Imagine taking the pure, nostalgic joy of a mug of hot cocoa and transforming it into a cookie — that’s exactly what Hot Chocolate Cookies deliver. With a chewy chocolate base, gooey pockets of marshmallow, and melty chocolate chips, each bite is like a cozy winter hug. Whether you’re baking for a holiday gathering or craving a sweet pick-me-up, Hot Chocolate Cookies are the ultimate treat to warm your heart and satisfy your chocolate cravings.

Hot Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

These simple yet essential ingredients work together beautifully to create the taste, texture, and irresistible look of Hot Chocolate Cookies. Don’t skip the mini marshmallows — they’re the secret to that signature gooeyness!

Unsalted butter (1/2 cup, softened): Provides richness and helps create that melt-in-your-mouth texture.
Granulated sugar (1/2 cup): Adds sweetness and helps the cookies spread just the right amount.
Brown sugar (1/2 cup, packed): Gives a hint of caramel flavor and keeps the cookies chewy.
Eggs (2 large): Bind the dough together and add moisture for a soft cookie.
Vanilla extract (1 teaspoon): Enhances the chocolate flavor with a warm, aromatic note.
All-purpose flour (1 1/2 cups): The backbone of the dough, providing structure and tenderness.
Unsweetened cocoa powder (1/3 cup): Gives the cookies their deep chocolatey foundation.
Baking soda (1 teaspoon): Lifts the cookies, making them delightfully soft and slightly puffy.
Salt (1/2 teaspoon): Balances the sweetness and boosts the chocolate flavor.
Semi-sweet chocolate chips (1 cup): Add melty pockets of chocolate in every bite.
Mini marshmallows (1 cup, frozen): The star ingredient — freezing keeps them whole and gooey inside the cookie.
Optional: extra chocolate chips or mini marshmallows for topping: For a bakery-style finish and extra indulgence.

How to Make Hot Chocolate Cookies

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze. Having everything ready to go keeps the baking process smooth and stress-free.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar. You’re looking for a light and fluffy texture here — this adds air to the dough and helps the cookies bake up soft and chewy.

Step 3: Add Eggs and Vanilla

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract. This step ensures a silky-smooth dough and enhances the rich flavors of your Hot Chocolate Cookies.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Mixing these separately first means the leavening agent and cocoa powder distribute evenly throughout the dough.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix; you want your cookies to stay tender!

Step 6: Stir in Chocolate Chips

Fold in the semi-sweet chocolate chips so you get luscious chocolate in every bite. The dough will look rich and chocolatey — just what you want for Hot Chocolate Cookies.

Step 7: Add Frozen Mini Marshmallows

Take the mini marshmallows straight from the freezer and gently fold them into the dough. Freezing helps them hold their shape, giving you those dreamy gooey pockets in the finished cookies.

Step 8: Shape and Top

Scoop rounded tablespoons of dough and place them about 2 inches apart on your prepared baking sheets. For a picture-perfect, bakery-style touch, press a few extra chocolate chips or marshmallows onto the tops before baking.

Step 9: Bake

Bake the cookies for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft. Don’t overbake; they’ll continue to firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.

How to Serve Hot Chocolate Cookies

Garnishes

For a truly indulgent experience, dust your Hot Chocolate Cookies with a light sprinkle of powdered sugar or drizzle with a little melted chocolate. If you want to go all out, a pinch of crushed peppermint or a few extra toasted marshmallows on top makes them even more festive.

Side Dishes

These cookies are incredible alongside a cold glass of milk, but for a grown-up twist, try serving them with a mug of rich espresso or hot cocoa. On cozy nights, they’re perfect with a bowl of vanilla ice cream or a dollop of whipped cream for that ultimate comfort pairing.

Creative Ways to Present

Arrange Hot Chocolate Cookies in a rustic basket lined with a festive napkin for a holiday party, or stack them high on a cake stand for a show-stopping dessert table centerpiece. For gift-giving, package them in clear cellophane bags tied with ribbon — they’re guaranteed to put a smile on anyone’s face.

Make Ahead and Storage

Storing Leftovers

Hot Chocolate Cookies keep best in an airtight container at room temperature for up to 4 days. The marshmallows stay gooey and the cookies soft, making them just as delicious a few days after baking as they are fresh from the oven.

Freezing

If you want to plan ahead, you can freeze the cookie dough (already shaped into balls) for up to 2 months. Just pop the frozen dough onto a baking sheet and bake straight from the freezer, adding an extra minute or two to the bake time. Baked cookies also freeze beautifully — simply thaw at room temperature when you’re ready to enjoy.

Reheating

For that fresh-baked, gooey effect, pop a cookie in the microwave for about 10 seconds. The marshmallows will melt slightly and the chocolate chips will become perfectly soft, recreating that magical hot chocolate experience.

FAQs

Can I use regular-sized marshmallows instead of mini?

Mini marshmallows are best for Hot Chocolate Cookies because they distribute evenly and melt just the right amount. Regular marshmallows can be cut into smaller pieces if that’s all you have on hand, but the mini size really gives the ideal gooey texture in every bite.

Why freeze the marshmallows before adding?

Freezing the mini marshmallows helps them hold their shape during baking so you get distinct gooey pockets instead of melted marshmallow puddles. This little trick is the secret to the cookie’s signature look and texture!

Can I make Hot Chocolate Cookies gluten free?

Absolutely! Swap the all-purpose flour for a high-quality gluten-free 1:1 baking flour. The rest of the ingredients are naturally gluten free, so you’ll still get amazing results and all the cozy flavors.

What’s the best way to get bakery-style tops?

Right before baking, gently press a few extra chocolate chips or frozen mini marshmallows onto the tops of each dough ball. This little step makes your Hot Chocolate Cookies look professional and extra inviting.

How do I keep the cookies soft after baking?

Store them in an airtight container with a slice of bread — the bread helps retain moisture, keeping your Hot Chocolate Cookies soft and chewy for days. Just be sure to replace the bread slice every couple of days if you’re storing them for longer.

Final Thoughts

There’s just something magical about biting into a Hot Chocolate Cookie — that perfect blend of fudgy chocolate, gooey marshmallow, and a hint of nostalgia in every crumb. If you’re searching for a new favorite treat or a fun way to share a little warmth with friends and family, give these cookies a try. I promise, they’ll become a cherished part of your dessert rotation!

Hot Chocolate Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 12 reviews

Author: admin
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Hot Chocolate Cookies are a delightful treat featuring a rich cocoa base, semi-sweet chocolate chips, and gooey mini marshmallows for a warm, comforting dessert perfect for winter or any chocolate lover’s craving.

Ingredients

Scale

Wet Ingredients

1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Mix-ins

1 cup semi-sweet chocolate chips
1 cup mini marshmallows (frozen)
Optional: extra chocolate chips or mini marshmallows for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a soft cookie texture.
Incorporate Eggs and Vanilla: Beat in the eggs one at a time to fully integrate them, then add the vanilla extract for enhanced flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution of the leavening agents and cocoa.
Mix Dry Ingredients into Wet Ingredients: Gradually add the dry mixture into the wet ingredients, stirring until a dough forms without overmixing to keep the cookies tender.
Add Chocolate Chips: Stir in the semi-sweet chocolate chips evenly throughout the dough for bursts of chocolate in every bite.
Fold in Frozen Mini Marshmallows: Remove the mini marshmallows from the freezer and gently fold them into the dough to help them hold their shape during baking and stay gooey inside the cookies.
Scoop Dough onto Baking Sheets: Using rounded tablespoons, drop dough onto the prepared baking sheets spaced about 2 inches apart. Optionally, press additional chocolate chips or marshmallows on top for a decorative, bakery-style appearance.
Bake: Bake the cookies for 9 to 11 minutes or until the edges are set but the center remains soft to keep a chewy texture.
Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely or serve warm.

Notes

Freezing the marshmallows helps them keep their shape while baking for gooey centers.
Store cookies in an airtight container for up to 4 days to maintain freshness.
For a warm, gooey hot chocolate feeling, reheat cookies for a few seconds in the microwave before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American