These Hot Chocolate Cookies taste like a cozy mug of cocoa in cookie form. They are soft, fudgy, and loaded with melty chocolate, finished with a gooey marshmallow touch that makes every bite feel special.
Hot Chocolate Cookies
Equipment
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper
- 1 Mixing Bowl
- 1 Whisk
- 1 Hand mixer or stand mixer
- 1 Cookie scoop about 1.5 tablespoons
- 1 Wire rack
Ingredients
Cookie Dough
- 1.75 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder natural or Dutch-process
- 0.25 cup hot cocoa mix optional
- 1 teaspoon baking soda
- 0.5 teaspoon fine salt
- 0.5 cup unsalted butter softened
- 0.5 cup brown sugar packed
- 0.5 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoon alcohol-free vanilla extract
- 1 cup chocolate chips or chunks semi-sweet or milk chocolate
Topping
- 1.5 cup mini marshmallows agar-based or plant gelatin; freeze 10 minutes so they hold shape
- flaky sea salt for topping, optional
Instructions
- Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Let eggs and butter come to room temperature.
- Whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt in a bowl until evenly combined.
- Beat the butter, brown sugar, and granulated sugar until light and fluffy, 2 to 3 minutes. Beat in the eggs one at a time, then the alcohol-free vanilla.
- Add the dry ingredients to the butter mixture and mix on low just until combined. Fold in the chocolate chips or chunks.
- Cover and chill the dough for 20 to 30 minutes so the cookies bake thick and chewy.
- Scoop 1.5 tablespoon mounds and place 2 inches apart on the prepared sheets. Bake 7 to 8 minutes until set at the edges but still soft in the center.
- Remove the trays, gently press 2 to 3 mini marshmallows into each cookie, and return to the oven for 1 to 2 minutes until just puffy. Sprinkle with flaky salt if using. Cool on the sheet for 5 minutes, then transfer to a rack.
Notes
Why You’ll Love This Hot Chocolate Cookies
- All the cocoa comfort you crave in a chewy cookie.
- Simple pantry ingredients and an easy dough.
- Gooey marshmallow top for that hot chocolate vibe.
- Make ahead friendly for parties and cookie boxes.
Hot Chocolate Cookies Ingredients & Substitutions
- All-purpose flour: Spoon and level for accuracy. A 1:1 baking blend can work if you prefer an alternative flour.
- Unsweetened cocoa powder: Natural or Dutch-process. Dutch gives deeper color and a richer taste.
- Hot cocoa mix: Optional, but boosts that classic cocoa flavor. Choose a good-quality mix.
- Butter: Unsalted, softened. Swap with neutral oil for a slightly different texture.
- Brown sugar and granulated sugar: The blend gives moisture and crisp edges.
- Eggs: Room temperature helps the dough come together smoothly.
- Alcohol-free vanilla extract: Rounds out the chocolate flavor.
- Baking soda and fine salt: For lift and balance.
- Chocolate chips or chunks: Semi-sweet or milk chocolate. Mix both for layers of flavor.
- Mini marshmallows: Use agar-based or plant gelatin marshmallows. If using large, cut into halves.
- Flaky sea salt: Optional, for contrast.
Step-by-Step Instructions to Make Hot Chocolate Cookies
Step 1: Prep
Heat the oven to 350°F and line two baking sheets with parchment. Let eggs and butter come to room temperature.
Step 2: Mix Dry Ingredients
Whisk flour, cocoa powder, hot cocoa mix, baking soda, and salt until evenly combined.
Step 3: Cream Butter and Sugars
Beat butter, brown sugar, and granulated sugar until light and fluffy, 2 to 3 minutes. Beat in eggs one at a time, then alcohol-free vanilla.
Step 4: Combine
Mix dry ingredients into the butter mixture on low just until combined. Fold in chocolate chips.
Step 5: Chill
Cover and chill the dough 20 to 30 minutes so the cookies bake thick and chewy.
Step 6: Scoop and Bake
Scoop 1.5 tablespoon mounds and place 2 inches apart. Bake 7 to 8 minutes until set at the edges but soft in the center.
Step 7: Add Marshmallows and Finish
Remove trays, gently press 2 to 3 mini agar-based or plant gelatin marshmallows into each cookie, and return to the oven for 1 to 2 minutes until just puffy. Sprinkle with flaky salt if using. Cool on the sheet 5 minutes, then move to a rack.
Tips for Success
- Chill the dough so cookies stay thick and chewy.
- Underbake slightly for the softest centers.
- Freeze mini marshmallows for 10 minutes so they hold their shape in the oven.
- Use parchment for even baking and easy cleanup.
- Weigh flour for consistent results.
Variations of Hot Chocolate Cookies
- Peppermint: Add crushed peppermint candies or a few drops of peppermint extract.
- Mocha: Stir in 1 to 2 teaspoons instant espresso powder with the dry ingredients.
- Double Chunk: Mix semi-sweet and milk chocolate chunks for pockets of melt.
- Stuffed Center: Wrap a small piece of marshmallow in dough to create a gooey middle.
- Nutty Twist: Fold in toasted pecans or walnuts.
Serving Suggestions: What to Pair with Hot Chocolate Cookies
- A warm mug of milk or your favorite milk alternative.
- Coffee, chai, or peppermint tea for a cozy contrast.
- A scoop of vanilla or chocolate ice cream for a sundae-style dessert.
- Drizzle with warm chocolate sauce for extra decadence.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container up to 4 days with a slice of bread to keep them soft.
- Freeze baked cookies: Freeze in layers with parchment up to 2 months. Thaw at room temp, then warm at 300°F for 3 to 4 minutes.
- Freeze dough: Scoop, freeze solid on a tray, then bag for up to 2 months. Bake from frozen, adding 1 to 2 minutes. Press marshmallows on near the end of baking.
Memories Made Around the Table
I grew up saving the marshmallows from my cocoa for the last sip. These cookies bring back that same little joy, only now we get a tray full of it.
FAQs
Do I have to chill the dough? Chilling helps control spread and keeps the centers chewy. Even 20 minutes makes a difference.
Can I skip the hot cocoa mix? Yes. The cookies will still be chocolatey with cocoa powder alone. Add an extra tablespoon of cocoa if you like.
What kind of marshmallows should I use? Use agar-based or plant gelatin mini marshmallows. If using large, cut them and add near the end of baking so they only puff, not melt away.
Why did my cookies spread too much? The butter may have been too warm or the flour under-measured. Chill the dough longer and be sure to measure flour accurately.
Can I make them smaller or larger? Yes. Adjust bake time by a minute or two for smaller cookies, and add 2 to 3 minutes for larger ones.
Final Thoughts
Warm, chocolatey, and delightfully gooey, these Hot Chocolate Cookies bring that just-made mug feeling any time of year. Bake a batch and share the cozy.