Name: Hot Cocoa Marshmallow Cookies for Homemade Cookies Lovers
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 box chocolate cake mix; 2 large eggs; 1/3 cup vegetable oil; 12 large marshmallows, cut in half; 1 cup semi-sweet chocolate chips

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When I think about winter baking, I picture a cozy kitchen that smells like melted chocolate and toasty marshmallows. These hot cocoa marshmallow cookies? They bring that exact vibe, all wrapped up in a gooey little treat that practically begs for a glass of milk—or maybe a mug of actual cocoa, if you’re feeling fancy. What I love most is that they’re the kind of cookies that scream nostalgia. We’ve all had that moment—mid-snowstorm, wrapped in a blanket, fingers barely poking out to grab one more cookie off the cooling rack. They’re fudgy, a little chewy, and that marshmallow center? It’s like a soft surprise every time you bite into one. Whether you’re baking them for the holidays, a summer cookie swap (yes, it works), or just because it’s Thursday and you need something sweet—this recipe for cookies never fails. Trust me, I’ve made my fair share of baking recipes cookies over the years, and this one from my collection of incredible recipes has become a go-to. Let’s bake.

1) Key Takeaways
2) Easy Hot Cocoa Marshmallow Cookies Recipe
3) Ingredients for Hot Cocoa Marshmallow Cookies
4) How to Make Hot Cocoa Marshmallow Cookies
5) Tips for Making Hot Cocoa Marshmallow Cookies
6) Making Hot Cocoa Marshmallow Cookies Ahead of Time
7) Storing Leftover Hot Cocoa Marshmallow Cookies
8) Try these Dessert Recipes next!
9) Hot Cocoa Marshmallow Cookies
10) Nutrition

1) Key Takeaways

Soft, fudgy texture with gooey marshmallow centers
Perfect for winter or summer baking cravings
Simple ingredients with big homemade cookies flavor
Can be prepped ahead and stored for a week

2) Easy Hot Cocoa Marshmallow Cookies Recipe

Have you ever bit into a cookie that made you pause mid-chew? That’s what happened the first time I baked these hot cocoa marshmallow cookies. The kitchen smelled like a chocolate-covered dream, and every bite took me back to snow days, fuzzy socks, and hot drinks on chilly afternoons. These homemade cookies feel like a hug in edible form.

I always keep a few boxes of cake mix tucked in the pantry just for this reason. They’re my secret weapon for quick treats that still taste like they took hours. Add some marshmallows, throw in a good scoop of chocolate chips, and suddenly you’ve got something that makes even store-bought dough look bland. This is one of those baking recipes cookies that becomes a story. Like when my niece “accidentally” ate four while they were cooling and said they were her favorite summer cookies now.

So whether you’re looking for your next go-to recipe for cookies, or you just love trying out incredible recipes with a twist, this one’s for you. Let’s get a little messy, melt some chocolate, and create something so good, you’ll wish you’d doubled the batch.

3) Ingredients for Hot Cocoa Marshmallow Cookies

Chocolate Cake Mix – Start with your favorite chocolate cake mix. It forms the perfect soft base and saves so much time without skimping on flavor. I use the devil’s food variety because I love that rich cocoa taste.

Large Eggs – Two of them. They bind everything together and add a little structure so your cookies don’t fall apart when you bite in (or when you sneak one off the tray).

Vegetable Oil – A third of a cup is all you need. It makes the cookies chewy without being greasy, and it keeps things simple—no need to soften butter or get too fussy.

Large Marshmallows – Cut in half, these get gooey right in the center after baking. The result? A pillowy, melty surprise that makes these treats stand out in a sea of my recipes.

Semi-Sweet Chocolate Chips – Fold in a generous cup. They melt into the dough, creating those little pockets of fudgy chocolate that make each bite a little party.

4) How to Make Hot Cocoa Marshmallow Cookies

Step 1. Preheat your oven to 350°F and line a baking sheet with parchment paper. It helps the cookies bake evenly and keeps cleanup easy. Trust me, you’ll thank yourself later.

Step 2. Mix the cake mix, eggs, and oil in a big bowl. The dough will be thick—don’t be tempted to add water. Power through it with a wooden spoon or use your hands if things get stubborn.

Step 3. Stir in your chocolate chips. I sometimes add a few extra just for good measure. Once everything’s combined, scoop the dough into balls and space them out on the baking sheet.

Step 4. Bake for 8–10 minutes. While they’re in the oven, slice your marshmallows in half and get ready. Timing here makes all the difference for that perfect marshmallow melt.

Step 5. Remove the cookies and quickly press a marshmallow half into the center of each. Back into the oven they go for another 2 minutes—just long enough for the marshmallow to puff up and slightly brown.

Step 6. Let them cool on the pan for a few minutes before moving them to a wire rack. If you rush this part, they might fall apart. But if you wait? Oh boy. That first bite is everything.

5) Tips for Making Hot Cocoa Marshmallow Cookies

I’ve made this recipe a dozen times, and trust me, a few small tweaks make a big difference. First, don’t overbake. These are soft homemade cookies, and even an extra minute in the oven can turn chewy into dry. You want the edges just set and the centers still a little soft when you press the marshmallow in.

If you like a little texture, swap some of the chocolate chips for chopped nuts or crushed pretzels. That sweet-and-salty combo makes the cookies feel grown-up without losing the fun. And if you’re baking for a summer party? Freeze the dough balls and bake them fresh the morning of.

Use a cookie scoop for even sizes. It makes the batch look prettier and helps everything bake evenly. And keep an eye on those marshmallows during the final minutes—they puff fast, and a little browning goes a long way.

6) Making Hot Cocoa Marshmallow Cookies Ahead of Time

Want to stay ahead of the sugar cravings? This dough handles freezer life like a champ. Just scoop it into balls, flash freeze on a baking sheet, and store them in a freezer-safe bag. Pull out what you need and bake from frozen—just add a minute or two to the first round of baking.

If you’re prepping for a party or holiday tray, you can even bake the cookies fully (without marshmallows), freeze them flat in layers, and then add the marshmallows after reheating. That keeps them from getting too sticky in storage.

I’ve done this before a cookie swap, and no one knew I made them days ahead. They stayed soft, and the marshmallow still had that gooey pull. Planning ahead makes these baking recipes cookies perfect for busy weeks.

7) Storing Leftover Hot Cocoa Marshmallow Cookies

Let’s say you manage not to eat all 24 in one sitting. Store the leftovers in an airtight container at room temperature for up to five days. The marshmallow might get a little tacky, but honestly, it just adds to the charm.

If you’re layering them in a container, pop a piece of parchment or wax paper between each layer. That way they won’t stick together and you don’t end up with one giant cookie blob (which, to be fair, I’ve accidentally enjoyed).

They also microwave well for a few seconds if you want to bring back that fresh-baked softness. I call that dessert magic on demand. You’ll be glad you saved a few.

8) Try these Dessert Recipes next!

9) Hot Cocoa Marshmallow Cookies