Why You’ll Love This Recipe
I bake these hot cocoa cookies the moment the weather turns chilly. They taste like a steaming cup of hot chocolate, with a rich cocoa base, melty chocolate chips, and pillowy marshmallows on top. The dough comes together in one bowl, and a short chill keeps the cookies thick and soft instead of flat. They look impressive with their cracked tops and toasty marshmallow caps, but they’re surprisingly easy to make. They’re also a hit at holiday cookie swaps and make a wonderful gift.
Ingredients
For the cookies:
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (90 g) semi-sweet chocolate chips
For the topping:
- 12 to 16 large marshmallows, halved crosswise (or about 1 cup mini marshmallows)
- 2 tablespoons chocolate chips, melted, for drizzling (optional)
- 1 tablespoon cocoa powder, for dusting (optional)
Directions
- Make the dough. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Beat in the egg, egg yolk, and vanilla until combined.
- Add the dry ingredients. Whisk the flour, cocoa powder, baking soda, and salt in a separate bowl. Add to the wet ingredients and mix on low until just combined. Fold in the chocolate chips.
- Chill the dough. Cover the bowl and refrigerate for 30 minutes. This helps the cookies keep their shape.
- Preheat and shape. Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the dough into balls of about 2 tablespoons each and place them 2 inches apart.
- Bake. Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly soft.
- Add the marshmallows. Remove the pan from the oven and immediately press a marshmallow half, cut side down, onto the center of each cookie. Return to the oven for 1 to 2 minutes, just until the marshmallows puff and soften.
- Cool and finish. Let the cookies rest on the pan for 5 minutes, then move them to a wire rack. Drizzle with melted chocolate and dust with cocoa powder if you like.
Servings and Timing
- Prep time: 15 minutes
- Chill time: 30 minutes
- Bake time: 10 to 13 minutes per batch
- Total time: about 1 hour
- Yield: about 18 cookies
Variations
- Peppermint: I like to swap the vanilla for 1/2 teaspoon peppermint extract and top the cookies with crushed candy canes.
- Double chocolate: Use white chocolate chips or chunks in place of the semi-sweet chips.
- Mocha: Add 1 teaspoon of instant espresso powder to the dry ingredients for a deeper chocolate flavor.
- Toasted marshmallow: Briefly broil the finished cookies for 20 to 30 seconds, watching closely, for a golden, s’mores-style top.
- Cookie mix jar: Layer the dry ingredients in a jar with the chocolate chips and marshmallows for a homemade gift.
Storage and Reheating
- Storing: Keep the cookies in an airtight container at room temperature for up to 4 days. Place parchment between layers so the marshmallows don’t stick.
- Reheating: Warm a cookie in the microwave for 8 to 10 seconds to bring back that fresh-baked softness.
- Freezing: Freeze the unbaked dough balls for up to 3 months and bake from frozen, adding 1 to 2 minutes to the baking time. Add the marshmallows as directed. Baked cookies can also be frozen for up to 2 months.
FAQs
Why did my marshmallows melt off the cookies?
They were probably added too early or baked too long. Wait until the cookies are nearly done, then give the marshmallows just 1 to 2 minutes in the oven.
Do I have to chill the dough?
I recommend it. Chilling keeps the cookies thick and prevents too much spreading, though you can bake right away if you’re short on time.
Can I use hot cocoa mix instead of cocoa powder?
Hot cocoa mix contains sugar and milk powder, so it changes the texture and sweetness. For the best results, stick with unsweetened cocoa powder. Dutch-process or natural both work.
Can I use mini marshmallows?
Yes. Press a small cluster onto each cookie, and bake for about 1 minute so they don’t melt away.
Why are my cookies flat?
The butter may have been too soft or the dough too warm. Make sure the butter is just softened, not melted, and chill the dough for the full 30 minutes.
Conclusion
These hot cocoa cookies are rich, chewy, and topped with melty marshmallows, which makes them the coziest treat I know. Bake a batch, pour a cold glass of milk or a mug of the real thing, and enjoy them while they’re still warm. If you try them, I’d love to hear how they turn out!
Print
Soft, fudgy, and packed with chocolate, these hot cocoa cookies taste just like a mug of your favorite winter drink. They are studded with melty chocolate chips and topped with gooey marshmallows for the full hot chocolate experience. Ready in under 30 minutes, they are perfect for holiday cookie platters or a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: undefined
- Category: undefined
- Method: Baking
- Cuisine: American
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1/4 cup (25 g) instant hot cocoa mix (about 1 packet)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (130 g) semi-sweet chocolate chips
- 1 cup (50 g) mini marshmallows, for topping
- Extra chocolate chips or chocolate drizzle, for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter with the granulated sugar and brown sugar for 2 minutes, until light and creamy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt.
- Add the dry ingredients to the butter mixture and mix on low speed until just combined. The dough will be soft.
- Fold in the chocolate chips.
- Scoop the dough into balls, about 1 1/2 tablespoons each, and place them 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, until the edges are set and the centers still look slightly soft.
- Remove from the oven and immediately press 4 to 5 mini marshmallows onto the top of each cookie.
- Return to the oven for 1 to 2 minutes, just until the marshmallows puff up and start to soften. Watch closely so they do not brown too much.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Top with extra chocolate chips or a chocolate drizzle if desired.
Notes
- Do not overbake. The cookies firm up as they cool and stay fudgy in the center.
- If the dough feels too soft to scoop, chill it for 15 to 20 minutes.
- Use a hot cocoa mix that includes powdered milk for the best flavor and texture.
- Add the marshmallows at the end of baking. If added at the start, they will melt and spread.
- Store in an airtight container at room temperature for up to 4 days. The marshmallows will soften over time.
- The unbaked dough balls can be frozen for up to 3 months. Bake from frozen, adding 1 to 2 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
