Save to Pinterest These Spiced Hot Chocolate Cookies with Marshmallow Centers are my go-to winter cookie when I want something truly decadent yet playful. Each bite is a little celebration—chewy spiced chocolate on the outside, gooey marshmallow on the inside. They are perfect for festive gatherings or a cozy afternoon with a mug of chai or hot cocoa.
I stumbled onto this variation one snowy night searching for something comforting and fun. Now, everyone in my family asks for these whenever the temperature drops.
Ingredients
- All-purpose flour: This creates structure so you get a soft but sturdy cookie. Sift if you have time for ultimate tenderness.
- Unsweetened cocoa powder: Pick a good quality one for deep chocolate taste. Dutch-processed is smoother but natural works well too.
- Baking soda: Gives your cookies a bit of lift and perfect chewiness.
- Ground cinnamon: Adds a warming cozy note. Look for Ceylon if you want something extra aromatic.
- Ground nutmeg: Brings depth and a subtle earthy warmth. Always opt for freshly grated if you have whole nutmeg.
- Ground cayenne pepper: Totally optional but it adds a whisper of heat that makes the chocolate pop. Start small and adjust to taste.
- Salt: Rounding out all the flavors while balancing sweetness. Use a fine sea salt for even mixing.
- Unsalted butter: Leaves you in control of the salt level and brings richness. Make sure it's truly softened for easy creaming.
- Brown sugar: Moisture and extra chew—go for dark brown if you like a hint of molasses.
- Granulated sugar: Essential for caramelization and crisp edges.
- Large egg: Bind it all together with a lovely tender crumb. Room temperature is best so it blends smoothly.
- Vanilla extract: Fills in the flavor, deepening the chocolate notes. Pure extract is worth it here if you can.
- Milk: Just a dash for a supple dough. Whole milk or even oat milk both work great.
- Semi-sweet chocolate chips: Chunks of chocolate melting inside and outside the cookies. Chop up a bar for big pockets of chocolate if you like.
- Large marshmallows: The wow factor—these melt and ooze for that signature center. Fresh ones work best for a perfect pull. Switch to vegan marshmallows if needed or use mini ones for a subtler surprise.
Instructions
- Prepare the Oven and Pans:
- Set your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper so nothing sticks and cleanup is easy.
- Mix Dry Ingredients:
- In a medium bowl whisk together the flour cocoa powder baking soda cinnamon nutmeg cayenne if using and salt until no clumps remain. This ensures your spices are evenly distributed.
- Cream the Butter and Sugars:
- In a large bowl with an electric mixer beat the softened butter with the brown sugar and granulated sugar until the mixture looks pale and fluffy. Scrape down the bowl so everything is incorporated.
- Add the Egg and Vanilla:
- Beat in the egg until the mixture becomes creamy and uniform. Stir in the vanilla extract for a boost of flavor.
- Add Milk and Combine:
- Pour in the milk and mix until just blended. This helps create a supple dough that is easy to handle.
- Combine Wet and Dry Mixtures:
- Gradually mix the dry ingredients into the wet mixture in batches. Use a spatula to fold until you see no more dry flour but do not overwork it or your cookies might get tough.
- Fold in Chocolate Chips:
- Add the chocolate chips and stir briefly so there are pockets of chocolate throughout the dough.
- Shape and Fill the Cookies:
- Scoop about two tablespoons of dough into your hands flatten it and press a marshmallow into the center. Wrap the dough all around and seal any cracks so the marshmallow is fully covered. Repeat for each cookie.
- Arrange and Bake:
- Place the cookie balls about two inches apart on your parchment lined baking sheets. Bake for nine to eleven minutes until the edges are set but the centers look soft.
- Cool and Serve:
- Allow cookies to cool on the baking sheet for about five minutes. This lets them set up just enough to handle. Move to a wire rack to finish cooling or enjoy them while still warm for maximum gooeyness.
Save to Pinterest I am always amazed how the marshmallow center turns each cookie into its own dessert. My favorite part is watching my kids pull them open and marvel at the stretch of gooey marshmallow. These cookies have become our post-sledding treat after cold afternoons outdoors.
Storage Tips
Store these cookies in an airtight container at room temperature for up to three days. If you like a gooey center after day one pop them in the microwave for about ten seconds to restore the melty marshmallow. For longer storage freeze baked cookies or dough balls for up to two months and bake or thaw as needed.
Ingredient Substitutions
Swap in vegan butter and vegan marshmallows to make the cookies completely dairy-free and vegan friendly. You can also use a gluten-free all-purpose flour blend to serve gluten-sensitive guests. Amp up the warming notes with freshly ground ginger or reduce the spices for picky eaters who prefer just chocolate.
Serving Suggestions
These cookies shine with a mug of hot chocolate or strong coffee. Serve them at your next winter party for an impressive dessert or pack them into lunchboxes for a sweet midday pick-me-up. For a holiday twist sandwich two cookies around a bit of extra marshmallow fluff and serve them as homemade cookie sandwiches.
Cultural and Historical Context
Hot chocolate and marshmallows have been a classic cold weather pairing in American homes for decades. These cookies channel all the nostalgia into one handheld treat. The warming spices find inspiration in Mexican hot chocolate traditions which add a hint of heat to balance the sweetness—something my family instantly fell in love with.
Seasonal Adaptations
Use colored holiday marshmallows for a festive look Try swapping nutmeg for pumpkin spice in autumn A sprinkle of flaky sea salt on top makes them feel extra special One year I tried using peppermint marshmallows for the holidays and was surprised at how much everyone raved about the cool minty center paired with chocolate.
Success Stories
A friend of mine who was skeptical of spicy cookies now makes these every winter after trying just one. One Christmas I gifted these cookies to neighbors wrapped with cocoa mix and every house asked for the recipe the week after. They are reliable crowd pleasers and conversation starters.
Freezer Meal Conversion
You can freeze unbaked dough balls once you have filled them with marshmallows. Simply arrange on a tray and freeze until solid then transfer to a zip top bag. When baking straight from the freezer add a minute or two to the baking time and enjoy hot gooey cookies anytime a craving hits. Baked cookies also freeze well and can be gently thawed or reheated.
Save to Pinterest Freshly made these cookies bring warmth and rich aroma into any kitchen and nothing beats the magic of that marshmallow pull.
Recipe FAQs
- → How do I ensure the marshmallows stay gooey in the center?
Completely encase each marshmallow with dough and bake only until just set. Serve warm for maximum gooeyness.
- → Can I adjust the spice level?
Absolutely. You can add a pinch of ginger for extra warmth or reduce the cayenne if you prefer less heat.
- → Are there substitutions for marshmallows?
For dietary restrictions or allergies, use vegan marshmallows or omit them. The cookies will still be delicious.
- → What’s the best way to store these cookies?
Keep them in an airtight container at room temperature for up to 3 days. Reheat briefly for a gooey center.
- → Can I freeze the dough or baked cookies?
Yes, freeze dough balls with marshmallows inside, or store baked cookies. Thaw and bake or rewarm before serving.
- → Which type of cocoa powder should I use?
Unsweetened cocoa powder works best, but both natural and Dutch-process are suitable for this treat.