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.)
Watch The Web Story For Hot Cocoa Cookies!
Make a batch of hot cocoa in cookie form for your holiday cookie exchange!
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.
Popular Recipes
- Instant Pot Cake
- Candied Lemons
- Spaghetti Sauce Made With Tomato Sauce
- What to Serve With Sweet Potatoes
- Ginger Sauce
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!
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
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.
Stacy
I just made these tonight! Delicious and delightful! Thanks for the recipe guys.
Erin
I made these for a christmas party tonight and they were such a hit!!!! People had like 5 or 6 of them…and they had been in my ice cold car for a while before too. The only differences I made was I used 1.5 Tbsp/ball of dough, baked them for 8-10 min, topped wish chocolate chunk and marshmallow, then sprinkled with crushed candy cane (makes them soo festive) and grated chocolate, then put back in the oven for 2-3 minutes. They stayed very chewy and oh soo fudgey! Such a keeper!!!
Jen
What I did with the dough after refridgerating was use a spood to scrap off about a tablespood worth and then roll it into a ball. It worked great! As soon as the dough starts to warm up it gets very sticky, so it is perfect because really hard out of the refridgerator.
Carolyn
I just tried baking these and they taste fantastic! My only issue is that, after refridgerating the dough for an hour, it's really hard and the cookies aren't melting very well, they just sort of look like they're stuck in a casing and are about to pop out (if that makes any sense! haha) Any suggestions on how to fix this next time?
Megan Porta
Hi Aubrey! This made quite a few cookies. Between 3-4 dozen.
Megan
Aubrey
How many does it make?
Jen
I made these recently as a test before a big cookie project in about a week. They were great right out of the oven. I tried them and had several others try them the next day. They are still very good, even when not warmed up. My plan next time, is to remove them from the oven during the initial baking time a few minutes earlier (probably 9 or 10 minutes) than what the recipe calls for (12 minutes), put the chocolate and marshmallow on top and put them back in as the recipe calls adding the additional time back on at this point (totaling 6 or 7 minutes). I felt like the cookies needed extra time in the oven with the marshmallows on them. They also looked very pretty when the marshmallows started to brown slightly, which then was a little too much time in the oven and I think they were slightly over cooked. Hope this helps others who are thinking of making these cookies!! They are great and I am still planning to make them for my big cookie project, which the slight adjustments mentioned!!
Megan Porta
Hi Rebecca! The dough should be firm, but moldable. I don't know what sculpting putty feels like, but if you have it in the fridge for an hour you should be good! Let me know how they turn out!
Megan
Averie @ Love Veggies and Yoga
these look amazing! found you on FG
and then I come here and see the 24-70mm lens right away on your sidebar.
Im in the right place; that's my fave lens too.
Rebecca
when i pull the dough out of the fridge is it supposed to be really hard and feel like sculpting putty? maybe i made them wrong 🙁
Melissa
I just baked these today as well, and they are awesome!! I love it when a recipe works the way it should!
Mrs. L
These sound wonderful! Perfect for a cold winter night in front of the fire (just like regular cocoa!)
Laura
I am making these today with some of my leftover Dove Chocolate and I am so looking forward to it!
Jen @ Savory Simple
My goodness these look amazing!
Zie
Thanks for the recipe! My friend and I just made these, and they turned out AMAZING! Definitely a keeper!
Megan Porta
They are obviously BEST right out of the oven, but I ate one the next day and they were wonderful! You could also pop them back in a warmed oven for a few minutes to get the chocolate gooeyness. Perhaps you could put a note on them for your bake sale suggesting throwing them in the oven or microwave or oven for a bit before serving??
Megan
Kelly
Has anyone tried these who could tell me if they are just as good the next day? They look amazing while they are still warm, but not sure what the marshmallow texture and melted chocolate would be after they are completely cooled. I want to use these for a cookie exchange but will need to make them 1-2 days in advance. Thanks for the great photos 🙂
Andrea (questfordelish)
these look entirely too good. I love chocolate and marshmallow together.
Dana
OMG these look amazing. I can't wait to make them!!
Kocinera
These cookies look sooo amazing! That first photo is just beyond belief. I will definitely be giving these a try very soon!