Best served warm, like a mug of creamy hot chocolate. These Hot Cocoa Cookies are loaded with chocolate chunks and gooey marshmallows. The cookies have soft and chewy centers with crispy edges.
My favorite time to bake is when it’s cold and snowy. These Hot Chocolate Cookies are just the best, no matter what the weather outside!
Every bite oozes with puddles of warm chocolate and gooey marshmallows. They’re so good!
Serve Hot Cocoa Cookies straight out of the oven with a glass of cold milk, a cup of coffee or a mug of hot cocoa. (Because really, can you ever have too much hot chocolate?)
These cookies would be great to leave out for Santa on Christmas Eve. Or try one of these 30+ Christmas cookie recipes.
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More Hot Cocoa Sweets & Treats
If you love these cookies, you have to try these other hot cocoa recipes & sweet treats:
While these cookies are wonderful hot out of the oven, they’re just as good when they’ve cooled. I made this Portable Hot Chocolate Bar in a Wooden Tool Caddy so we can enjoy our favorite warm beverage on the go. The next time I use it, I’m taking along some Hot Cocoa Cookies for a sweet snack.
Want to see a brief overview of the process before diving into the recipe? Watch my web story on how to make Marshamllow Hot Cocoa Cookies.
Ingredients for Hot Cocoa Cookies
To make these delicious double chocolate and marshmallow cookies, you will need the following ingredients:
- salted butter (If you substitute unsalted butter, be sure to add ¼ teaspoon of salt when mixing the cookie dough.)
- granulated sugar
- egg
- pure vanilla extract
- all-purpose flour
- cocoa powder (I use Hershey’s unsweetened baking cocoa)
- baking soda
- chopped semisweet chocolate
- mini puffed marshmallows
- mini freeze dried marshmallow bits (optional)
See recipe card for quantities.
🍽 Equipment
To make these cookies, you will need:
- two baking sheets
- parchment paper or a silpat liner
- an electric mixer or stand mixer
- spatula
- cookie scoop
What Marshmallows Should I Use in Hot Cocoa Cookies?
This recipe calls for both mini puffed and mini freeze-dried or dehydrated marshmallows. You can omit the latter, but I like using both for taste and aesthetics.
When the cookies are baked, the soft mini marshmallows melt and become soft and gooey. The freeze-dried marshmallow bits keep their shape and look like regular marshmallows after they’re baked.
How to Make Hot Cocoa Cookies
- Preheat the oven to 350℉ and line two large baking sheets with parchment paper.
- Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, at least two minutes. We want soft and chewy cookies so don’t skip this step!
- Add the egg and vanilla, and mix to combine.
- In a small bowl, whisk together the flour, cocoa powder, and baking soda.
- With the mixer on low speed, slowly add the dry ingredients. Mix just until no large lumps of flour remain.
- Fold in the chopped chocolate, mini marshmallows, and freeze dried marshmallows, mixing just until they are evenly distributed.
- Use a cookie scoop (or two spoons) to portion out tablespoon-sized balls of dough. Place the dough balls on the parchment-lined baking sheets, spacing them at least 2 inches apart.
- Bake the cookies for 12-14 minutes, or until the edges are set.
- Allow the cookies to cool completely on the pan before transferring to a wire rack or an airtight container.
Cook’s Tip: Typically, you would transfer cookies from the baking sheet to a wire rack to cool. With these cookies, it’s best to let them cool completely on the parchment-lined pan. Otherwise, the melted marshmallows could stick to the wire rack.
Substitutions & Variations
- Substitute unsalted butter and ¼ teaspoon salt for the salted butter in this recipe.
- Use chocolate chips in place of the chopped baking chocolate.
- Instead of semi-sweet chocolate, try dark chocolate or milk chocolate.
- Substitute white chocolate for the semisweet chocolate in this recipe.
- Use peppermint marshmallows to make mint hot cocoa cookies.
- For a stronger mint flavor, substitute peppermint extract for the vanilla extract.
- Use assorted color marshmallow bits to make colorful hot cocoa cookies that kids will love.
Storage
Store any leftover cookies in an airtight container at room temperature for up to three days.
More Cookie Recipes
Craving something sweet? Try one of these other delicious cookie and cookie bar recipes.
- Butterscotch Haystack Cookies
- Fruitcake Cookies
- Lemon Oat Lacies
- Coconut Chocolate Chip Cookie Bars
- Chocolate Chip Pecan Pie Bars
- Chocolate Chess Pie Bars with Shortbread Crust
Pin This! Delicious Hot Cocoa Cookies
Printable Recipe Card
Soft and chewy cookies with puddles of warm chocolate and gooey marshmallows on the inside. They like a mug of rich hot cocoa in cookie form.
- 1 stick (½ cup) salted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ½ cup chopped chocolate
- ½ cup mini puffed marshmallows
- ¼ cup mini freeze dried marshmallow bits optional
-
Preheat the oven to 350℉ and line two large baking sheets with parchment paper or silpat liners.
-
Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy, at least 2 minutes.
-
Add the egg and vanilla and mix to combine.
-
In a small bowl, whisk together the flour, cocoa powder, and baking soda.
-
With the mixer on low speed, slowly add the dry ingredients to the creamed butter and sugar mixture. Mix just until no large lumps of flour remain.
-
Fold the chopped chocolate, mini marshmallows, and freeze dried marshmallows into the cookie dough, mixing just until they are evenly distributed.
-
Use a cookie scoop (or two spoons) to portion out tablespoon-sized balls. Place them on the parchment lined baking sheets, spacing at least 2 inches apart.
-
Bake the cookies for 12-14 minutes, or until the edges are set. Allow the cookies to cool completely on the pan before removing them to an airtight container or wire rack.
- Cocoa Powder: I used Hershey’s unsweetened baking cocoa in this recipe, but you can substitute another brand of cocoa powder
- Storage: Store any leftover cookies in an airtight container at room temperature for up to three days.
Substitutions & Variations
- Substitute unsalted butter and ¼ teaspoon salt for the salted butter in this recipe
- Use chocolate chips in place of the chopped baking chocolate
- Instead of semi-sweet chocolate, try dark chocolate, milk chocolate or white chocolate
- Use peppermint marshmallows to make mint hot cocoa cookies
- For a stronger mint flavor, substitute peppermint extract for the vanilla extract
- Use assorted color marshmallow bits to make colorful hot cocoa cookies that kids will love
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