Hot Cocoa Cookies
Hot Cocoa Cookies combine rich cocoa flavor with a soft, chewy texture, topped with gooey marshmallows and a drizzle of melted chocolate. They’re an easy, festive treat that captures all the cozy warmth of a classic cup of hot cocoa in every bite.
There’s nothing quite like a warm mug of hot cocoa on a chilly day—unless, of course, it’s in cookie form. These hot cocoa cookies capture all the cozy flavors of your favorite winter drink, with rich chocolate, melty marshmallows, and a touch of sweetness in every bite.
Perfect for holiday gatherings, snow days, or simply indulging your sweet tooth, this recipe brings comfort and nostalgia straight from the oven. Get ready to pour yourself a glass of milk and enjoy the ultimate cold-weather treat!
Looking for other festive Christmas cookies? Check out my Christmas Sugar Cookie Bars, Chocolate Drizzled Ginger Cookies, and Little Debbie Christmas Tree Cake Pops!
Why You'll Love This Recipe
- Rich, Chocolatey Flavor - these cookies are like a warm cup of hot cocoa in cookie form, with deep chocolate taste in every bite.
- Soft and Chewy Texture - they are perfectly gooey in the center with slightly crisp edges—cookie perfection!
- Melty Marshmallow Topping – the toasted marshmallow adds a nostalgic, campfire-style sweetness.
- Customizable - you can add peppermint pieces, a caramel drizzle, or nuts to make them your own.
Ingredients
Butter - I always use unsalted butter when I am baking.
Sugars - this recipe uses granulated sugar and brown sugar to sweeten.
Vanilla Extract - this adds a warm vanilla flavor to the cookies.
Egg - this acts as a binder and makes the cookies chewy.
Cocoa Powder - This gives the cookies a deep chocolate-y flavor.
All-Purpose Flour - I always use unbleached all-purpose flour when I am baking cookies.
Baking Soda and Salt - baking soda helps these cookies rise and the salt enhances the flavors.
Chocolate Chips - these are folded into the chocolate cookies and melted to be drizzled on top of the marshmallows.
Large Marshmallows - each cookie has half of a large marshmallow that is pressed on top.
Sprinkles - optional but fun!
Variations
Different Toppings - these would be delicious with chopped candy canes, a drizzle of caramel, a sprinkle of flaky sea salt, or some nuts sprinkled on top.
Marshmallow Substitution - instead of a marshmallow, you could top these cookies with a Hersheys kiss.
Use Mini Marshmallows - instead of a large marshmallow, you could press mini marshmallows into the cookie.
Use Different Chocolate - you could use dark chocolate or milk chocolate chips instead of semi-sweet.
Step by Step Instructions
Photo 1. In a large bowl or the bowl of a stand mixer, beat together the butter, white sugar, and brown sugar until well combined.
Photo 2. Add the vanilla extract and egg.
Photo 3. Beat until the egg and vanilla are well combined.
Photo 4. Add the baking soda, salt, and cocoa powder.
Photo 5. Mix until well combined.
Photo 6. Add the flour and mix until combined.
Photo 7. Fold in the chocolate chips.
Photo 8. Roll the dough into cookie dough balls and place on a parchment paper lined baking sheet.
Photo 9. Bake in 350 degree oven for 8 minutes. Then press ½ of a large marshmallow into the center of each cookie and bake for 3 more minutes. Cool for another 5 minutes and then transfer to a cooling rack to cool completely.
Photo 10. Melt the remaining chocolate chips and drizzle over the baked cookies. Top with sprinkles, as desired. Enjoy!
Expert Tips
Use high-quality cocoa powder - It makes a big difference in achieving that deep, rich chocolate flavor.
Add marshmallows at the right time - Place them on top during the last few minutes of baking so they melt just enough without burning.
Use parchment paper or silicone mats - This helps prevent sticking and ensures even baking.
Store properly - Keep cookies in an airtight container at room temperature with a piece of bread to maintain softness.
Recipe FAQs
Yes. You can refrigerate the dough for up to 48 hours or freeze it for up to 3 months—just let it soften slightly before baking.
Yes—simply use a 1:1 gluten-free flour blend in place of all-purpose flour.
Other Holiday Cookies to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Hot Cocoa Cookies
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- 1 ¼ cups all-purpose flour
- 2 cups semisweet chocolate chips divided
- ~10-12 large marshmallows cut in half
- sprinkles optional
Instructions
- Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment paper.
- In a large bowl or a bowl of a stand mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
- Add the egg and vanilla extract, and beat until combined.
- Add the baking soda, salt, and cocoa powder, and mix until combined.
- Stir in the flour, followed by 1 cup of chocolate chips.
- Roll the cookie dough into dough balls and place on prepared baking sheet. I fit 6 on each baking sheet.
- Bake in the preheated oven for 8 minutes.
- After 8 minutes, press ½ of a large marshmallow into the center of each cookie. Bake for another 3 minutes.
- Let cool for about 5 minutes and then transfer to a cooling rack to cool completely.
- Melt the remaining chocolate chips in a microwave safe bowl in intervals of 30 seconds.
- Drizzle over the baked cookies and then top with sprinkles, if desired.
- Enjoy!
