Hot Chocolate Cookies are the perfect (new) way to warm up your taste buds over the holidays. Combining the cozy flavors of hot cocoa with marshmallows creates a chewy delicious treat.
We love cookies with surprise centers. From our s’mores cookies and chocolate chip cheesecake cookies to our gooey oreo stuffed cookie recipe!
Why Hot Chocolate Cookies Work
When you’re craving more than a cup of hot chocolate, these cookies are a delicious surprise. Chewy and fudgy in a single bite!
They’re not just an average cookie either, these are a huge hit with my family for many reasons.
- Basically Effortless. Whip up these cookies without fuss. The simplicity means you can enjoy warm, gooey cookies whenever the craving strikes.
- Fit For The Season. I don’t love standing around a campfire in the dead of winter, sipping cocoa, but there is something nostalgic about it. These cookies let me bring that spirit inside while capturing the rich flavor of hot cocoa.
- Crowd-Pleaser. These are great for family gatherings. Put them by the door so guests can grab one on the way in. It’ll set the mood straight away.
- No Special Ingredients. You probably have most of these pantry staples on hand, making this recipe budget-friendly and convenient.
- Instant Gratification. In just over 10 minutes of baking time, you’ll have cookies with crackled tops and gooey marshmallow centers—a perfect treat in no time.
Love chocolate and marshmallows? Be sure to try our mississippi mud cake. Rich chocolate cake with frosting and melted marshmallows!
Ingredient Notes
- Hot Chocolate Mix – In this recipe, the hot cocoa mix acts as a convenient pre-portioned mixture of cocoa powder and sugar. If you don’t have any packets on hand, use more unsweetened cocoa powder and add more sugar according to your preference. It doesn’t matter whether or not your hot cocoa mix includes tiny marshmallows because they’re so small they’ll melt into the dough during baking.
- Salt – Kosher salt is less salty than table salt, which makes it perfect for baking when you want to balance the sweet flavor.
- Butter – Unsalted butter allows you to control the salt content of the cookies. But if you use salted butter, omit the additional salt. Use our guide on how to soften butter quickly.
- Light Brown Sugar – Light brown sugar adds a rich, caramelized taste without overpowering the chocolate. Dark brown sugar packs too much intense maple-molasses flavor for this recipe.
- Egg – A room-temperature egg will incorporate into the dough easier than a cold one.
- Vanilla Extract– Use our homemade vanilla extract for delicious results.
- Mini Marshmallows – Minis are best because they’re easier to enclose in the dough. Alternatively, you can use 1 regular-sized marshmallow or ½ of a jumbo marshmallow per cookie. You could also skip the gooey center and press the small kraft marshmallow bits into the top instead.
How to Make Hot Cocoa Cookies
- Make Cookie Dough. Combine ingredients to make cookie dough. Scoop out 24 portions of dough (1-1/2 tablespoons each). Roll them into smooth balls and flatten them into discs.
- Add marshmallows. Place 5-6 mini marshmallows in the center of each disc.
- Roll into balls. Wrap the dough around the cookies, and roll the balls in the remaining 1/4 cup of sugar.
- Bake Cookies. Arrange cookies on the prepared sheets, about 2 inches apart. Bake one sheet at a time for 10-12 minutes until the cookies crack and the marshmallows start to melt. Watch to prevent over-melting.
Recipe FAQs
How long do Hot Chocolate Cookies stay fresh on the counter?
Hot Chocolate Cookies can be stored at room temperature in an airtight container for up to 5 days.
Can I freeze Hot Chocolate Cookies for later?
Yes, wrap each baked cookie in plastic wrap and place them in an airtight container. You can store them in the freezer for up to 3 months. Thaw them overnight in the fridge or on the counter before enjoying them.
My marshmallows disappeared. Help!
To avoid excessive marshmallow melting, keep a close eye on the cookies while they bake. Remove them from the oven as soon as the cookies crack.
Can I make the cookie dough ahead of time and bake it later?
Yes, you can prepare the cookie dough in advance and stuff the balls with marshmallows. Then, store them in the refrigerator for up to 24 hours before baking. This allows for convenient, fresh-baked cookies whenever you’re ready to enjoy them.
More Easy Dessert Recipes
Easy Cookie Recipes
See all Cookies recipes
Pin this now to find it later
Pin It
Hot Chocolate Cookies
Hot Chocolate Cookies are the perfect (new) way to warm up your taste buds over the holidays. Combining the cozy flavors of hot cocoa with marshmallows creates a chewy delicious treat.
Ingredients
- 10 Tablespoons unsalted butter, softened to room temperature
- ½ cup light brown sugar, packed
- ¾ cup granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ounce packet of hot chocolate mix
- 3 Tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 120 mini marshmallows
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set it aside.
- In a large mixing bowl, beat butter, brown sugar, and 1/2 cup of granulated sugar together until fluffy (about 2-3 minutes with an electric mixer). Add in egg and vanilla extract and beat until incorporated.
- Add flour, hot choclate mix, cocoa powder, baking soda and salt, just until a dough forms. Do not over mix.
- Use a 1 1/2- 2 Tablespoon cookie scoop to scoop out 24 even sized scoops of dough. Roll into a ball then flatten into a disc. Place several inches apart on prepared cookie sheet. Top with about 5-6 mini marshmallows, then wrap the dough around the marshmallows, pinching the seams closed. Roll dough until smooth, then roll in remaining 1/4 cup of granulated sugar to coat them.
- Bake cookies for about 10-12 minutes, or until the tops have cracked and the marshmallows are visible. Remove from oven and cool on wire racks for about 15 minutes.
Notes
- Choose the Right Cookie Scoop. Use a 1-1/2 tablespoon cookie scoop as recommended in the recipe. Using a different-sized scoop may result in a different cookie yield and baking time.
- Monitor Marshmallow Melting. While baking, keep a close watch to prevent the marshmallows from melting too much. They could absorb into the cookies, affecting their appearance and texture.
- Don’t Worry About Softness. When you remove the cookies from the oven, they may seem too soft. They will firm up and become wonderfully chewy as they cool at room temperature.
- Experiment with Mix-Ins. Get creative by adding your favorite mix-ins. Try chocolate chips, chopped nuts, or even crushed peppermint candies to personalize the flavor and texture.
- Storage. Keep cooking in airtight container at room temperature for up to a week.
- Freeze. Wrap cookies in plastic wrap then place in airtight container. Store for up to 3 months. Thaw overnight on counter.
- See blog post for more recipe tips and tricks.
Nutrition
Serving: 1cookie, Calories: 142kcal, Carbohydrates: 23g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 19mg, Sodium: 79mg, Potassium: 33mg, Fiber: 1g, Sugar: 13g, Vitamin A: 156IU, Calcium: 9mg, Iron: 1mg
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
I followed Cindy’s tips to improve the recipe and they turned out delicious! I made one batch with mini marshmallows and one batch with half of a jumbo marshmallow in each cookie. I didn’t have problems with the marshmallows melting into the batter in either batch. Also, when baking these you really need to trust the process. I was really scared that mine looked too wet in the oven, so I baked some around ten minutes over and they turned out pretty hard. They do firm up when they cool!
I left a negative comment on these on pinterest and want to take it back. These became addictive once completely cooled. So chewy and delicious. I would spread a few milk chocolate chips on top when they come out if the oven
I will make again. I made them with homemade honey marshmallows and added graham crackers crumb to the stuffing.
I read Anna’s above comment and upped the ANTY on making these more chocolaty. For anyone wanting the best cookie of your life…. Do these three things to this recipe. First…I increased the cocoa powder to 8T. Secondly….. use dark brown sugar. And use one cup of it. And lastly…. One cup of white sugar. If the crumble is too dry add some half n half just until the crumbles come together and forms dough. When u make these think of making wontons. Pinch the edges completely tight. The shape forms a horn. Leave it.!!!! IT WORKS!!! Roll gently in white sugar. THEY TURN OUT AMAZING!!
I baked several test cookies and still couldn’t get the marshmallows to cooperate. They melted every time, even when I baked for 7min. I ended up rolling the dough into balls and smooshing several marshmallows on top instead of inside, which worked. I wish the dough was a bit more chocolatey but overall they taste good
Really good. Instead of sugar I spilled mine with candy cane sprinkles. Wish I could post a picture.