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These hot cocoa cookies are the perfect treat for the winter season! These soft and delicious cookies have a marshmallow on top and some ooey, gooey chocolate in the middle. You will be won’t be able to stop at just one!
Cookies, especially holiday cookies, are some of the best things that we make all season long. There are SO many different varieties to choose from but the long standing favorites in our household are these Grinch Cookies, these yummy Christmas Tree Sugar Cookies or, my very favorite… Italian Christmas Cookies!
What are Hot Cocoa Cookies?
These little hot cocoa cookies are packed with chocolate and cocoa. These cookies are topped with a gooey marshmallow and baked to perfection. Just when you think they are just about perfect, you hit the melted chocolate in the center of the cookie. It really represents a cup of hot cocoa perfectly! Needless to say…These were an instant family hit at our house!
Not only are these cookies insanely delicious, but they are simple as well! you probably already have all of the ingredients at home, and trust me… Once you start making them, you will always have the ingredients to make hot chocolate cookies at home because they are SO good! These are perfect for any occasion and are always a hit at a holiday cookie exchange. For more delicious holiday cookies, check out this roundup here.
Ingredients For the Best Hot Cocoa Cookies
These easy hot cocoa cookies are deliciously sweet and so fun to make! You will be very familiar with the ingredients and have most of them on hand. The marshmallows and melted chocolate take these cookies to the next level! Check out the recipe card at the bottom of the post for exact measurements.
- Unsalted Butter: Butter helps the melting of the chocolate.
- Semisweet Chocolate Bars: Semisweet chocolate is the best in these cookies. Chocolate chips can be used as well.
- Flour: I used all purpose flour in this recipe.
- Unsweetened Cocoa Powder: Adds richness and more delicious chocolate flavor.
- Baking Powder: This helps your cookies rise (no one wants flat cookies)!
- Salt: The salt balances out the sweetness of the cookie and also enhances all of the flavors of the other ingredients.
- Light Brown Sugar: Brown sugar adds richness to these cookies.
- Eggs: Room-temperature eggs are best.
- Vanilla Extract: Vanilla is a must in cookies and enhances chocolate flavors.
- Marshmallows: Cut the marshmallows in half… They will get nice and fluffy in the oven.
- Semisweet Chocolate Bars: The melted chocolate on top is so yummy!
How to Make Hot Cocoa Cookies
Grab your kiddos and make these fun hot cocoa cookies for the holidays or any time of year! This recipe is easy to follow and comes together quickly. Follow my easy instructions below for how to make hot cocoa cookies.
Make Dough
- Melt the Butter and Chocolate: In a medium saucepan, melt the butter and chopped chocolate over medium-low heat, stirring frequently. Once melted, then remove the saucepan from the burner and allow it to cool for 15 minutes.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, mix together the eggs, brown sugar, and vanilla until smooth using an electric hand mixer.
- Add Melted Chocolate Into the Wet Mixture: Add the cooled melted chocolate and mix to combine.
- Add the Dry Ingredients: Add the dry flour ingredients in two batches into the dough. The dough will be almost like a thick cake batter consistency.
- Cover and Chill: Cover with plastic wrap and chill the dough in the fridge for at least 1 hour.
Bake
- Form Balls: Once the dough is chilled then you can line the baking sheets with parchment paper. Roll the dough into 1-inch balls and place 2 inches apart on the parchment paper. Flatten the tops slightly.
- Bake: Bake at 325 degrees Fahrenheit for about 12 minutes or until the cookie edges start to crack.
- Cut Marshmallows and Chocolate: While they are baking, cut the marshmallows in half. Stick one square of chocolate onto each cut side of the marshmallows. It will be on the sticky side, so the chocolate piece will stay in place.
- Place Marshmallows and Chocolate onto Hot Cookies: Remove the hot cocoa cookies from the oven. While still on the baking sheet then stick a marshmallow with the chocolate piece side down on top of each cookie. Then, place the cookies back into the oven for about four additional minutes until the marshmallows are soft.
- Cool and Enjoy: Remove from the oven and transfer to cooling racks to cool. Grate additional chocolate over the top for garnish if you would like!
Variations
When I find something that I love (and I love these hot cocoa cookies), then I always want to figure out different ways to switch it up so that I can make it all the time! Here are a few ideas for keeping this recipe unique each time.
- Toppings: I love drizzling on white chocolate sauce, yummy caramel sauce, or chocolate sauce. You can also top it with festive sprinkles or grated chocolate to make them perfect for the holiday season!
- Mix-Ins: If you want these hot cocoa cookies to be extra rich, then go ahead and add some mini white chocolate chips, mini marshmallows, or some toffee bits to the dough. You will taste them in every single bite!
How to Store Leftover Cookies
These hot cocoa cookies are easy to make ahead of time and make fantastic leftovers. Once your cookies have cooled, then you can place them in an airtight container and store them on your counter at room temperature. They should last about 3-4 days!
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In a medium saucepan, melt the butter and chopped chocolate over medium-low heat, stirring frequently. Once melted, remove the saucepan from the burner and allow it to cool for 15 minutes.
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In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
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In a large mixing bowl, mix together the eggs, brown sugar, and vanilla until smooth using an electric hand mixer.
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Add the cooled melted chocolate and mix to combine.
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Add the dry flour ingredients in two batches into the dough. The dough will be almost like a thick cake batter consistency.
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Cover with plastic wrap and chill the dough in the fridge for at least 1 hour.
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Once the dough is chilled, line baking sheets with parchment paper. Roll the dough into 1-inch balls and place 2 inches apart on the parchment paper. Flatten the tops slightly.
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Bake at 325 degrees Fahrenheit for about 12 minutes or until the cookie edges start to crack.
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While they are baking, cut the marshmallows in half. Stick one square of chocolate onto each cut side of the marshmallows. It will be on the sticky side so that the chocolate piece will stay in place.
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Remove the cookies from the oven. While still on the baking sheet, stick a marshmallow with the chocolate piece side down on top of each cookie. Place the cookies back into the oven for about four additional minutes until the marshmallows are soft.
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Remove from the oven and transfer to cooling racks to cool. Grate additional chocolate over the top for garnish if would like!
Updated on December 1, 2022
Serves: 24
Calories261kcal (13%)Carbohydrates33g (11%)Protein3g (6%)Fat13g (20%)Saturated Fat8g (40%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.2gCholesterol32mg (11%)Sodium41mg (2%)Potassium202mg (6%)Fiber2g (8%)Sugar22g (24%)Vitamin A159IU (3%)Calcium41mg (4%)Iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
