Name: Hot Chocolate Cookies
Prep time: 15 min
Cook time: PT-489508H39M52S
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 1 cup mini marshmallows (or marshmallow bits); Optional: melted chocolate, crushed candy canes, or sprinkles for garnish

Jump to Recipe·Leave a Review

Hot chocolate cookies are one of my favorite winter treats to bake. I love how they capture all the warmth and coziness of a mug of hot cocoa — soft, chewy chocolate cookies topped with gooey marshmallows and a drizzle of melted chocolate. Every bite feels like a little taste of comfort on a cold day, perfect for the holidays or any time I’m craving something sweet and nostalgic.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fun, and tastes exactly like hot chocolate in cookie form. The cookies are rich and fudgy, with melty chocolate chips and marshmallows baked right on top. They’re perfect for cookie exchanges, cozy nights by the fire, or pairing with a warm drink. I also love that the dough comes together quickly — no chilling needed — so I can whip up a batch whenever the craving strikes. Hot Chocolate Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Semi-sweet chocolate chips
Mini marshmallows (or marshmallow bits)

Optional toppings:

Melted chocolate for drizzling
Crushed candy canes or sprinkles for garnish

Directions

I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
In another large bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.
I beat in the eggs and vanilla until well combined.
I gradually add the dry ingredients, mixing until just combined, then stir in the chocolate chips.
I scoop tablespoon-sized portions of dough onto the baking sheets, spacing them a few inches apart.
I bake the cookies for about 8–9 minutes, just until the edges are set but the centers are soft.
I remove the tray from the oven, press 2–3 mini marshmallows into the center of each cookie, and return them to the oven for another 1–2 minutes — just long enough for the marshmallows to puff up.
Once baked, I let the cookies cool slightly, then drizzle them with melted chocolate and top with a sprinkle of crushed candy canes if I’m feeling festive.

Servings and Timing

This recipe makes about 24 cookies. The prep time takes around 15 minutes, and baking takes about 10–12 minutes per batch.

Variations

Sometimes I mix in white chocolate chips for a sweeter flavor or add a teaspoon of espresso powder to deepen the chocolate taste. For a s’mores-inspired twist, I press a square of chocolate under the marshmallows before baking. I’ve also made a peppermint version by adding a few drops of peppermint extract to the dough — it’s perfect for the holidays.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days. The marshmallows stay soft and chewy. If I want to warm them up, I microwave one cookie for about 10 seconds — it tastes just like freshly baked! These cookies also freeze beautifully; I just thaw them for 15 minutes before serving. Hot Chocolate Cookies

FAQs

Can I use hot chocolate mix in the dough?

Yes, I can replace part of the cocoa powder with a few tablespoons of hot chocolate mix for a milder, sweeter flavor.

Can I use large marshmallows?

I prefer mini marshmallows since they bake evenly, but I’ve also cut large ones into small pieces when that’s what I have on hand.

Why are my cookies flat?

I make sure my butter isn’t too warm and avoid overmixing the dough. If needed, I chill the dough for 10–15 minutes before baking for thicker cookies.

Can I make them ahead of time?

Yes, the dough can be refrigerated for up to 2 days or frozen for up to 2 months. I just bake straight from the freezer, adding an extra minute or two.

What’s the best way to decorate them?

I love drizzling melted chocolate across the tops and finishing with crushed peppermint or mini marshmallows for a cozy, hot cocoa look.

Conclusion

Hot chocolate cookies are everything I love about winter baking — rich, cozy, and irresistibly gooey. I love how the marshmallows melt into the soft chocolate centers, creating a treat that’s both nostalgic and indulgent. Whether I bake them for the holidays, share them as gifts, or enjoy them with a cup of cocoa, these cookies always bring warmth and joy with every bite.