Cozy up this winter with some homemade hot cocoa cookies. These warm chocolate cookies are topped with gooey marshmallows that are toasted in the oven. They’re perfect for Christmas or a snow day!

hot cocoa cookies topped with marshmallows halves and dusted with cocoa


 

You’re never too old to curl up by the fire with a cup of hot cocoa in your hand. Brings back childhood memories or perhaps you’re creating memories with your own children now. (Am I getting too sappy? Oh, well.) Some of my favorite memories growing up are baking cookies with my family. I took hold of my nostalgia, put two and two together, and made hot cocoa cookies.

Why You’ll Love This Recipe

  • Extra chocolate-y. Just like the warm winter drink, the cookies are made with cocoa while the addition of chocolate chips create even more chocolate flavor.
  • Perfectly gooey. The marshmallows are cut in half so they stick to the cookies and get soft and melt in the oven.
  • Ready to eat in less than 30 minutes! No chilling the dough. Just mix and bake!
  • Cozy winter treat. Whether it’s Christmas or a snow day, these cookies are fit for the occasion!

Ingredient Notes

hot cocoa cookies ingredients labeled
  • Cocoa powder: Use unsweetened cocoa powder for the best taste. I prefer Ghirardelli.
  • Marshmallows: The standard size marshmallows are the perfect size to top the cookies. Cut them in half so they stick and get gooey.
  • Butter: Unsalted butter that is cold and cut into cubes will help make a thick and chewy texture.
  • Espresso powder: This optional ingredient is barely noticeable, but will enhance the chocolate flavor like it does in my double chocolate chip cookies.

Refer to the recipe card for ingredient details and measurements.

Recipe Variations

Use mini marshmallows instead. Stir 1/2 cup mini marshmallows into the dough before scooping, rolling into balls and baking. Keep in mind that marshmallows like to melt when they are baked so I find that using dehydrated marshmallow bits (the kind I use in hot chocolate brownies) work best.

Try different chocolate chips. You can also mix in white chocolate chips into the dough or even peppermint chips!

Add some peppermint. Add 1/2 teaspoon peppermint extract when adding the eggs to the mix. They’ll taste similar to my chocolate peppermint cookies.

Garnish the cookies. Add a dusting of cocoa powder or drizzle of melted chocolate!

How to Make Hot Cocoa Cookies

photo collage demonstrating how to make hot cocoa cookies in a mixing bowl
  1. Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
  2. Whisk together dry ingredients—flour, cocoa powder, baking soda, salt and espresso (optional). Set aside.
  3. Beat together wet ingredients: Combine butter and sugar. Beat until light and fluffy, then mix in the eggs.
  4. Add dry ingredients to wet ingredients and mix just until combined. Stir in chocolate chips.
two photo collage demonstrating how to shape hot cocoa cookies into balls and top with marshmallows
  1. Bake: Roll dough into balls and flatten them slightly with your hands. Bake at 350° F for 12 minutes.
  2. Add marshmallows: Remove cookies from the oven, top with marshmallow halves and return to the to oven for 2 more minutes.

Expert Tips

Weigh your ingredients for accurate measuring. If you don’t have a kitchen scale, fluff up your flour and spoon it into a measuring cup. Level it with a knife (don’t pack down the flour). Do the same for the cocoa powder.

Use cold butter for this recipe. It holds air that helps give the cookie structure while making them soft. If your dough gets too warm, then be sure to chill it so the cookies don’t spread too much.

Timing is important for this recipe. You want to take the cookies out of the oven before they are done so you can add the marshmallows and return to the oven. You only need 2 more minutes for the marshmallows to get warm and stick.

Hot cocoa cookies are made using a double chocolate chip cookie recipe. Perfect for Christmas! | www.ifyougiveablondeakitchen.com

Make Ahead and Storage Tips

Store cookies in an airtight container with parchment paper between layers so they don’t stick together. Store at room temperature for 3 days.

Freeze the dough in plastic wrap or store in an airtight container in the freezer for up to 3 months. Defrost in the refrigerator before rolling into balls and baking.

Make ahead the dough and store covered in the refrigerator for up to 48 hours. Roll the chilled dough into balls and bake according to instructions. You can also freeze the dough balls and bake from frozen for 14 minutes before adding the marshmallows.

Recipe FAQ

Can I use hot cocoa mix in this recipe?

No. Hot cocoa mix has added sugar and will disrupt the structure of the cookies.

Can I freeze the baked cookies?

Unfortunately marshmallows do not freeze well. They will lose their gooey texture when defrosted.

Can I replace the large marshmallows with mini marshmallows?

Yes, I believe placing three mini marshmallows on top of the cookies may work. I still suggest cutting them in half so they stick well.

hands pulling hot cocoa cookie apart to show gooey marshmallow

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

hot cocoa cookies topped with marshmallows halves and dusted with cocoa.

Get the Recipe: Hot Cocoa Cookies with Marshmallows

Cozy up this winter with some hot cocoa cookies topped with gooey marshmallows. This Christmas treat is ready in 30 minutes!
5 (19 ratings)

Ingredients

  • 2 ¼ cups (280 g) all-purpose flour
  • ½ cup (48 g) unsweetened cocoa powder, plus extra for dusting
  • ¼ teaspoon coarse salt
  • 1 teaspoon baking powder
  • 1 teaspoon instant espresso, optional
  • 1 cup (226 g or 2 sticks) cold, unsalted butter, cubed
  • 1 ¼ cup (250 g) sugar
  • 2 large eggs, room temperature
  • 2 ½ cups (425 g) semisweet chocolate chips
  • 16 large marshmallows, cut in half

Instructions 

  • Preheat the oven to 350° F and line a cookie sheet with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and espresso. Set aside.
  • In a separate bowl with an electric mixer, combine the butter and sugar. Beat on medium-high speed for a 2 to 3 minutes, until light and fluffy. Add eggs one at a time, scraping down the bowl as needed. Add the cocoa-flour mixture to the bowl and mix on low speed just until incorporated. Using a wood spoon or rubber spatula, stir in the chocolate chips.
  • Scoop a heaping tablespoon of dough, roll into a ball and place on the cookie sheet. Using the palm of your hand, slightly flatten the ball. Repeat with remaining dough placing the dough balls an inch from each other on the cookie sheet.
  • Bake cookies at 350° F for 12 minutes, or until the edges are set, but the center isn't fully baked. Remove the sheet from the oven and place a marshmallow half on each cookie. Return the cookies to the oven to bake for an additional 2 to 4 minutes, or until the marshmallows are melting and starting to puff up.
  • Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.

Notes

Marshmallows: Use the standard size and cut them in half. Place the cut side down on the cookies. This will help them stick and get gooey!
Store in an airtight container for up to 3 days. 
Freeze dough for up to 3 months. Defrost in the refrigerator before rolling into balls and baking.
Serving: 1cookie, Calories: 213kcal, Carbohydrates: 26g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 26mg, Sodium: 28mg, Potassium: 129mg, Fiber: 2g, Sugar: 15g, Vitamin A: 199IU, Calcium: 21mg, Iron: 2mg

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