Molten Hot Chocolate Cookies With Marshmallow Centers – Gooey, Cozy, and Easy

These cookies taste like a mug of hot chocolate in dessert form—warm, gooey, and nostalgic. The edges are soft and chewy, while the center hides a melty marshmallow that oozes when you break them open. They’re simple enough for a weeknight treat but special enough for a holiday platter.

If you love hot cocoa, these will be your new favorite cookie to share—or keep for yourself.

Why This Recipe Works

These cookies use a mix of cocoa powder and melted chocolate for a deep, hot chocolate flavor. Chilling the dough helps it firm up, so it wraps around the marshmallow without melting too fast. A touch of cornstarch keeps the crumb tender, while brown sugar adds moisture and chew.

The result is a bakery-style cookie with a gooey center and a rich, cozy taste.

Ingredients

• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 4 oz (115 g) semi-sweet chocolate, chopped or chips
• 3/4 cup (150 g) brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 1/2 tsp vanilla extract
• 1 cup (125 g) all-purpose flour
• 1/3 cup (30 g) unsweetened cocoa powder (natural or Dutch-process)
• 1 tsp cornstarch
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 12 large marshmallows, halved crosswise (or 24 mini marshmallows)
• Optional: 1/2 cup mini chocolate chips, flaky salt for finishing

Instructions

1. Melt the chocolate: In a heatproof bowl, microwave the butter and semi-sweet chocolate in 20–30 second bursts, stirring between each, until smooth. Let cool 5 minutes.
2. Whisk wet ingredients: Add brown sugar, granulated sugar, egg, egg yolk, and vanilla to the chocolate mixture. Whisk until glossy and combined.
3. Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, cornstarch, baking soda, and salt.
4. Make the dough: Stir dry ingredients into wet until just combined.

   Fold in mini chocolate chips if using. The dough will be soft.

5. Chill: Cover and refrigerate for 45–60 minutes until scoopable but not rock hard. This prevents marshmallows from bursting out.
6. Prep marshmallows: Halve large marshmallows crosswise.

   Line two baking sheets with parchment and heat oven to 350°F (175°C).

7. Shape cookies: Scoop about 2 tablespoons of dough (a heaping medium cookie scoop). Flatten into a disc, place a marshmallow half in the center, and wrap dough fully around it, sealing seams well. Place seam-side down on the sheet, spacing 2 inches apart.
8. Bake: Bake one sheet at a time for 9–11 minutes, until edges are set and tops look slightly crackly.

   Don’t overbake; centers should feel soft.

9. Finish: Sprinkle with a pinch of flaky salt if you like. Let cookies cool on the sheet for 10 minutes to set before moving to a rack. Serve warm for maximum gooeyness.

Keeping It Fresh

• Room temperature: Store cooled cookies in an airtight container for 2–3 days.

  The marshmallow stays soft.

• Reheat: Microwave one cookie for 8–10 seconds to revive the molten center.
• Freeze baked: Freeze in a single layer, then bag for up to 2 months. Thaw at room temp and warm briefly.
• Freeze unbaked: Shape and stuff the dough, freeze balls on a tray, then bag. Bake from frozen at 350°F, adding 1–2 minutes.

Benefits of This Recipe

• Big flavor, simple steps: Pantry ingredients create a rich, hot chocolate taste.
• Show-stopping center: The marshmallow surprise makes them memorable without fancy tools.
• Make-ahead friendly: Dough chills well and bakes beautifully from frozen.
• Kid-approved and party-ready: Perfect for cookie swaps, movie nights, or snow days.

Pitfalls to Watch Out For

• Marshmallow leakage: If seams aren’t sealed, marshmallow can ooze out.

  Pinch dough closed and bake seam-side down.

• Overbaking: Pull them when edges set but centers look soft. Overbaking dries the cookie and hardens the marshmallow.
• Dough too warm: If dough gets sticky, chill for 10–15 minutes before shaping.
• Too little salt: A small amount of salt boosts chocolate flavor. Don’t skip it.

Alternatives

• Hot cocoa mix twist: Replace 2 tablespoons of cocoa powder with your favorite hot cocoa mix for a nostalgic flavor.
• Peppermint version: Add 1/2 teaspoon peppermint extract and roll dough balls in crushed candy canes.
• Dark chocolate lovers: Use 70% chocolate and Dutch-process cocoa for a deeper, less sweet cookie.
• Mini marshmallows: Use 2 mini marshmallows per cookie if that’s what you have.
• Gluten-free: Substitute a 1:1 gluten-free flour blend with xanthan gum; bake time may vary by 1–2 minutes.

FAQ

Can I use cocoa powder only and skip the melted chocolate?

Yes, but the flavor and texture won’t be as rich.

If skipping melted chocolate, add 2 more tablespoons butter and an extra tablespoon of cocoa powder, and expect a slightly less fudgy cookie.

Why add an extra egg yolk?

The yolk makes the cookies chewier and richer. It helps mimic that molten brownie texture without making the dough too runny.

My marshmallows keep bursting out. What can I do?

Chill the dough, fully enclose the marshmallow with no gaps, and bake seam-side down.

If your oven runs hot, lower the temperature to 340°F and add a minute.

How do I know they’re done?

The edges will look set and the tops slightly crackly, but the centers should still feel soft when gently touched. They’ll continue to set on the pan as they cool.

Can I make them smaller?

Yes. Use 1 tablespoon of dough and one mini marshmallow.

Bake 7–9 minutes and keep a close eye on them.

In Conclusion

Molten Hot Chocolate Cookies with Marshmallow Centers bring all the comfort of a cozy mug to a handheld treat. They’re rich, gooey, and easy enough for any day of the week. With a few smart tips—chilled dough, sealed seams, and the right bake time—you’ll get perfect results every time.

Make a batch, warm them up, and enjoy the oozy center while it lasts.