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These Hot Cocoa Cookies are the perfect cold weather bake, wrapping decadent chocolate and marshmallow in one cozy, heavenly bite.
These Hot Cocoa Cookies are everything you could want in a small cookie package.
All the most mouthwatering textures in a single bite. And all of the flavors of the Christmas season. They’re seriously so delicious.
Plus it’s a pretty simple recipe to make!
These cookies make such a fun afternoon or weekend baking project, and they look amazing on a cookie platter too.
I hope you give these cookies a try!
How to Make Hot Cocoa Cookies
How to Toast the Marshmallows
You can use your broiler to toast the marshmallows but I find a kitchen torch gives you way more control – and it’s more fun. If you don’t have one, maybe this is the year to add one to your Christmas wishlist!
What Type of Chocolate for Hot Cocoa Cookies?
- I like to use milk chocolate chips inside this cookie dough, and semi-sweet baking bars chopped and added to the top, for the best hot cocoa flavor.
- Feel free to change up these chocolates if you wish.
- You could also use a few white chocolate chips, or even peanut butter chips instead – just note that this will change the ‘hot cocoa’ flavor, and will make your cookies a little sweeter.
- Just be sure to keep your chocolate to the same total volume/weight as written in the recipe, for best results.
Why Did My Hot Cocoa Cookies Spread?
To prevent flat Hot Cocoa Cookies that spread into little puddles, it’s important to make sure your butter is at a COOL room temperature. Your sticks of butter should give slightly when pressed with your finger but still hold their shape. To be precise, your butter should be 67°F.
Can I Make This Hot Cocoa Cookie Recipe With a Hand Mixer?
Yes! A hand mixer will work just as well as a stand mixer.
Does This Hot Cocoa Cookie Dough Need to be Chilled?
We are chilling this dough for just an hour or so, as it’s pretty sticky to portion out before this brief chill period – but if you need to chill the dough for longer, to work with your schedule, you can absolutely do that! More on this just below.
Can I Make These Hot Cocoa Cookies Ahead of Time?
Yes! Shape the dough balls and wrap them in plastic wrap or move them to an airtight container and place in the fridge for up to 2 days.
Can I Freeze These Hot Cocoa Cookies?
Yes! Freeze the pre-portioned hot cocoa cookie dough balls in a freezer-safe container, tightly wrapped in plastic wrap, or in a Ziploc bag. Allow them to thaw overnight in the fridge or for 30-60 minutes at room temperature, then bake as directed below.
Check out my How to Freeze Cookie Dough article for step-by-step instructions (and how to bake from frozen).
More Cookies You’ll Love:
- Soft and Chewy Sugar Cookies
- Bakery Style Chocolate Chip Cookies
- S’mores Cookies
- Chai Sugar Cookies
- Crispy Gingersnaps
- Peanut Butter Chocolate Chip Cookies
- Loaded Peanut Butter Christmas Cookie Bars
- 1 1/2 cups (191 grams) all-purpose flour
- 1/3 cup (32 grams) hot chocolate mix**
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick (113 grams) unsalted butter, at a cool room temperature
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup (170 grams) milk chocolate chips
- 8 ounces (227 grams) semisweet chocolate, cut into 20 equal pieces
- 10 large marshmallows, cut in half
- In a medium bowl, stir together the flour, hot chocolate mix, baking powder, cinnamon, and salt. 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. 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 the oven to 350°F. Line baking sheets with parchment paper.
- Using a spoon or a medium spring-loaded cookie scoop, drop 1 1/2-tablespoon sized balls of dough onto the prepared baking sheets.
- Bake for about 10 minutes. Remove from oven and top each cookie with a piece of semisweet 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 cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
- Cookies are best served the day they are made due to the marshmallow but may be stored in an airtight container in one flat layer for up to 3 days.
This post was originally published in 2017 and has been updated with additional recipe tips.