Hot cocoa cookies are warm chocolate cookies topped with gooey marshmallows toasted in the oven. They’re perfect for Christmas!

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 this recipe works: The cookies are made with cocoa and chocolate chips for extra chocolate flavor. The marshmallows are cut in half so they stick to the cookies and get slightly gooey.

stack of hot cocoa cookies with marshmallows; top cookie in halves
hot cocoa cookies ingredients labeled

How to make hot cocoa cookies

  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.
  5. Bake cookies: Roll dough into balls and flatten them slightly with your hands. Bake at 350 F for 12 minutes.
  6. Add marshmallows: Remove cookies from the oven, top with marshmallow halves and return the cookies to oven for 2 minutes. Transfer cookies to a wire rack to cool.
photo collage demonstrating how to make hot cocoa cookies in a mixing bowl
two photo collage demonstrating how to shape hot cocoa cookies into balls and top with marshmallows

Frequently Asked Questions

Can I use hot cocoa mix in the cookies?

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

Can I make these cookies ahead of time?

Yes. Chill the dough in the refrigerator for up to 48 hours. Roll the chilled dough into balls and bake according to instructions. You can also store the dough balls on a baking sheet (covered) in the refrigerator for up to 24 hours. Baking time will be slightly longer since the dough is cold.

Can I freeze hot cocoa cookie dough?

Yes. Wrap 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.

How do you store hot cocoa cookies?

Place cookies in an airtight container with parchment paper between layer so cookies don’t stick together. Store at room temperature for 4 or 5 days. Baked cookies do not freeze well with the marshmallows.

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

Hot cocoa lends itself well to desserts. Hot chocolate brownies are another chocolatey confection with gooey marshmallows. I’ve also made spiked hot cocoa cupcakes for an adult treat (there’s an alcohol-free version too!)

If you enjoy this heartwarming drink, try making hot cocoa from scratch or if you are feeling ambitious try making hot chocolate bombs! They are chocolate shells filled with hot cocoa mix and marshmallows.

hands pulling hot cocoa cookie apart to show gooey marshmallow

If you are a fan of cocoa recipes, then you will love these hot cocoa cookies. Curl up next to the fire with a plate of cookies and enjoy the winter season! If you try this recipe be sure to tag @ifyougiveablondeakitchen on social media and I will share my favorites on Instagram!

chocolate hot cocoa cookies topped with a marshmallow half and dusted with cocoa

Hot Cocoa Cookies

Hot cocoa cookies are warm chocolate cookies topped with gooey marshmallows toasted in the oven. They’re perfect for Christmas!
5 (3 ratings)


  • 2 ¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder, plus extra for dusting
  • ¼ teaspoon coarse salt
  • 1 teaspoon baking powder
  • 1 teaspoon instant espresso
  • 1 cup (2 sticks) cold, unsalted butter, cubed
  • 1 ¼ cup sugar
  • 2 large eggs
  • 2 ½ cups semi-sweet chocolate chips
  • 16 large marshmallows, cut in half


  • 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 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 brown.
  • Let cool on the cookie sheets 5-10 minutes, then transfer to a wire rack to cool completely.


Store in an airtight container for up to 3 days. 
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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