After adding the dry mixture into the wet ingredients, the dough becomes thick and chocolatey, and at this point, it already smells like dark hot chocolate. I fold in the chocolate chips to give the cookies extra richness. Then I scoop the dough into balls and place them on a parchment-lined baking sheet. They spread a little, so I space them apart. As they bake, I cut the large marshmallows in half and get ready for the fun part.
Once the cookies are almost done baking—usually around the 9-minute mark—I quickly pull the tray out and press one marshmallow half onto the center of each cookie. The heat from the cookies softens the marshmallows, and then I slide the tray back into the oven for just one more minute. The marshmallows puff perfectly without melting into a sticky mess. It took me a few tries to get this timing right, but trust me, one minute is the sweet spot.
While the cookies cool slightly, I prepare the glaze by melting chocolate chips, butter, and hot cocoa mix with a splash of milk. The glaze becomes glossy and pourable, and I spoon it over the marshmallow-topped cookies so it drips dramatically down the sides. A little shower of Christmas sprinkles on top, and each cookie looks like a mini mug of holiday hot chocolate in dessert form.
Pro Tips for Best Results
I tested this recipe three different ways before I landed on the combination that felt truly perfect. One important lesson I learned is not to overbake the cookies before adding the marshmallow. They should still look soft in the center. If they’re fully baked when you take them out, they’ll become too firm once cooled, and the texture won’t feel as gooey or cocoa-like.
Another tip that made a big difference: chill the dough for 10–15 minutes if your kitchen is warm. Warm dough spreads too quickly in the oven, and I ended up with thin, flat cookies the first time. Chilling makes them thicker, chewier, and better able to support the marshmallow and glaze.
When melting the chocolate for the glaze, I’ve tried using both microwave and stovetop methods. The stovetop gives me a smoother, shinier glaze because the heat is more controlled. But if I’m in a hurry, the microwave works as long as I heat in short bursts and stir thoroughly.
Finally, don’t skimp on the hot cocoa mix. It might seem redundant since the recipe already has cocoa powder, but that hot cocoa mix adds a sweet, milky flavor that tastes exactly like the drink. Without it, the cookies taste more like plain chocolate cookies instead of “hot cocoa” cookies.
Common Mistakes to Avoid
I made several mistakes the first time I tested these cookies, so let me save you the trouble. First, don’t add whole marshmallows on top—they won’t melt evenly, and you’ll end up with giant marshmallow blobs that overpower the cookie. Halving them makes all the difference.(See the next page below to continue…)