Save These Spiced Hot Chocolate Cookies with Marshmallow Centers are the ultimate comfort bake for chilly evenings. Each bite is full of rich cocoa and warming spices, with a gooey marshmallow surprise at the center. If you love the flavors of winter and crave cozy treats, these cookies will become your go-to for family gatherings and snow days.
I made these for a movie night with my cousins and they disappeared from the plate before our cocoa mugs had finished steaming. Now every snow day demands another batch from my crew.
Ingredients
- All-purpose flour: provides the structure for chewy cookies look for fresh flour with no off-smell
- Unsweetened cocoa powder: adds chocolaty depth choose natural unsweetened for a bold flavor
- Baking soda: helps these cookies puff rather than spread
- Ground cinnamon and nutmeg: bring gentle winter warmth opt for freshly ground if possible
- Ground cayenne pepper: is totally optional but delivers a subtle heat use a pinch or skip for milder cookies
- Salt: balances and enhances all the flavors aim for fine sea salt
- Unsalted butter: delivers richness and moisture use butter at room temperature for smooth mixing
- Brown sugar: adds chewiness and hints of caramel pick soft and moist brown sugar for best results
- Granulated sugar: sweetens and helps the cookies crisp at the edges
- Large egg: binds the dough and gives structure buy the freshest eggs you can
- Vanilla extract: rounds out the flavors splurge on pure extract if possible
- Milk: keeps the cookies tender whole or two percent works best
- Semi-sweet chocolate chips: double down on the chocolate use chips with glossy surfaces for best melting
- Large marshmallows: create the gooey centers you can use mini marshmallows for smaller bursts if you want
Instructions
- Prep the Baking Sheets:
- Line two baking sheets with parchment paper and preheat your oven to 350 F or 175 C so the cookies bake evenly and release easily
- Mix the Dry Ingredients:
- Combine flour cocoa powder baking soda cinnamon nutmeg cayenne and salt in a medium bowl whisking thoroughly to distribute the spices and leavening
- Cream the Butter and Sugars:
- Use an electric mixer to beat together the butter brown sugar and granulated sugar until light and fluffy which takes about three minutes this brings air into your cookies for chewiness
- Add the Egg and Vanilla:
- Crack in the egg and pour in the vanilla mix until fully blended so there are no streaks left in the batter
- Incorporate the Milk:
- Add the milk and keep mixing to loosen up the dough and keep it soft
- Combine Wet and Dry Mixtures:
- Gradually add your dry mixture to the wet in two or three batches mixing on low just until no traces of flour remain this avoids overmixing and tough cookies
- Stir in Chocolate Chips:
- Fold in the chocolate chips with a spatula to give pockets of melty chocolate throughout your cookies
- Shape and Fill the Cookies:
- Scoop about two tablespoons of dough flatten in your palm then place a marshmallow in the center wrap the dough fully around the marshmallow and pinch to seal repeat with the remaining dough and marshmallows making sure there are no gaps for the marshmallow to leak out
- Bake to Perfection:
- Arranged on your baking sheets about two inches apart bake your dough balls for nine to eleven minutes until set but still slightly soft when touched the marshmallow inside will be molten
- Cool Down:
- Let cookies cool on the baking sheet for five minutes before moving them to a wire rack this keeps them from breaking apart while still letting the centers stay gooey
Save I am obsessed with adding a pinch more cinnamon for a bolder wintery kick and remember one snowstorm when we all gathered around the kitchen island by candlelight baking these together nothing else makes the house smell more inviting
Storage Tips
Once cooled store cookies in an airtight tin at room temperature for up to four days to keep them soft Reheat a few seconds in the microwave to revive the gooey center You can also freeze baked cookies in a single layer then transfer to bags for up to two months
Ingredient Substitutions
Swap regular flour for a good cup for cup gluten free blend if needed Vegan marshmallows and plant based butter work well so everyone can enjoy If you do not have semi sweet chocolate chips try dark chips or chopped chocolate bars
Serving Suggestions
Serve these warm by the fire with mugs of hot chocolate or strong coffee I love to top mine with a dash of cinnamon or even a pinch of chili powder for a fun twist They are also a hit on festive dessert platters
Cultural and Historical Context
Inspired by the classic American tradition of hot cocoa and marshmallows on winter nights these cookies bring that cozy feeling to the dessert table Spiced flavors have long symbolized comfort and warmth in American baking especially around the holidays
Seasonal Adaptations
Add a pinch of ground ginger or clove for extra winter spice flavor Switch to peppermint extract for a holiday spin Try orange zest with the chocolate for a festive twist
Success Stories
Every time I bake these at family parties they vanish before I can set down the last plate Both kids and adults race for the cookies with extra gooey centers We once had a bake-off where these won best winter cookie hands down
Freezer Meal Conversion
You can shape and fill the dough balls then freeze on a tray until solid Transfer them to a freezer bag and bake from frozen for one or two extra minutes This makes holiday prep or snow day baking an absolute breeze
Save Enjoy these spiced cookies warm for the ultimate winter treat. The gooey marshmallow center will make every bite a sweet comfort on cold days.
Recipe FAQ Section
- → How do I get gooey marshmallow centers?
Wrap the dough snugly around each marshmallow and bake until just set. This traps the marshmallow inside for a gooey texture.
- → Can I use mini marshmallows instead?
Yes, use two mini marshmallows per cookie for a subtler filling and easier assembly. Adjust baking time slightly if needed.
- → What spices work best in these cookies?
Cinnamon and nutmeg add warmth, while cayenne gives a gentle kick. Feel free to include ground ginger for extra spice.
- → How should I store the finished cookies?
Once cooled, store cookies in an airtight container at room temperature for up to 3 days. Reheat briefly for maximum gooeyness.
- → Are these suitable for vegetarians?
Yes, as long as vegetarian-friendly marshmallows are used. Check ingredient labels for gelatin and other additives.
- → Can these cookies be frozen?
Yes. Freeze baked cookies once cooled in a single layer, then transfer to an airtight container for up to one month.