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.
Video
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.
Hi taytaytaylah: This recipe yields 3-4 dozen, depending on how big you make your cookies. Hope this helps!
Megan
How many cookies does this make?
These are amazing! I made them a little more Christmassy by using dark chocolate and adding 1tbsp peppermint extract to the mix and topping with crushed candy canes. They turned out incredible! Everyone loves them !
Omg…made these,there easy,and they were.soooooooo YUMMY….Highly Recommend..
what good they look:))
Jen, These cookies are crazy good out of the oven and just as amazing when cooled the next few days. The marshmallow does not quite return to its original firm consistency, maintaining a bit of soft gooeyness despite being cooled. But popping in the microwave or oven never disappoints!
Katrina, I have made these several times and can't imagine what went wrong. I see you mentioned having done the recipe to the tee, however my best guesses as to why they were flat and brown could have been that the flour mixture was not added in 2-3 portions at a time or that the dough was not cold enough when rolled into balls, thus flattening and over cooking.
Sydney- Similarly to above, I would think if they are too runny, the flour mixture may have been a little lacking or the dough was not cooled for an hour or so before rolling into balls. The refrigeration is a must!
Fajas- I made a batch of cookies a week ago today and the cookies are still overall soft, a little crumbly now, but a few seconds in the microwave and its heaven all over again! I love these cookies hot or the next few days cooled and chewy.
Hi Fajas,
These cookies can definitely still be eaten for a few days after they are made!
Megan
These would be perfect for the Christmas season. One question, are they still good after the following days or do we have to consume these right out of the oven?
AMAZING & MOUTH WATERING! I'll try them soooooon & notify you 🙂
My chocolate cookies don't come out looking nearly as appetizing as yours do. How is it that your cookies crack just so?
A friend of mine linked me to this recipe and I've made it several times since. These cookies are AWESOME! I just made a huge batch for a cookie exchange and to make them a little more Christmasy, I sprinkled with crushed candy cane instead of the grated chocolate.
These cookies look delicious, I made them today and followed the recipe to a tee, but they did not look like the picture does at all!.. The cookie in specific not sure what went wrong..they are flat and very dark brown.
They taste good but just don't know why the cookie didn't turn out how it should have..
My batter is to runny to roll in my hands! What have I done wrong?!?!?! 🙁
Looks amazing! what happens to the marshmallow when the cookies cool down? the marshmallow won't be as soft anymore, do you re-heat it up everytime you eat it in order to get the same ooey-gooey consistency?
My co-worker brought these in today. I'm not even a cookie person, but these are too good! I only wish I had had it warm. All kinds of brownie-marshmallow goodness!
The cookies were wonderful but I was wondering if I could substitute semi sweet chocolate chips for the dough instead of the bakers chocolate. I want to make multiple batches for a cookie exchange and it would be more cost efficient if I used the chocolate chips.
Melissa,
These are full sized, snipped in half. I used mini peppermint marshmallows today (delicious!) and lightly patted 4 mini's into water (shallow water on a plate) and smushed them together and on top of a piece of Hershey chocolate (helping them stay in one place) and they worked well for me.
I have made these 4 or 5 times and just made my first batch of them today to start this season off. My boyfriend suggested peppermint flavored marshmallows and they were heavenly! I cheat and use Hershey milk chocolate bars and break them into the small squares and use one square per cookie, makes things a little easier and cheaper than the bakers chocolate. I never cared much for cookies (prefer dough, I know…). But I LOVE these cookies, warm or cool. My favorites by far
I'm wondering if someone can tell if the marshmallows were full size or if they are mini? I'm assuming full size but would like to know for sure
THANKS
I just took these out of the oven. FANTASTIC! Definitely filing under 'keeper' recipes.