Hot Cocoa Marshmallow Swirl Cookies Recipe Perfect for Winter

The smell of warm chocolate cookies wafting through the house, laced with gooey marshmallow swirls and hints of cocoa—these cookies are pure winter magic. If you’re like me, winter baking is all about creating treats that feel cozy and special, and these hot cocoa marshmallow swirl cookies check every box. They’re inspired by the classic winter drink we all know and love, but in cookie form! Imagine a soft, chewy chocolate cookie, loaded with chocolate chunks and ribbons of marshmallow. It’s the perfect treat to enjoy with a steaming cup of hot cocoa or coffee. Honestly, after baking these, you’ll never look at hot cocoa the same way again.

I first made these cookies on a snowy afternoon when my kids were begging for something chocolatey but fun. That’s when the idea hit me—what if I turned hot cocoa into a cookie? After a few trials (and lots of taste-testing), I created this recipe, and it’s become a family favorite. Whether you’re baking for a holiday cookie exchange, a cozy movie night, or just to satisfy your sweet tooth, these cookies are guaranteed to bring smiles. Let’s get started!

Why You’ll Love This Recipe

• Winter Comfort: These cookies capture all the flavors of hot cocoa in a chewy, chocolatey bite.
• Easy to Make: You don’t need any fancy equipment or hard-to-find ingredients—just a bowl, whisk, and a little winter baking spirit.
• Marshmallow Magic: The swirls of marshmallow add a gooey, caramelized touch that takes these cookies over the top.
• Perfect for Sharing: They’re a hit at holiday parties, cookie swaps, or even as a homemade gift.
• Customizable: You can mix in your favorite hot cocoa toppings like crushed candy canes or mini chocolate chips.
• Kid-Approved: If you’ve got little helpers, they’ll love swirling the marshmallows into the dough!

What makes these cookies stand out is their texture—soft and chewy with melty chocolate and slightly crisp edges. Plus, the marshmallow caramelizes just enough to add a hint of crunch in some spots. It’s like biting into the ultimate hot cocoa experience!

What Ingredients You Will Need

This recipe uses simple ingredients to create a decadent cookie that tastes like a mug of hot cocoa in dessert form. Here’s what you’ll need:

• All-Purpose Flour: The base for structure. If you want a gluten-free option, use a 1:1 gluten-free flour blend.
• Unsweetened Cocoa Powder: Use a high-quality cocoa powder for a rich chocolate flavor.
• Baking Soda: Helps the cookies rise and stay soft.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Unsalted Butter: Softened to room temperature for easy creaming.
• Granulated Sugar: Adds sweetness and a slight crispness to the edges.
• Brown Sugar: Keeps the cookies chewy and adds depth of flavor.
• Large Eggs: Bind the dough together and provide moisture.
• Vanilla Extract: Adds warmth and enhances the chocolate flavor.
• Chocolate Chunks or Chips: The more chocolatey, the better! Chop a bar of semi-sweet chocolate for pools of melted chocolate.
• Mini Marshmallows: These create the signature gooey swirls. Cut them in half if they’re larger.
• Optional Mix-Ins: Crushed candy canes or a sprinkle of flaky sea salt for extra flair.

Tip: For the best results, bring all your ingredients to room temperature before starting. This helps the dough mix evenly and bake consistently.

Equipment Needed

• Mixing Bowls: A large one for the dough and a smaller one for the dry ingredients.
• Whisk: For combining the dry ingredients.
• Electric Mixer: A hand or stand mixer makes creaming the butter and sugar a breeze.
• Cookie Scoop: Ensures evenly sized cookies that bake at the same rate.
• Baking Sheets: Line them with parchment paper to prevent sticking.
• Spatula: For folding in the chocolate chunks and marshmallows.

If you don’t have an electric mixer, no worries! You can use a sturdy wooden spoon and a bit of elbow grease to cream the butter and sugar.

How to Make Hot Cocoa Marshmallow Swirl Cookies

1. Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together 1 3/4 cups (220g) of all-purpose flour, 1/3 cup (40g) of cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
3. Cream the Butter and Sugars: In a large mixing bowl, beat 1/2 cup (115g) of unsalted butter, 1/2 cup (100g) of granulated sugar, and 1/2 cup (100g) of brown sugar until light and fluffy (about 2-3 minutes).
4. Add the Wet Ingredients: Beat in 1 large egg and 1 teaspoon of vanilla extract until smooth.
5. Combine the Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Fold in the Chocolate: Stir in 1 cup (175g) of chocolate chunks or chips.
7. Swirl in the Marshmallows: Gently fold in 1 cup (50g) of mini marshmallows. Don’t overmix, so the marshmallows stay intact.
8. Scoop and Bake: Use a cookie scoop to drop dough balls onto the baking sheets, leaving 2 inches (5 cm) between each. Bake for 10-12 minutes, or until the edges are set.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Your kitchen will smell incredible, and the cookies will look irresistible with their gooey marshmallow swirls!

Cooking Tips & Techniques

• Don’t Overbake: The cookies might look soft when you take them out, but they’ll firm up as they cool.
• Chill the Dough: If your kitchen is warm, chill the dough for 15-20 minutes to prevent spreading.
• Use Fresh Marshmallows: Older marshmallows tend to dry out and won’t melt as well.

Variations & Adaptations

• Peppermint Twist: Add 1/2 teaspoon of peppermint extract to the dough and sprinkle crushed candy canes on top before baking.
• Gluten-Free: Use a gluten-free flour blend to make these cookies suitable for gluten-sensitive friends.
• Extra Decadent: Drizzle melted chocolate over the baked cookies for a bakery-style finish.

Serving & Storage Suggestions

Serve these cookies slightly warm with a cup of hot cocoa or coffee. They’re also fantastic with a scoop of vanilla ice cream for dessert!

To store, place them in an airtight container at room temperature for up to 5 days. To freeze, layer them between sheets of parchment paper in a freezer-safe bag for up to 3 months.

Nutritional Information & Benefits

Each cookie contains approximately 150 calories, with 6g of fat, 21g of carbs, and 2g of protein. These cookies are a treat, so enjoy them in moderation as part of a balanced diet.

Conclusion

These hot cocoa marshmallow swirl cookies are everything you love about winter baking—warm, chocolatey, and downright irresistible. I hope you’ll give this recipe a try and make it your own. If you do, let me know how it turns out in the comments below. Happy baking!

FAQs

Can I use large marshmallows instead of minis?

Yes, but chop them into smaller pieces for even distribution.

Can I freeze the cookie dough?

Absolutely! Scoop the dough into balls, freeze on a tray, then store in a freezer bag for up to 3 months.

What’s the best cocoa powder to use?

I recommend Dutch-processed cocoa for a richer flavor, but regular cocoa works too.

Can I make these cookies dairy-free?

Yes, substitute vegan butter and dairy-free chocolate chips.

Why did my marshmallows disappear while baking?

If they melt completely, try chilling the dough before baking or using firmer marshmallows.