Some cookies just hit different on a cold afternoon. These hot chocolate gooey butter cookies are like wrapping your hands around a warm mug, except you get to eat them.
The beauty here is in the contrast. You’ve got crispy edges that give way to the softest, fudgiest center. Then there are those marshmallows—they puff up and get golden on top while staying gooey underneath.
I started making these when I wanted something more interesting than regular chocolate cookies but didn’t want to spend hours in the kitchen. Turns out, a chocolate cake mix makes the perfect base for that dense, butter cookie texture we’re after.
They’re ridiculously easy to throw together. Mix, scoop, press in a marshmallow, bake. That’s it.
Why You’ll Love This Recipe
These cookies look impressive but require almost zero effort. You probably have most of the ingredients sitting in your pantry right now.
The marshmallows create little pockets of melted sweetness that complement the rich chocolate base. They’re like drinking hot chocolate and eating a cookie at the same time.
They stay soft for days if you store them right. Not that they usually last that long.
Kids love helping press the marshmallows in. It’s a simple task that makes them feel like real bakers.
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 24-30 mini marshmallows
- Optional: 1/4 cup chocolate chips mixed into the dough
Instructions
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
In a large bowl, combine the chocolate cake mix, melted butter, egg, vanilla extract, and cocoa powder. Mix until a thick dough forms. It’ll be pretty dense—that’s what you want.
Scoop the dough into balls about 1.5 tablespoons each. Roll them smooth between your palms.
Place the dough balls on your prepared baking sheets, spacing them about 2 inches apart. They’ll spread a bit while baking.
Press one mini marshmallow into the center of each cookie. Push it down so it’s mostly buried but still visible on top.
Bake for 10-12 minutes. The edges should look set but the centers will still seem slightly underdone. The marshmallows will puff up and get lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. They’ll firm up as they cool.
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Hot Chocolate Gooey Butter Cookies
These hot chocolate gooey butter cookies start with a chocolate cake mix base and get topped with mini marshmallows that toast up perfectly in the oven.
- Total Time: 22 minutes
- Yield: 24–30 cookies 1x
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 24–30 mini marshmallows
- Optional: 1/4 cup chocolate chips mixed into the dough
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, combine the chocolate cake mix, melted butter, egg, vanilla extract, and cocoa powder. Mix until a thick dough forms. It’ll be pretty dense—that’s what you want.
- Scoop the dough into balls about 1.5 tablespoons each. Roll them smooth between your palms.
- Place the dough balls on your prepared baking sheets, spacing them about 2 inches apart. They’ll spread a bit while baking.
- Press one mini marshmallow into the center of each cookie. Push it down so it’s mostly buried but still visible on top.
- Bake for 10-12 minutes. The edges should look set but the centers will still seem slightly underdone. The marshmallows will puff up and get lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. They’ll firm up as they cool.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
