Nothing makes me feel as cozy as a cup of hot cocoa, and these cookies recreate that comforting feeling with every bite. Made with cocoa powder then topped with marshmallows and chocolate icing, these soft and chewy hot chocolate cookies have become my favorite snowy day treat.
Hot Cocoa Cookies Recipe
Recently, I was sipping on a cup of rich hot chocolate filled with mini marshmallows, and I thought about how delicious it would be as a cookie…and I was right!
Initially, I tried using hot cocoa mix to make these cookies, but it didn’t turn out quite as indulgent as I’d hoped. Instead, I used my own ratio of cocoa powder, semisweet chocolate, and sugar to get the perfect flavor. And of course I finished off each cookie with a fluffy marshmallow on top, which gets nice and melty.
Variations to Try
There are so many ways to modify these cookies to taste like your favorite cup of hot chocolate! For a Mexican hot chocolate version, add a pinch of cayenne pepper to the cookies, the icing, or both!
For peppermint hot chocolate cookies, swap some or all of the vanilla extract for peppermint extract, or add chopped candy cane pieces to the cookies and/or the icing.
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How to Store
Store leftover hot chocolate cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy at room temperature or briefly warmed in the microwave or oven.
How to Freeze
If you are planning to freeze from the start, don’t ice them yet. However, the marshmallows will actually keep their texture quite nicely after thawing!
Once they have fully cooled, place them on a baking sheet to freeze (about 30 minutes to 1 hour). Then transfer them to a resealable, freezer-safe bag. They will keep well for 3 months.
Thaw frozen cookies at room temperature for an hour or two before icing and serving. You can pop them in the oven briefly if you want to warm them up.
Tips for Success
- Cut the butter into cubes to help it melt more evenly when mixing with the chocolate.
- Chilling the cookie dough is an important step for this recipe! The dough needs to be chill and firm before baking, or else the cookies will spread in the oven and become flat.
Hot Chocolate Cookies Recipe
Ingredients
For the Cookies
- ⅓ cup salted butter (⅔ stick)
- 1 cup chopped semisweet chocolate
- 1¼ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 10 marshmallows
For the Icing
- ½ cup powdered sugar
- 1 tablespoon unsalted butter melted (⅛ stick)
- 1 teaspoon unsweetened cocoa powder
- 2 tablespoons hot water
- Rainbow sprinkles optional
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Baking Sheet
Instructions
- In a microwave-safe bowl, microwave the butter and chocolate at 30-second intervals, stirring well until smooth. Set aside.⅓ cup salted butter, 1 cup chopped semisweet chocolate
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.1¼ cup all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder
- In a large bowl, use a hand mixer to beat the sugar, eggs, and vanilla extract until frothy.1 cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the chocolate mixture and mix until smooth.
- Gradually add the dry ingredients and mix until just combined. Wrap the dough in plastic wrap and place it in the refrigerator for at least 1 hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Roll the dough into balls. Place on the baking sheet at least 2 inches apart. Flatten the balls slightly. Bake the cookies for about 10 minutes.
- While cookies are baking, cut the marshmallows in half. Once cookies are baked, place a marshmallow (cut side down) into the center of each cookie and lightly press down. Place cookies back into the oven for another 2-3 minutes.10 marshmallows
- Transfer cookies to a wire rack to cool completely.
- For the chocolate icing, combine all icing ingredients except for the sprinkles in a bowl and mix together with a whisk.½ cup powdered sugar, 1 tablespoon unsalted butter, 1 teaspoon unsweetened cocoa powder, 2 tablespoons hot water
- Place the wire rack with cookies over a baking sheet. Spoon a small amount of icing onto the top of each marshmallow. Top with sprinkles.Rainbow sprinkles
Notes
- Don’t over mix the cookie dough when you add in the dry ingredients. Over mixing can cause the dough to lose air and the gluten can overdevelop.
- Bake the cookies in a fully preheated oven so that they cook through evenly.
- Let the cookies cool before icing them; otherwise, it will slide off.
How to Make Hot Chocolate Cookies Step-by-Step
Melt the Chocolate: In a microwave-safe bowl, microwave a ⅓ cup of salted butter (cut into cubes) and 1 cup of chopped semisweet chocolate at 30-second intervals, stirring well until smooth. Then set it aside.
Combine Dry Ingredients: In a medium bowl, whisk together 1¼ cup of all-purpose flour, 3 tablespoons of unsweetened cocoa powder, and 1 teaspoon of baking powder.
Combine Wet Ingredients: In a large bowl, use a hand mixer to beat 1 cup of granulated sugar, 2 large eggs, and 1 teaspoon of pure vanilla extract until frothy.
Add Chocolate: Add the melted chocolate to the wet ingredients, and mix until smooth.
Make and Chill Cookie Dough: Gradually add the dry ingredients to the chocolate mixture, and mix until just combined. Then cover the bowl with plastic wrap, and place it in the refrigerator to chill for at least 1 hour.
Bake the Cookies: When almost ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper. Roll the chilled dough into balls, and place on the baking sheet at least 2 inches apart. Flatten the balls slightly. Then bake the cookies for 10 minutes.
Add Marshmallows: While the cookies are baking, cut 10 regular-sized marshmallows in half. Once baked, place a marshmallow (cut side down) into the center of each cookie and lightly press down. Place cookies back into the oven to bake for another 2-3 minutes. Transfer cookies to a wire rack to cool completely before icing.
Make the Icing: For the chocolate icing, whisk together ½ cup of powdered sugar, 1 tablespoon of unsalted butter, 1 teaspoon of unsweetened cocoa powder, and 2 tablespoons of hot water.
Finish: Place the wire rack with cookies over a baking sheet. Spoon a small amount of icing on top of each hot chocolate marshmallow cookie, and top with sprinkles if desired.
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