Hot Chocolate Cookies

Why You’ll Love This Recipe

You’ll love these Hot Chocolate Cookies because they’re indulgent yet simple to make. The combination of cocoa powder and chocolate chips gives them a deep, fudgy flavor, while mini marshmallows melt into sweet, sticky perfection on top. They’re festive, crowd-pleasing, and great for cookie exchanges or holiday dessert trays.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Semi-sweet chocolate chips
• Mini marshmallows

Directions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla extract.
5. Gradually stir the dry ingredients into the wet mixture until fully combined.
6. Fold in the chocolate chips.
7. Scoop dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
8. Bake for 8–10 minutes, then remove from the oven.
9. Quickly press 3–4 mini marshmallows into the top of each warm cookie.
10. Return cookies to the oven for 1–2 minutes, just until the marshmallows start to puff and melt slightly.
11. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies.
Preparation time: 15 minutes
Baking time: 10–12 minutes
Total time: approximately 30 minutes.

Variations

• Add a pinch of cinnamon or chili powder for a Mexican hot chocolate twist.
• Use white chocolate chips for a creamier flavor contrast.
• Press a small piece of chocolate bar into the center of each cookie for extra richness.
• Swap mini marshmallows for marshmallow bits if you prefer less stickiness.
• Drizzle melted chocolate over the cooled cookies for a fancy touch.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months. To enjoy warm, microwave each cookie for about 10 seconds to re-soften the marshmallows and bring back that “freshly baked” feel.

FAQs

Can I use hot chocolate mix instead of cocoa powder?

Yes, but reduce the sugar slightly, as most mixes already contain sweeteners.

Why did my cookies turn out dry?

They may have baked too long—remove them from the oven when the edges are set but the centers still look soft.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours before baking. Let it come to room temperature before scooping.

Can I freeze the cookie dough?

Absolutely! Roll dough balls, freeze them on a tray, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.

Do I need to chill the dough?

Chilling isn’t required but helps the cookies hold their shape better if your kitchen is warm.

How do I prevent marshmallows from melting too much?

Add them toward the end of baking and keep a close eye—they only need 1–2 minutes in the oven.

Can I use large marshmallows?

You can, but cut them into small pieces so they don’t overpower the cookie.

What’s the best type of chocolate to use?

Semi-sweet or dark chocolate chips balance the sweetness perfectly.

Can I make these cookies gluten-free?

Yes, simply use a 1:1 gluten-free baking flour blend.

How do I keep cookies soft after baking?

Store them with a slice of bread in the container—the bread helps maintain moisture.

Conclusion

Hot Chocolate Cookies bring the cozy warmth of your favorite winter drink straight to the dessert table. With rich chocolate flavor and soft, gooey marshmallows, these cookies are irresistible for both kids and adults. Perfect for holidays, gifting, or simply indulging on a chilly evening, they’re sure to become a seasonal favorite in your kitchen.

Hot Chocolate Cookies

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Hot Chocolate Cookies are rich, fudgy chocolate cookies topped with gooey mini marshmallows—bringing all the cozy flavors of hot cocoa into a soft, chewy cookie. Perfect for winter baking, holidays, or anytime you crave a chocolatey treat.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 30 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup mini marshmallows

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet mixture until fully combined.
6. Fold in the chocolate chips.
7. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
8. Bake for 8–10 minutes until edges are set but centers look soft.
9. Remove from oven and quickly press 3–4 mini marshmallows into each cookie.
10. Return to oven for 1–2 minutes, just until the marshmallows puff and begin to melt.
11. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Add a pinch of cinnamon or chili powder for a Mexican hot chocolate twist.
• Use white or dark chocolate chips for variety.
• Top cooled cookies with a drizzle of melted chocolate for a festive look.
• Store cookies at room temperature up to 5 days or freeze up to 2 months.
• Microwave for 10 seconds before serving to re-soften marshmallows.

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 15g
• Sodium: 85mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg