Hot Chocolate Cookies

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Hot Chocolate Cookies — These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday and winter time cookie recipe!

halved Hot Chocolate Cookie topped with a marshmallow

Cozy Hot Chocolate Cookies

There’s nothing better than curling up on the couch on a chilly day with a mug of hot chocolate that’s filled with soft marshmallows. 

Unless it’s a chocolate cookie that tastes like hot chocolate complete with a big gooey marshmallow and a chunk of melted dark chocolate underneath the marshmallow.

These easy hot chocolate marshmallow cookies are chewy around the edges, soft in the middle, and taste like the perfect mug of hot chocolate. But better. 

The marshmallows and the chunks of dark chocolate melt slightly, creating a smores effect, minus the graham crackers. I’d rather have cocoa cookies than graham crackers any day.

We couldn’t get enough of this version of hot chocolate. These hot cocoa cookies are rich and decadent. The perfect holiday cookie!

hot cocoa cookies on white counter

Ingredients in Hot Chocolate Cookies

The Christmas hot cocoa cookies are made with simple ingredients you likely keep on hand throughout the year.

To make this hot chocolate cookie recipe, you’ll need: 

  • Unsalted butter
  • Semisweet chocolate chips
  • Light brown sugar
  • Eggs
  • Vanilla extract
  • Unsweetened cocoa powder
  • All-purpose flour
  • Baking powder
  • Salt
  • Dark chocolate
  • Large marshmallows

easy chocolate cookies topped with chocolate and marshmallows

How to Make Hot Chocolate Cookies

This is such an easy hot cocoa cookie recipe recipe! Full instructions are provided in the recipe card below, but here’s an overview: 

  1. Melt the chocolate chips and butter in the microwave.
  2. Combine with the sugar, vanilla, and eggs.
  3. Stir in the dry ingredients.
  4. Cover the mixing bowl with plastic wrap and chill for 2 hours.
  5. Roll the cookie dough into balls and bake for roughly 10 minutes.
  6. After 10 minutes is up, carefully place a chunk of dark chocolate in the center of each cookie and top with half a marshmallow.
  7. Return the hot chocolate cookies to the oven and bake until the chocolate chunk is melted and the marshmallows puff up some.

Tip: You’ll need to let these hot chocolate marshmallow cookies cool for another 10 minutes before serving them. The marshmallows are essentially molten hot when they first come out of the oven, and you could seriously burn your mouth if you try to eat the cookies right away! 

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

Can I Prep These Cookies in Advance? 

Yes! Which is so nice since the holiday season can get incredibly busy. These hot chocolate cookies will keep airtight at room temperature for up to 1 week.

Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Can I Use Flavored Marshmallows? 

I don’t see why not! If there’s a certain flavor of marshmallow you like in your cup of hot chocolate, feel free to use that in place of regular marshmallows. I bet chocolate or peppermint marshmallows would work nicely in this recipe. 

Hot Chocolate Cookies — These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday and winter time cookie recipe!

Tips for Making Hot Chocolate Cookies

Let the melted chocolate cool: When making the hot cocoa cookie dough, be sure to let the melted chocolate and butter mixture cool slightly before mixing it in with the eggs. If you add the melted chocolate straight to the raw eggs, you’ll wind up scrambling them. 

Chill the dough: The chocolate cookie dough is very soft and must be chilled for 2 hours before forming into mounds and baking. It’s more like brownie batter than cookie dough but firms up in the fridge. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.

Recipe variations: If desired, I bet you could add something other than dark chocolate chunks to the top of each cookie. Readers have suggested toppings like peppermint patties, caramel-filled chocolate squares, Rolos, and more. I haven’t tried any of these variations myself, but they all sound so good! 

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Yield: 24 cookies

Hot Chocolate Cookies

Hot Chocolate Cookies

These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday and winter time cookie recipe!

Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes

Ingredients

  • 1/2 cup unsalted butter
  • one 12-ounce bag semi-sweet chocolate chips
  • 1 1/4 cups light brown sugar, packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 cup unsweetened natural cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • about 8 ounces dark chocolate, diced into 1/2-inch pieces (I used a Trader Joe’s Pound Plus Dark Chocolate Bar)
  • about 12 large marshmallows, cut in half

Instructions

    1. To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth (You’ll likely only need 1 or 2 bursts). Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
    2. To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.
    3. Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
    4. Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
    5. Cover bowl with plastic wrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.
    6. Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
    7. Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
    8. Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
    9. Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
    10. Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don’t let them brown and don’t overbake. Cookies firm up as they cool.
    11. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Cookies will keep airtight at room temperature for up to 1 week.
  • Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 243Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 71mgCarbohydrates: 34gFiber: 2gSugar: 24gProtein: 3g

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Originally published November 12, 2015 and republished on December 25, 2019 with updated text.



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Comments

  1. Made these; more like brownies than cookies. Kids love them! the marshmallows turn into a gooey mess quickly so I don’t recommend more than 2-3 min in the oven after adding marshmallows.

    1. Yes but I would freeze the dough balls and then bake when ready rather than freezing already-made cookies.

  2. I followed the recipe, but when I went to remove the cookies after cooling, they are very gooey on the bottom middle (still like batter.) This is the second time I’ve made them, and the same thing happened both times. What am I doing wrong?!

    1. They are not done yet. Bake longer – that is variable depending on your oven, size of the cookies, etc.

  3. I’m making these as part of a Christmas gift for my sister, but I have to ship them. What’s the best way to package these to survive travel? Obviously expedited shipping, but should I freeze them first or add cold pack or something to help them survive?

    1. I would make sure to underbake them slightly so they don’t dry out. Freezing them would dry them out even more so don’t do that. Just package them carefully and ship them. Google the topic – there are tons of posts on it.

    1. Personally no I have not tried a gluten-free recipe for these. However a lot of the gluten-free baking flours these days are a direct one to one replacement, you may want to check one of those out.

    2. Bri, I made these by swapping flour with trader Joe’s all purpose gluten free flour and added 1 teaspoon of xanthan gum. They came out great!

  4. I get why you can’t toast the mashmallow in the oven since it will overbake the cookie but do you think you could toast the marshmallow with a blow torch for crispy marshmallow goodness?

  5. When freezing and defrosting to put in oven, so you do so in refrigerator overnight before baking? Do they get wet when defrosting and do you need more flour to compensate? I’d like to premake dough this week for Xmas next week…thanks

    1. Just make the dough as normal, scoop into balls, freeze that balls, and when ready to bake, you can bake them directly from freezer to oven, no need to thaw; just add another couple minutes to the baking time. Sort of like you don’t need to thaw a frozen pizza before baking it – just go straight from freezer to oven.

  6. I made a couple of experimental recipes for Christmas this year, and this was, by far, the most successful one. Very rich and decadent, they’re just so tempting, and the puffy, gooey, marshmallow on top just seals the deal. These are delicious, and everyone in the family was asking for the recipe. Hello, new tradition! Thank you so much for the recipe!

    1. I am glad the cookies will become a new tradition and I am happy to hear that my cookies were by far the most successful of the new experiments! Glad they were a family hit!

  7. Hi I just want to say my wife and I made the Hot chocolate cookies for our work place and they were a HIT! They were very decadent (in a totally good way!), and delicious. Thanks for it, and the recipe has been asked for and we send them here. Happy Holidays!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Sounds like you have happy coworkers :)

  8. Do you think the cookies would still be good if I froze them? I wanna make these for Christmas but don’t have time to bake right before Christmas. 

  9. couple questions. 
    1. Can I make the batter say a day ahead and just chill it til I’m ready to bake? 
    2. Can I make smaller cookies then use those mini marshmallows? 
    I’m trying to make bite size desserts for an office party dessert contest so make ahead would be helpful…and I’m super competitive so I need a slam dunk dessert to compete with. 

  10. I just made these and they are pretty rich. If I make them again I would use half milk chocolate chips and half semi sweet in the batter as they were a little too much for me, though I lean towards milk chocolate anyway. Some variations that I used were putting a peppermint pattie under the marshmallow and that was really good. I also used milk chocolate Dove squares on some and that was nice and reduced the chocolate intensity. The caramel Dove squares might also be a good variation. Thanks for the great recipe Averie! Paula

    1. Thanks for trying the recipe and I’m glad you enjoyed them overall. Yes they are a rich cookie and on the darker side and if you have a personal preference for milk chocolate, that’s an easy swap next time.

  11. Ii need to bake some cookies a couple days in advance. Do the marshmallows get really chewy and hard to eat after a day or so???

  12. Girl you have done it again! These cookies look fantastic and I just LOVE that marshmallow on top! The perfect hot chocolate touch! 

  13. OH gosh that looks terribly delicious.  I’ll bake them when I’m going to have people over, otherwise I’ll become a real cookie monster… again.  I’m going to print it out right now.

    1. The cookies will probably ‘work’ and turn out fine, i.e. they’ll rise, not go flat, etc. but the taste will likely be a bit different.

  14. I guess this is the perfect excuse to just gobble up the entire batch right after making em huh? or else the chocolate would harden. I mean, sure I can heat it up again the next day, but this looks wayyyy too good to not eat all at once!

    ~Andrea Tiffany~
    http://aglimpseofglam.blogspot.com

  15. Yes please!!! These cookies look amazing. Would it be wrong to have a hot chocolate cookie and a hot chocolate?!

  16. I have been drinking hot chocolate at least once a day for the last week or so.  I got a killer deal on the Swiss Miss packets and I am IN LOVE.  I used to crush those things in middle school.  I could seriously drink hot chocolate all day long in the winter.  And tea.  I got this Folgers mocha squirty thing….DELICIOUS in hot cocoa!

    Sorry for the OT and rambly comment.  You know me.  ;)

    1. I cannot see you as a Swiss Miss Girl but those things, oh the memories of those! A couple years ago I was on a kick with making (skinny) hot chocolate with extra dark cocoa powder, stevia, and cashewmilk. Pretty darn good!

  17. We are having pellety snow and gusty winds here so anything that would warm me up sounds soooo appealing! I’m with the person who wants these cookies WITH the hot chocolate … what a great idea!

    1. Hearing about that weather makes me SO GLAD I live in San Diego (sorry!) but it does after growing up in the midwest with blizzards this time of year, I do appreciate it! And feel for you! Hope it warms up soon…and if not, make cookies :)

  18. Oh that gooey drippy chocolate!! And I love dough that needs to be chilled – it means it’ll be AMAZING baked!

    1. All dough really I think just is better after being chilled but this was mandatory because it was so soft and fudgy :) In the best possible way!

  19. These would be perfect for today–the wind is howling and it’s barely 40 degrees. I love the melty chocolate marshmallow center and the cookie looks soft and rich with a few crackles on top. This is my kind of hot cocoa!!

    1. You’re the second person who’s left a comment about brutal weather…ugh. Thank God I live in San Diego and I do count my blessings after being raised in the midwest! Stay warm and bake some cookies :)