If you have a sweet tooth that craves something warm, indulgent, and utterly irresistible, you have to try the Gooey Hot Cocoa Cookies with Marshmallow Topping Recipe. These cookies bring together the deep, rich flavors of chocolate with that soft, melty marshmallow magic on top, creating a warm, comforting treat that’s perfect for cozy nights or sharing with friends. Each bite offers a luscious gooey center contrasted by the fluffy marshmallow topping, making them a standout dessert that everyone will adore.
Ingredients You’ll Need
The magic of the Gooey Hot Cocoa Cookies with Marshmallow Topping Recipe lies in its simple, everyday ingredients, yet each one plays a crucial role. From the richness of the semi-sweet chocolate to the fluffiness of the mini marshmallows, every component builds on the next to deliver that unforgettable taste and texture.
- 1/2 cup unsalted butter (softened): Adds creamy richness and tenderizes the cookie dough for a soft texture.
- 12 oz semi-sweet chocolate (chopped): Brings that deeply satisfying chocolate flavor and gooey melt.
- 1 1/2 cups granulated sugar: Sweetens the cookies just right without overpowering the chocolate.
- 1/4 cup brown sugar (packed): Adds a hint of caramel and moisture for chewiness.
- 1 1/2 teaspoons vanilla extract: Enhances all the flavors making the cookies irresistibly aromatic.
- 1/4 teaspoon salt: Balances sweetness and intensifies the chocolate notes.
- 1 1/4 cups all-purpose flour: The base for the cookie’s structure and perfect chew.
- 3 large eggs: Binds ingredients and keeps cookies moist and rich.
- 1 1/2 teaspoons baking powder: Gives the cookies just enough lift to stay soft and fluffy.
- 25 mini marshmallows: For that signature gooey, melty marshmallow topping that steals the show.
- 2 cups powdered sugar: Used in the marshmallow frosting to create a sweet, smooth topping.
- 4 tablespoons cocoa powder: Packs an extra chocolate punch into the marshmallow topping.
- 1/4 cup milk: Helps achieve the perfect frosting consistency.
- 1/4 cup unsalted butter (softened): Adds creaminess to the marshmallow topping.
- 1/2 teaspoon vanilla extract: Lifts the flavor of the frosting.
- Assorted sprinkles (optional): For a fun, festive touch to decorate your cookies.
How to Make Gooey Hot Cocoa Cookies with Marshmallow Topping Recipe
Step 1: Prepare the Chocolate Cookie Dough
Start by creaming together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key to achieving that tender, gooey texture we love so much. Next, beat in the eggs one at a time along with the vanilla extract and salt. Once everything is well combined, slowly incorporate the flour and baking powder until it forms a smooth dough. Finally, fold in the chopped semi-sweet chocolate pieces for that signature gooey melt in every bite.
Step 2: Bake the Cookies
Preheat your oven to 350°F (175°C). Scoop generous tablespoons of dough onto a parchment-lined baking sheet, spacing them apart to allow for spreading. Bake for about 12 to 15 minutes—a critical moment where the cookies set around the edges but remain soft and tender in the center. While they bake, you can prepare the marshmallow topping to go on as soon as the cookies come out.
Step 3: Make the Marshmallow Topping
In a mixing bowl, beat together the softened butter, cocoa powder, powdered sugar, milk, and vanilla extract until smooth and creamy. This luscious cocoa-infused frosting mirrors the warmth and richness of hot cocoa itself. It’s the perfect way to top the already decadent cookies, adding a fluffy texture and extra chocolatey sweetness.
Step 4: Add Marshmallow Topping and Mini Marshmallows
Spread a generous dollop of the marshmallow frosting on each warm cookie, then gently press mini marshmallows over the top. The heat from the cookie softens the marshmallows slightly, creating that irresistible gooey topping that inspired this whole recipe! For an extra dash of fun and color, sprinkle on your favorite assorted sprinkles.
How to Serve Gooey Hot Cocoa Cookies with Marshmallow Topping Recipe
Garnishes
To make these Gooey Hot Cocoa Cookies with Marshmallow Topping Recipe truly shine, try adding a pinch of cocoa powder dusted lightly over the top or a drizzle of melted chocolate. These simple garnishes elevate the presentation and deepen the chocolate experience with minimal effort.
Side Dishes
Pair these cookies with a cold glass of milk, a steaming cup of coffee, or classic hot cocoa for a complete cozy treat. Their rich, gooey nature makes them perfect alongside drinks that balance out their sweetness and complement the marshmallow topping’s fluffiness.
Creative Ways to Present
Serve your Gooey Hot Cocoa Cookies with Marshmallow Topping Recipe on a rustic wooden board or a colorful plate to contrast the deep browns of the cookie and topping. You can also stack them in a cookie tower with small festive flags or sprinkle edible glitter over the marshmallows for a magical touch that’s sure to impress guests of all ages.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the cookies in an airtight container at room temperature for up to three days. The marshmallow topping might firm up slightly but will still remain delicious. Keeping them airtight will preserve their soft, gooey texture as much as possible.
Freezing
You can freeze the unbaked cookie dough in balls for up to three months—just wrap them tightly in plastic wrap and place in a freezer bag. When ready to bake, thaw slightly and bake as usual. If you want to freeze baked cookies, flash freeze them first, then store in airtight containers or freezer bags for up to a month.
Reheating
Warm leftover cookies in the microwave for about 15 seconds to revive their gooey goodness and soften the marshmallow topping. Alternatively, a quick 5-minute zap in a 300°F (150°C) oven works beautifully, bringing back that freshly baked magic.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
Absolutely! Just be mindful that regular marshmallows might melt differently and create a thicker topping. You may want to cut them into smaller pieces to match the distribution of mini marshmallows for consistent gooeyness.
Are these cookies gluten-free?
This Gooey Hot Cocoa Cookies with Marshmallow Topping Recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you can experiment with gluten-free flour blends designed for baking to accommodate dietary needs.
Can I substitute the semi-sweet chocolate with dark chocolate?
Yes! Using dark chocolate will give the cookies a richer, more intense flavor. If you prefer a sweeter result, you might want to balance the bitterness with a touch more sugar.
How long should I bake the cookies for the perfect gooey center?
Baking for 12 to 15 minutes is ideal. Keep an eye on the edges becoming set and slightly firm while the centers stay soft and gooey. Removing them from the oven too late will result in firmer cookies.
Can I make the marshmallow topping ahead of time?
Definitely. You can prepare the marshmallow frosting a day ahead and store it in the refrigerator. Just bring it back to room temperature and stir well before spreading it on the cookies.
Final Thoughts
There’s nothing quite like the joy of biting into Gooey Hot Cocoa Cookies with Marshmallow Topping Recipe on a chilly day or for a cozy gathering with friends. These cookies combine comfort and whimsy perfectly, and I encourage you to try baking them as soon as possible. Once you taste that rich chocolate with the cloud-like marshmallow topping, it’s guaranteed to become your new favorite treat!
Print
Gooey Hot Cocoa Cookies with Marshmallow Topping Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these Gooey Hot Cocoa Cookies topped with marshmallows and sprinkles, perfect for cozy winter treats. Rich with semi-sweet chocolate and a decadent cocoa glaze, these cookies offer a soft, fudgy texture with a delightful gooey center, finished with a sweet marshmallow topping that melts to perfection.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 12 oz semi-sweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 3 large eggs
- 1 1/2 teaspoons baking powder
Glaze
- 2 cups powdered sugar
- 4 tablespoons cocoa powder
- 1/4 cup milk
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
Topping
- 25 mini marshmallows
- Assorted sprinkles (optional)
Instructions
- Prepare the Cookie Dough: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Melt the semi-sweet chocolate and let cool slightly, then blend it into the creamed mixture. Add the vanilla extract and eggs one at a time, mixing thoroughly after each addition. In a separate bowl, sift together the flour, baking powder, and salt, then gradually incorporate into the wet ingredients to form a smooth dough.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them evenly spaced on the sheet. Bake for 12-15 minutes until the edges are set but the centers remain soft and gooey. Remove from oven and let cool slightly on the baking sheet.
- Prepare Cocoa Glaze: In a medium bowl, whisk together powdered sugar, cocoa powder, softened butter, milk, and vanilla extract until smooth and glossy. Adjust the consistency with additional milk if needed—it should be pourable but not runny.
- Glaze and Top Cookies: Spoon or drizzle the cocoa glaze generously over each warm cookie. Immediately top each cookie with mini marshmallows and sprinkle with assorted sprinkles if desired. The marshmallows will gently melt from the residual heat, creating a gooey, marshmallowy finish.
- Cool and Serve: Allow the cookies to cool fully on a wire rack so the glaze sets and marshmallows firm up slightly. Serve at room temperature to enjoy the perfect gooey and sweet hot cocoa flavor in every bite.
Notes
- Use room temperature butter for easier mixing and better texture.
- For a more intense chocolate flavor, use high-quality semi-sweet chocolate.
- Do not overbake the cookies to maintain their gooey center.
- Mini marshmallows melt faster; add them immediately after glazing.
- Store cookies in an airtight container at room temperature for up to 3 days.
