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Chocolate cookies topped with marshmallows, drizzled with melted chocolate.

Hot Cocoa Cookies Recipe

Author: Jessica Haggard
Hot chocolate cookies? Yes please! Imagine a comforting mug of hot cocoa with marshmallows, but in cookie form. They’re as pretty as they are tasty, and they look irresistible whether they’re in your cookie jar or holiday spread. Just mix, chill, and bake, then enjoy them warm for the ultimate comfort.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 22 cookies
Calories 161 kcal

Ingredients
 
 

  • ½ cup unsalted butter softened
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ¼ cup cocoa powder
  • ¼ cup hot cocoa mix powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 11 large marshmallows cut in half
  • ¾ cup chocolate chips semi-sweet

Instructions
 

  • Cream the butter and sugars together on medium speed in a medium mixing bowl until fluffy, about 2 minutes. Add eggs and vanilla.
  • Whisk flour, cocoa powder, cocoa mix, baking soda, and salt in a second bowl.
  • Pour the wet ingredients into the dry and mix on low until combined. The dough will be thick and sticky.
  • Cover and chill in the refrigerator for at least 2 hours or overnight.
  • Preheat the oven to 350 °F. Line a baking sheet with parchment paper.
  • Remove the dough from the fridge and scoop into a generous 1-tablespoon sized portion. Roll into balls. Place on the prepared baking sheet with about 2 inches spacing between each cookie.
  • Bake for 6 minutes before removing from the oven temporarily to gently press a one marshmallow half into the top of each cookie. Put them back in the oven and continue baking for 4 more minutes.
  • Let cool for 6-8 minutes on the baking sheet. Then, transfer the cookies to a wire rack and leave them to cool completely.
  • Melt the chocolate chips in a microwave safe bowl, at 30 second increments, stirring in between or in a double boiler over low heat on the stove until the chocolate is melted.
  • Drizzle the melted chocolate with a spoon evenly over each cookie. Once chocolate is set and firm, serve or store in an airtight container.

Video

Notes

  • Use high-quality cocoa powder and real chocolate chips for maximum flavor. Trust me, you’ll be able to taste the difference.
  • Mixing your dough too much can lead to tough cookies. Stir until just combined. This keeps your cookies soft and tender.
  • Use a cookie scoop to make sure that your cookies are the same size so that they bake evenly.
  • For that gooey, picture-perfect marshmallow topping, add them to your cookies halfway through baking. This prevents the marshmallows from melting completely into the dough.
  • Cookies can go from perfect to overbaked in seconds. Check them around the 6-minute mark - they should be just set in the middle. 
Serve: Hot chocolate cookies make a great stand-alone snack or dessert, but best enjoyed with none other than a warm mug of hot chocolate! They pair great with hot or cold coffees and teas, too - I love them with an iced coffee or a warm cup of matcha tea. 
Store: Place baked cookies in an airtight container, preferably layered with parchment paper, and store in the refrigerator for up to 2 days, or in the freezer for up to 1 month. Defrost at room temperature before serving.

Nutrition

Serving: 1cookieCalories: 161kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 28mgSodium: 99mgPotassium: 56mgFiber: 1gSugar: 16gVitamin A: 154IUCalcium: 16mgIron: 1mg
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