Hot Cocoa Cookies
These Hot Cocoa Cookies are a fun twist on a classic treat, bringing the warmth and coziness of hot cocoa into a delicious, chocolatey cookie! They’re loaded with semi-sweet chocolate chips and mini marshmallows, making them the perfect holiday cookie, or a treat for an afternoon snack. With their chewy center and crispy edges, these cookies are sure to become a family favorite!
Are you looking for more sweets? Try our Easy Cake Mix Muffins, Pumpkin Snickerdoodle Cookies, or Blueberry Turnovers. These Cream Cheese Spritz Cookies are so fun!
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There’s nothing quite like the combination of gooey hot chocolate cookies with fluffy marshmallows when it’s cold outside. These chewy chocolate cookies are perfect for holiday cookie exchanges or enjoying on a cold winter day with a big cup of hot cocoa. At the very first snowflake, my kids know hot cocoa is coming! Now we have these cookies that taste just like a big mug of hot cocoa, even on days when there’s no snow!
What you’ll love about these Hot Chocolate Cookies:
Recipe Ingredients
You’ll need the following ingredients to make this recipe for hot cocoa cookies:
- All-purpose flour
- Unsweetened cocoa powder- I used Hershey’s Cocoa, but feel free to use any brand.
- Baking soda
- Salt
- Salted butter- I’ve used unsalted before, use what you have.
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Ground cinnamon
- Semi-sweet chocolate chips
- Mini marshmallows
INGREDIENT NOTES:
- Cocoa Powder: Unsweetened cocoa powder gives these cookies their rich chocolate flavor. You can use either Dutch-processed or natural cocoa powder.
- Mini Marshmallows: These give the cookies their hot cocoa vibe, and extra marshmallows on top of the cookies make them look even better!
HOW TO MAKE HOT COCOA COOKIES STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: In a medium bowl, whisk together the dry ingredients: flour, unsweetened cocoa powder, baking soda, salt, and cinnamon. Set aside.
STEP 2: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
STEP 3: Beat in the eggs one at a time, followed by the vanilla extract. Gradually mix in the flour mixture until just combined.
STEP 4: Gently fold in chocolate chips and mini marshmallows. The dough will be thick. Cover the dough with plastic wrap and refrigerate for at least 30 minutes to ensure the cookies bake evenly.
STEP 5: Preheat oven to 350°F. Line a cookie sheet with parchment paper and, if you want perfectly shaped cookies, roll the dough into balls before baking, though this step is optional.
STEP 6: Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8 minutes. Remove from the oven and quickly press extra mini marshmallows on top of each cookie.
STEP 7: Return to the oven and bake for another 2-4 minutes, or until the cookies have crispy edges and a soft center. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
PRO TIP:
For the best results, don’t skip the chilling step! Chilling the dough for at least 30 minutes helps the cookies keep their shape and gives them that perfect texture. Plus, rolling the dough into balls can help make every cookie look extra neat!
Note: The marshmallows may ooze out during baking, creating a gooey texture. If you prefer a neater cookie, make sure no marshmallows are on the outside of the dough ball before baking.
Storage and Reheating
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag. Bake from frozen, adding an extra 1-2 minutes to the baking time.
Additions & Substitutions
ADDITIONS:
- Extra Chocolate: For a richer cookie, toss in some dark chocolate chips along with the semi-sweet chocolate.
Nuts: Add chopped walnuts or pecans for some crunch. - Hot Chocolate Mix: For an extra boost of cocoa flavor, add 2-3 tablespoons of instant hot cocoa mix to the dough. It will make these cookies even more chocolatey and bring out that classic hot cocoa taste!
SUBSTITUTIONS:
- Marshmallow Bits: You can substitute mini marshmallows with marshmallow bits for a slightly different texture. They won’t melt as much, but will still add that fun, chewy sweetness!
Gluten-Free: Use gluten-free flour for a gluten-free option.
FAQs about this Hot Cocoa Cookies Recipe:
What Can I Serve with these Cocoa Powder Cookies?
These Chocolate Chip Cookies are perfect with a glass of milk or a warm mug of hot cocoa for a cozy dessert. They’re also a great addition to holiday cookie trays, perfect for Christmas Cookies.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Hot Cocoa Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Hot Cocoa Cookies
Equipment
- Baking Sheet
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows plus extra for topping
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl or stand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in chocolate chips and 1 cup of mini marshmallows.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8 minutes, then remove from oven and quickly press a few extra mini marshmallows on top of each cookie.
- Return to oven and bake for an additional 2-4 minutes, until edges are set but centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.