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Hot Chocolate Cookies Recipe

Course: cookie, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 20 cookies
Calories: 187kcal
Treat yourself with these yummy hot chocolate cookies! Soft and chewy chocolate cookies are made with cocoa powder, topped with a marshmallow, and drizzled with chocolate icing for one delicious bite.
Print Recipe


For the Cookies

  • cup unsalted butter 75 grams (⅔ stick)
  • 1 cup chopped semisweet chocolate 170 grams
  • cup all-purpose flour 150 grams
  • 3 tablespoons unsweetened cocoa powder 16 grams
  • 1 teaspoon baking powder 4 grams
  • ¼ teaspoon kosher salt
  • 1 cup granulated sugar 200 grams
  • 2 large eggs 100 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 grams
  • 10 marshmallows

For the Icing

  • ½ cup powdered sugar 57 grams
  • 1 tablespoon unsalted butter 14 grams, melted
  • 1 teaspoon unsweetened cocoa powder 3 grams
  • 2 tablespoons hot water 28 grams
  • Rainbow sprinkles


  • In a microwave-safe bowl, microwave the butter and chocolate at 30-second intervals, stirring well until smooth. Set aside.
    ⅓ cup unsalted 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, ¼ teaspoon kosher salt
  • 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



  • 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.
Storage: Store hot chocolate cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for up to 3 months.


Calories: 187kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 61mg | Potassium: 79mg | Fiber: 1g | Sugar: 19g | Vitamin A: 140IU | Calcium: 23mg | Iron: 1mg