Make Hot Cocoa Cookies that taste like you are biting into a warm cup of hot chocolate! This hot chocolate cookie recipe is filled with chocolate chips and topped with marshmallows.
Make-ahead
Beginner-friendly
You’ll Learn: How to make a cookie version of hot chocolate
Worth It: It’s a comforting treat
Bonus: Simple swaps to match what’s in your pantry
Why You’ll Love this Recipe
- Holiday twist – One of my favorite things about the holiday season is cuddling up with a warm cup of hot chocolate and a good book. I created this hot cocoa cookie recipe to taste like you are biting right into that comforting cup of hot chocolate.
- Kid Favorite – The classic combination of chocolate and marshmallows is always a hit with kids. The chewiness and chocolatey flavor is so delicious. You could even leave these out for Santa at Christmas.
- Snow day treat – These cookies are great for a snow day and an even better treat to enjoy! They don’t take too much prep time, so it’s the perfect activity. Make these cookies and enjoy with a cup of hot cocoa!
Serving Suggestions
These hot chocolate cookies are best served on a cold day. They truly remind me of an edible cup of hot chocolate.
Serve them with your favorite homemade hot cocoa recipe or with coffee or tea. I personally like to make a latte with this peppermint mocha syrup or gingerbread latte syrup.
They are the perfect thing to serve during the holiday season and they are more exciting than a standard chocolate chip cookie. For another chocolatey cookie, try these chocolate chip mocha cookies. If you’re looking for a marshmallow cookie for the summer, make these s’mores cookies!
Ingredients
- Unsalted butter – make sure to use unsalted butter for the best results when baking
- Granulated sugar – sweeten your cookies with granulated sugar
- Brown sugar – the brown sugar sweetens the cookies but also adds some nuttiness
- Large eggs – allow the eggs to come to room temperature for an even bake
- Vanilla extract – vanilla enhances all of the amazing flavors in your cookies
- Hot cocoa mix – for this recipe, make sure the hot cocoa mix is sweetened and not sugar free
- Unsweetened cocoa powder – the cocoa powder increases the chocolatey flavor
- Salt – the salt deepens the flavors in the hot cocoa cookies
- Baking powder – a bit of baking powder gives a small rise to your cookies. You can substitute baking soda, but just use one teaspoon
- All purpose flour – the flour brings your cookies toghether
- Semi-sweet chocolate chips – I like semi-sweet best for the flavor. You can also use a chopped semi sweet chocolate bar
- Mini marshmallows – the mini marshmallows finish off the hot chocolate cookies as the perfect mix in
Ingredient Substitutions
You can use your favorite brand of hot cocoa mix, but please do not use sugar free hot cocoa mix. I like to use dark chocolate hot chocolate mix to make the cookies extra rich! I avoid using the cocoa mix with marshmallows in it because they will just melt as the cookies bake.
To make peppermint hot cocoa cookies, mix 1 tsp of peppermint extract into the cookie batter to add a delicious peppermint flavor to these cookies. You can also top with cookies with peppermint marshmallows instead of regular marshmallows to add to the cookies peppermint flavor.
Up the peppermint flavor even more by sprinkling some crushed candy canes on top. There is nothing better than the peppermint chocolate flavor combination during the holiday season!
How to make Hot Cocoa Cookies
Step 1: Combine dry ingredients
To begin, in a medium bowl, whisk together the flour, hot chocolate mix, cocoa powder, half teaspoon salt, and two tablespoons baking powder (Image 2) and set aside.
Then, in a separate bowl or the bowl of a stand mixer, mix the room temperature butter, sugar and brown sugar together (Image 1). Cream butter and sugar with an electric mixer or stand mixer until a light and fluffy mixture remains. If using a stand mixer, use the paddle attachment to mix.
Step 2: make cookie batter
Add the eggs in one at a time and mix between each egg. Mix in the two teaspoons vanilla extract.
Next, pour the dry ingredients into the mixing bowl and beat flour mixture into wet ingredients at a low speed until a smooth batter remains (Image 3). You may need to scrape down the side of the bowl several times before the mixture comes together.
Then, stir in the chocolate chips with a flat spatula (Image 4).
Step 3: Scoop cookies and chill
Then, scoop the dough into cookies with a 1.5 tbsp cookie scoop, roll into balls with your hands, and place in the fridge for at least an hour. While the cookies chill, preheat oven to 350F.
After chilling, place cookie dough balls on a baking sheet lined with parchment paper or a silicone baking mat with space between each cookie (Image 5).
Step 4: Bake hot chocolate cookies
Finally, bake the cookies at 350 F for a total time of 10 minutes, remove the tray and quickly top each cookie with 3-4 mini marshmallows (Image 6).
Bake another 2 minutes or just until the marshmallows melt into the cookie. Remove and allow to cool on wire racks.
Storage and freezing
Allow cookies to cool completely and then store in airtight container at room temperature for up to 5 days.
Store in the freezer for up to 3 months. Allow them to thaw slowly in the fridge or on the counter and enjoy!
Check out these other delicious cookie recipes
This recipe was developed by Courtney Spiegl. You can find her on instagram @courtney_made.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
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Recipe
Hot Cocoa Cookies
Ingredients
- 1/2 cup 1 stick butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 3/4 cup hot cocoa mix NOT sugar free
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 2 tbsp baking powder
- 1 cup chocolate chips
- Mini marshmallows for topping
Instructions
- In a large mixing bowl mix together hot chocolate mix, cocoa powder, salt, baking powder, and all purpose flour and set aside.
- Mix the butter, sugar and brown sugar together with an electric hand mixer until a smooth creamy mixture remains Add the eggs in one at a time and mix between each egg. Mix in the vanilla.
- Pour the dry ingredients into the mixing bowl and beat until a smooth batter remains. Stir in the chocolate chips.
- Scoop cookies with a 1.5 tbsp cookie scoop, roll into balls with your hands, and place in the fridge for at least an hour. After chilling, place dough balls on a parchment lined baking sheet with space between each cookie.
- Bake at 350 F for 10 minutes, remove the tray and quickly top each cookie with 3-4 mini marshmallows. Bake another 2 minutes. Remove and allow to cool.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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