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+ servings
hot chocolate cookies on a copper cooling rack

Hot Chocolate Cookies

The most indulgent and pillowy soft hot chocolate cookies topped with a dollop of melted chocolate under a gooey baked marshmallow.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 Cookies
Calories 177kcal



  • 1/2 cup butter 113g
  • 12 oz semisweet chocolate chips
  • 1 1/4 cups light brown sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour 180g
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt plus an extra pinch if desired
  • 8 oz semisweet baking chocolate cut into 1-inch pieces
  • 8 large marshmallows cut in half



  • In a medium saucepan, over low heat, melt the butter and the 12 ounces of semisweet chocolate chips. Stir constantly until just melted. Remove from heat and let stand for 5 minutes to slightly cool.
  • Beat  sugar, eggs, and vanilla then add chocolate mixture and mix until combined.
  • Add the cocoa powder, flour, baking powder, and salt. Mix on low speed just until combined. Cover bowl with plastic wrap and refrigerate for 2 hours.
  • Preheat oven to 325F. Line two cookie sheets with parchment paper. Scoop and drop the cookie dough by the tablespoon, onto the prepared cookie sheets. You should fit 12 cookies per sheet, and make sure to space them at least 2 inches apart.
  • Bake cookies for 12 minutes.
  • Remove cookies from oven and place one piece of chocolate on the center top of each cookie.
  • Cut marshmallows in half, then top each chocolate with one-half marshmallow. Place cookies back in oven and bake another 4 minutes so the marshmallows melt.
  • Place cookies back in oven and bake another 4 minutes so the marshmallows melt. Sprinkle with grated semisweet chocolate or lightly dust with cocoa powder and allow to cool or enjoy warm!


  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. 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.
  • I love using a high-quality Dutch processed cocoa powder. Dutch processed cocoa powder is darker, less acidic and fudgier in baked goods. You'll usually get less rise out of it though. My go to company is Valrhona but there are lots of great brands out there, including Callebaut, Ghirardelli and lots of organic and fair trade options too!
  • These cookies are BEST right out of the oven. They keep for about a week when stored in an airtight container but will taste much better if you warm them up in the microwave for a few seconds before eating.
  • To add a Mexican twist to these cookies try adding 1/2 tsp cinnamon to the dough along with the dry ingredients and sprinkle marshmallow with more cinnamon and cocoa after baking.


Serving: 1cookie | Calories: 177kcal | Carbohydrates: 23g | Protein: 1.4g | Fat: 4g | Saturated Fat: 3g | Monounsaturated Fat: 0.4g | Cholesterol: 8mg | Sodium: 70mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 200IU | Calcium: 40mg | Iron: 0.2mg