Hot Chocolate Cookies Recipe

Introduction

These Hot Chocolate Cookies bring cozy flavors of rich cocoa and melty marshmallows together in a soft, chewy treat. Perfect for chilly days or whenever you crave a comforting chocolate snack.

Ingredients

• 10 tablespoons unsalted butter, softened to room temperature
• 1/2 cup light brown sugar, packed
• 3/4 cup granulated sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 ounce packet of hot chocolate mix
• 3 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 120 mini marshmallows

Instructions

1. Step 1: Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper. Set it aside.
2. Step 2: In a large mixing bowl, beat the butter, brown sugar, and 1/2 cup of granulated sugar together until fluffy, about 2-3 minutes using an electric mixer. Add the egg and vanilla extract, then beat until fully incorporated.
3. Step 3: Add the flour, hot chocolate mix, cocoa powder, baking soda, and salt to the wet ingredients. Mix just until a dough forms; avoid over mixing.
4. Step 4: Use a 1 1/2 to 2 tablespoon cookie scoop to portion 24 even scoops of dough. Roll each into a ball, then flatten it into a disc.
5. Step 5: Place the discs several inches apart on the prepared cookie sheet. Top each with 5-6 mini marshmallows, then wrap the dough around the marshmallows, pinching the seams closed. Roll the dough until smooth, then roll each ball in the remaining 1/4 cup granulated sugar to coat.
6. Step 6: Bake for 10-12 minutes, or until the tops crack and marshmallows peek through. Remove from the oven and cool on wire racks for about 15 minutes before serving.

Tips & Variations

• For extra gooey centers, add a few marshmallows inside each dough ball in addition to the topping.
• Substitute dark cocoa powder for a richer chocolate flavor.
• If you prefer less sweetness, reduce granulated sugar by 2 tablespoons.
• Use regular-sized marshmallows chopped into smaller pieces if mini marshmallows aren’t available.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft, place a slice of bread in the container. Reheat briefly in a microwave if you want them warm and melty again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of hot chocolate mix?

You can, but the hot chocolate mix adds sweetness and a balanced flavor. If using only cocoa powder, consider adjusting the sugar to taste.

Why do the cookies crack on top?

The cracks are a sign of the cookie’s texture and softness inside. It happens as the dough expands and marshmallows push against the surface while baking.

Hot Chocolate Cookies Recipe

Print Recipe

★★★★★

4.8 from 133 reviews

These Hot Chocolate Cookies are a delightful treat combining rich cocoa, hot chocolate mix, and gooey mini marshmallows baked into perfectly soft and chewy cookies. They feature a sweet marshmallow center wrapped in a cocoa-infused dough and coated with sugar for a crunchy exterior, making them the ultimate cozy dessert for chocolate lovers.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 10 Tablespoons unsalted butter, softened to room temperature
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar (part of the 3/4 cup divided)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 ounce packet hot chocolate mix
• 3 Tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Coating and Filling

• 1/4 cup granulated sugar (remaining from 3/4 cup, for rolling)
• 120 mini marshmallows (about 5–6 per cookie for 24 cookies)

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside to prepare for baking.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, light brown sugar, and 1/2 cup of the granulated sugar together until fluffy and well combined, about 2-3 minutes. Add the egg and vanilla extract, continuing to beat until fully incorporated for a smooth mixture.
3. Combine Dry Ingredients: Gradually add the all-purpose flour, hot chocolate mix, cocoa powder, baking soda, and kosher salt to the wet ingredients. Mix just until a dough forms, being careful not to overmix to keep your cookies tender.
4. Shape Dough and Add Marshmallows: Using a 1 1/2 to 2 Tablespoon cookie scoop, portion out 24 even scoops of dough. Roll each into a ball, then flatten into a disc. Place the discs several inches apart on the prepared cookie sheet. Add about 5-6 mini marshmallows on top of each disc, then carefully wrap the dough around the marshmallows, pinching the seams closed to enclose them completely. Roll each formed cookie in the remaining 1/4 cup granulated sugar to coat the surface smoothly.
5. Bake and Cool: Bake the cookies in the preheated oven for 10-12 minutes, or until the tops crack and the melted marshmallows peek through. Remove the baking sheet from the oven and transfer the cookies to wire racks to cool for about 15 minutes before serving.

Notes

• Ensure the butter is at room temperature for easier creaming and better cookie texture.
• Do not overmix the dough once flour and dry ingredients are added to avoid tough cookies.
• Wrapping the dough securely around the marshmallows keeps them melted inside while baking.
• Chilling the dough briefly before baking can reduce spreading and help maintain cookie shape.
• Store cookies in an airtight container at room temperature for up to 3 days to keep them fresh and chewy.

Keywords: Hot Chocolate Cookies, marshmallow cookies, chocolate cookies, cocoa cookies, sweet treats, baked cookies, winter dessert