Do you love the idea of biting into a fudgy chocolate cookie with gooey marshmallows and crispy edges? If the answer is yes you will love these delicious Hot Cocoa Marshmallow Cookies.
Chocolate Chip Marshmallow Cookies
This Healthy Double Chocolate Chip Hot Cocoa Marshmallow Cookies recipe is the perfect indulgence, combining the chewy texture of a classic double chocolate cookie with the delightful surprise of melted chocolate, dark chocolate chips, and gooey marshmallows in every bite.
Using pantry staples like natural cocoa powder, coconut sugar, and vanilla extract, these marshmallow chocolate cookies are easy to make and irresistibly delicious.
Scoop tablespoons of dough onto a parchment-lined baking sheet, press a little bit of marshmallow fluff into the top of each cookie, and bake cookies for 8-10 minutes.
After cooling on a cookie sheet for a few minutes, transfer them to a wire rack to set before enjoying these hot cocoa marshmallow cookies with a mug of hot chocolate.
This chocolate marshmallow cookie recipe is the perfect treat to store cookies for up to 3-4 days and share with family and friends—or keep them all to yourself!
If you love fun healthy dessert recipes make sure you try my Chocolate Avocado Milkshake, Paleo Snickerdoodles, Chocolate Chip Oatmeal Cookies, Air Fryer Chocolate Cake and my most popular 3 Ingredient Muffins.
Why make this recipe?
You don't want to miss out on these delicious chewy chocolate marshmallow cookies!
Weight Watcher Friendly- These chewy chocolate cookies are only 3 WW Points on my app for one chewy cookie.
Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact WW points or just copy and past the URL of this post into the + sign on your WW app.
Easy to Make - Preparing these healthy hot cocoa cookies requires only a handful simple ingredients and 10 minutes of bake time.
Control Over Ingredients: Making healthier hot cocoa cookies from scratch allows you to use wholesome ingredients like natural cocoa powder, dark chocolate, and less processed sweeteners, giving you a better-for-you version of this holiday favorite.
Plus, you can avoid unnecessary additives or preservatives often found in store-bought treats.
Festive and Fun Family Activity: Baking cookies at home is a heartwarming holiday tradition that brings family and friends together.
Creating healthier hot cocoa cookies adds a feel-good twist to the experience, letting you indulge in the holiday spirit without sacrificing your health goals.
Ingredients needed and substitutions
Oat Flour - If you don't have oat flour on hand your can make your own by blending rolled oats.
Coconut Sugar - We used coconut sugar for this healthy cookie recipe. If you prefer a fruit based sweetener you could swap with ¼ cup of mashed bananas or ⅓ cup of applesauce.
Dark Chocolate Chips - You can use chocolate chips or chocolate chunks.
Marshmallows - Mini Marshmallows were used for these gooey chocolate cookies.
How to Make Healthy Hot Cocoa Cookies
1: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2: In a medium bowl mix the following dry ingredients - Oat Flour, Unsweetened Cocoa Powder, Baking Soda and Sea Salt.
3: In a separate large bowl mix the following ingredients - Coconut Oil, Coconut Sugar, Egg, Vanilla Extract and Applesauce.
4: Combine the wet and dry ingredients together into one large bowl and mix well then fold in your chocolate chips.
5: Scoop dough onto lined sheet pan - about 2 inches apart. Then press mini marshmallows on top of the cookie dough.
6: Bake 8-10 minutes until marshmallows are golden and gooey.
Watch the How to Make Chocolate Marshmallow Cookies Video Here...
Expert Tips
- Freeze the Mini Marshmallows Before Baking
- Mini marshmallows can melt and spread too quickly, creating a mess. Freeze them for 10–15 minutes before adding them to your cookie dough. This helps them hold their shape better during baking.
- Use a Cookie Scoop for Even Sizes
- A cookie scoop ensures uniform-sized cookies, which bake evenly. Aim for a slightly larger scoop to accommodate the marshmallows.
- Add Marshmallows Midway Through Baking
- To prevent marshmallows from completely melting, bake the cookies for 5–7 minutes, then quickly press the marshmallows on top and return them to the oven to finish baking. This gives them a golden, toasted look without disappearing into the dough.
- Chill the Dough
- Chilling the cookie dough for at least 1 hour before baking prevents cookies from spreading too much, which can help the marshmallows stay in place and create a chewier texture.
- Use Parchment or Silicone Mats
- Marshmallows can become sticky when they melt. Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Layer with Wax or Parchment Paper
- To prevent marshmallows from sticking to other cookies, place a sheet of wax or parchment paper between each layer in an airtight container.
- Store at Room Temperature
- Keep the cookies in an airtight container at room temperature for up to 5 days. If you refrigerate them, the marshmallows might harden, altering the texture.
- Avoid Overcrowding the Container
- Overpacking a container can cause the marshmallows to stick together or smush. Leave a little breathing room between layers.
- Freeze for Long-Term Storage
- Place cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months. Thaw at room temperature to enjoy.
- Reheat for Freshness
- If stored cookies lose their gooeyness, warm them in a microwave for 5–10 seconds to revive the soft marshmallow and chocolate goodness.
Are you a Weight Watcher?
If you follow my Blog you probably already know I am a lifetime member of Weight Watchers and I like to point all of my Recipes with the WW Points System.
This Weight Watchers friendly Hot Cocoa Cookie recipe is only 3 Points on my Weight Watchers points app for a one delicious cookie when you bake a batch of 20 cookies.
Weight Watchers has a new individualized program right now to make it easier to enjoy the foods you love and still lose weight.
Just copy the URL of this blogpost into the + sign on your WW app to confirm the points and save the recipe for your individual program.
If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2025 Free WW Food list click here..
Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
I used to go back and forth between the Purple Plan and the Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which jumpstarts the Fat Burning again, so if you feel stuck try it!
Embark on a transformative culinary journey with '30 Days of Fat Burning Recipes,' a meticulously crafted guide written by the expert author and food blogger, Susan from Sueseaqpi.com. This comprehensive book seamlessly blends a 30-day meal plan with over 90 delectable low carb recipes, making it an indispensable companion for anyone looking to embrace the keto lifestyle. Susan not only demystifies the world of keto but also imparts invaluable lifestyle tips, acting as your trusted companion on the journey toward success in adopting a low carb lifestyle.
If you are impatient like me... blog visitors can get instant access to the digital download version today for only $8.97 just click here...
Healthy Double Chocolate Chip Cocoa Marshmallow Cookies
- Total Time: 20 minutes
- Yield: 20 cookies 1x
- Diet: Low Fat
Description
Do you love the idea of biting into a fudgy chocolate cookie with gooey marshmallows and crispy edges? This Healthy Double Chocolate Chip Cocoa Marshmallow Cookies recipe is the perfect indulgence, combining the chewy texture of a classic double chocolate cookie with the delightful surprise of melted chocolate, white chocolate chips, and gooey marshmallows in every bite.
Ingredients
- 1 ¼ cups of Oat Flour
- ¼ cup of Unsweetened Cocoa Powder
- ½ Teaspoon of Baking Soda
- ¼ Teaspoon of Sea Salt
- ⅓ cup of Coconut Sugar
- 1 Egg
- 1 Teaspoon of Vanilla Extract
- ¼ cup of Unsweetened Applesauce
- ¼ cup of Dark Chocolate Chips
- ¼ cup of Mini Marshmallows
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl mix the following dry ingredients - Oat Flour, Unsweetened Cocoa Powder, Baking Soda and Sea Salt.
- In a separate large bowl mix the following ingredients - Coconut Oil, Coconut Sugar, Egg, Vanilla Extract and Applesauce.
- Combine the wet and dry ingredients together into one large bowl and mix well then fold in your chocolate chips.
- Scoop dough onto lined sheet pan - about 2 inches apart. Then press mini marshmallows on top of the cookie dough.
- Bake 8-10 minutes until marshmallows are golden and gooey.
Notes
-
Freeze the Mini Marshmallows Before Baking
Mini marshmallows can melt and spread too quickly, creating a mess. Freeze them for 10–15 minutes before adding them to your cookie dough. This helps them hold their shape better during baking. -
Use a Cookie Scoop for Even Sizes
A cookie scoop ensures uniform-sized cookies, which bake evenly. Aim for a slightly larger scoop to accommodate the marshmallows. -
Add Marshmallows Midway Through Baking
To prevent marshmallows from completely melting, bake the cookies for 5–7 minutes, then quickly press the marshmallows on top and return them to the oven to finish baking. This gives them a golden, toasted look without disappearing into the dough. -
Chill the Dough
Chilling the cookie dough for at least 1 hour before baking prevents cookies from spreading too much, which can help the marshmallows stay in place and create a chewier texture. -
Use Parchment or Silicone Mats
Marshmallows can become sticky when they melt. Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier. -
Layer with Wax or Parchment Paper
To prevent marshmallows from sticking to other cookies, place a sheet of wax or parchment paper between each layer in an airtight container. -
Store at Room Temperature
Keep the cookies in an airtight container at room temperature for up to 5 days. If you refrigerate them, the marshmallows might harden, altering the texture. -
Avoid Overcrowding the Container
Overpacking a container can cause the marshmallows to stick together or smush. Leave a little breathing room between layers. -
Freeze for Long-Term Storage
Place cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months. Thaw at room temperature to enjoy. -
Reheat for Freshness
If stored cookies lose their gooeyness, warm them in a microwave for 5–10 seconds to revive the soft marshmallow and chocolate goodness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 80
- Sugar: 5.6 g
- Sodium: 69.7 mg
- Fat: 3.7 g
- Carbohydrates: 10.6 g
- Protein: 1.5 g
- Cholesterol: 9.3 mg
Want to stay connected? Make sure you hit SUBSCRIBE HERE...
Make sure you subscribe to my Youtube Channel so you don't miss a video HERE❤️
GRAB A COPY OF MY LATEST COOKBOOK ON AMAZON
Transform your day with my newest cookbook! Packed with 50 of the best healthy and easy muffin recipes, it’s your key to a vibrant and energized lifestyle. Each recipe features wholesome ingredients designed to boost your metabolism, helping reduce belly fat and keep you feeling fuller longer, so you eat less. These muffins aren’t just for breakfast—they make a perfect healthy midday snack, an after-workout boost, or even a delightful evening dessert. From classic flavors to innovative twists, these muffins ensure every bite is a moment of joy and nutrition. Don't miss out—grab your copy today and discover the secret to a healthier, happier you!
Leave a Reply