Hot chocolate cookies are the ultimate cozy treat, combining the rich, chocolatey flavor of your favorite winter drink with the soft, chewy texture of a cookie. These decadent cookies are studded with gooey marshmallows and chocolate chunks, making them perfect for the holiday season or any chilly day.

Why You’ll Love This Recipe?

Rich and indulgent: These cookies are loaded with cocoa and chocolate for a deep, fudgy flavor.
Marshmallow magic: Mini marshmallows baked into the cookies mimic the best part of a cup of hot chocolate.
Crowd-pleaser: They’re festive, comforting, and sure to disappear quickly at any gathering.

Ingredients

Here’s a quick look at the star ingredients. Check the recipe card below for the full list and exact measurements.

All-purpose flour for the cookie base
Cocoa powder for that deep chocolate flavor
Brown sugar for moisture and chewiness
Butter to make the cookies rich and soft
Mini marshmallows to mimic the hot chocolate topping
Chocolate chunks or chips for extra gooeyness

Find the full ingredient list in the recipe card below.

Directions

Whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt.
Cream butter and sugars until light and fluffy, then mix in the eggs and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Fold in chocolate chunks and mini marshmallows.
Scoop dough onto a lined baking sheet and bake until the edges are set but the centers remain soft.
Cool on the baking sheet for a few minutes before transferring to a wire rack.

Expert Tips and Tricks

Chill the dough: This helps prevent the cookies from spreading too much during baking.
Don’t overbake: The cookies will continue to set as they cool, so remove them from the oven when they look slightly underdone.
Marshmallow placement: Tuck marshmallows slightly into the dough to prevent them from melting too much on the edges.

Recipe Variations and Possible Substitutions

Add crushed candy canes for a peppermint hot chocolate twist.
Use dark chocolate chunks for a more intense flavor or white chocolate chips for sweetness.
Sprinkle a pinch of sea salt on top for a salted hot chocolate vibe.

Serving and Pairing Suggestions

Serve these cookies warm with a mug of hot cocoa for the ultimate indulgence. They also pair beautifully with a glass of cold milk or a cup of coffee. For a festive dessert platter, include them alongside gingerbread cookies and peppermint bark.

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 5 days.
Freeze cookie dough balls for up to 3 months and bake straight from the freezer when needed.
Reheat cookies in the microwave for 10-15 seconds to enjoy them warm and gooey.

FAQs

Can I use hot cocoa mix instead of cocoa powder?
Hot cocoa mix is typically sweeter and less concentrated, so stick to unsweetened cocoa powder for the best flavor.

Why do my marshmallows melt too much?
Tuck the marshmallows into the dough so they’re less exposed to direct heat during baking.

Can I use regular-sized marshmallows?
Mini marshmallows work best, but you can cut larger marshmallows into smaller pieces if needed.

How do I get perfectly round cookies?
Use a cookie scoop and gently shape the dough balls before baking.

Conclusion

Hot chocolate cookies are a wintertime favorite that combine the nostalgic flavors of hot cocoa with the comfort of freshly baked cookies. Whether you’re curling up by the fire or hosting a holiday party, these cookies are sure to delight everyone. Whip up a batch and watch them disappear!

Hot Chocolate Cookies

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Author: Jake
Prep Time: Active: 30 minutes Inactive (chilling): 1 hour
Cook Time: 12–13 minutes per batch
Total Time: Approximately 1 hour 45 minutes
Yield: Approximately 25 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Hot Chocolate Cookies capture the essence of a warm cup of hot cocoa in cookie form. With a soft, chocolatey base and gooey marshmallow centers, they’re an irresistible treat for chocolate lovers

Instructions

Prepare the Dough:
1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. In a large bowl, beat the softened butter and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. Pour in the melted chocolate and mix until combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Chill the Dough:
1. Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.
Preheat the Oven:
1. Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
Shape and Bake:
1. Scoop tablespoon-sized portions of dough and roll them into balls.
2. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
3. Bake for 10 minutes.
Add Marshmallows:
1. Remove the cookies from the oven and press a marshmallow half, cut side down, into the center of each cookie.
2. Return the cookies to the oven and bake for an additional 2–3 minutes, until the marshmallows are slightly melted.
Prepare the Icing:
1. In a medium bowl, whisk together the powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract until smooth.
Decorate the Cookies:
1. Spoon a small amount of icing over the top of each marshmallow, allowing it to drip down the sides.
2. If desired, add sprinkles on top of the icing before it sets.
Cool and Serve:
1. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 3 days.
Marshmallow Substitution: Mini marshmallows can be used in place of halved large marshmallows; place 2–3 mini marshmallows on each cookie.
Chocolate Melting: Melt the chocolate gently using a double boiler or in the microwave in short bursts, stirring frequently to prevent scorching.

Nutrition

Calories: 180
Sugar: 20g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg