Hot Chocolate Cookies

These gooey hot chocolate cookies are filled with chocolate chips and mini marshmallows! They don’t require any chilling time and are made with pantry friendly ingredients. They’re the perfect cookie recipe for winter and holiday cookie exchanges!

These decadent hot chocolate cookies taste like a cup of cocoa. They are made with cocoa powder and mini marshmallows. They are rich, delicious, and are also easy to make.

I created these cookies because I love both hot chocolate and cookies. I wanted a cookie that was as delicious as a cup of hot cocoa. These cookies are hot chocolate in cookie form!

For more cookie recipes, try my peanut butter marshmallow cookies, Christmas sprinkle cookies, and sour cream chocolate chip cookies.

WHY THIS RECIPE WORKS

• These hot chocolate marshmallow cookies taste like a hot cup of cocoa with marshmallows.
• They are the perfect cookies for winter and the holidays.
• The cocoa powder and chocolate chips will satisfy all chocolate fans!
• Mini marshmallows make them sweet and gooey!
• They are made with pantry friendly ingredients.
• No chilling needed. They can be made in less than an hour!

INGREDIENT NOTES

Below are notes about some of the ingredients for these hot cocoa cookies.

• Mini marshmallows: Mini marshmallows make these gooey and sweet.
• Brown sugar: Brown sugar makes them soft and chewy! I prefer dark brown sugar because it adds more of a molasses flavor, but both light and dark will work.
• Granulated sugar: Granulated sugar is also called white sugar. It sweetens the cookies and gives them structure.
• Cocoa powder: I recommend natural 100% cocoa powder. I don’t recommend using Dutch-process cocoa powder in this cookie recipe.
• Eggs: Use 2 large eggs. Take the eggs out of the refrigerator before starting the recipe. You want them to be room temperature.
• Butter: I use unsalted butter. The butter should be room temperature. Make sure to take butter out of the refrigerator 1 hour before making these cookies.
• Chocolate chips: Use regular semi-sweet chocolate chips.

SUBSTITUTIONS & VARIATIONS

• Chocolate chips: instead of chocolate chips, use mini chocolate chips. These hot chocolate cookies with mini marshmallows can also be made with chocolate chunks or chopped chocolate.
• Semi-sweet: instead of semi-sweet chocolate, try dark, milk or even white chocolate!
• Mini marshmallows: Regular sized marshmallows can be used in place of mini marshmallows. I recommend cutting them in half or in quarters.

STEP BY STEP INSTRUCTIONS

Here are the directions on how to make and bake these easy hot cocoa cookies.

Step One: Combine the dry ingredients. In a medium sized bowl, whisk to combine the flour, cocoa powder, baking soda and salt. Set aside.

Step Two: Cream the butter and sugars. Beat the butter and sugars with an electric mixer for 2-3 minutes. Beat until creamy and pale.

Step Three: Add the eggs. Add the eggs one at a time til incorporated with the mixer on medium speed. Next, add the vanilla extract.

Step Four: Add the dry ingredients. With the mixer on low speed, slowly add the dry ingredients. Mix until just combined. Then stir in 3/4 cup of the chocolate chips.

Step Five: Form the cookie dough into balls. Use a 1-ounce cookie scoop to drop the cookies onto the cookie sheet. Place them 3″ apart on a baking sheet lined with parchment paper. Top each cookie with a 4-5 extra chocolate chips.

Step Six: Bake. Bake at 350 Fahrenheit for 9 minutes. Remove from oven and carefully stick 2-4 marshmallows on each cookie. Bake another 1-2 minutes or until the center is just set. Cool on the baking sheet for 10 minutes before then transferring them to a rack to cool.

Hint: Add mini marshmallows right at the end of baking. This helps them puff up and prevents them from dissolving.

EXPERT TIPS

Tip # 1: Scrape down the bowl. Use a spatula to scrape the sides and bottom of the bowl while making the dough.

Tip #2: Use parchment paper. Line your baking sheet with parchment paper or a silicone mat. This keeps the cookies from sticking to the baking sheet. It also helps the cookies bake evenly.

Tip #3: Add the marshmallows at the end. Avoid mixing the marshmallows in with the chocolate chips. The marshmallows will dissolve. It’s best to add them as directed in the insturctions.

Tip #4: Use fresh brown sugar. Make sure your brown sugar is moist and fresh.

RECIPE FAQS

STORING

Room temperature: Store leftover hot chocolate chip cookies in an airtight container. Store at room temperature for up to 6 days.

Refrigerator: Store unbaked cookie dough in the refrigerator in an airtight container for up to 4 days.

MORE CHOCOLATE COOKIE RECIPES YOU’LL LOVE!

Hot Chocolate Cookies

Natalie

This easy recipe for hot chocolate cookies makes rich, chocolatey cookies! They are filled with chocolate chips and mini marshmallows. They taste like a cup of hot cocoa and make the perfect cookie for winter and the holidays!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 11 minutes mins

Course Baking, Cooking, Desserts

Cuisine American

Servings 24 cookies

Ingredients

  

1x2x3x

• ▢ 2 cups all purpose flour
• ▢ 1/2 cup cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1/2 cup plus 3 tablespoons unsalted butter room temperature
• ▢ 1/2 cup granulated sugar
• ▢ 1 cup dark brown sugar packed
• ▢ 21/4 teaspoons vanilla extract
• ▢ 2 large eggs room temperature
• ▢ 1 1/4 cups chocolate chips semi-sweet or dark, divided
• ▢ 1 cup mini marshmallows

Instructions

 

• Preheat oven to 350 F and line baking sheets with parchment paper.
• In a medium sized bowl, whisk to combine the flour, cocoa powder, baking soda and salt. Set aside.
• In the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed, cream the butter and sugars for 2-3 minutes, until creamy and pale. Scrape down the sides of the bowl with a spatula.
• Add the eggs one at a time with the mixer on medium speed. Add the vanilla extract.
• With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Using a spatula or wooden spoon, stir in 3/4 cup of the chocolate chips.
• Use a 1-ounce cookie scoop to drop the cookies onto the cookie sheet. Place them 3" apart. Top each cookie with a 4-5 extra chocolate chips.
• Bake 9 minutes. Remove from oven and carefully stick 2-4 marshmallows on each cookie. Place sheet back in oven and bake another 1-2 minutes or until the center is just set. Let cool on the baking sheet for 10 minutes before then transferring them to a rack to cool.

Notes

• Store leftover hot chocolate chip cookies in an airtight container. Store at room temperature for up to 6 days.
• Store unbaked cookie dough in the refrigerator in an airtight container for up to 4 days.
• The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.

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