Sourdough Hot Chocolate Cookies With Marshmallows

These Sourdough Hot Chocolate Cookies With Marshmallows turn everything you love about a cozy cup of hot cocoa into one thick, chewy, and decadent cookie! Unlike many hot chocolate cookie recipes, this unique from-scratch version is made without hot cocoa mix, using simple ingredients to build that rich, nostalgic flavor. Rich cacao or cocoa powder, plenty of chocolate chips, and sourdough discard create a deep chocolate flavor with dense, gooey centers that are never cakey. Finished with soft, melty marshmallows, these no-chill sourdough cookies can be made with active starter or discard whenever you need a warm and cozy chocolate treat!

Essentials for the Perfect Sourdough Cookie

• Digital Kitchen Scale: Thick, chewy cookies depend on the right balance of flour, starter, and moisture. A digital kitchen scale removes the guesswork so your cookies spread properly while keeping those soft, gooey centers. I have used this exact scale in my kitchen for years, and it has never failed me!
• Stand Mixer: Properly mixing the butter and sugars creates the foundation for that dense, bakery-style texture. A quality stand mixer fitted with the paddle attachment makes quick work of this thick chocolate dough, but a handheld electric mixer works too. Just be careful not to overmix once the flour is added!
• Large Cookie Scoop: Nearly all of my sourdough cookie recipes are designed to make large, bakery-style cookies. A large cookie scoop portions the dough evenly so every cookie bakes at the same rate, giving you set edges and soft centers without some cookies becoming overdone while others remain underbaked.

Ingredients

• 1¼ cups light brown sugar, packed (275g): Pack it tight for the best chew and a perfect spread!
• 1 tbsp granulated sugar (13g): Helps create slightly crisp edges while maintaining the chewy center.
• ½ cup salted butter, softened (113g): Use “dent soft” butter, meaning it should indent easily when pressed but still offer some resistance. It should remain cool to the touch, not shiny or oily. This usually takes 30–60 minutes at room temperature. To use unsalted butter, add ¼ tsp additional salt.
• ½ cup sourdough starter, active or discard, stirred down (150g): Active or discard starter works! Stir it down well before measuring by volume. For best accuracy, measure by weight.
• 2 large egg yolks (40g): Yolks only (skipping the egg whites) give the cookies a gooey, dense center that is never cakey.
• 2 tsp vanilla extract (10g): Pure vanilla extract provides the cleanest, best flavor.
• ¾ tsp salt (4.5g): Sea salt is preferred over iodized salt for a cleaner flavor profile.
• 1⅓ cups all-purpose flour, scooped (not spooned or sifted) (210g): I designed this volume measurement to be scooped directly out of the bag (not sifted or spooned and leveled). Pro Tip: For the best accuracy and overall cookie texture, measure flour by weight.
• ¼ cup unsweetened cacao or cocoa powder (26g): For the ultimate deep, fudgy chocolate flavor, try using a 50/50 blend of regular cacao or cocoa powder and black cocoa powder, which adds a dark, Oreo-like flavor. The darker cookie color really makes the marshmallows pop, just like marshmallows on a mug of hot cocoa!
• 1 tsp baking soda (6g): Ensure you are using baking soda, not baking powder. They’re not interchangeable here.
• 1 cup chocolate chips (170g / 6 oz): For this recipe, I prefer semi-sweet, but you can use dark chocolate if you prefer!
• ½–¾ cup mini marshmallows: Using 4–6 mini marshmallows on top of each cookie is the perfect way to turn these into hot cocoa cookies with melty marshmallow goodness in each bite!

How to Make Sourdough Hot Chocolate Cookies With Marshmallows

Step 1: Preheat Oven & Prep

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: Cream the Butter & Sugars

Beat the brown sugar, granulated sugar, and softened butter until the texture is creamy, uniform, and slightly aerated, about 3 minutes. If you see chunks of butter, keep mixing! This works best with a stand mixer (paddle attachment) or a handheld electric mixer.

Step 3: Add the Wet Ingredients

Add the sourdough starter, egg yolks, vanilla extract, and salt. Beat until smooth and slightly frothy. Pro Tip: Scrape down the sides of the bowl to ensure the starter is fully incorporated with no streaks remaining.

Step 4: Incorporate the Dry Ingredients

Add the flour and cacao or cocoa powder, then sprinkle the baking soda evenly over the top. Turn the mixer to low speed and stir until just combined. Critical Step: Stop mixing when you still see a few tiny streaks of flour remaining. Overmixing here develops too much gluten, making cookies tough rather than chewy.

Step 5: Fold in the Chocolate

Gently fold in the chocolate chips using a spatula, or mix on the lowest speed for just a few rotations. Stir only until evenly distributed to avoid overworking the dough.

Step 6: Scoop

Portion the dough into large scoops using a cookie scoop or spoon (3 tbsp / 64g each). Place 6 scoops per baking sheet to allow space for spreading.

Step 7: Bake & Top

Bake for 7 minutes. Remove from the oven and quickly top each cookie with 4–6 mini marshmallows, plus a few additional chocolate chips if desired. Rotate the pan, return it to the oven, and bake for an additional 6–8 minutes. The edges should be set, but the centers should look soft and slightly underbaked. Cookies will firm up as they cool. Bake in batches of 6 until all cookies are done. Recipe makes 16 total cookies.

Step 8: Cool On Baking Sheet

Allow cookies to set on the hot baking sheet for 7 minutes before transferring to a wire rack. Moving them too early may cause them to fall apart.

Storage Tips

Store completely cooled cookies in an airtight container for up to 5 days at room temperature.

Why This Recipe Works

One of the best parts of a fresh cup of hot cocoa is the pile of soft, melty marshmallows on top! These sourdough hot chocolate cookies bring that entire experience into one thick, decadent cookie. Instead of relying on packaged hot chocolate mix, unsweetened cacao or cocoa powder and plenty of chocolate chips give these chocolate marshmallow cookies a rich, from-scratch double chocolate flavor. Sourdough starter adds moisture and chew, while using egg yolks instead of a whole egg produces dense, gooey centers that are never cakey.

The marshmallows are added halfway through baking, giving them time to puff and soften without completely melting into the dough. Even better, this no-chill, no-wait dough can be baked immediately using active starter or discard. You can also freeze the portioned dough for warm sourdough hot cocoa cookies whenever the craving hits!

The Sourdough Cookie Lady Tips

• Add the marshmallows at the right time. Follow the recipe directions and add the marshmallows halfway through baking. This gives them time to become melty and gooey without melting so completely that they disappear!
• Let the butter become “dent soft.” To keep this a no-chill recipe, the butter should indent easily when pressed but still feel cool and offer some resistance. It should not look melted, shiny, or oily.
• Do not overbake the cookies. Remove them when the edges are set but the centers still look soft and slightly underbaked. They will continue to firm up on the hot baking sheet, giving you that dense, gooey center instead of a dry or cakey texture.
• Measure the flour and sourdough starter by weight if possible. The balance between flour and the moisture from the sourdough starter makes a big difference in the final texture. Weighing them helps prevent cookies that spread too much or turn out overly thick and dry.

Frequently Asked Questions

Can I mix marshmallows directly into the dough?

While it may sound fun to mix marshmallows into the dough, they tend to melt completely in the oven, which can cause the cookies to fall apart. If you still want to try it, completely enclose the marshmallows in the centers of the dough balls and refrigerate them for at least one hour before baking. Keep in mind that the results may vary! Want cookies with a stuffed marshmallow center? Try my Stuffed Sourdough S’mores Cookies recipe!

Can I use hot cocoa mix in the dough?

I developed this recipe from scratch with no hot cocoa mix required! I wanted this recipe to use only simple ingredients to achieve that nostalgic flavor. I have not tested adding hot cocoa mix to the dough, so I cannot recommend an exact substitution. Because most mixes contain sugar, milk powder, and other added ingredients, replacing the cocoa powder with hot cocoa mix could affect the sweetness, spread, and final texture of the cookies.

Will these cookies taste sour?

The sourdough discard acts as a flavor enhancer, adding a subtle depth that balances the sweetness of the other ingredients. To ensure the cookies do not taste sour, use starter or discard that has been fed within the last two weeks. Older discard and the long-fermented option (1–3 days in the fridge) may create a more noticeable sourdough tang!

Why did my cookies come out cakey instead of chewy?

Cakey cookies are commonly caused by adding too much flour, using whole eggs instead of egg yolks, or overbaking. To ensure that signature dense, gooey texture, weigh your flour in grams, and remove the cookies when the edges are set but the centers still look soft. Once the flour is added, mix only until a few tiny streaks of flour remain, since overmixing develops gluten, which creates a tough, bread-like crumb rather than a chewy cookie.

Do I have to chill the dough before baking?

No, you don’t! This is a no-chill recipe, so you can bake the cookies immediately for a no-wait sourdough treat. However, if you prefer a long-fermentation option with more developed sourdough flavor, refrigerate the dough for up to 3 days. Before baking, let it sit at room temperature for about an hour, or until it is soft enough to scoop, to encourage the proper spread.

Can I freeze sourdough cookie dough?

Absolutely! For best results, follow this flash-freezing method:

1. Scoop: Portion the sourdough hot cocoa cookie dough into balls (3 tbsp / 64g each) and place them on a parchment-lined baking sheet. They can be close together, but make sure they are not touching. You will not add the marshmallows until it’s time to bake them.
2. Flash Freeze: Place the sheet in the freezer for about 1 hour, or until the dough balls are firm to the touch.
3. Store: Transfer the frozen dough balls into a gallon freezer bag. They can be stored in the freezer for up to 3 months!

Pro Tip: Double the recipe and intentionally freeze an extra batch! This gives you ready-to-bake hot chocolate sourdough cookies whenever that sweet tooth hits.

Tips For Baking Frozen Dough:

Thaw Partially: For best results, allow frozen dough to sit at room temperature for 30–60 minutes before baking. This helps achieve a texture and baking time nearly identical to a fresh batch of dough. Don’t forget to add the marshmallows halfway through baking.

Potentially Increase Bake Time: You may need to add 1–2 minutes to the baking time if the dough is still colder than fresh dough would be.

How to Make Long-Fermented Sourdough Hot Chocolate Cookies

To long-ferment the dough for deeper flavor and a slower fermentation option that some bakers prefer for digestibility, follow these simple directions:

1. Prepare: Follow the recipe directions to make the dough.
2. Cold Ferment: Cover the bowl with plastic wrap, or transfer to an airtight container. Refrigerate for 1–3 days. Note: The longer the dough ferments, the more noticeable the sourdough tang may become.
3. Bring to Room Temp: Dough temperature significantly affects how much the cookies spread. Remove the dough from the refrigerator about 1 hour before baking, or allow it to rest until it is soft enough to scoop easily.
4. Scoop & Bake: Once the dough is soft enough to scoop, portion it into scoops (3 tbsp / 64g each) and bake according to the recipe directions, remembering to add the marshmallows halfway through baking!

Troubleshooting: If the cookies remain unusually thick or do not spread enough, the dough was probably still too cold when it went into the oven.

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