Hot Cocoa Cookies are the ultimate indulgence for anyone craving a rich, chocolaty treat with a twist of marshmallow magic. These cookies bring together melted semi-sweet chocolate, cocoa powder, brown sugar, and a gooey marshmallow topping into one irresistible dessert. Whether you’re baking for cozy nights in, family gatherings, or festive occasions, this recipe delivers deep chocolate flavor and that nostalgic hot-cocoa vibe in cookie form. It’s easy enough for a weekend bake but special enough to impress.
Why You’ll Love These Hot Cocoa Cookies
You’ll love these Hot Cocoa Cookies because they capture the best of two worlds: the comforting warmth of a cup of hot cocoa and the chewy, crackled texture of a premium cookie. The melted chocolate dough gives a brownie-like richness, while the marshmallow on top adds that fun, slightly toasted finish. The icing drizzle and sprinkles bring a playful, decorative flair that makes them perfect for sharing or gifting. Plus, the recipe is straightforward and fun to make, no elaborate techniques required, just delicious results.
Ingredients
For the Cookies
- ½cup unsalted butter, cut into small cubes
- 1½cups semi-sweet chocolate, chopped
- 1½cups all-purpose flour (spooned and leveled)
- ¼cup unsweetened cocoa powder
- 1½teaspoons baking powder
- ¼teaspoon salt
- 1¼cups brown sugar
- 3large eggs
- 1½teaspoons vanilla extract
- 12large marshmallows, each cut in half cross-wise/horizontally
For the Chocolate Icing
- 1cup powdered sugar
- 2tablespoons unsalted butter, melted
- 2tablespoons unsweetened cocoa powder
- 2tablespoons hot water
- ¼teaspoon vanilla extract
- Assorted sprinkles
Step-by-Step: How to Make Hot Cocoa Cookies
- Place the butter and chopped semi-sweet chocolate in a heatsafe bowl. Microwave in 30second intervals, stirring frequently, until the chocolate mixture is melted and smooth. Let cool for about 15minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
- In a large bowl with an electric mixer, beat the brown sugar, eggs, and vanilla on low speed until smooth. Mix in the cooled chocolate mixture just until blended.
- Add the flour mixture in two batches, mixing each time until just combined. The dough will be thick and sticky—almost like brownie batter.
- Cover the dough and refrigerate for at least 1hour. If you chill for more than 4hours, allow the dough to sit at room temperature for about 30minutes before shaping.
- Preheat your oven to 325°F (about163°C). Line baking sheets with parchment paper.
- Using a cookie scoop or spoon, form tablespoonsized balls of the chilled dough and place them 2inches apart on the prepared baking sheets.
- Bake for about 10–12minutes until the tops are crackled. Remove from the oven and gently press one marshmallow half (cut side down) into the center of each cookie.
- Return the cookies to the oven for about 3 more minutes, until the marshmallows start to soften. Remove from the oven and let cool for about 5minutes on the sheet, then transfer to a wire rack to cool completely.
- While cookies cool, prepare the icing: whisk together powdered sugar, melted butter, cocoa powder, hot water, and vanilla until smooth. Place the wire cooling rack (with cookies) over a baking sheet to catch excess icing. Spoon a small amount of icing onto each marshmallow top and use the back of the spoon to spread it slightly. Immediately top with sprinkles before the icing dries.
- Allow the icing to set and dry for 30–60minutes before serving. Enjoy alongside a glass of milk or a mug of hot cocoa!
Helpful Tips
- Make sure to stir the melted chocolate and butter mixture often when microwaving to avoid scorching.
- The dough must be chilled to help the cookies hold their shape and develop a better texture. Don’t skip the chill step.
- Use parchment or silicone baking mats to prevent sticking, especially because the marshmallow topping can become sticky during the second bake.
- When pressing the marshmallow into the cookie, do so gently to avoid flattening the cookie top too much.
- The icing sets best if the cookies are fully cooled; otherwise the icing may run off.
- If using high humidity (or in warm kitchens), you may want to chill the cookies on the rack for a little longer before icing to ensure a firm base.
Substitutions And Variations
- For a glutenfree version: Substitute the allpurpose flour with a 1:1 glutenfree baking flour blend. Ensure the blend contains xanthan gum or add a small pinch (¼tsp) if it doesn’t.
- For a dairyfree version: Use dairyfree butter and dairyfree semisweet chocolate.
- Flavor variation: Add ½teaspoon instant espresso powder to the dough to intensify the chocolate flavor.
- Topping variation: Instead of classic sprinkles, try crushed peppermint for a festive twist, or minichocolate chips for extra chocolate texture.
- Texture variation: Slightly underbake by reducing the first bake by 1–2minutes for a gooier center, or bake 1–2minutes longer for a firmer cookie.
- Seasonal adaptation: For autumn or winter, fold in ¼cup chopped peppermint bark or use cookie cutters to shape dough before adding marshmallow.
Storage Instructions
Store the fully cooled cookies in an airtight container at room temperature for up to 3 days. If the icing becomes a little soft, you can chill the container in the refrigerator for 10minutes before serving to firm the topping. For longer storage, you can freeze the plain baked cookies (without icing) in a single layer on a baking sheet until frozen, then transfer to a freezer bag. Freeze for up to 2months. When ready to serve, thaw at room temperature, then ice and decorate. Once iced, consume within 24hours for best texture.
Nutritional Information
Each cookie provides approximately:
Calories: 221kcal | Carbohydrates: 32g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 42mg | Potassium: 142mg | Fiber: 2g | Sugar: 22g | VitaminA: 187IU | Calcium: 35mg | Iron: 1mg
Serving Suggestions
These Hot Cocoa Cookies pair beautifully with a cold glass of milk or a warm mug of hot cocoa for a true cozy dessert experience. They also make a fun treat for holiday dessert platters, cookie exchanges, or afterschool snacks. For a party presentation, arrange them on a decorative platter and dust lightly with cocoa powder or place each cookie next to a mini mug of hot chocolate for extra charm.
Frequently Asked Questions About Hot Cocoa Cookies Recipe
Can I use minimarshmallows instead of large ones?
Yes, you can substitute minimarshmallows—use 2–3 minis per cookie and press them gently into the dough at the same point. The visual effect will differ slightly, but you’ll still get that gooey marshmallow topping.
Why did my cookies spread too much?
If the dough was too warm when scooped onto the baking sheet, the cookies can spread excessively. Make sure you’ve chilled the dough for at least 1hour and your baking sheet was not warm. Also ensure your butterchocolate mixture was cooled before combining with eggs.
Can I skip the icing and sprinkles?
Absolutely! The cookies are delicious on their own without icing. The icing and sprinkles add a decorative finish and extra chocolate flavor, but if you prefer simplicity you can skip that step or just drizzle melted chocolate over the marshmallow.
How do I know when the cookies are done baking?
In the first bake, look for a crackled top and set edges while the center still looks slightly soft. After the marshmallow is added, bake for about 3 more minutes until the marshmallow softens not melt completely, and the cookie is firm enough to move off the sheet.
Final Thoughts
Thank you so much for baking along with me. I hope you enjoy these Hot Cocoa Cookies as much as I do! They’re such an easy way to bring big flavor and fun to your dessert lineup, with rich chocolate, gooey marshmallows, and a playful iced topping that’s sure to make you smile. Whether you’re making them for yourself, family, or friends, I hope they brighten your day and make someone feel loved. Here’s to warm ovens, cozy kitchens, and sweet memories from the heart of your home. Happy baking and enjoy every bite!
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Hot Cocoa Cookies
- Total Time: 1 hour 35 minutes (includes chilling)
- Yield: 24 cookies 1x
Description
Hot Cocoa Cookies are chewy chocolate treats topped with gooey marshmallows and drizzled with icing. Perfect for cozy baking days!
Ingredients
½ cup unsalted butter
1½ cups semi-sweet chocolate, chopped
1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon salt
1¼ cups brown sugar
3 large eggs
1½ teaspoons vanilla extract
12 large marshmallows, halved
For Icing:
1 cup powdered sugar
2 tablespoons unsalted butter, melted
2 tablespoons cocoa powder
2 tablespoons hot water
¼ teaspoon vanilla
Assorted sprinkles
Instructions
- Place the butter and chopped semi-sweet chocolate in a heatsafe bowl. Microwave in 30second intervals, stirring frequently, until the chocolate mixture is melted and smooth. Let cool for about 15minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
- In a large bowl with an electric mixer, beat the brown sugar, eggs, and vanilla on low speed until smooth. Mix in the cooled chocolate mixture just until blended.
- Add the flour mixture in two batches, mixing each time until just combined. The dough will be thick and sticky—almost like brownie batter.
- Cover the dough and refrigerate for at least 1hour. If you chill for more than 4hours, allow the dough to sit at room temperature for about 30minutes before shaping.
- Preheat your oven to 325°F (about163°C). Line baking sheets with parchment paper.
- Using a cookie scoop or spoon, form tablespoonsized balls of the chilled dough and place them 2inches apart on the prepared baking sheets.
- Bake for about 10–12minutes until the tops are crackled. Remove from the oven and gently press one marshmallow half (cut side down) into the center of each cookie.
- Return the cookies to the oven for about 3 more minutes, until the marshmallows start to soften. Remove from the oven and let cool for about 5minutes on the sheet, then transfer to a wire rack to cool completely.
- While cookies cool, prepare the icing: whisk together powdered sugar, melted butter, cocoa powder, hot water, and vanilla until smooth. Place the wire cooling rack (with cookies) over a baking sheet to catch excess icing. Spoon a small amount of icing onto each marshmallow top and use the back of the spoon to spread it slightly. Immediately top with sprinkles before the icing dries.
- Allow the icing to set and dry for 30–60minutes before serving. Enjoy alongside a glass of milk or a mug of hot cocoa!
Notes
Chill dough to maintain shape. Add icing only after cookies have cooled. Store in airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 221
- Sugar: 22g
- Carbohydrates: 32g
- Protein: 3g