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Deep, dark chocolate cookies concealing a secret: molten marshmallow centers that ooze when you break them open. Topped with toasted mini marshmallows, these capture everything you love about a steaming mug of cocoa in cookie form.
Every American child knows the ritual. You come in from the cold, snow melting off your boots, and someone hands you a mug of hot cocoa with marshmallows bobbing on top. That first sip, where the chocolate mingles with melting marshmallow, is pure winter comfort. This cookie captures that moment.
The trick is simple but requires planning. Large marshmallows go into the freezer overnight. Frozen solid, they're wrapped in rich chocolate dough and baked. The cookie sets before the marshmallow fully melts, trapping a gooey, stretchy center inside a crackled chocolate shell. Break one open while it's still warm and you'll understand why these disappear from cookie trays.
I developed this recipe for holiday baking because it rewards the home cook who plans ahead. The frozen marshmallows are your secret weapon. The cocoa powder must be Dutch-process for that deep, almost black color. And the mini marshmallows pressed into the tops before baking? They toast golden in the oven, giving each cookie the unmistakable look of a cup of cocoa. Children will reach for these first. So will the adults.
Quantity
24
frozen overnight
Quantity
280g (2 cups)
Quantity
75g (3/4 cup)
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1/4 teaspoon
Quantity
226g (1 cup)
softened
Quantity
200g (1 cup)
Quantity
165g (3/4 cup packed)
Quantity
2
room temperature
Quantity
2 teaspoons
Quantity
170g (1 cup)
Quantity
1 cup
for topping
| Ingredient | Quantity |
|---|---|
| large marshmallowsfrozen overnight | 24 |
| all-purpose flour | 280g (2 cups) |
| Dutch-process cocoa powder | 75g (3/4 cup) |
| baking soda | 1 teaspoon |
| fine sea salt | 1/2 teaspoon |
| espresso powder | 1/4 teaspoon |
| unsalted buttersoftened | 226g (1 cup) |
| granulated sugar | 200g (1 cup) |
| dark brown sugar | 165g (3/4 cup packed) |
| large eggsroom temperature | 2 |
| pure vanilla extract | 2 teaspoons |
| semisweet chocolate chips | 170g (1 cup) |
| mini marshmallowsfor topping | 1 cup |
Place 24 large marshmallows in a single layer on a parchment-lined baking sheet. Freeze for at least 8 hours or overnight. They must be frozen solid. This is not optional. A soft marshmallow will melt into the dough during baking and you'll have nothing but a sticky mess where your molten center should be.
Whisk together the flour, Dutch-process cocoa powder, baking soda, salt, and espresso powder in a medium bowl. The espresso doesn't make these taste like coffee. It deepens the chocolate flavor, making it rounder and more complex. Sift if your cocoa is lumpy. Set aside.
In a stand mixer fitted with the paddle attachment, beat the softened butter with both sugars on medium speed until light and fluffy. This takes 3 to 4 minutes. The mixture should pale slightly and increase in volume. Scrape down the bowl once halfway through. Properly creamed butter creates cookies that spread just right and develop those crackled tops.
Add the eggs one at a time, beating well after each addition. The mixture may look curdled after the first egg. This is fine. It comes together with the second. Add the vanilla extract and beat until combined, about 30 seconds.
Reduce mixer speed to low. Add the dry ingredients in three additions, mixing just until each addition disappears. Overmixing develops gluten and creates tough cookies. When the last streak of flour vanishes, stop the mixer. Fold in the chocolate chips by hand with a rubber spatula, scraping the bottom of the bowl to ensure even distribution.
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. The dough needs to firm up so you can wrap it around the frozen marshmallows. It should be pliable but not sticky when pressed.
Remove the dough from the refrigerator. Working quickly so the marshmallows stay frozen, scoop about 2 tablespoons of dough and flatten it in your palm. Place one frozen marshmallow in the center and wrap the dough completely around it, sealing any gaps. Roll gently between your palms to smooth the surface. The marshmallow must be fully encased. Any exposed areas will leak during baking. Place wrapped cookies on a parchment-lined baking sheet, spacing them 3 inches apart.
Press 4 to 5 mini marshmallows gently into the top of each cookie. They should nestle into the dough, not just sit on top. These will toast during baking and give each cookie its hot cocoa appearance.
Return the assembled cookies to the freezer for 15 minutes while you preheat the oven. This firms everything back up and ensures the marshmallow centers stay intact during the first crucial minutes of baking.
Position racks in the upper and lower thirds of your oven. Preheat to 350°F (175°C). Line two fresh baking sheets with parchment paper or silicone baking mats. Do not bake these on unlined sheets. The marshmallow will leak and weld itself to the pan.
Bake for 10 to 12 minutes, rotating the pans halfway through. The cookies are done when the tops are crackled and set but the centers still look slightly underdone. The mini marshmallows on top should be puffed and golden, some with toasted spots. They will firm as they cool. Remove from the oven and let them rest on the baking sheet for 5 minutes before transferring to a wire rack.
These cookies are best eaten within 20 minutes of baking, when the center is still gooey and stretchy. Break one open to reveal the molten marshmallow inside. Serve alongside cold milk or, for the full experience, actual mugs of hot cocoa. The contrast of warm cookie and cold milk is what childhood winters should taste like.
1 cookie (about 80g)
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