There’s nothing better than a big mug of hot chocolate topped with a handful of marshmallows on a chilly day except for these hot chocolate cookies! Soft and fudgy, these hot cocoa cookies are like the drink, in a cookie form, and are always a crowd-pleaser. Like my chocolate crinkle cookie recipe, they are perfect for holiday cookie exchanges or whenever you have guests over, these cookies will disappear fast. They are so rich and decadent that they’ll hook you in after your first bite. For another holiday cookie recipe everyone will devour, try my Homemade Shortbread Cookies, Easy Butter Cookies, or Sugar Cookies Recipe.
What You Need to Make This Recipe
Hot cocoa mix — use your favorite drink mix. However, skip the sugar-free cocoa mix. The cookies won’t bake up correctly.
Butter — plan ahead by bringing the butter out of the fridge so it can soften. It needs to be at room temperature to cream smoothly. Also, be sure to use unsalted butter as there is already salt added to the recipe.
Sugar — I use both white and brown sugar. White sugar adds sweetness and structure, whereas brown sugar adds a delicious caramelized flavor. Brown sugar also contributes to keeping the cookies soft and chewy in the center.
Chocolate chips — I use semi-sweet chocolate chips, but if you don’t have any, you can roughly chop a chocolate bar as well.
Marshmallows — Make sure the marshmallows aren’t stale, as you want the texture to be soft and gooey.
How to Make Hot Chocolate Cookies
1. Whisk together the flour, cocoa mix, salt, baking powder, and baking soda in a medium bowl.
2. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until well combined, stopping to scrape down the mixing bowl.
3. Add the flour mixture and mix at low speed just until combined.
4. Mix in the chocolate chips.
5. Scoop the dough into balls using a 1½ tablespoon spring-loaded scoop. Roll them with your hands to make them extra round.
6. Place them 2 inches apart on a parchment lined sheet pan or cookie sheet and bake them for 9 minutes.
7. Cut the marshmallows in half.
8. Place a marshmallow half, cut side down on the center of each cookie. Return to the oven and continue baking for 2 minutes. Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
Pro Tips for Making This Recipe
- I highly recommend using a cookie scoop. Using a cookie scoop ensures that all the hot cocoa cookies are the same size so that they bake evenly. If you plan on baking cookies regularly, it’s worth purchasing!
- Make sure your light brown sugar is soft and moist for the best cookies. If your brown sugar has hardened, don’t worry, it’s an easy fix! I wrote a detailed post on how to soften brown sugar.
- You can use your favorite chocolate chips in these cookies, including milk, white, or ruby chocolate.
- Room temperature butter and egg will mix more evenly into each other. Place your egg into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.
- Don’t add the marshmallow at the beginning of the baking period. The marshmallow will melt into the batter, and you won’t get the distinctive look.
- Make sure your baking soda and baking powder haven’t expired, as they’re essential ingredients for the shape and texture of the cookies.
- Adding too much flour will lead to the hot chocolate cookies being dense. The best and easiest way to measure the flour is by using a kitchen scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it.
Frequently Asked Questions
How do I store leftovers?
Store completely cooled cookies in an airtight container for up to two days. Don’t stack the cookies on top of each other, or they will get stuck together due to the marshmallows.
Can I freeze these cookies?
While the cocoa cookies with marshmallows can be frozen after baking, I recommend freezing rolled cookie dough before baking. This way, you can place fresh and fluffy marshmallows on top. Do so by placing rolled cookie dough on a lined sheet pan before transferring to the freezer. Once frozen, transfer them to an airtight freezer-safe bag. Bake from frozen as directed with an extra minute added.
Can I use flavored marshmallows?
If you only have flavored marshmallows, feel free to swap them. You can use mini marshmallows as well!
If you love this recipe try these out!
If you’ve tried this Hot Chocolate Cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Hot Chocolate Cookies
Equipment
- 2 baking sheets
- Stand or electric mixer
- Spring-loaded ice cream scoop
Ingredients
- 1½ cups all-purpose flour (180g)
- ½ cup hot cocoa mix (3 to 4 packets)
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter softened
- ½ cup light brown sugar (110g)
- ½ cup granulated sugar (100g)
- 1 large egg
- 2 teaspoons vanilla extract
- ⅔ cup semi-sweet chocolate chips
- 12 large marshmallows cut in half or 36 mini marshmallows
Instructions
- Preheat the oven to 375F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa mix, salt, baking powder, and baking soda.
- In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until well combined, stopping to scrape down the bowl. Add the flour mixture and mix on low speed just until combined. Mix in the chocolate chips.
- Scoop the dough into balls using a 1 1/2 tablespoon spring-loaded scoop, and place on the baking sheets 2 inches apart.
- Bake 1 sheet at a time for 9 minutes. Remove the cookies from the oven, and place a marshmallow half, cut side down, or 3 mini marshmallows in the center of each cookie. Return to the oven and continue baking for 2 minutes. Cool for a few minutes on the baking sheet and then transfer to a wire rack to cool completely.
Notes
- I highly recommend using a cookie scoop. Using a cooking scoop ensures that all the hot cocoa cookies are the same size so that they bake evenly. If you plan on baking cookies regularly, it’s worth purchasing!
- Make sure your light brown sugar is soft and moist for the best cookies. If your brown sugar has hardened, don’t worry, it’s an easy fix! I wrote a detailed post on how to soften brown sugar.
- You can use your favorite chocolate chips in these cookies, including milk, white, or ruby chocolate.
- Room temperature butter and egg will mix more evenly into each other. Place your egg into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.
- Don’t add the marshmallow at the beginning of the baking period. The marshmallow will melt into the batter, and you won’t get the distinctive look.
- Make sure your baking soda and powder haven’t expired, as they’re essential ingredients for the shape and texture of the cookies. Without the baking soda, your cookies won’t be as soft and fluffy. The baking powder helps the hot chocolate flavored cookies spread up and out.
- Measure your flour correctly! Adding too much flour will lead to the hot chocolate cookies being dense. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
Nutrition
