Name: Hot Chocolate Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1/2 cup hot cocoa mix; 1/4 cup unsweetened cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup chocolate chips; 1 cup mini marshmallows

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Hot Chocolate Cookies capture the nostalgic, comforting flavor of a warm mug of hot cocoa in a soft, chewy cookie. Made with rich cocoa, melty chocolate chips, and topped with gooey marshmallows, these cookies deliver deep chocolate warmth and a delightful campfire-inspired finish. Perfect for winter gatherings, holiday trays, or cozy evenings at home, they offer everything you love about hot chocolate in a handheld treat.

Why You’ll Love This Recipe

These cookies are irresistibly soft, flavorful, and beautifully reminiscent of classic hot cocoa. The marshmallows melt slightly into the warm cookie, creating a pillowy, sweet topping that complements the rich chocolate base. They require simple ingredients, minimal effort, and no special equipment. Their charming, rustic appearance makes them ideal for gifting, parties, and seasonal events, while their flavor appeals to all ages.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

all-purpose flour
unsweetened cocoa powder
baking soda
salt
unsalted butter, softened
granulated sugar
brown sugar
eggs
vanilla extract
chocolate chips
mini marshmallows

Directions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, cream the butter with granulated sugar and brown sugar until smooth and fluffy.
Add the eggs and vanilla extract, mixing until well incorporated.
Gradually add the dry ingredients to the wet mixture until a soft dough forms.
Fold in chocolate chips for added richness.
Scoop the dough into evenly sized balls and place them on the prepared baking sheets.
Bake for 8 minutes, then remove from the oven and gently press several mini marshmallows into the top of each cookie.
Return the cookies to the oven for an additional 2–3 minutes, or until the marshmallows become soft and lightly puffed.
Allow cookies to cool briefly before transferring to a wire rack.

Servings and Timing

Makes approximately 20–24 cookies
Preparation Time: 15 minutes
Baking Time: 10–11 minutes
Cooling Time: 10 minutes
Total Time: approximately 35 minutes

Variations

Peppermint Hot Chocolate Cookies: Add crushed peppermint candies or peppermint extract to the dough.
Mexican Hot Chocolate: Add cinnamon and a pinch of cayenne for a warm, spicy twist.
Triple Chocolate: Add white chocolate chips along with the semisweet chips.
Marshmallow Stuffed: Wrap dough around a mini marshmallow for a gooey center.
Extra Fudgy: Replace a portion of the flour with additional cocoa powder.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 4 days.
They can be frozen for up to 2 months.
To reheat, warm a cookie in the microwave for 6–8 seconds to slightly soften the marshmallows and enhance the “hot chocolate” experience.

FAQs

Why did my marshmallows melt too much?

They likely baked for too long. Add marshmallows only during the last 2–3 minutes of baking.

Can I use large marshmallows?

Large marshmallows are not recommended; cut them into smaller pieces if used.

Why are my cookies dry?

Dryness often results from overbaking or using too much flour. Measure flour carefully.

Can I add hot cocoa mix to the dough?

Yes, you may replace part of the cocoa powder with hot cocoa mix for a sweeter flavor.

Can I chill the dough?

Chilling the dough for 20 minutes helps produce thicker cookies.

Can I use margarine instead of butter?

Butter provides better flavor and texture, but margarine can be used if needed.

How do I prevent cookies from spreading too much?

Chill the dough or add a tablespoon of additional flour.

Can I make these cookies dairy-free?

Yes, use dairy-free butter and dairy-free chocolate chips.

Can I freeze the dough?

Yes, freeze dough balls and bake from frozen, adding 1–2 minutes.

Why are my cookies too soft?

Hot chocolate cookies should be soft, but if they seem underbaked, allow them to cool fully; they firm as they cool.

Conclusion

Hot Chocolate Cookies combine the warmth and nostalgia of hot cocoa with the indulgence of a freshly baked cookie. Their fudgy texture, soft marshmallow topping, and rich chocolate flavor make them an excellent choice for winter baking, festive occasions, or simple comfort desserts. Easy to prepare and deeply satisfying, these cookies bring a cozy touch to any table.

Hot Chocolate Cookies

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Soft, fudgy chocolate cookies inspired by hot cocoa, complete with gooey marshmallows and rich chocolate flavor.

Author: Emma Harper
Prep Time: 15 mins
Cook Time: 11 mins
Total Time: 26 mins
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract.
In a separate bowl, whisk together flour, hot cocoa mix, cocoa powder, baking soda, and salt.
Gradually mix dry ingredients into the wet ingredients to form a thick dough.
Fold in chocolate chips and mini marshmallows.
Scoop dough into tablespoon-sized balls and place on the baking sheet.
Bake for 9–11 minutes, until edges are set but centers remain soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.