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Imagine the cozy feeling of a cup of hot cocoa but in cookie form! These Hot Chocolate Cookies are the perfect treat for chilly days, with a soft, chewy center and a rich chocolate flavor.
Topped with a fluffy marshmallow frosting and sprinkled with mini marshmallows, these hot chocolate cookies will remind you of your favorite winter drink.
Whether you’re enjoying them with family during the holiday season or just want a sweet treat on a cold day, these cookies are guaranteed to bring warmth to your heart.
One of the best parts about these rich chocolate cookies is how easy they are to make. With a simple mix of pantry ingredients, you can whip up a batch in no time.
Plus, they’re fun to decorate, especially when you top them with mini marshmallows or drizzle them with melted chocolate.
Guys, if you’ve never had a hot chocolate cookie recipe before, you’re in for a serious treat. I can’t get enough of these chewy cookies!
Perfect for holiday cookie exchanges, a cozy night at home, or even as a gift, these chocolate desserts are bound to become a favorite in your household.
So grab a warm mug of something and these hot chocolate cookies, and let’s get started making these delicious cookies that taste just like your favorite winter drink!
Some of our other favorite cookie recipes we have on our site include: Soft & Chewy Spice Cookies Recipe, Oatmeal Blueberry Cookies Recipe, and Iced Pumpkin Oatmeal Cookies Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE HOT CHOCOLATE COOKIES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHY DOES THE COOKIE DOUGH HAVE TO CHILL?
- WHERE CAN I FIND DEHYDRATED MARSHMALLOWS?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Hot Chocolate Cookies
WHY THIS RECIPE WORKS:
- Rich Chocolate Flavor: The combination of hot cocoa mix and unsweetened cocoa powder creates a deep, chocolatey flavor in each bite.
- Soft and Chewy Texture: These cookies are slightly crisp on the outside but soft and chewy in the middle, just like the perfect hot cocoa experience.
- Fun to Make and Decorate: Adding marshmallow frosting and topping the cookies with mini marshmallows makes them both fun and festive.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Hot cocoa mix
- Unsweetened cocoa powder
- Baking powder
- Fine sea salt
- Baking soda
- Granulated sugar
- Light brown sugar
- Unsalted butter
- Large egg
- Vanilla extract
- Powdered sugar
- Marshmallow creme
- Dehydrated marshmallows
HOW TO MAKE HOT CHOCOLATE COOKIES:
- Line a sheet tray with parchment paper, and set aside.
- In a medium-sized bowl, stir together the flour, hot cocoa mix, cocoa powder, baking powder, salt, and baking soda, and set aside.
- Place the sugar, brown sugar, and butter into the body of a stand mixer with the paddle attachment. Cream together for 3 minutes.
- Add the egg and vanilla, mix to combine.
- Add the flour mixture and stir it in until just combined with no dry patches. Scrape down the sides as needed.
- Roll 1 ½ tablespoons of the dough between your hands and place the dough balls on the prepared sheet tray, not touching. I use a 1.5 tablespoon cookie scoop for this.
- Cover with plastic wrap and chill the dough balls for at least 4 hours, or overnight is best.
- Preheat the oven to 350°F. Line sheet trays with parchment paper.
- Place the cookie dough balls 2-inches apart onto the prepared sheet trays. Gently press the tops down with the heel of your hand.
- Bake for 10-12 minutes until the tops of the cookies appear dry. Keep any remaining cookie dough balls in the refrigerator while you bake the others.
- Let the cookies cool completely on the baking sheet.
- While the cookies are cooling, make the frosting. In a medium-sized bowl, stir together the powdered sugar, hot cocoa mix, cocoa powder, and salt.
- Cream the butter until smooth.
- Add the dry ingredients a little at a time until fully mixed in.
- Add the marshmallow creme and vanilla, and mix until combined.
- Frost the cookies and garnish them with the dehydrated marshmallows gently pressing them into the frosting, so they stick. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHY DOES THE COOKIE DOUGH HAVE TO CHILL?
Chilling the cookie dough allows the flavors to develop and ensures the cookies don’t spread too much while baking.
It also makes the dough easier to handle when forming cookie dough balls.
WHERE CAN I FIND DEHYDRATED MARSHMALLOWS?
You can find dehydrated marshmallows in the baking aisle of most grocery stores, often near the hot chocolate mix.
If you’re having trouble locating them, check online or specialty stores that carry baking supplies.
ANY ADDITIONS?
All that chocolatey cookie dough can definitely take some additions.
Hey, why not have a cup of hot chocolate along with them?
- Mini chocolate chips: Fold in mini chocolate chips for an extra burst of chocolate.
- White chocolate drizzle: Drizzle melted white chocolate over the top of the cookies for a pretty finish.
- Crushed candy canes: Add a sprinkle of crushed candy canes for a festive holiday twist.
- Sprinkles: Decorate with colorful sprinkles to match the holiday season.
- Cinnamon: Add a pinch of cinnamon to the cookie dough for a warm, spiced flavor.
- Caramel bits: Mix in caramel bits for a gooey surprise in every bite.
- Crushed graham crackers: Sprinkle crushed graham crackers on top for a s’mores-like cookie.
- Toasted marshmallows: Toast the marshmallows before placing them on the cookies for a campfire-style treat.
- Chopped nuts: Add chopped pecans or walnuts for a bit of crunch.
- Dark chocolate chunks: Replace some of the cocoa mix with dark chocolate chunks for a richer taste.
ANY SUBSTITUTIONS?
These chewy chocolate cookies would be great for a snow day!
Winter and chocolate are some of my favorite things.
- Coconut oil for butter: Use coconut oil instead of butter for a slightly tropical flavor.
- Almond flour for all-purpose flour: For a gluten-free option, substitute almond flour.
- Coconut sugar for brown sugar: If you prefer, use coconut sugar in place of light brown sugar.
- Vegan marshmallow creme for regular: Use vegan marshmallow creme to make the cookies dairy-free.
- Plant-based butter for regular butter: Replace butter with a plant-based version for a dairy-free option.
HOW TO STORE:
Room Temp: Store cookies in an air tight container at room temperature for up to 4 days.
Store leftover cookies in an airtight container in the refrigerator for up to a week.
They’re best enjoyed at room temperature, so take them out of the fridge about 30 minutes before serving.
Freezer: You can freeze the cookies (without the frosting) for up to 3 months.
Freeze them in a single layer on a cookie sheet, then transfer them to a freezer-safe bag.
Frost and decorate once thawed.
DANA’S TIPS AND TRICKS:
- Chill the Dough: Don’t skip the step of chilling the dough. It helps the cookies hold their shape and improves their texture.
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for smoother mixing.
- Don’t Overbake: Take the cookies out when they’re still slightly soft in the middle. They will firm up as they cool.
- Use a Cookie Scoop: A cookie scoop ensures that all your cookies are the same size and bake evenly.
- Frosting Tip: Let the cookies cool completely before frosting, or the frosting will melt.
- Add Marshmallows Before Serving: If you’re not eating the cookies right away, hold off on adding the marshmallow garnish to keep them from getting gummy.
These Hot Chocolate Cookies are a delightful treat that combines the best of two worlds—cookies and hot cocoa!
With their rich chocolate flavor, chewy texture, and fun marshmallow topping, these cookies are sure to be a hit with family and friends.
Make a batch, share them with loved ones, and enjoy a little taste of hot cocoa in every bite!
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If you’ve tried these HOT CHOCOLATE COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Hot Chocolate Cookies
Ingredients
- 2 cups all-purpose flour
- ½ cup hot cocoa mix
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup unsalted butter softened
- 1 large egg
- 1 tablespoon vanilla extract
For the frosting:
- 1 ½ cups powdered sugar
- ¼ cup hot cocoa mix
- 1 tablespoon unsweetened cocoa powder
- Pinch of fine sea salt
- ½ cup unsalted butter softened
- 7.5 ounces marshmallow creme
- 1 teaspoon vanilla extract
- Dehydrated marshmallows for garnish
Instructions
- Line a sheet tray with parchment paper, and set aside.
- In a medium-sized bowl, stir together the flour, hot cocoa mix, cocoa powder, baking powder, salt, and baking soda, and set aside.2 cups all-purpose flour, ½ cup hot cocoa mix, 1 tablespoon unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon fine sea salt, ½ teaspoon baking soda
- Place the sugar, brown sugar, and butter into the body of a stand mixer with the paddle attachment. Cream together for 3 minutes.½ cup granulated sugar, ½ cup light brown sugar, ½ cup unsalted butter
- Add the egg and vanilla, mix to combine.1 large egg, 1 tablespoon vanilla extract
- Add the flour mixture and stir it in until just combined with no dry patches. Scrape down the sides as needed.
- Roll 1 ½ tablespoons of the dough between your hands and place the dough balls on the prepared sheet tray, not touching. I use a 1.5 tablespoon cookie scoop for this.
- Cover with plastic wrap and chill the dough balls for at least 4 hours, or overnight is best.
- Preheat the oven to 350°F. Line sheet trays with parchment paper.
- Place the cookie dough balls 2-inches apart onto the prepared sheet trays. Gently press the tops down with the heel of your hand.
- Bake for 10-12 minutes until the tops of the cookies appear dry. Keep any remaining cookie dough balls in the refrigerator while you bake the others.
- Let the cookies cool completely on the baking sheet.
- While the cookies are cooling, make the frosting. In a medium-sized bowl, stir together the powdered sugar, hot cocoa mix, cocoa powder, and salt.1 ½ cups powdered sugar, ¼ cup hot cocoa mix, 1 tablespoon unsweetened cocoa powder, Pinch of fine sea salt
- Cream the butter until smooth.½ cup unsalted butter
- Add the dry ingredients a little at a time until fully mixed in.
- Add the marshmallow creme and vanilla, and mix until combined.7.5 ounces marshmallow creme, 1 teaspoon vanilla extract
- Frost the cookies and garnish them with the dehydrated marshmallows gently pressing them into the frosting, so they stick. Serve immediately.Dehydrated marshmallows for garnish
Notes
- Chill the Dough: Don’t skip the step of chilling the dough. It helps the cookies hold their shape and improves their texture.
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for smoother mixing.
- Don’t Overbake: Take the cookies out when they’re still slightly soft in the middle. They will firm up as they cool.
- Use a Cookie Scoop: A cookie scoop ensures that all your cookies are the same size and bake evenly.
- Frosting Tip: Let the cookies cool completely before frosting, or the frosting will melt.
- Add Marshmallows Before Serving: If you’re not eating the cookies right away, hold off on adding the marshmallow garnish to keep them from getting gummy.
Nutrition
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