After a week of gloomy weather, when it’s neither raining nor snowing, I felt like making something sweet to cheer myself up. Usually, on cold winter days, a cup of hot chocolate topped with marshmallows does the trick. Sometimes I add an extra shot of espresso too, simply because I really love coffee. As they say, “more espresso, less depresso”. 😄
This time, I decided to turn that combination into a dessert, and that’s how these chocolate marshmallow cookies came to be. They’re inspired by the comforting flavors of a cozy cup of hot chocolate.
And they turned out exactly as I imagined: soft, chocolatey cookies with gooey marshmallows in the center and a layer of chocolate on top. Basically, hot chocolate in cookie form. ☕️🍪
Why Are These Chocolate Marshmallow Cookies So Special?
First of all, they’re the kind of dessert that looks much more complicated than it actually is. And if you’re a chocolate lover like me, it’s hard to resist the combination of cocoa, chocolate, coffee and marshmallows.
I added a ristretto shot to the cookie dough because I find that it really brings out the chocolate flavor without making the cookies taste like coffee.
The marshmallows are what turn these from simple chocolate cookies into true hot chocolate cookies. They melt in the oven and are then covered with melted chocolate.
The result is a rich, chocolatey and sweet treat that is very, very hard to save for the next day. 😅
A Few Helpful Tips
Chill the dough. I know that when you’re craving cookies, the last thing you want to hear is that the dough needs to spend some time in the fridge. 😄 But trust me, it’s worth it. The dough is quite soft when freshly made, and chilling it makes it much easier to handle while also helping the cookies hold their shape during baking.
Don’t overbake the cookies. If you want soft, slightly chewy cookies, don’t wait until they look completely baked before taking them out of the oven. They’ll continue to firm up as they cool. Overbaking them means losing that soft, chocolatey texture we’re after.
Use a large enough baking sheet. Leave some space between the cookies, as they will spread while baking. If you place them too close together, they might stick to each other and you could end up with one giant cookie. Not necessarily a tragedy, though. 😂
Let the cookies cool before decorating. I know, patience is being tested once again. But if you add the melted chocolate while the cookies are still very hot, it will melt into the cookies instead of sitting nicely on top. If you want them to look like the ones in the photos, it’s worth waiting a little.
How to Store Chocolate Marshmallow Cookies
Once the cookies have cooled completely and the chocolate topping has set, store them in an airtight container at room temperature.
In theory, they should last for a few days.
In practice… I make no promises. 😄
My problem isn’t how long the cookies will last, but how long I’ll manage to resist eating them.
Frequently Asked Questions About Chocolate Marshmallow Cookies
Can I make the cookie dough ahead of time?
Yes. The dough can be prepared in advance and kept in the refrigerator until you’re ready to shape and bake the cookies. It’s a great option if you’re making them for a special occasion and don’t want to do everything on the same day.
Can I use any type of marshmallows?
For the best results, use regular-sized marshmallows, or cut larger ones into smaller pieces. Just make sure not to add too much marshmallow to each cookie, as it will melt in the oven and may spread onto the baking sheet.
Can I use instant coffee instead of espresso?
Yes. The coffee is mainly there to enhance the chocolate flavor rather than make the cookies taste like coffee. If you don’t have espresso, you can adjust the amount depending on the type of coffee you have available.
Why does the cookie dough need to be chilled before baking?
Chilling the dough makes it easier to handle and helps the cookies hold their shape in the oven. If you skip this step, the dough may spread too much during baking.
Can I freeze the chocolate marshmallow cookies?
Yes, you can freeze the portioned cookie dough and bake it later. It’s a great option if you want freshly baked cookies on hand without having to prepare the whole recipe from scratch every time.
More Chocolate Recipes
If you’re a chocolate lover, you’ll definitely want to check out some of the other chocolate desserts on the blog. I’d start with:
Brownie Sandwich Cookies with Mango Ganache and Raspberry
Raspberry White Chocolate Brownies
Chocolate Marshmallow Cookies – Hot Chocolate Inspired Recipe
24
cookies30
minutes12
minutes185
kcalSoft and intensely chocolatey cookies inspired by the comforting flavors of a cozy cup of hot chocolate. Made with cocoa, chocolate and coffee, with gooey marshmallows in the center and a layer of melted chocolate on top, these cookies are the perfect treat for any chocolate lover. 🍪☕️
Ingredients
- Cookies (makes 24)
120 g butter (at least 80% fat), at room temperature
100 g brown sugar
100 g granulated sugar
1 egg, at room temperature
1 tablespoon vanilla extract
200 g all-purpose flour
30 g cocoa powder
50 g hot chocolate mix (I used Valor Hot Chocolate)
a pinch of salt
1 level teaspoon baking soda
1 ristretto shot (25 ml)
- Topping
12 white marshmallows, cut in half
200 g semisweet chocolate (54%)
Directions
- Add the butter and both types of sugar to the bowl of a stand mixer and beat for 2–3 minutes, until the mixture starts to lighten in color.
- Add the egg, vanilla extract and salt, and beat for another 2–3 minutes.
- In a separate bowl, combine the dry ingredients: flour, cocoa powder, hot chocolate mix and baking soda. Sift them together over the butter mixture.
- Mix everything with a spatula until the dough comes together.
- Add the ristretto shot and mix for about 1 minute, until the dough becomes soft and sticky.
- Transfer the dough to a bowl, cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and let it sit at room temperature for 10–15 minutes. Then shape the dough into balls of about 25 g each.
- Bake the cookies for 10 minutes. Remove the baking sheet from the oven, place half a marshmallow in the center of each cookie, and return the tray to the oven for another 2 minutes.
- After 2 minutes, remove the baking sheet from the oven and gently flatten the softened marshmallows with the back of a spoon.
- Transfer the cookies to a cooling rack and let them cool.
- Melt the chocolate, transfer it to a piping bag, and drizzle it over each cookie, covering the marshmallow.
- Let the cookies cool completely. The chocolate will need a few hours to cool and set, depending on the room temperature.
- Once the chocolate has set, store the cookies in an airtight container — if there are any left by then. 😂