These Hot Chocolate & Toasted Marshmallow Cookies are a cozy hug in every bite, blending rich cocoa and gooey marshmallow perfection. With a crisp edge and a soft, chewy center, they deliver a delightful contrast of textures that’s impossible to resist. The toasted marshmallow topping adds a hint of caramelized sweetness, making each cookie feel like a decadent treat. Ready in just under 30 minutes, they’re the perfect quick indulgence for any chocolate lover.

Warm, comforting, and irresistibly nostalgic, these cookies bring the magic of a hot chocolate night into a handheld delight. The deep chocolate flavor pairs beautifully with the fluffy, toasted marshmallow, creating a harmony of flavors that’s both rich and satisfying. Whether you’re baking for a crowd or treating yourself, these cookies are sure to become a favorite. In less than half an hour, you can enjoy a batch of these heavenly treats—pure bliss in every bite.

Delicious Ingredients for Hot Chocolate & Toasted Marshmallow Cookies

3/4 cup (125g/4 1/2 oz) Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips (melted)
1 cup (125g/4 1/2 oz) plain flour (all-purpose flour works too)
1 tablespoon (25g/1 oz) Ghirardelli Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (85g/3 oz) butter, softened
1 cup (175g/6 oz) soft brown sugar (light or dark works)
2 small eggs (or 1 large egg)
1 teaspoon vanilla extract (optional but recommended)
2 1/4 cups (350g) dark chocolate chips (for mixing in)
16 marshmallows (for topping)

Step-by-Step Instructions for Perfect Cookies

Melt the chocolate: Gently melt the 3/4 cup of bittersweet chocolate chips in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
Mix dry ingredients: Sift the flour, cocoa powder, baking soda, and salt into a bowl. Stir to combine.
Cream butter and sugar: In a separate bowl, beat the softened butter and brown sugar together until thick and creamy.
Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated.
Incorporate chocolate: Add the cooled melted chocolate and vanilla extract to the butter mixture. Continue beating until well mixed.
Fold in dry ingredients: Gently fold the dry ingredients and the 2 1/4 cups of dark chocolate chips into the wet mixture until just combined.
Scoop the dough: Use a 1-tablespoon scoop to portion the dough. If the mixture is too soft, refrigerate for 10-15 minutes to firm it up.
Bake: Preheat the oven to 350°F/180°C. Bake the cookies for 8-9 minutes. They should be soft and slightly underbaked for a brownie-like texture.
Toast the marshmallows: Once baked, place a marshmallow on top of each cookie. Return to the oven and broil for 1-2 minutes until the marshmallows are golden and toasted.
Cool and enjoy: Let the cookies cool slightly before serving. Enjoy warm for the best experience!

Perfect Pairings: Serving Suggestions

These Hot Chocolate & Toasted Marshmallow Cookies are a treat on their own, but they’re even better with a warm drink. Pair them with a steaming mug of hot chocolate or a creamy latte for the ultimate cozy experience. For a fun twist, serve them alongside a scoop of vanilla ice cream to balance the rich chocolate flavor.

Storage Secrets: Keeping Them Fresh

Store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze the baked cookies (without the marshmallows) for up to 2 months. When ready to enjoy, simply reheat in the oven at 350°F/180°C for 5 minutes, add a marshmallow, and broil for that perfect toasted finish.

Time-Saving Tips for Busy Bakers

To save time, prep your dry ingredients the night before and store them in a sealed container. You can also pre-scoop the cookie dough and freeze it on a baking sheet. Once frozen, transfer the dough balls to a zip-top bag. Bake straight from the freezer, adding an extra minute or two to the cooking time.

Recipe Variations: Mix It Up

Feel free to get creative with this recipe! Swap the dark chocolate chips for white chocolate or milk chocolate for a sweeter twist. You can also add a pinch of cinnamon or espresso powder to the dry ingredients for a deeper flavor. For a nutty crunch, fold in 1/2 cup of chopped walnuts or pecans.

Equipment Guidance: Tools for Success

A 1-tablespoon cookie scoop ensures evenly sized cookies, while a silicone baking mat or parchment paper prevents sticking. If you don’t have a broiler, use a kitchen torch to toast the marshmallows for that gooey, golden finish. A stand mixer or hand mixer makes creaming the butter and sugar a breeze!