Hot Cocoa Cookies are a dessert dream come true. Combining the richness of chocolate, the gooey delight of marshmallows, and the nostalgia of a warm cup of cocoa, these cookies are perfect for cozy nights, holiday gatherings, or any time you need a comforting treat.
What Are Hot Cocoa Cookies?
Hot Cocoa Cookies are soft, chewy chocolate cookies inspired by the flavors of classic hot cocoa. Topped with marshmallows, chocolate drizzle, or even festive sprinkles, they’re a seasonal favorite with endless customization options.
Why You’ll Love Them
- Rich chocolate flavor: A deep cocoa base that’s intensely chocolaty.
- Marshmallow magic: Gooey marshmallow topping adds texture and nostalgia.
- Perfect for holidays: These cookies are great for Christmas cookie swaps or wintertime baking.
- Family-friendly: Easy to make with kids, who will love adding their own toppings.
The Ingredients You Need
Core Ingredients
- Unsalted butter: Provides richness and keeps the cookies moist.
- Granulated sugar and brown sugar: Create the perfect balance of sweetness and chewiness.
- Eggs: Bind everything together and add structure.
- Cocoa powder: The star of the show, giving these cookies their rich chocolate flavor.
- All-purpose flour: Forms the foundation of the dough.
- Mini marshmallows: For that gooey hot cocoa effect.
Optional Add-Ins
- Chocolate chips (dark, milk, or white)
- Peppermint extract for a holiday twist
- Caramel bits for added sweetness
- Chopped nuts like pecans or walnuts
How to Make Hot Cocoa Cookies
Step-by-Step Instructions
Preparation
- Preheat your oven to 325°F (175°C) and line baking sheets with parchment paper.
- Melt butter and chocolate together in a saucepan or microwave-safe bowl. Stir until smooth and set aside to cool.
Mixing the Dough
- Whisk dry ingredients: Combine flour, cocoa powder, baking powder, and salt in a medium bowl.
- Beat wet ingredients: In a mixer, beat brown sugar, eggs, and vanilla extract until well combined. Add the cooled chocolate mixture and mix again.
- Combine and chill: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and refrigerate for at least 1 hour.
Baking the Cookies
- Shape the dough: Scoop and roll the chilled dough into balls, flatten slightly, and place them 2 inches apart on prepared baking sheets.
- Bake: Bake for 12 minutes, then remove and press a marshmallow half (cut side down) into the center of each cookie.
- Finish baking: Return the cookies to the oven for 2–3 minutes, or until marshmallows are slightly puffed and gooey.
- Cool: Let cookies cool on a wire rack.
Adding Icing and Toppings
- Make the icing: Whisk together powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract until smooth.
- Decorate: Spoon icing over the marshmallows and sprinkle with holiday sprinkles, crushed candy canes, or extra chocolate chips.
- Set: Allow icing to set for about 30 minutes before serving.
Pro Tips for Perfect Hot Cocoa Cookies
Avoid Flat Cookies
- Chill the dough for at least 1 hour to prevent spreading.
- Use butter that is softened but not melted.
Get the Perfect Texture
- Remove cookies from the oven when the centers look slightly underdone to ensure a soft, chewy texture.
- Use a mix of granulated and brown sugar to achieve crispy edges with chewy centers.
Fun Twists to Try
- Peppermint cocoa cookies: Add a few drops of peppermint extract to the dough.
- Triple chocolate cookies: Mix dark, milk, and white chocolate chips for an indulgent treat.
- Holiday-themed cookies: Add red and green sprinkles for a festive touch.
Storing and Freezing Hot Cocoa Cookies
Storage Tips
- Room temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keeps them fresh for up to 10 days.
Freezing Options
- Cookie dough: Roll into balls and freeze on a baking sheet. Transfer to a freezer bag once solid, and bake directly from frozen, adding 1–2 extra minutes.
- Baked cookies: Freeze in a single layer, then store in an airtight container for up to 3 months.
FAQs
You can use Dutch-processed cocoa powder as a substitute. It has a milder flavor but will still work beautifully in this recipe.
Yes! Substitute all-purpose flour with a gluten-free baking blend that includes xanthan gum for the best results.
Flat cookies are usually caused by overly soft butter, too much sugar, or skipping the chilling step. Make sure your butter is just softened, measure your ingredients carefully, and chill the dough for at least an hour.
Add crushed candy canes or chopped nuts to the dough.
Substitute marshmallows with a dollop of marshmallow cream.
Drizzle melted caramel or chocolate over the finished cookies.
Hot Cocoa Cookies are the perfect combination of nostalgia and indulgence. Whether you’re baking for a holiday gathering or just craving something warm and chocolaty, these cookies deliver comfort in every bite. Plus, they’re easy to customize and fun to make with the whole family.
for more delicious ideas:
- Soft and Chewy Chocolate Chip Cookies,
- Festive Everything Cookies
- Bakery-Style Gingerbread White Chocolate Chip Cookies
Let’s Bake Together!
If you try these Hot Cocoa Cookies, I’d love to hear how they turned out! Share your creations on Pinterest and tag me so I can see your amazing cookies. Happy baking!
The Ultimate Guide to Hot Cocoa Cookies
- Total Time: 30 minutes
- Yield: 25 cookies 1x
Description
Hot Cocoa Cookies are the perfect blend of rich chocolate flavor, gooey marshmallows, and cozy nostalgia. This ultimate guide walks you through every step to make these indulgent treats, with tips for achieving perfect texture and fun variations for any occasion.
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 12 oz semi-sweet chocolate
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tbsp baking powder
- 1/4 tbsp salt
- 1/4 cup brown sugar
- 3 eggs
- 1/2 tbsp vanilla extract
- 25 large marshmallows (cut in half)
Optional Add-ins:
- Chocolate chips, peppermint extract, caramel bits, or chopped nuts
Instructions
- Preheat oven to 325°F (175°C) and line baking sheets with parchment paper.
- Melt butter and chocolate together in a saucepan or microwave-safe bowl. Stir until smooth and let cool.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a mixer, beat brown sugar, eggs, and vanilla extract on low speed. Add the cooled chocolate mixture and blend.
- Gradually add the dry ingredients to the wet mixture until just combined. Cover and refrigerate the dough for at least 1 hour.
- Roll dough into balls, flatten slightly, and arrange 2 inches apart on prepared baking sheets. Bake for 12 minutes.
- Remove cookies, press a marshmallow half into each center, and bake for another 2–3 minutes. Cool on a wire rack.
- Optional: Prepare icing with powdered sugar, melted butter, cocoa powder, hot water, and vanilla. Drizzle over cookies and decorate with sprinkles.
Notes
- Chilling the dough helps keep the cookies thick and chewy.
- For a festive twist, add crushed candy canes or use holiday-themed sprinkles.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg