Hot Cocoa Cookies with Marshmallow Fluff
These Hot Chocolate Marshmallow Cookies are thick, soft and chewy, made with three kinds of chocolate and filled with gooey marshmallow fluff. Add them to your Christmas cookie trays, make them for a holiday cookie exchange or enjoy them with a cup of hot chocolate!
QUICK LOOK: HOT COCOA MARSHMALLOW COOKIES
⏱️ Prep Time: 20 minutes
🔥 Bake Time: 10–12 minutes
❄️ Chill Time: 1 hour
⏲️ Total Time: 1 hour 32 minutes
🍽️ Servings: 12 cookies
🔢 Calories: 420 calories per cookie
💡 Difficulty: Easy
🥣 Key Ingredients: Cocoa powder, white chocolate, dark chocolate, milk chocolate, marshmallow fluff
🌿 Dietary Info: Nut-Free Option (check ingredient labels), Make-Ahead Friendly
✨ Make Them For: Christmas cookie trays, holiday cookie exchanges, homemade gifts, winter baking with the kids
If you’re starting to plan your Christmas cookie baking, these Hot Cocoa Marshmallow Cookies deserve a spot on your list! They’re thick, soft and chewy, made with three kinds of chocolate and filled with gooey marshmallow fluff.
I wanted these cookies to taste like a cup of hot cocoa, with plenty of chocolate and a soft marshmallow centre. Instead of baking the marshmallow inside, I pipe the fluff into the cookies while they’re still warm. This gives you that gooey centre without the marshmallow disappearing into the dough or leaking out in the oven.
They’re a fun addition to Christmas cookie trays, especially if you want something a little different from the usual sugar cookies and gingerbread.
If you’re a fan of stuffed cookies, try my Nutella Stuffed Kinder Bueno Cookies or Birthday Cake Oreo Stuffed Cookies. For something made without refined sugar, check out my Healthy No-Bake Samoa Cookies or Brown Butter Coconut Sugar Chocolate Chip Cookies.
Why You’ll Love These Hot Cocoa Cookies
Here’s What You’ll Need to Make the Hot Cocoa Cookies:
- ½ cup/125g butter (salted or unsalted – if using salted, omit salt): Adds richness and moisture to the cookies.
- ¾ cup/150g dark brown sugar: Provides a deep, molasses-like sweetness.
- ½ cup/100g white granulated sugar: Adds sweetness and helps with the cookie’s texture.
- 1 medium/large egg + 1 egg yolk: Adds structure and richness.
- 1 tbsp milk: Helps to moisten the dough.
- 1 tsp vanilla: Adds a lovely flavor.
- 1 and 2/3 cups/200g all-purpose flour: The main structure of the cookie.
- ¾ cup/100g cake flour: Makes the cookies tender.
- 1.5 tsp baking powder: Helps the cookies rise.
- 1.5 tsp cornstarch: Keeps the cookies soft.
- ½ tsp baking soda: Helps the cookies spread.
- ½ tsp salt: Enhances all the flavors.
- ½ cup/50 grams cocoa powder: Gives the cookies their chocolatey flavor.
- 1/4 cup/25 grams hot cocoa mix: Adds extra richness & hot cocoa flavour
- 2/3 cup/100 grams white chocolate: Adds sweetness and creaminess.
- 2/3 cup/100 grams dark chocolate: Adds a rich, intense chocolate flavor.
- 2/3 cup/100 grams milk chocolate: Adds a balanced chocolate flavor.
- Marshmallow fluff: You can use store-bought or try my easy homemade marshmallow fluff recipe.
- Mini marshmallows & chocolate shavings for topping (optional)
Supplies Needed:
- Stand mixer , Electric mixer or hand whisk
- Mixing bowls
- Measuring Cups & Spoons
- Kitchen Scale
- cookie scoop
- Baking Sheets – I love air bake cookie sheets for cookies
- Parchment paper
- Piping bag or zip-top bag
- Round Piping Tip, I used a 1A Wilton Tip
- Wire Racks for Cooling
Step-by-Step Instructions:
Time needed: 1 hour and 35 minutes
- Prep Your Pan
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Make the Cookie Dough
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs & Vanilla
Mix in the egg, egg yolk, milk, and vanilla until smooth.
- Combine Dry Ingredients
In a separate bowl, whisk together flours, cocoa powder, baking powder, cornstarch, baking soda, and salt.
- Make the Cookie Dough
Gradually mix the dry ingredients into the wet until just combined. Fold in the chocolate chunks.
- Chill Dough
Use a kitchen scale to divide the dough into 12 equal portions, approximately 95g (3.4 oz) each, so the cookies bake evenly. Roll into balls and place on parchment-lined baking sheets. Cover and refrigerate for at least 1 hour or overnight to help limit spreading.
- Bake
Bake for 10–12 minutes, until edges are set but centers are still soft. Let cookies cool on the sheet for a few minutes, then transfer to a wire rack.
- Add Marshmallow Fluff
Bake for 10–12 minutes, until the edges are set but the centers are still soft. While the cookies are still warm, fill a piping bag fitted with a large round tip, such as a Wilton 1A, with marshmallow fluff. Gently insert the tip into the top center of each cookie and squeeze slowly to fill, stopping when the cookie begins to puff slightly or the fluff reaches the opening. Avoid overfilling, which can split the cookie.
Top with mini marshmallows or chocolate shavings, if desired. Let the cookies firm up on the baking sheet before carefully transferring them to a wire rack.
Storage & Make-Ahead Tips for Christmas Cookie Trays
These Hot Chocolate Marshmallow Cookies are great for making ahead, especially when you’re baking several kinds of cookies for Christmas!
Storing: Keep the filled cookies in an airtight container in the refrigerator for up to 3–4 days. Let them sit at room temperature for a few minutes before serving for a softer texture.
Baker’s Tip: Add a slice of sandwich bread to the container to help keep the cookies soft. The cookies absorb moisture from the bread, which helps prevent them from drying out. Keep the bread from touching the marshmallow filling so it doesn’t stick.
Make Ahead: Prepare the cookie dough up to 48 hours in advance and keep it covered in the refrigerator until you’re ready to bake. You can also freeze the scooped dough for up to 3 months.
Freezing Baked Cookies: For the best results, freeze the baked cookies without the marshmallow filling for up to 3 months. Let them cool completely, then store them in a freezer-safe container with parchment paper between layers.
For Christmas Cookie Trays: Freeze the cookie dough balls for up to 3 months. When you’re ready to assemble your holiday cookie trays, thaw the cookie dough completely (I like to thaw it overnight in the refrigerator) bake them and pipe in the marshmallow fluff.
Frequently Asked Questions:
Yes, you can use regular marshmallows, but the texture might be slightly different. If using regular marshmallows, I would stuff the cookie with the marshmallow before baking. Try my homemade vanilla bean marshmallows if using marshmallows instead of fluff.
Absolutely! You can freeze the dough balls and bake them straight from the freezer. Just add a couple of extra minutes to the baking time.
Store them in an airtight container in the fridge for up to a week. Reheat for a few minutes in the oven before eating or allow to come to room temperature for best results.
Make sure to chill the dough for a minimum of 1 hour (but I recommend overnight) before baking and check your oven temperature to ensure it’s accurate.
Tips for the Best Hot Cocoa Stuffed with Marshmallow Fluff Cookies
- Chill the Dough: Refrigerate the dough balls overnight or freeze for at least an hour before baking to prevent spreading and ensure a thicker, chewier cookie.
- Measure Ingredients Accurately: Use a kitchen scale to measure your ingredients in grams for the best results. If you don’t have a scale, be sure to spoon and level your flour to avoid overpacking.
- Room Temperature Butter: Make sure your butter is at room temperature or slightly chilled before creaming with the sugars. This will help incorporate air into the dough, making the cookies light and fluffy.
- Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix until just combined. Overmixing can result in tough cookies.
- Bake on Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
- Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature. An inaccurate oven can lead to under or overbaked cookies.
- Watch the Bake Time: Bake the cookies until the edges are set, and the centers are still slightly soft. The cookies will continue to cook on the baking sheet after you take them out of the oven.
- Cool Slightly Before Adding Fluff: Allow the cookies to cool slightly before piping the marshmallow fluff into the centers. This will prevent the fluff from melting and making a mess.
- Use High-Quality Chocolate: Using good quality chocolate will make a noticeable difference in the flavor of your cookies.
More Christmas Recipes You’ll Love:
- Irresistible Biscoff Toffee Crack
- Christmas Reindeer Crack Toffee (Easy Saltine Toffee Recipe for Kids)
- Santa Buttercream Frosting Board: A Festive Dessert Board for Your Holiday Gatherings
- Easy Biscoff Puff Pastry Christmas Tree Holiday Dessert Recipe
- Authentic Cannoli Filling Recipe with Chocolate Chips and Pistachios
Easy Hot Cocoa Marshmallow Fluff Stuffed Cookies
Equipment
- Stand mixer , Electric mixer or hand whisk
- Mixing bowls
- Measuring Cups & Spoons
- Kitchen Scale
- Baking Sheets – I love air bake cookie sheets for cookies
- Parchment Paper
- Piping bag or zip-top bag
- Round Piping Tip, I used a 1A Wilton Tip
- Wire Racks for Cooling
- cookie scoop
Ingredients
- 125 g ½ cup / 1 stick butter, salted or unsalted – if using salted, omit salt
- 150 g ¾ cup, packed dark brown sugar
- 100 g ½ cup granulated white sugar
- 1 medium/large egg + 1 egg yolk
- 1 tbsp 15 ml milk
- 1 tsp 5 ml vanilla extract
- 200 g 1 2/3 cups all-purpose flour
- 100 g ¾ cup cake flour
- 1.5 tsp baking powder
- 1.5 tsp cornstarch
- ½ tsp baking soda
- ½ tsp salt omit if using salted butter
- 50 g ½ cup cocoa powder
- 100 g ¾ cup white chocolate, chopped
- 100 g ¾ cup dark chocolate, chopped
- 100 g ¾ cup milk chocolate, chopped
- Marshmallow fluff 1 jar of store-bought or try my easy homemade marshmallow fluff recipe.
Instructions
Prep Your Oven & Pan
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter & Sugars
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.125 g ½ cup / 1 stick butter, salted or unsalted – if using salted, omit salt, 150 g ¾ cup, packed dark brown sugar, 100 g ½ cup granulated white sugar
Add Eggs & Vanilla
- Mix in the egg, egg yolk, milk, and vanilla until smooth.1 medium/large egg + 1 egg yolk, 1 tbsp 15 ml milk, 1 tsp 5 ml vanilla extract
Combine Dry Ingredients
- In a separate bowl, whisk together flours, cocoa powder, baking powder, cornstarch, baking soda, and salt.200 g 1 2/3 cups all-purpose flour, 100 g ¾ cup cake flour, 1.5 tsp baking powder, 1.5 tsp cornstarch, ½ tsp baking soda, ½ tsp salt, 50 g ½ cup cocoa powder
Make the Cookie Dough
- Gradually mix the dry ingredients into the wet until just combined. Fold in the chocolate chunks.100 g ¾ cup white chocolate, chopped, 100 g ¾ cup dark chocolate, chopped, 100 g ¾ cup milk chocolate, chopped
Chill Dough
- Use a kitchen scale to divide the dough into 12 equal portions, approximately 95g (3.4 oz) each, so the cookies bake evenly. Roll into balls and place on parchment-lined baking sheets. Cover and refrigerate for at least 1 hour or overnight to help limit spreading. While chilling, make the marshmallow fluff if making your own.
Bake & Stuff
- Bake for 10–12 minutes, until the edges are set but the centers are still soft. While the cookies are still warm, fill a piping bag fitted with a large round tip, such as a Wilton 1A, with marshmallow fluff. Gently insert the tip into the top center of each cookie and squeeze slowly to fill, stopping when the cookie begins to puff slightly or the fluff reaches the opening. Avoid overfilling, which can split the cookie.Top with mini marshmallows or chocolate shavings, if desired. Let the cookies firm up on the baking sheet before carefully transferring them to a wire rack.Marshmallow fluff
Notes
- Marshmallow Fluff: Store-bought marshmallow fluff works well, but you can also make your own using my Homemade Marshmallow Fluff recipe.
- Don’t Overbake: The cookies should look set around the edges but still slightly soft in the centre when you remove them from the oven. They’ll continue to firm up as they cool.
- Measuring Flour: Spoon the flour into your measuring cup and level it off rather than scooping directly from the bag. Too much flour can make the cookies dry instead of soft and chewy.
- Make Ahead & Freezing: These cookies are great for prepping ahead for Christmas cookie trays! You can make the dough up to 48 hours in advance and keep it covered in the fridge, or freeze the scooped cookie dough for up to 3 months. You can also freeze the baked cookies without the marshmallow filling for up to 3 months. Thaw them at room temperature, then add the marshmallow fluff before serving for the best texture.
I just made these and they were a hit! Perfect texture and perfect amount of marshmallow! The kids ate them up! Will def make again
Thank you so much for your feedback. So happy to hear you and the kids enjoyed them as much as my kiddos do!