helps keep the shape.

Can I make this dough ahead of time?

Yes! The dough can be made and refrigerated for up to 24 hours before shaping and baking. Just let it warm slightly before handling.

What’s the best way to store these cookies?

Store them in an airtight container at room temperature for up to 3 days or freeze wrapped cookies for up to 2 months.

Are these cookies suitable for kids?

Absolutely! The soft, chewy texture and sweet marshmallow centers make them a hit with kids and adults alike.

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