The Best Hot Chocolate Cookies (Soft & Gooey!)
These fudgy hot chocolate cookies are made with cocoa powder and marshmallows (and topped with an extra sprinkle of chocolate!) for that classic hot cocoa flavor in every bite. Perfect for Christmas baking, cookie exchanges, or any cozy winter dessert craving!
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If you need the ultimate cozy winter dessert recipe, this is it! Soft and gooey hot chocolate cookies that are reminiscent of your favorite fudgy brownie mixed with a classic cup of hot cocoa- man oh man are they GOOD!
I’m not sure what exactly gave me the inspiration for these hot cocoa cookies (other than my deep love of anything chocolate), but they are seriously one of my favorite cookie recipes to date. They were inspired by my chocolate crinkle cookie recipe (another favorite of mine), but with the addition of a gooey marshmallow in the center to bring you to a new level of delicious cookie heaven.
Let’s make them!
Quick Recipe Snapshot
TOTAL TIME: 12 minutes bake time! Optional chill time (recommended!) is 1 hour.
YIELD: 24 yummy cookies!
STORAGE: Store leftover cookies in an airtight container on the counter for up to 5 days.
BEST SERVED WITH: These cookies are extra rich. I recommend enjoying them with a cold glass of milk 🙂
Why You’ll Love This Recipe
Ingredients You’ll Need
This is a quick overview of a few essential ingredients needed for this recipe. Be sure to check out the recipe card below for the full list!
Recipe Tips & Variations
- Chill the Dough: Chilling the dough creates a thick and chewy cookie. I HIGHLY recommend chilling the dough for at least an hour for best results. If chilling overnight, I like to set out the bowl of cookie dough to thaw on the counter before trying to scoop, shape, and roll the cookies. Letting the dough come to room temperature makes this process much easier.
- Baking: I always like to slightly underbake my cookies to obtain a chewier texture.
- Variations: Add in 1/4 tsp peppermint extract into the dough and top with crushed candy canes for peppermint hot chocolate cookies, or spice things up with a pinch of cinnamon and cayenne added into the batter for a Mexican hot chocolate version. You can also make them extra fudgy by folding in chocolate chunks, or go campfire-style with s’mores toppings like mini marshmallows and graham cracker pieces. Lots of yummy options!
Be sure to check out the full recipe and ingredient list below!
How to Make Hot Chocolate Cookies
- Make the cookie dough: In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, cream together the butter and sugar on medium high speed until light, about 1 minute.
- Turn the mixer down to a lower speed, and then beat in the eggs and vanilla extract until combined.
- Begin adding in the dry ingredients, mixing until thoroughly combined.
- Chill the Dough: Optional but highly recommended! Place the dough in the fridge to chill for a minimum of 1 hour and for up to 2 days.
- Preheat oven to 350 degrees F. Pull the chilled dough from the fridge and allow it to sit out on the counter for a few minutes while the oven preheats. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat and set aside.
- Prepare the marshmallows by slicing each one in half lengthwise and set aside.
- Using a medium sized cookie scoop, begin scooping out balls of cookie dough. Place each ball of dough onto the prepared cookie sheet.
- Bake in preheated oven for 8 minutes. Pull the cookies out of the oven and gently place a sliced marshmallow in the center of each cookie, pressing down slightly. Place the cookies back in the oven and continue baking for another 3-4 minutes, being careful not to overbake. The cookies will continue to bake slightly once they are pulled from the oven.
- Allow the cookies to cool slightly for 1-2 minutes before topping each with a small amount of grated chocolate. Enjoy!
Recipe FAQs & Storage Tips
The key to soft cookies is to avoid overbaking them! I recommend baking these cookies for 12 minutes max. The will continue to bake slightly once they are pulled from the oven.
I recommend regular sized marshmallows (avoid extra large marshmallows). The marshmallows will get sliced in half lengthwise before placing on the cookies. Mini marshmallows should also work well as an easy substitute. If using mini marshmallows, I would avoid cutting them and use 2-3 in place of one marshmallow.
Yes! This dough can be made up to 2 days in advance and stored in the fridge until ready to bake. Alternatively, these cookies can be baked and stored in an airtight container for up to 5 days.
Yes! To freeze the cookie dough, make the dough per recipe instructions, and then use a cookie scoop or large spoon to scoop out balls of cookie dough. Add them to a gallon sized freezer safe bag, making sure to store the bag laying flat in the freezer.
Once you are ready to bake, you can pop the cookies straight from the freezer into the oven, or set out on the counter to thaw beforehand. If you are putting them straight in the oven from the freezer, you may need to adjust your baking time to allow the frozen dough extra time to bake.
Baked cookies will store well in an airtight container in the freezer for up to 3 months (make sure to cool completely before freezing!)
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Best Hot Chocolate Cookies
Ingredients
- 2 sticks butter, softened
- 2 cups brown sugar
- 2 tsp pure vanilla extract
- 2 eggs
- 1/2 cup unsweetened cocoa powder
- 1 tsp espresso powder (optional, but recommended)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 2 cups all purpose flour
- 12 marshmallows, sliced in half lengthwise
- 1 oz semi-sweet chocolate for grating on top of the baked cookies
Instructions
- Make the cookie dough: In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, cream together the butter and sugar on medium high speed until light, about 1 minute.
- Turn the mixer down to a lower speed, and then beat in the eggs and vanilla extract until combined.
- Begin adding in the dry ingredients, mixing until thoroughly combined.
- Chill the Dough: Optional but highly recommended! Place the dough in the fridge to chill for a minimum of 1 hour and for up to 2 days.
- Preheat oven to 350 degrees F. Pull the chilled dough from the fridge and allow it to sit out on the counter for a few minutes while the oven preheats. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat and set aside.
- Prepare the marshmallows by slicing each one in half lengthwise and set aside.
- Using a medium sized cookie scoop, begin scooping out balls of cookie dough. Place each ball of dough onto the prepared cookie sheet.
- Bake in preheated oven for 8 minutes. Pull the cookies out of the oven and gently place a sliced marshmallow in the center of each cookie, pressing down slightly. Place the cookies back in the oven and continue baking for another 3-4 minutes, being careful not to overbake. The cookies will continue to bake slightly once they are pulled from the oven.
- Allow the cookies to cool slightly for 1-2 minutes before topping each with a small amount of grated chocolate. Enjoy!
Notes
- Chill the Dough: Chilling the dough creates a thick and chewy cookie. I HIGHLY recommend chilling the dough for at least an hour for best results. If chilling overnight, I like to set out the bowl of cookie dough to thaw on the counter before trying to scoop, shape, and roll the cookies. Letting the dough come to room temperature makes this process much easier.
- Baking: I always like to slightly underbake my cookies to obtain a chewier texture.
- Variations: Add in 1/4 tsp peppermint extract into the dough and top with crushed candy canes for peppermint hot chocolate cookies, or spice things up with a pinch of cinnamon and cayenne added into the batter for Mexican hot chocolate cookies. You can also make them extra fudgy by folding in chocolate chunks, or go campfire-style with s’mores toppings like mini marshmallows and graham cracker pieces.
- Storage: Store leftover cookies in an airtight container on the counter for up to 5 days.
- Freezing Instructions: This cookie dough freezes beautifully! To freeze cookie dough, follow these instructions:
If you loved this recipe for easy hot chocolate cookies, be sure to come back and leave a comment and a 5 star rating! Tag me on Instagram with your creations @ourhandcraftedhomeblog.
