Perfect for winter holidays, these Hot Chocolate Cookies are a delicious sweet treat for chilly days, parties, or cookie exchanges. The chocolate cookies are topped with gooey marshmallows and drizzled with creamy chocolate icing for a scrumptious finish that tastes just like hot cocoa!
These impressive cookies may look difficult to make, but they’re quite easy. A homemade cocoa-infused dough gets a quick chill in the fridge before being scooped and baked. You’ll add a little indention for the marshmallow center and bake for a few more minutes to soften the marshmallow. The grand finish is the sweet chocolate icing that’s drizzled over the top of the cooled cookies and then garnished with sprinkles. Serve these irresistible hot chocolate cookies to rave reviews!
For The Cookies
Unsalted Butter – set it out to soften so that it mixes well and without clumps
Chocolate Chips – I like semi-sweet, but for a more intense chocolate flavor you could try dark or bittersweet
Flour – use all-purpose
Cocoa Powder – make sure its unsweetened
Baking Powder – to help the cookies rise when baked
Salt – seasoning to help bring out all the flavors
Brown Sugar – to sweeten the cookie dough and help keep the dough moist and soft
Eggs – to help bind the cookie dough
Vanilla Extract – to flavor the cookie dough
Large Marshmallows – to top the cookies
For The Icing
Powdered Sugar – sweetener
Unsalted Butter – melted, to make the icing creamy
Cocoa Powder – use unsweetened
Hot Water – to help mix the ingredients and thin out the icing
Vanilla Extract – to flavor the icing
Assorted Sprinkles – to garnish on top of the icing
How To Make Hot Chocolate Cookies
Note: This is a summary of the recipe steps. For complete instructions, see the recipe card down below.
STEP 1: Melt the butter and chocolate chips and set aside.
STEP 2: Whisk together the dry ingredients of flour, cocoa powder, baking powder and salt. Set aside.
STEP 3: Beat the sugar, eggs and vanilla on low speed with a hand mixer until well combined. Add the cooled chocolate mixture and blend until just combined.
STEP 4: Add in the flour mixture slowly, a little bit at a time, while scraping the edges of the bowl to make sure everything is combined. Cover and refrigerate for 1 hour until the dough is firm.
STEP 5: Using a cookie scooper, add the cookies to parchment-lined baking sheets. Flatten the dough balls slightly.
STEP 6: Bake in a preheated 350 degree Fahrenheit oven for 12 minutes. While the cookies cook, cut the marshmallows in half crosswise with scissors.
STEP 7: After 12 minutes, take the cookies out of the oven and place one half of a marshmallow in the middle of each cookie, sticky side down. Return the cookies to the oven and bake for another 2 minutes. Allow the cookies to cool for a few minutes before transferring to a cooling rack.
STEP 8: Prepare the icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place the wire cooling rack, with cookies on it, over a baking sheet to catch any icing that drips.. Spoon a small amount of the icing on the top of each marshmallow, and use the back of the spoon to spread it a bit. Top with sprinkles before the icing dries.
STEP 9: Let the cookies sit for approximately 30 minutes so that the icing can harden before serving.
What Are Hot Chocolate Cookies?
What’s better than a steaming mug of hot chocolate with marshmallows floating on top doing a slow melt into the hot cocoa to give it an extra layer of sweetness? Well, this cookie recipe is at least tied for giving you those same delicious flavors and coziness, but in a hand-held cookie form! They’re the perfect pairing to go with your favorite mug of hot cocoa.
Can I Freeze The Dough?
Absolutely. If you want to make the dough in advance and freeze it for later use, be sure and tightly wrap it in a freezer-safe bag. Thaw it overnight in the refrigerator before continuing with the recipe.
Can I Use Mini Marshmallows?
You can, but you won’t have the same visual and fluffy effect of a big puff of gooey marshmallow in the middle of the cookie. Additionally, mini marshmallows are typically harder and don’t melt as well. That said, if you do use mini marshmallows, you could try to group them close together in the center of each cookie for a similar effect. However, if you just want to dot them on top (press them into the semi-baked cookie so they’ll stabilize and won’t fall off) you can do that, too.
Can I Use A Full Size Marshmallow?
For this recipe I use full-sized marshmallows that are cut in half so the they fit in a small indention on the partially baked cookie when I seat them on it an press down just a little. However, if you make extra large cookies you could probably get away with using a full marshmallow.
Cookie Flavor Variation
Do you love peppermint hot chocolate? Well, make these delightful cookies with the same flavor profile by adding 1/4 teaspoon of peppermint extract to the cookie dough.
- If you choose to not make the chocolate icing included in this recipe, you can always lightly press in a few chocolate chips around the centered marshmallow during the final few minutes of baking.
- You can also make a more simple chocolate drizzle by microwaving chocolate chips and a splash of milk or a pat of butter until it all just begins to melt. Stir until smooth and drizzle over the cookies.
Store the cookies on the countertop in an airtight container for 2-3 days. You can also store them in the refrigerator for up to 5 days. I don’t recommend freezing the fully baked and frosted cookies.
More Delicious Related Recipes
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Incredibly delicious cookies that taste just like a cup of hot chocolate! The icing covering the marshmallow top adds gooey and delicious flavors! Make a batch for those chilly days.
- 1/2 cup unsalted butter (1 stick)
- 12 ounces semisweet chocolate chips
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cup brown sugar
- 3 eggs
- 1 1/2 tsp vanilla extract
- 25 large marshmallows
- For the icing
- 2 cups powdered sugar
- 4 tbsp unsalted butter (melted)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot water
- 1/2 tsp vanilla extract
- Any assorted sprinkles
- Gather all of the ingredients.
- In a medium-sized bowl, melt the butter and chocolate stirring every 15 seconds. Once melted set aside.
- In another medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In a large bowl, beat the sugar, eggs, and vanilla on low speed with a hand mixer until well combined. Add the cooled chocolate mixture and blend until just combined.
- While mixing, add the flour mixture slowly, a little bit at a time. Scrape the edges of the bowl and mix again to make sure everything is mixed. Cover and refrigerate for 1 hour. The dough should be firm.
- Preheat the oven to 325° and line two large baking sheets with parchment paper.
- Grab a tablespoon worth of dough and roll it into a ball, or using a cookie dough scooper, scoop a tablespoon worth. Flatten the dough ball out slightly and place it onto the baking sheet about 2 inches apart.
- Bake the cookies for 12 minutes, while they cook, cut the marshmallows in half crosswise. ( I used scissors ) when the cookies have been baked, place one-half of the marshmallows in the middle of the cookies. (sticky side down)
- Return the cookies to the oven and bake for another 2 minutes. allow the cookies to cool for a few minutes and then transfer to a cooling rack.
- Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place a wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing).
- Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple of cookies, top with sprinkles before the icing dries.
- Let the cookies set and the icing harden for about 30 minutes and then serve!
Tips and tricks!
- Store in an airtight container for 2-3 days on the counter.
- Use whatever sprinkles you’d like!
- You can let the dough sit in the fridge over night, just let it sit on the counter for 30 minutes before scooping.