Hot Cocoa Cookies

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These hot cocoa cookies taste like a warm winter memory. I love how buttery and chewy they bake up, with that nostalgic sweetness in every bite. The combination of melted chocolate, toasted marshmallow, and a hint of cinnamon always reminds me of a cozy snow day. 

They’re warm, inviting, and exactly the kind of cookie I reach for when I want something comforting and festive. If you’re planning your holiday baking list, these fit right in with my favorite Christmas cookies collection!

Sprinkle of Science

How to Make Hot Cocoa Cookies

These cookies come together like a classic drop cookie, and the process is simple! The key is to build a soft, chocolatey dough and time the marshmallow addition so that it stays gooey and toasted. Here’s how I like to make them:

1. Cream the butter and sugar well. I beat the butter with both sugars until well combined. It should be light and fluffy to help the cookies rise and keep the centers soft. 
2. Add the eggs and vanilla. Once the mixture is perfectly creamy, I mix in the egg and yolk. It’s important to scrape down the bowl here to help everything blend smoothly.
3. Mix in the dry ingredients. I gradually add the flour, cocoa mix, baking powder, and spices on low speed so the dough stays tender. The finished product should feel soft, but not sticky. For this recipe, I recommend chilling the dough for a bit to help it firm up. 
4. Fold in the chocolate. Stir in the chocolate chips at the end to keep them evenly distributed and create melty pockets of chocolatey goodness.
5. Scoop & bake. I portion the dough onto parchment-lined pans using a spring-loaded cookie scoop, and bake at 350°F until the edges are just set. The middles should still look slightly soft. 
6. Add the marshmallows. When the cookies are nearly done, I press a halved marshmallow (cut side up) and a piece of semi-sweet chocolate on top. Then slide the tray back into the oven for a couple more minutes so the marshmallow can puff gently.
7. Toast the tops to finish. Set the oven to broil and throw the cookies back in for about 30 seconds, or use a kitchen torch to toast the tops! This takes these cookies over the edge with a classic, melty toasted marshmallow. 

Pro Tips for Perfect Cookies

I’ve tested these hot cocoa cookies many times in my kitchen, and I’ve learned that a few small techniques make all the difference. Here are some tips I use to get perfectly baked cookies every time:

• Measure your flour correctly. Adding too much flour results in dry, hard, or cakey cookies. I recommend using a digital kitchen scale, but if you don’t have one, you can use the spoon and level method. 
• Use room temperature butter. This prevents flat cookies that end up in little puddles. The butter sticks should give just a bit when pressed with your finger (but still hold their shape). Chilling the dough before scooping will also help with this. 
• Use a kitchen torch to toast your marshmallows. I find a kitchen torch gives you more control, but you can use your broiler to toast the marshmallows if you don’t have a torch. Just be careful — they can burn very quickly! Only broil for around 30 seconds.
• Your baking sheet matters. Try to avoid using dark-colored baking sheets for cookies. Dark pans are more suited for browning things like pizza because they absorb and radiate more heat. Lighter pans promote more even baking.

Variations and Creative Twists

I’m always looking to try new recipes that feel festive and cozy. If you love these hot cocoa cookies, try one of these fun twists:

• Peppermint Hot Cocoa Cookies: Sprinkle some crushed candy canes over the top of the cookies and finish with a drizzle of white chocolate. 
• S’mores Version: Add graham cracker crumbs on top before baking for a fun campfire twist.
• Mocha Hot Cocoa Cookies: Stir in a bit of espresso powder to deepen the chocolate flavor.
• Mini Party Cookies: Scoop smaller dough balls, shave a few minutes off the baking time, and top each with a mini marshmallow for a bite-sized treat.

Serving Suggestions

These hot chocolate cookies are perfect for sharing, and they’re sure to impress at holiday parties and cookie exchanges. Wrapped in a tin or box, they’d be perfect for gifting, too. For even more flair, you could top the toasted marshmallows with holiday-inspired sprinkles! 

Enjoy with a cold glass of milk, a steaming mug of coffee, or, for a double dose, a cup of hot cocoa. Or serve them alongside my Christmas Lofthouse Cookies or M&M Christmas Cookies for a fun, festive spread!

Storing and Freezing 

Store baked cookies in an airtight container at room temperature for around 4-5 days. Layer them between parchment or wax paper to prevent sticking. They’ll also keep in the refrigerator for about a week. Before serving, let them come to room temperature for 15-20 minutes, or warm gently in the microwave for 5-10 seconds. 

For freezer storage, let the cookies cool completely, then freeze in a single layer on a baking sheet until firm (about 1 hour). Transfer to an airtight container, layering parchment or wax paper between cookies. They’ll keep for up to 2 months. Thaw at room temperature for 30-60 minutes or warm briefly before serving.

You can also freeze the dough. Wrap cookie dough balls tightly or place them in an airtight container. The dough can be stored in the fridge for up to 2 days or in the freezer for up to 2 months. When baking from frozen, let the dough thaw overnight in the refrigerator or for 30 minutes at room temperature. Then bake as directed.frozen.

How to Make

Hot Cocoa Cookies

By: Tessa Arias

5 from 1 vote

Yield: 20 medium-sized cookies

Prep Time: 20 minutes mins

Cook Time: 14 minutes mins

Total Time: 34 minutes mins

Review Print

Get ready for a new favorite holiday tradition! These hot cocoa cookies are gooey, golden, soft, and full of pure comfort.

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Ingredients 

• ▢ 1 ½ cups (191 grams) all-purpose flour
• ▢ ⅓ cup hot cocoa mix (32 grams)
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon salt
• ▢ 1 stick (113 grams) unsalted butter, at a cool room temperature
• ▢ ¼ cup granulated sugar (50 grams)
• ▢ ½ cup light brown sugar (100 grams)
• ▢ 1 large egg
• ▢ 1 large egg yolk
• ▢ ½ teaspoon vanilla extract
• ▢ 1 cup milk chocolate chips (170 grams)
• ▢ 8 ounces (227 grams) semi-sweet chocolate, cut into 20 equal pieces
• ▢ 10 large marshmallows, cut in half

Instructions 

• In a medium mixing bowl, stir together the flour, hot cocoa mix, baking powder, cinnamon, and salt, then set aside.
• In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until well-combined and smooth (about 2 minutes). Add the egg and egg yolk and beat until combined. Add the vanilla extract, then scrape down the sides and bottom of the bowl with a rubber spatula.
• On low speed, gradually add the flour mixture.
• Fold in the chocolate chips with a rubber spatula.
• Chill for about 1 hour, or until the dough is no longer sticky.
• Meanwhile, preheat oven to 350°F and line baking sheets with parchment paper.
• Using a spoon or a medium spring-loaded cookie scoop, drop 1 ½-tablespoon sized balls of dough onto the cookie sheets.
• Bake for about 10 minutes, then remove from oven and top each cookie with a piece of semi-sweet chocolate and 1 marshmallow half, cut side up.
• Return to oven and continue to bake for another 4 minutes, or until the marshmallow begins to melt slightly.
• Remove from the oven and use a kitchen torch to toast the tops of the marshmallows. Alternatively, place the cookies under the broiler for about 30 seconds to toast the marshmallows. Be careful, as the marshmallows can go from toasted to burnt very quickly!
• Let the cookies cool on the cookie sheets for 5 minutes before removing them to wire racks to cool completely.

Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe Notes

Because of the marshmallow topping, it’s best to enjoy these hot cocoa cookies the day of baking. If you have leftovers, store them in an airtight container for up to 3 days. Make sure to layer with parchment or wax paper!

This post was originally published in 2017 and has been updated with additional recipe tips.