These Hot Cocoa Cookies have a soft and fudgy chocolate cookie base that's topped with a melty piece of chocolate, puffy marshmallows and everything gets drizzled in some more melty chocolate. Pretty much everything you know and love about hot cocoa in cookie form!
You can find me at any time of the year, at any given time of the day sipping on hot chocolate and my favorite hot chocolate everrrr is my cookies and cream hot chocolate. In these cookies there are two different kinds of chocolate for extra rich chocolatey flavor. This hot chocolate cookie recipe lends cookies that are ultra fudgy, chewy and super rich in chocolate flavor! One of my favorite cookies to date!
Whip up a batch of these hot cocoa cookies and enjoy them while sipping on a warm mug of hot cocoa curled up by the fire. Doesn't that sound amazing?! These would also be perfect for Christmas cookie baking too. They're already on my list to bake again because we loved them so much!
Need more Christmas cookie baking inspiration? Try my gingerbread cookie cake, red velvet cake mix cookies, slice and bake cinnamon rolls cookies, or soft amish sugar cookies.
Ingredients for hot cocoa cookies
- Unsalted butter
- Semi-sweet chocolate chip
- Hot chocolate powder
- All-purpose flour
- Dark cocoa powder: OR you can use ¼ cup unsweetened cocoa powder. Double the amount for extra chocolate flavor.
- Baking powder
- Salt
- Light brown sugar
- Eggs
- Vanilla extract
- Mini marshmallows: You'll need 5 for each cookie
- Mini chocolate bars: I used 15 mini Hershey bars
^ Fudgy. Gooey. Melty.
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📋 Recipe
Hot Cocoa Cookies
Ingredients
Cookies
- ½ cup unsalted butter softened
- 3 cups semi-sweet chocolate chips divided
- 11 oz package hot chocolate powder
- 1 ½ cups all-purpose flour
- 2 tbs dark cocoa powder or ¼ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- pinch salt
- 1 ¼ cups light brown sugar packed
- 3 eggs
- 2 teaspoon vanilla extract
Toppings
- 1 bag mini marshmallows you'll need 5 for each cookie
- 15 mini chocolate bars I used Hershey
Instructions
- Preheat oven to 325°F. Line 2 large cookie sheets with parchment paper. Set aside.
- In a medium saucepan set to medium heat, add butter and chocolate chips, stirring frequently. Once melted and smooth, stir in hot cocoa powder and allow it to dissolve slightly. It will not dissolve completely and this is okay. Remove from heat and allow to cool slightly.
- In a large bowl, beat brown sugar, eggs and vanilla at low speed until smooth for about 2 minutes. Stir in the warm chocolate mixture until just combined. Add flour, cocoa powder, baking powder and salt and mix until just inforporated.
- Refrigerate the dough for at least 1 hour so it is firm enough to scoop. You can prepare the cookie dough up to one day ahead of time, just allow it to come to room temperature for 30 minutes before shaping so it's easier to scoop and roll.
- Scoop and roll the dough to form 1" balls and arrange 2 inches apart on each cookie sheet. Bake until the tops of the cookies start to crack on top, 10-12 minutes.
- Cut all mini candy bars in half (you should have two rectangles together for each cookie) and press into the tops of warm cookies. Gather 5 mini marshmallows and place them on top of each melted chocolate piece.
- Place cookies back into the oven until the marshmallows are puffy and soft, about 4 minutes. If you want toasted marshmallows, set oven to broil instead. Allow the cookies to cool for 5 minutes on the pans before moving to a wire rack to finish cooling completely.
- When cookies are cool, melt remaining chocolate chips in small bowl until smooth. Drizzle on top of cookies and serve.
Notes
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Emily says
These cookies look delicious! Do they freeze well?
Jessica says
I would make the dough and freeze it into balls. That way they are ready to bake straight from the freezer.
Teresa Diaz says
i have the large bag of chocolate chips bc i go through so many.. how many cups are used to melt for the actual cookies? thanks!