Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set aside. This helps cookies bake evenly and prevents sticking.
Make the cookie dough
In a large mixing bowl, beat softened butter, brown sugar, and ½ cup granulated sugar together for 2–3 minutes, until light and fluffy. Creaming properly incorporates air for softer cookies.
Add the egg and vanilla extract, mixing until fully combined and smooth.
Add flour, hot chocolate mix, cocoa powder, baking soda, and salt to the bowl. Mix on low just until a soft, cohesive dough forms; avoid overmixing so the cookies stay tender.
Shape and fill with marshmallows
Use a 1½–2 tablespoon cookie scoop to portion the dough into 24 even balls.
Roll each portion smooth, then flatten gently into a disc. Place discs several inches apart on the prepared baking sheet.
Add 5–6 mini marshmallows to the center of each disc. Wrap the dough up around the marshmallows, pinching seams closed so none are exposed.
Roll each filled ball smooth again, then roll in the remaining ¼ cup granulated sugar to coat. This sugar coating helps create a crackly, sparkly finish similar to other hot chocolate cookie recipes.
Bake and cool
Arrange the sugar-coated, filled dough balls on the baking sheet, spacing them a couple of inches apart.
Bake for 10–12 minutes, until the tops are cracked and some marshmallow begins to peek through. The cookies should look set around the edges but still soft in the centers.
Let cookies cool on the baking sheet for about 15 minutes before transferring them to a wire rack. Cooling on the pan helps the centers finish setting without overbaking.
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