This is the kind of cookie that announces the season: soft, gooey, and warm from the oven with a toasted marshmallow perched on top like a tiny snowy hat. I first made these on a blustery December afternoon when I wanted something that captured the comfort of a steaming mug of cocoa but in cookie form. The dough is rich with hot chocolate mix and warmed with a whisper of cinnamon, and when you bite into one you get a tender center studded with milk chocolate chips and a molten semisweet surprise. The marshmallow finish gives a nostalgic, campfire-style toast that turns each bite into a cozy memory.

These cookies became an instant holiday favorite in my family. Neighbors asked for the recipe at the cookie exchange, and my niece declared them the official post-sleigh-ride treat. The balance of textures is what makes them special: a slightly crisp edge, a pillowy interior, pockets of melted chocolate, and the stretchy, caramelized marshmallow on top. They look festive and taste like a hug in sugar form—the perfect item to bake when you want to fill your kitchen with warmth and hand out smiles at the doorstep.

Ingredients

• All-purpose flour (1 1/2 cups): Use a standard, unbleached all-purpose flour for structure and tender crumb. Spoon and level into the cup when measuring for consistency.
• Hot chocolate mix (1/3 cup): Choose a darker cocoa mix like Ghirardelli for deeper color and intense chocolate flavor; it’s an easy secret for bakery-like cookies.
• Baking powder (1 teaspoon) & Ground cinnamon (1/2 teaspoon): The baking powder gives lift while the cinnamon adds warmth; together they round out the cocoa notes without overpowering.
• Fine sea salt (1/4 teaspoon): Salt brightens and balances the sweetness—use a measured teaspoon to avoid oversalting.
• Unsalted butter (1 stick): One stick at cool room temperature (about 8 tablespoons) creates a tender texture; do not use melted butter for this dough.
• Granulated sugar (1/4 cup) & Light brown sugar (1/2 cup): The combination offers both sweetness and chew—pack the brown sugar lightly when measuring.
• Egg (1 large) + Egg yolk (1 large): The extra yolk increases richness and chew without adding too much liquid.
• Vanilla extract (1/2 teaspoon): A small amount intensifies the chocolate notes and rounds the flavor.
• Milk chocolate chips (1 cup): Use good-quality chips for pockets of creamy melt; higher cocoa butter content improves mouthfeel.
• Semisweet chocolate (8 ounces): Cut into 20 equal pieces to press into each cookie for a molten center.
• Large marshmallows (10, halved): Cut each marshmallow in half to place on top; they toast beautifully and add that campfire finish.

Instructions

Mix dry ingredients: In a medium bowl whisk together 1 1/2 cups all-purpose flour, 1/3 cup hot chocolate mix, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt until evenly combined. This ensures even leavening and prevents pockets of cocoa or salt in the baked cookie. Cream butter and sugars: In a large bowl, using an electric mixer on medium-high speed, beat 1 stick unsalted butter, 1/4 cup granulated sugar, and 1/2 cup light brown sugar for about 2 minutes until smooth and slightly fluffy. Proper creaming traps air for lift and helps the cookie spread evenly. Add eggs and vanilla: Mix in 1 large egg and 1 large egg yolk until combined, then add 1/2 teaspoon vanilla extract. Scrape down the bowl to incorporate any butter that clung to the sides for a uniform dough. Combine dry and wet: With the mixer on low, gradually add the flour mixture until just incorporated. Overmixing develops gluten and risks a tough cookie—stop when you no longer see streaks of flour. Fold in chips and chill: Fold in 1 cup milk chocolate chips with a rubber spatula. Chill the dough for about 1 hour or until it is no longer sticky; chilling firms the dough, concentrates flavor, and prevents excessive spread. Portion and bake: Preheat the oven to 350°F and line baking sheets with parchment paper. Drop 1 1/2-tablespoon sized balls of dough onto the sheets using a medium cookie scoop, spacing them about 2 inches apart. Bake for about 10 minutes—edges should be set but centers still soft. Add chocolate and marshmallow, finish baking: Remove sheets from oven and press one piece of semisweet chocolate and one marshmallow half (cut side up) onto each cookie. Return to oven and bake another 4 minutes until the marshmallow begins to melt slightly. Use a kitchen torch to toast the marshmallows to a golden top, or place the tray under a hot broiler for about 30 seconds while watching closely to avoid burning. Cool and serve: Let cookies cool on the baking sheet for 5 minutes to set, then transfer to wire racks to cool completely. These are best eaten the day they are made when the marshmallow is at its peak texture.

Storage Tips

Cookies are best the day they are made due to the marshmallow topping. If you need to store them briefly, place in an airtight container in a single layer with parchment between layers and keep at room temperature for up to 3 days. For longer storage, remove the marshmallow-topped cookies and freeze plain dough balls instead; freeze on a baking sheet and then transfer to a freezer-safe bag for up to 3 months. Bake frozen dough straight from the freezer, adding 1–2 minutes to the bake time, then add fresh chocolate pieces and marshmallows and toast as directed.

Ingredient Substitutions

If you need to adapt, swap the milk chocolate chips for dark chocolate chips for a less-sweet bite, or use all semisweet for deeper flavor. For a dairy-free version, use dairy-free butter and vegan chocolate chips and omit the egg or replace with a flax egg (1 tablespoon ground flax + 3 tablespoons water for the egg, though texture will be slightly different). For a chewier cookie, replace up to 2 tablespoons of flour with cornstarch. If you prefer an intense cocoa flavor, use a dark hot cocoa mix; if using sweetened cocoa powder in place of mix, reduce granulated sugar slightly to balance sweetness.

Serving Suggestions

Serve warm on a platter with a dusting of powdered sugar for a snowy look. Pair with hot cocoa or mulled cider for a festive spread. For a party, arrange on a tiered stand with sprigs of evergreen and candy canes. These also make delightful edible gifts—place a few in a small box with parchment and tie with ribbon for neighbors. Garnish with a few chocolate shavings or a tiny pinch of flaky sea salt to elevate the flavors.

Cultural Background

These cookies are a modern, American holiday creation inspired by two beloved traditions: chewy chocolate chip cookies and the ritual of toasting marshmallows. The combination nods to campfire treats and the cozy hot cocoa that defines winter gatherings. Variations of marshmallow-topped cookies have appeared in seasonal baking for decades, but using a hot chocolate mix in the dough is a contemporary shortcut that intensifies the cocoa profile and ties the concept together into a single nostalgic bite.

Seasonal Adaptations

In winter, use dark hot cocoa and mini peppermint pieces sprinkled over the toasted marshmallow for a candy-cane twist. In summer, omit the marshmallow and add toasted coconut and chopped pecans for a beachy variation. For Valentine’s Day, press a heart-shaped piece of chocolate into the center before topping with a mini marshmallow. Small changes to the add-ins and toppings can shift the cookie for any holiday while keeping the base technique the same.

Meal Prep Tips

Prepare dough up to 24 hours ahead and keep chilled; scoop into balls and store on a tray covered with plastic wrap. If you plan to bake across several days for events, freeze dough balls on a tray before transferring to labeled bags. Keep a small torch or a reserved broiler window handy on the day you serve—toast the marshmallows just before guests arrive so each cookie is fresh, warm, and irresistibly soft.

These cookies bring the comfort of a favorite winter drink into a handheld treat. They are forgiving, festive, and perfect for sharing—bake a batch and watch them disappear.