Irresistibly Gooey Hot Cocoa Cookies Recipe for Winter Warmth

Warm chocolate dreams come alive in these irresistible hot cocoa cookies that blend cozy winter comfort with sweet bakery magic.

Marshmallow-topped morsels capture the essence of steaming mugs on chilly afternoons.

Soft, pillowy cookies with deep cocoa flavor melting in your mouth.

These delightful treats combine the best of hot chocolate and classic cookie indulgence.

Rich chocolate chips and a hint of marshmallow create a nostalgic experience that transports you to childhood memories.

Snowflakes optional, joy mandatory – you’ll want to savor every single bite of these delectable delights.

Grab a glass of milk and let the cookie adventure begin!

Why Hot Cocoa Cookies Feel Like A Hug

• Create Cozy Comfort: These hot cocoa cookies capture the warm, nostalgic feeling of sipping hot chocolate on a chilly day, packed with rich chocolate flavor and marshmallow softness.
• Indulge in Textural Delight: Experience a perfect balance of crisp cookie edges and gooey marshmallow centers, complemented by the smooth chocolate drizzle that adds an extra layer of decadence.
• Quick and Easy Baking Joy: Designed for both novice and experienced bakers, this recipe offers simple steps and minimal ingredients, making it a stress-free baking adventure that delivers impressive results in under an hour.
• Crowd-Pleasing Dessert Magic: Perfect for holiday gatherings, family nights, or spontaneous sweet cravings, these cookies bring everyone together with their irresistible combination of classic hot cocoa flavors and cookie charm.

What Goes Inside Hot Cocoa Cookies

• Butter, Granulated Sugar, Brown Sugar: Sweet foundation that creates a rich, caramelized flavor and soft cookie texture. Softened butter works best for smooth mixing.
• Eggs, Vanilla Extract: Provide structure, moisture, and deep flavor to the cookie dough. Fresh eggs ensure better binding.

• All-Purpose Flour, Cocoa Powder, Baking Soda, Salt: Create the chocolate cookie base with balanced texture and rise. Natural cocoa powder offers the best chocolate flavor.

• Chocolate Chips, Marshmallows, Milk Chocolate: Bring extra sweetness, gooey texture, and classic hot cocoa flavor. Use high-quality chocolate for best results. Marshmallows should be fresh and soft for optimal melting.

Simple Steps To Make Hot Cocoa Cookies

Step 1: Whip Up the Dough

• Softened butter
• Granulated sugar
• Brown sugar

• All-purpose flour
• Cocoa powder
• Baking soda
• Salt

Gradually fold the dry ingredients into the wet mixture. Gently stir in chocolate chips until evenly distributed.

Step 2: Chill and Relax

Cover the dough bowl with plastic wrap. Pop it into the refrigerator and let it rest for at least an hour. This helps the flavors meld and prevents spreading during baking.

Step 3: Prepare the Oven

Warm up your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats for easy cookie removal.

Step 4: Shape and Bake the Cookies

Roll the chilled dough into small balls, about the size of a tablespoon. Place the dough balls on prepared baking sheets, leaving space between each cookie. Slide the sheets into the preheated oven and bake for 8 to 9 minutes. The edges should look set while the centers remain slightly soft.

Step 5: Add Marshmallow Magic

Pull the cookies from the oven. Quickly press a marshmallow half (cut-side down) into the center of each warm cookie. Return the pan to the oven for an additional 2 minutes. The marshmallows will puff up and turn a beautiful golden color.

Step 6: Chocolate Drizzle Finale

Once the cookies have cooled slightly, drizzle melted milk chocolate across the tops. Let the cookies cool completely on a wire rack. The chocolate will set, creating a beautiful finishing touch to these irresistible treats.

Enjoy your decadent Hot Cocoa Marshmallow Delights!

Tips For Rich, Chewy Hot Cocoa Cookies

• Soften Butter Perfectly: Let butter sit at room temperature for 30-45 minutes to achieve the right creamy consistency for smooth mixing.
• Prevent Dry Cookies: Don't overmix the dough, as this can make cookies tough and dense; mix just until ingredients are combined.
• Chill Dough Strategically: Refrigerating helps cookies maintain shape and intensifies rich chocolate flavor during baking.
• Master Marshmallow Technique: Press marshmallows gently into warm cookies to prevent breaking and ensure beautiful, puffy topping.
• Chocolate Drizzle Pro Tip: Use a spoon or piping bag for clean, even chocolate drizzle that looks professionally decorated.

How To Save And Warm Up Hot Cocoa Cookies

• Refrigerate: Store cooled cookies in an airtight container, separating layers with parchment paper to prevent sticking. Keep at room temperature for up to 5 days.
• Freeze: Wrap cookies individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for best texture.
• Reheat: Warm cookies briefly in the microwave for 510 seconds or place in a preheated oven at 300F for 35 minutes to restore that fresh-baked softness and revive the melted chocolate drizzle.
• Marshmallow Tip: If marshmallows become slightly hardened, gently warm the cookie to restore their soft, gooey texture.

What Goes Well With Hot Cocoa Cookies

• Warm Up with Marshmallow Milk: Pair these hot cocoa cookies with a steaming mug of classic marshmallow-topped hot milk for a cozy, nostalgic comfort drink that amplifies the cookie's rich chocolate flavor.
• Creamy Espresso Companion: Serve alongside a smooth, velvety cappuccino or latte to complement the cookie's deep chocolate notes and add a delightful coffee undertone that enhances the overall sweetness.
• Dessert Wine Delight: Match these decadent cookies with a sweet port wine or chocolate-friendly dessert wine like Banyuls, which brings out the rich cocoa flavors and provides a luxurious adult twist to the treat.
• Vanilla Ice Cream Indulgence: Top a scoop of creamy vanilla ice cream with a crumbled hot cocoa cookie for a heavenly dessert combination that balances the warm, rich cookie with cool, smooth vanilla.

Try These Changes For Hot Cocoa Cookies

• Peppermint Chocolate Haven: Crush candy canes and mix into the dough, then top each cookie with a peppermint piece for a festive winter treat.
• Nutty Chocolate Crunch: Fold chopped almonds or pecans into the cookie dough, creating a delightful textural contrast with the soft marshmallow center.
• Salted Caramel Sensation: Drizzle homemade caramel sauce over the finished cookies and sprinkle with sea salt for a sweet and salty combination.
• Mexican Hot Chocolate Style: Add a pinch of cinnamon and cayenne pepper to the dry ingredients for a warming, spicy undertone that complements the rich chocolate flavor.

Hot Cocoa Cookies Common Questions

• Why do I need to chill the cookie dough?

Chilling helps the butter solidify, preventing the cookies from spreading too much during baking. It also allows the flavors to develop and creates a better texture, ensuring your cookies are thick and chewy.

• Can I use different types of chocolate chips?

Absolutely! While the recipe calls for chocolate chips, you can experiment with dark, milk, or white chocolate chips to customize the flavor. Just make sure they’re of good quality for the best taste.

• What if I don't have marshmallows?

No worries! If marshmallows aren’t available, you can skip them or substitute with a small piece of chocolate or a sprinkle of sea salt on top. The cookies will still be delicious and chocolatey.

• How do I know when the cookies are perfectly baked?

Look for set edges but a slightly soft center. The cookies should look slightly underbaked when you remove them from the oven, as they’ll continue to firm up while cooling. This ensures a soft, gooey texture that chocolate lovers will adore.

Hot Cocoa Cookies Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 12 reviews

• Total Time: 1 hour 27 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Chocolate lovers rejoice with these irresistible hot cocoa cookies that blend winter warmth and sweet indulgence. Rich marshmallow and chocolate chips create a comforting dessert perfect for holiday gatherings or quiet moments of pure deliciousness you’ll savor with each delightful bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup (225 g/8 ounces) unsalted butter, softened
• 2 large eggs
• 1 cup (200 g/7 ounces) granulated sugar
• ½ cup (100 g/3.5 ounces) brown sugar, packed
• 2 ¼ cups (280 g/10 ounces) all-purpose flour
• 1 cup (180 g/6.3 ounces) chocolate chips

Flavoring Ingredients:

• ½ cup (40 g/1.4 ounces) unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt

Topping Ingredients:

• 12 large marshmallows, cut in half (or 1 cup mini marshmallows)
• ½ cup (90 g/3.2 ounces) milk chocolate chips, melted

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine softened butter, granulated sugar, and brown sugar in a large mixing bowl. Cream the mixture until it becomes light and airy, ensuring a smooth and fluffy texture.
2. Incorporate eggs one at a time, thoroughly mixing after each addition. Blend in the vanilla extract to enhance the overall flavor profile.
3. In a separate bowl, sift together flour, cocoa powder, baking soda, and salt, creating a uniform dry ingredient mixture.
4. Gradually integrate the dry ingredients into the wet mixture, stirring gently to maintain a consistent dough. Carefully fold in the chocolate chips, distributing them evenly throughout the mixture.
5. Wrap the cookie dough in plastic film and refrigerate for a minimum of 60 minutes, allowing the ingredients to meld and the dough to solidify.
6. Preheat the oven to 350F (175C). Prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
7. Using a spoon or cookie scoop, form uniform dough balls. Arrange them on the prepared baking sheets, maintaining adequate spacing between each cookie.
8. Bake the cookies for 8-9 minutes, watching for slightly set edges while maintaining a soft center. The cookies should appear slightly underbaked for optimal texture.
9. Immediately after removing from the oven, gently press a marshmallow half into the center of each warm cookie, cut-side facing down.
10. Return the cookies to the oven for an additional 2 minutes, allowing the marshmallows to puff and develop a light golden hue.
11. Drizzle melted milk chocolate over the warm cookies, creating an elegant and delicious finishing touch.
12. Allow the cookies to cool on the baking sheets for 5 minutes, then carefully transfer to a wire cooling rack to complete the cooling process.

Notes

• Ensure butter is at room temperature for smooth creaming, which helps create a light, fluffy cookie texture.
• Use high-quality cocoa powder for a rich, deep chocolate flavor that elevates the entire cookie experience.
• Chill the dough to prevent spreading and create a more concentrated, chewy cookie with better structure.
• Measure ingredients precisely, especially flour and cocoa powder, to maintain the perfect cookie consistency.
• For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
• Watch marshmallows carefully during final baking to prevent burning, aiming for a golden, slightly toasted appearance.
• Store cookies in an airtight container to preserve softness and prevent them from drying out quickly.
• Experiment with different chocolate drizzles like dark or white chocolate for unique flavor variations.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 245
• Sugar: 16 g
• Sodium: 98 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 28 mg