Decadent Hot Chocolate Cookies:

Do you love hot chocolate? Then you’ll go crazy for these hot chocolate cookies! They taste exactly like your favorite winter drink in cookie form.

These cookies aren’t just chocolate cookies with marshmallows thrown in. They truly capture that cozy hot cocoa flavor we all love. The secret? Using both cocoa powder AND melted chocolate, plus those mini marshmallows that get perfectly gooey in the oven.

I’ve been perfecting this recipe for years, and I’m so excited to share it with you today!

What Makes These Hot Chocolate Cookies Special

These cookies stand out because:

• They have real hot chocolate flavor from using both cocoa powder and melted chocolate
• Mini marshmallows get toasty in the oven, just like in your mug
• They have crisp edges but stay soft and fudgy in the center
• You can customize them with mix-ins like chocolate chips or crushed candy canes
• The dough can be frozen for emergency cookie cravings

Ingredients You’ll Need

Here’s everything you need to make these amazing cookies:

For the cookies:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips, divided
• 1 1/2 cups mini marshmallows

Why room temperature ingredients? Using room temperature butter and eggs helps them mix better, creating fluffier cookies. Cold ingredients don’t blend as well.

Need substitutions?

• For dairy-free: Use plant-based butter sticks
• For gluten-free: Use a 1:1 gluten-free flour blend
• For marshmallows: If you only have large ones, cut them into quarters with scissors

Essential Tools and Equipment

You’ll need:

• Mixing bowls
• Measuring cups and spoons
• Electric mixer (stand or hand mixer)
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack

A cookie scoop helps make all your cookies the same size, which means they’ll bake evenly. Light-colored baking sheets work best as dark ones can make the bottoms too brown.

Step-by-Step Instructions

Let’s make some cookies!

1. Prep: Heat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
2. Melt chocolate: Microwave 1/2 cup of chocolate chips in 20-second bursts, stirring between each, until smooth. Set aside to cool a bit.
3. Mix dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4. Cream butter and sugars: Beat the softened butter and both sugars until fluffy, about 2-3 minutes. Don’t rush this step!
5. Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla.
6. Add melted chocolate: Pour in the cooled melted chocolate and mix well.
7. Add dry ingredients: Add the flour mixture in two batches, mixing just until combined. Don’t overmix!
8. Add chocolate chips: Gently fold in the remaining 1/2 cup of chocolate chips.
9. Chill the dough: Cover and refrigerate for at least 30 minutes. This prevents the cookies from spreading too much.
10. Shape cookies: Scoop the dough into 1.5-inch balls, placing them 2 inches apart on your baking sheets.
11. Add marshmallows: Press 3-4 mini marshmallows into the top of each dough ball.
12. Bake: Bake for 10-12 minutes. The edges should be set but the centers still soft.
13. Cool: Let the cookies cool on the baking sheets for 5 minutes, then move to a cooling rack.

Your cookies are done when the edges are set but the centers still look slightly soft. They’ll continue cooking a bit after coming out of the oven.

Pro Tips for Perfect Cookies

Here are my best tips for amazing hot chocolate cookies:

• Don’t skip chilling the dough! It prevents spreading and improves flavor.
• Keep marshmallows away from the edges of your dough balls or they might melt off.
• For bakery-style looks, press a few extra chocolate chips on top right after baking.
• High altitude? Add 2 tablespoons more flour, use 1 tablespoon less of each sugar, and bake at 375°F for 8-10 minutes.
• Is your dough too sticky? Chill it longer or dust your hands with cocoa powder.
• Want perfectly round cookies? Use a round cookie cutter to gently shape each cookie right after baking.

Easy Variations to Try

Want to mix things up? Try these tasty variations:

White Hot Chocolate Cookies: Skip the cocoa powder, use white chocolate instead of semi-sweet, and add 1 teaspoon of vanilla bean paste.

Peppermint Hot Chocolate: Add 1/2 teaspoon peppermint extract and mix in 1/3 cup crushed candy canes.

Mexican Hot Chocolate: Add 1 teaspoon cinnamon and a pinch of cayenne pepper to the dry ingredients.

Mocha Hot Chocolate: Dissolve 1 tablespoon espresso powder in the vanilla before adding.

S’mores Hot Chocolate: Mix in 1/2 cup crushed graham crackers and add extra marshmallows on top during the last 2 minutes of baking.

Serving Ideas

These cookies are great on their own, but here are some fun ways to enjoy them:

• Serve with cold milk for dunking (regular, almond, or oat milk all work well)
• Pair with coffee for a perfect afternoon treat
• Make ice cream sandwiches by pressing vanilla ice cream between two cooled cookies
• Create a “hot chocolate cookie board” with cookies, mugs of hot chocolate, and extra toppings
• Give as gifts in clear bags tied with ribbon, maybe with a packet of hot cocoa mix

For an extra special treat, warm a cookie in the microwave for 10 seconds before eating. The chocolate gets melty again!

Storage Tips

Keep your cookies fresh with these storage tips:

Counter storage: Keep in an airtight container for up to 5 days. Add a slice of bread to keep them soft!

Freezing baked cookies: Freeze in a single layer, then transfer to a freezer bag. They’ll keep for 3 months.

Freezing dough: Freeze the dough balls (without marshmallows). When ready to bake, add marshmallows and bake from frozen, adding 1-2 extra minutes.

Refresh stale cookies: Microwave for 10 seconds to make them taste fresh again.

The Perfect Hot Chocolate Cookie

These cookies are like a warm hug on a cold day! They bring together everything we love about hot chocolate in a chewy, chocolate cookie with gooey marshmallows.

They’re perfect for snow days, holiday gatherings, or anytime you need a special treat. The smell of these cookies baking will fill your home with the most amazing chocolate aroma!

I hope you’ll try this recipe and maybe even start a new tradition in your home. Please let me know if you make them – I’d love to hear how they turned out!

Happy baking!

Decadent Hot Chocolate Cookies:

Course: Dessert, CookiesCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

180

kcal

Total time

25

minutes

These Hot Chocolate Cookies are everything you love about a cozy winter drink—chewy chocolatey cookies with gooey melted marshmallows that taste just like a cup of hot cocoa! Perfect for holiday baking, cookie exchanges, or simply curling up by the fireplace. Easy to make and irresistibly fudgy!

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• 2 ½ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 tsp baking soda

• ½ tsp salt

• 1 ½ cups semisweet chocolate chips

• 1 ½ cups mini marshmallows

• Optional: extra marshmallows and chocolate chunks for topping

Directions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
• Add in the eggs and vanilla extract. Mix until well combined.
• In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the chocolate chips and mini marshmallows.
• Scoop cookie dough onto the prepared baking sheet using a cookie scoop or tablespoon. Leave about 2 inches of space between each cookie.
• Bake for 9–11 minutes, or until the edges are set and the centers are still soft.
• While still warm, gently press extra marshmallows or chocolate chunks on top for a melty finish (optional).
• Let cool on the pan for 5 minutes before transferring to a wire rack.

Notes

• For an extra chocolatey flavor, use dark chocolate chips.
  Don’t overbake! The cookies continue to bake on the tray after removing them from the oven.
  These cookies freeze well—just store them in an airtight container for up to 2 months.
  Want them extra gooey? Add a few marshmallows on top during the last 2 minutes of baking.