Delicious Hot Chocolate Cookies: Your Ultimate Recipe for Festive Marshmallow Treats

There’s nothing quite like the warmth and comfort of a rich cup of hot cocoa during the chilly holiday season. Now, imagine all those cozy flavors baked into a decadent cookie, complete with a gooey marshmallow surprise and a luscious chocolate frosting. That’s exactly what these incredible **hot chocolate cookies** deliver! They are a fun, festive, and utterly irresistible holiday cookie, featuring a deep, fudgy chocolate cookie base, crowned with sweet chocolate frosting, and hiding a soft, pillowy marshmallow. These **hot cocoa cookies** are always a massive hit, making them absolutely perfect for your Christmas cookie platters, holiday gatherings, and cookie exchanges.

This delightful recipe for **hot chocolate marshmallow cookies** expertly combines the beloved flavors of two quintessential holiday treats: a comforting cup of homemade hot cocoa and a freshly baked batch of rich chocolate cookies. It’s a match made in winter wonderland heaven!

After successfully experimenting with a hot chocolate dip that captured all the nostalgic essence of the drink, it became clear that translating those same comforting hot cocoa flavors into a cookie would be a truly magical endeavor. And indeed, these chewy, fudgy cookies prove that the magic is real!

These **hot cocoa cookies** are a firm fan favorite in our household, especially as the temperatures drop and the festive season approaches. They are fantastic for holiday baking with kids, offering a fun and interactive experience, and they make a show-stopping addition to any dessert table. Pair them with other seasonal delights like M&M Christmas cookie bars, whimsical Grinch heart cookies, or classic chocolate snowball cookies for an unforgettable spread. If you’re looking to elevate your holiday baking list this year with something a little whimsical, incredibly delicious, and surprisingly easy to make, these **chewy hot chocolate marshmallow cookies** are an absolute must-try!

Essential Ingredients for Your Hot Chocolate Cookies

This section provides detailed ingredient notes, including substitution options and helpful tips to ensure your cookies turn out perfectly. You’ll find all precise measurements, a complete list of ingredients, and step-by-step instructions in the printable recipe card located at the very end of this post.

• Unsalted Butter: Using unsalted butter allows you to precisely control the amount of salt in your recipe. If you only have salted butter on hand, simply omit the additional salt called for in the recipe to avoid over-salting your cookies. Ensure it’s at room temperature for optimal creaming.
• Chocolate Chips: For the most balanced and rich chocolate flavor in your cookie base, we highly recommend using semi-sweet chocolate chips. Milk chocolate chips can sometimes make the cookies overly sweet. We personally love and use Ghirardelli semi-sweet chocolate chips for their superior quality and melting consistency.
• All-Purpose Flour: Standard all-purpose flour is perfect here. Remember to measure your flour using the “spoon and level” method (spoon flour into a measuring cup and then level it off with a straight edge) to prevent adding too much, which can result in dry, dense cookies.
• Unsweetened Cocoa Powder: This provides an extra layer of deep chocolate flavor to our cookies. While we typically use natural unsweetened cocoa powder, Dutch-process cocoa powder should also work wonderfully in this recipe, yielding a slightly darker cookie with a mellower chocolate taste.
• Light Brown Sugar: Brown sugar is key for several reasons: it imparts a lovely sweetness with a hint of caramel depth, and importantly, its molasses content adds extra moisture to the cookie dough, contributing to that irresistible chewy texture. Make sure it’s packed firmly when measuring.
• Eggs: Essential for structure and richness. Always remember to bring your eggs to room temperature along with the butter. Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform dough.
• Marshmallows: You’ll need regular-sized marshmallows, which you’ll cut in half. For best results, slice them just before you’re ready to use them to prevent them from drying out and becoming difficult to handle. If you’re feeling adventurous and want to make these cookies extra special, consider using homemade marshmallows for an unparalleled soft texture.
• Baking Staples: Don’t forget the everyday heroes of baking! You’ll also need a touch of baking powder for lift and tenderness, salt to balance the sweetness and enhance flavors, and vanilla extract for that essential warm, aromatic note that complements the chocolate beautifully.

For the Decadent Icing

The luscious chocolate icing is what truly transforms these into spectacular hot chocolate cookies!

• Confectioners’ Sugar: Also known as powdered sugar, this is vital for a smooth, lump-free frosting. The fine texture ensures sweetness without any grittiness, and the cornstarch often present in powdered sugar helps to thicken the frosting to the perfect consistency.
• Unsalted Butter: Melted butter is incorporated into the icing, lending a rich flavor and contributing to its wonderfully smooth, pourable consistency.
• Unsweetened Cocoa Powder: This provides the intense, rich chocolate flavor for the icing, ensuring it complements the cookie base perfectly.
• Hot Water: A small amount of hot water is crucial here. It helps to dissolve the cocoa powder fully, intensifying its flavor, and thins out the icing to achieve that ideal pourable texture, making it easy to spoon over your cookies.
• Vanilla Extract: Just like in the cookie dough, vanilla extract adds a layer of complex flavor to the icing, enhancing the chocolate and making it even more delicious.
• Sprinkles (Optional, but highly recommended!): This is where you can truly get creative and add that festive touch! Use your favorite holiday colors – classic red, green, and white, or elegant gold and silver. For an extra festive touch, try adding crushed candy canes on top!

Step-by-Step Guide: How to Make Irresistible Hot Chocolate Cookies

Follow these easy steps to create a batch of these amazing **hot chocolate cookies**. This section includes helpful photos and detailed instructions. For the complete, printable version of this recipe, please refer to the recipe card further down this post.

Step 1: Melt Chocolate and Butter. In a microwave-safe bowl, combine the unsalted butter and semi-sweet chocolate chips. Heat them in the microwave for 30 seconds. Remove, stir well, and then continue to heat in additional 15-second intervals, stirring thoroughly after each, until the mixture is completely melted and beautifully smooth. Set this aside to cool slightly while you prepare the other ingredients. This cooling step is important to prevent cooking the eggs later.

Step 2: Combine Dry Ingredients. In a separate medium-sized mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk until these dry ingredients are thoroughly combined and no lumps of cocoa powder remain. Setting this aside ensures they are evenly distributed when added to the wet mixture.

Step 3: Mix Wet Ingredients. In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the light brown sugar, room temperature eggs, and vanilla extract. Using an electric hand mixer or your stand mixer, beat these ingredients together on low speed until they are well combined and appear smooth. This step creates the foundation for your rich cookie dough.

Step 4: Form the Cookie Dough. Gradually add the slightly cooled melted chocolate mixture from Step 1 to the wet ingredients, mixing on low speed until just incorporated. Next, with the mixer still on low, gradually add the whisked dry ingredients (from Step 2) to the wet mixture. Mix until just combined, being careful not to overmix, which can lead to tough cookies. Use a rubber spatula to scrape down the sides and bottom of the bowl as needed to ensure everything is evenly incorporated. Once mixed, cover the bowl tightly with plastic wrap and chill the cookie dough in the refrigerator for at least one hour. Chilling is essential for firming up the dough, preventing excessive spreading, and deepening the flavors.

Step 5: Bake the Cookies with Marshmallows. Preheat your oven to 325°F (160°C). Line your baking sheets with parchment paper or a silicone baking mat. Use a medium cookie scoop (about 1.5-2 tablespoons) to portion out uniform cookie dough balls, placing them approximately 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 11 minutes. After this initial baking time, carefully remove the baking sheets from the oven and quickly place a halved marshmallow (sticky side down) directly in the center of each partially baked cookie. This timing allows the cookie to set slightly before the marshmallow is added.

Step 6: Finish Baking and Cool. Return the baking sheets to the oven and continue baking for another 2-3 minutes, just until the marshmallows soften and slightly expand, adhering nicely to the cookies. Watch them carefully to prevent the marshmallows from over-browning. Remove the cookies from the oven and let them cool on the baking sheets for about 10 minutes. This cooling period is crucial as it allows the cookies to firm up and become sturdy enough to be transferred without breaking to a wire rack to cool completely.

Step 7: Prepare the Rich Chocolate Icing. While the cookies are cooling, prepare your decadent chocolate icing. In a medium bowl, whisk together the confectioners’ sugar, melted unsalted butter, unsweetened cocoa powder, hot water, and vanilla extract. Continue whisking until the mixture is completely smooth and free of any lumps. The hot water helps ensure a smooth, pourable consistency.

Step 8: Frost and Decorate. Once the cookies are cooled on the wire rack (see Pro Tip below!), spoon a generous amount of icing over each marshmallow. You can gently spread the icing slightly with the back of a spoon or a small butter knife to cover the marshmallow entirely for a delightful “marshmallow surprise” when bitten into, or you can simply drizzle the icing artfully over the cookies, leaving some of the gooey marshmallow exposed for a beautiful effect. If you plan to add sprinkles or crushed candy cane, do so immediately after icing, before it begins to set. Allow the icing to fully set for at least 30-60 minutes before serving or storing. This ensures a clean finish and prevents stickiness.

Storage Solutions for Your Hot Cocoa Cookies

Proper storage ensures your delicious **hot chocolate cookies** stay fresh and delightful for as long as possible.

These **hot cocoa cookies** are best enjoyed fresh, but they can be kept in an airtight container at room temperature for up to 3 days. Before stacking them, ensure the cookies are completely cooled and the icing is fully set to prevent sticking and smudging. For added protection, we recommend layering them with pieces of parchment paper inside the container.

Freezer Storage for Baked Cookies: While you *can* freeze the fully baked cookies, be aware that once thawed, the marshmallows may not retain their original soft and fluffy texture. They might become slightly chewier or a bit deflated. For this reason, we highly recommend freezing the cookie dough instead.

Freezing Cookie Dough for Future Indulgence: This is a fantastic option for having fresh-baked cookies ready whenever a craving strikes! Once you’ve scooped your cookie dough balls onto baking sheets (as if you were going to bake them), flash-freeze them until they are solid – usually about 30-60 minutes. Once solid, transfer the frozen dough balls to a freezer-safe zip-top bag or an airtight container. They will keep well in the freezer for up to 2 months. When you’re ready to bake, there’s no need to thaw! Simply bake them directly from frozen, following the recipe directions, but add an extra minute or two to the baking time.

Discover More Irresistible Holiday Cookie Recipes

If you loved these **hot chocolate cookies**, explore our other fantastic holiday cookie recipes perfect for sharing or savoring:

• Old-Fashioned Peanut Butter Cookies: A timeless classic that always hits the spot.
• Chocolate Peanut Butter No Bakes: Quick, easy, and deliciously decadent without turning on the oven.
• Festive Cranberry Cookies: Bright and chewy, perfect for a burst of holiday flavor.
• Peppermint Patty Cookies: A cool minty twist for chocolate lovers.
• Peanut Butter Buckeye Cookies: Rich peanut butter centers dipped in chocolate.
• Classic Chocolate Chip Cookies: The beloved favorite, always a crowd-pleaser.
• Soft Gingerbread Cookies: Warm spices and a tender texture, ideal for the season.

Recipe

Recipe

No ratings yet

Hot Chocolate Cookies

Author: Jaclyn

Prep:

30 minutes
mins

Cook:

15 minutes
mins

Chill Time

1 hour
hr

Total:

1 hour
hr
45 minutes
mins

Indulge in these festive hot chocolate cookies, featuring a rich, fudgy chocolate cookie base, topped with silky chocolate frosting, and a delightful, gooey marshmallow surprise—perfect for making your Christmas celebrations extra special!

Servings:
40

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Ingredients

 

• 
  ▢
  
  
  ½
  cup
  unsalted butter
  room temperature

• 
  ▢
  
  
  12
  ounces
  semisweet chocolate chips

• 
  ▢
  
  
  1 ½
  cups
  all-purpose flour

• 
  ▢
  
  
  ¼
  cup
  unsweetened cocoa powder

• 
  ▢
  
  
  1 ½
  teaspoon
  baking powder

• 
  ▢
  
  
  ¼
  teaspoon
  salt

• 
  ▢
  
  
  1 ¼
  cup
  light brown sugar
  packed

• 
  ▢
  
  
  3
  large eggs
  room temperature preferred

• 
  ▢
  
  
  1 ½
  teaspoon
  vanilla extract

• 
  ▢
  
  
  20
  marshmallows
  halved

For the Icing

• 
  ▢
  
  
  2
  cups
  confectioners’ sugar

• 
  ▢
  
  
  4
  Tablespoons
  unsalted butter
  melted

• 
  ▢
  
  
  ¼
  cup
  unsweetened cocoa powder

• 
  ▢
  
  
  ¼
  cup
  hot water

• 
  ▢
  
  
  ½
  teaspoon
  vanilla extract

• 
  ▢
  
  
  sprinkles
  optional

Instructions

• In a microwave-safe bowl, heat the unsalted butter and semi-sweet chocolate chips in the microwave for 30 seconds. Stir well, then continue heating in additional 15-second intervals, stirring after each, until the mixture is fully melted and smooth. Allow it to cool slightly before proceeding.
• In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until thoroughly combined. Set this dry mixture aside.
• In a large mixing bowl (or the bowl of a stand mixer with the paddle attachment), beat the light brown sugar, room temperature eggs, and vanilla extract on low speed until they are well combined and smooth.
• Add the slightly cooled melted chocolate mixture (from step 1) to the wet ingredients. Continue mixing on low speed until just combined.
• With the mixer still on low speed, gradually incorporate the dry ingredients into the wet mixture. Mix until just combined, being careful not to overmix. Use a rubber spatula to scrape down the sides and bottom of the bowl as needed to ensure even incorporation.
• Cover the bowl containing the cookie dough tightly with plastic wrap and refrigerate for at least 1 hour. This chilling process is crucial for optimal cookie texture and to prevent spreading.
• Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper or silicone baking mats. Use a medium cookie scoop (about 1.5-2 tablespoons) to portion out uniform cookie dough balls. Place them on the prepared baking sheets, ensuring they are about 2 inches apart to allow for spreading.
• Bake the cookies for 11 minutes. Remove the baking sheets from the oven. Carefully and quickly place a halved marshmallow, sticky side down, directly in the center of each partially baked cookie. Return the baking sheets to the oven for an additional 2-3 minutes, just until the marshmallows soften and slightly expand, adhering to the cookies.
• Once baked, allow the cookies to cool on the baking sheets for 10 minutes. This helps them firm up and become sturdy enough to transfer. After 10 minutes, carefully move them to a wire cooling rack to cool completely.
• To prepare the chocolate icing, whisk together the confectioners’ sugar, melted unsalted butter, unsweetened cocoa powder, hot water, and vanilla extract in a bowl until the mixture is perfectly smooth and lump-free.
• Place your wire cooling rack over a lined baking sheet (this will catch any excess icing for easy cleanup!). Spoon a generous amount of icing over each marshmallow, gently spreading it slightly with the back of the spoon or a small butter knife. If adding sprinkles, do so immediately after icing each cookie, as the icing sets quickly.
• Allow the chocolate icing to set completely, which typically takes between 30 to 60 minutes, before serving your delightful hot chocolate cookies or storing them.

Notes

You have the option to completely cover the marshmallows with the chocolate icing for a delightful “marshmallow surprise” inside, or you can artfully drizzle the icing over the cookies to leave some of the gooey marshmallow exposed for visual appeal.

Store these delicious hot chocolate cookies in an airtight container at room temperature for 2-3 days for optimal freshness.

Nutrition

Calories:
165
kcal

|

Carbohydrates:
24
g

|

Protein:
2
g

|

Fat:
7
g

|

Saturated Fat:
4
g

|

Polyunsaturated Fat:
0.3
g

|

Monounsaturated Fat:
2
g

|

Trans Fat:
0.1
g

|

Cholesterol:
22
mg

|

Sodium:
42
mg

|

Potassium:
85
mg

|

Fiber:
1
g

|

Sugar:
18
g

|

Vitamin A:
128
IU

|

Calcium:
25
mg

|

Iron:
1
mg

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We’d love to see your creations! Share your delicious hot chocolate cookies with us on Instagram @crayonsandcravings and be sure to follow us on Pinterest @crayonsandcravings for even more fantastic recipes and culinary inspiration!

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