This Hot Chocolate Cookies recipe is like having a cup of hot cocoa, except in cookie form. Chocolate oozes from the centers of these marshmallow-topped treats. These rich cookies are perfect for holiday parties and dessert trays!
Why This Recipe Works
I’m super excited to share a brand new cookie recipe with you later this week, but for now you are going to LOVE this updated recipe for the irresistible Hot Cocoa Cookies.
These Hot Cocoa Cookies were one of the first cookies I put up on my blog a million years ago and it is one of the best cookies my lips have ever met. (This is say a lot considering the whole Cookie Remix ordeal.)
How To Make Hot Cocoa Cookies
A comforting batch of cookies to nibble on when its cold and you want to think about being warm and enjoy eating a cookie!
Step 1
In a medium saucepan, melt the butter and 6 oz. chopped chocolate, stirring frequently, over medium heat. Set aside.
Step 2
Using a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the brown sugar, eggs and vanilla extract and beat on medium speed until smooth and creamy.
Add the chocolate mixture and beat until just combined.
Step 3
In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder and salt. Mix well. Gradually add to the batter and beat on medium speed until just combined.
Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour.
Step 4
While chilling the dough, preheat oven to 325 degrees F. Line 3 large baking sheets with parchment paper.
Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange the balls 2 inches apart on each cookie sheet, flattening slightly using fingers.
Bake until the tops of the cookies begin to crinkle, 10-11 minutes.
Step 5
Gently press one square of baking chocolate into the center of each cookie, followed by a marshmallow half. Bake for an additional 3-4 minutes, or until marshmallows are soft and puffy.
The melted chocolate will hold the gooey marshmallow. Top with grated chocolate.
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Recipe Notes
- Make sure you refrigerate the batter for a minimum of 1 hour before rolling into balls and baking. DON’T SKIP THIS STEP!
- Use whole regular-sized marshmallows in a pinch, but if the jumbo variety is available please-oh-please use them.
- For a more economical cookie, consider replacing the baking chocolate with equal amounts of semi-sweet chocolate chips.
- Replace the large marshmallow you place on top of each cookie with a few mini marshmallows or marshmallow bits.
- Add 2 tablespoons of hot chocolate mix to the batter for an even more flavorful and delicious cookie.
Salted Butter vs Unsalted Butter
Ahh, the great baking debate. Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, believe that there is no such thing as “over-salting.”
I always use salted butter in my baked goods (and for everything else under the sun) because it gives everything I make an extra touch of salty deliciousness.
If you go the unsalted route, keep in mind that you may need to add a bit extra salt to the recipe!
Why Are My Cookies Flat
If your cookies are coming out of the oven looking flat, you either haven’t used the appropriate leavening agents (baking powder or baking soda) or you have used too little flour.
If the cookies are flat and greasy, you may have used too much butter. Follow baking recipes very closely to avoid making flat cookies!
How To Keep Cookies Soft
For optimal cookie softness, allow them to cool completely after coming out of the oven and store as stated in the directions. Some cookies store best in the fridge while others store well while covered at room temperature.
Can You Freeze Cookie Dough
Cookie dough is PERFECT for freezing! It’s one of the things I love most about it. Place prepared cookie dough into a resealable freezer bag and press as much air out as possible.
Freeze for up to six months. When you are ready to make the cookies, allow the dough to thaw completely in the fridge overnight then bake as directed.
How To Clean Cookie Sheets
If you have extra grimy cookie sheets, sprinkle a thin layer of baking soda over the surface and cover with hydrogen peroxide. Let it sit for 1 hour and scrub the surface using a dish scrubber. Wash with dish soap!
Can Dogs Eat Chocolate
Chocolate and cocoa products can kill a dog if eaten in large enough quantities. Theobromine is the part of chocolate that dogs are unable to metabolize which can build up in their systems and die as a result.
Holiday Baking Recipes
- These delicious Chewy Gingersnaps are the perfect chewy treat. Plus they are super easy to make. Flavored with molasses and spices and the finishing touch – topped with simple icing!
- These delicious, sugary pecan balls SCREAM Christmas! Pecans and just 4 additional ingredients are rolled into a soft cloud of powdered sugar to create cookies that are light and delicious.
- This Baileys Irish Cream recipe tastes like a replica of the popular creamy drink. It is super easy to make and it’s an indulgent winter staple!
- Say goodbye to boring and hello to sprinkles and color! These Spiral Cookies are fun! Red for Christmas, pink for a girl party or blue for pool-side snacks. They’ll make any occasion brighter and more fun!
- These are the BEST Gingerbread Cookies you’ll find! Super easy to make and loved by everyone. Great for the holidays!
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Hot Chocolate Cookies Recipe
Ingredients
- 1/2 cup salted butter softened
- 12 oz semi-sweet chocolate baking squares divided (6 oz for batter, 4 oz cut into 1/2 in squares, 2 oz grated for garnish)
- 1 1/4 cups light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp salt
- 15 jumbo marshmallows cut in half lengthwise
Instructions
- In a medium saucepan, melt the butter and 6 oz. chopped chocolate, stirring frequently, over medium heat. Set aside.
- Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the brown sugar, eggs and vanilla extract and beat on medium speed until smooth and creamy. Add the chocolate mixture and beat until just combined.
- In a separate bowl, combine the flour, cocoa powder, baking powder and salt. Mix well. Gradually add to the batter and beat on medium speed until just combined. Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour.
- Preheat oven to 325 degrees F. Line 3 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange the balls 2 inches apart on each cookie sheet, flattening slightly using fingers. Bake until the tops of the cookies begin to crinkle, 10-11 minutes.
- Gently press one square of baking chocolate into the center of each cookie, followed by a marshmallow half. Bake for an additional 3-4 minutes, or until marshmallows are soft and puffy. Top with grated chocolate.
Notes
- Make sure you refrigerate the batter for a minimum of 1 hour before rolling into balls and baking. DON’T SKIP THIS STEP!
- Use whole regular-sized marshmallows in a pinch, but if the jumbo variety is available please-oh-please use them.
- For a more economical cookie, consider replacing the baking chocolate with equal amounts of semi-sweet chocolate chips.
- Replace the large marshmallow you place on top of each cookie with a few mini marshmallows or marshmallow bits.
- Add 2 tablespoons of hot chocolate mix to the batter for an even more flavorful and delicious cookie.
Amazingly addictive cookie! My husband’s coworkers were literally fighting over these!
Just a couple comments – the batter is runny like a brownie batter before chilling for an hour. I used a cookie scoop instead of rolling them out and they turned out perfect. I also used Williams-Sonoma hot cocoa mix, which added an extra level of chocolate goodness to the batter. Oh, and I used the jumbo marshmallows……DIVINE!
I’m so glad to hear they were a hit! Thank you for sharing your tips and how you baked them up!
I had similar trouble as previous commenters. I’ve made these cookies several times over the past few years and everyone loved them. I lost the original recipe so decided to just look it up again today to make them and the batter was extremely difficult to work with, it was exactly like brownie mix. Wrapping it up in plastic wrap was impossible but I tried and the dough never hardened up enough in the fridge to separate it from the plastic wrap so I lost probably 1/4 of the dough. The salt was also a bit too much. Really wish I still had the original recipe.
Forgot to say they also spread like crazy and just didn’t bake up right at all. So sad.
We’ve made these every year and usually don’t bother looking at the printed recipe- we just look it up. We made 4 batches this year and they’ve all turned out wrong. Super cakey and not cracking at all. I dug out the old printed recipe and noticed that you halved the chocolate going in (12oz vs 6oz). Not sure if that’s what’s wrong but if it’s turning out cakey for other people, maybe try using more melted chocolate. I’ll have to try them again tomorrow with the old recipe and see how they turn out.
Hi Kara, I can see why that would be a surprise for you and wonder about the chocolate. I have prepared these cookies with both amounts used in the recipe and didn’t see a big change in the texture of the cookies. Flour can be a big component of cookies becoming cakey -measuring it with a heavy hand or change the type (cake flour v all purpose) as well can alter the cookies. I’m sorry that happened because when your mouth is watering for something, you want to fulfill that!
Do you prefer to store these in the fridge or at room temp? Thanks!
Good question! If you want to keep them at room temperature, they can sit on the counter in an airtight container for a couple of days. If you don’t think they’ll be enjoyed right away, refrigerate them.
I left a comment earlier and it vanished. I printed your recipe back in 2013 and have used that since, I’ve misplaced it so used this ? updated version and the salt is way off. You have it listed as 1 tsp and I’m reasonable certain it’s supposed to be a quarter tsp. They didnt crackle like normal and are borderline to salty to eat. You might need to update that.
I love that you have enjoyed them and kept this recipe all this time. I’m sorry they didn’t turn out as well this last time. The update to the recipe was a change from 1/4 tsp to 1 tsp salt and that is the way that I make them now. If you don’t prefer that, you can reduce the salt or use unsalted butter and keep that notation for next time. Happy New Year!
I printed this recipe years ago. And have made it off that recipe ever since. I could not find that recipe this year so I found this posting which was only from two years ago so I think it was reposted. I tried it this year and they didn’t come out right at all. Do you have the salt proportion wrong?
Looking to make these, but a bit confused between the pics and the instructions. Do you put the chocolate on the marshmallow, or the marshmallow on the chocolate? The first picture looks awesome and seems to have the chocolate on top?
That’s a good question. The baking chocolate is hidden under a cut piece of marshmallow. But then for some added chocolatey goodness, I grated some chocolate onto the top of the marshmallow. This is not necessary, just looks beautiful!
Thanks for adding the video! Loved making the cookies. Cheers
My pleasure! I’m SO glad to hear it! They are so delicious.