This Hot Cocoa Cookies recipe is perfect for colder weather. The chewy chocolate cookies and marshmallows taste like a mug of hot chocolate!
These hot chocolate cookies are so good, pillowy soft and full of rich chocolate flavor. Not to mention the gooey marshmallows on top! They are a great addition to a holiday party or dessert table.
Why You'll Love This Recipe
- It makes the perfect quick snack or light dessert. This sweet treat tastes delicious with a mug of hot chocolate, tea, or cider!
- Freezer friendly. Save time by making a double (or triple!) batch of hot chocolate cookie dough at one time. It freezes well for up to 3 months!
- An easy homemade gift to share. Just about everyone appreciates getting a batch of homemade cookies! Wrap them up in a pretty tin or cellophane bag tied with a bow. It's a nice gift for co-workers, neighbors, and family.
Ingredients
See ingredient substitutions in the next section. ⬇️
To make hot chocolate cookies, you will need a few basic pantry staples, including:
- salted butter: If you can afford it, I recommend using European butter rather than American-made. The extra butterfat content adds more flavor.
- light brown sugar: This sweetener includes molasses, which enhances the chocolate flavor.
- eggs
- vanilla extract
- all-purpose flour: I use unbleached flour, simply because it is less processed than bleached, but either will work.
- unsweetened cocoa powder: Don't confuse this with hot cocoa mix; they are completely different. Cocoa powder is kept in the baking aisle of most grocery stores.
- sea salt
- baking powder: This leavener is what makes the cookies rise in the oven.
- mini marshmallows
Substitutions and Recipe Variations
- all-purpose flour: If you'd like to make gluten-free brownies, substitute the AP flour with a cup-for-cup variety of gluten-free all-purpose flour. Two popular brands are Bob's Red Mill and King Arthur Flour.
- baking powder: If you are out of baking powder, but you have baking soda and cream of tartar on hand, you can make a baking powder replacement!
To use baking soda as a substitute for baking powder, mix ½ teaspoon of cream of tartar with ¼ teaspoon of baking soda for every 1 teaspoon of baking powder. - light brown sugar: To reduce the calories, you can substitute the sugar with any cup-for-cup variety of granulated brown sugar substitute. We like the molasses flavor that brown sugar adds to the hot chocolate cookies, but white sugar is fine to use.
- salted butter: If you need or want to use unsalted butter, just omit the ¼ teaspoon of sea salt this recipe calls for.
I have not tested this recipe with plant-based butter substitutes, but I think they will work fine. - eggs: Egg yolks are important for creating moisture and adding structure to cookies. If you need a substitute, check out my guide on egg substitutes for baking.
- vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence. You can substitute vanilla with a different flavor extract, like chocolate, almond, or even peppermint.
- Mini marshmallows can be substituted with one regular-sized marshmallow if needed. There are also other marshmallow flavors and colors you can experiment with.
How to make Hot Cocoa Cookies
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Make the hot chocolate cookie dough.
- Portion 2-tablespoon scoops of dough onto baking sheet.
- Remove from the oven and top with mini marshmallows.
- Return to the oven to partially melt the marshmallows.
Liz's Helpful Tips and Suggestions
- To make light brown sugar from white sugar, stir 1 tablespoon of molasses into 1 cup of white sugar.
- Avoid over baking. Because of their dark color, it is easy to overbake chocolate cookies. Remove them from the oven when the edges are set and the tops are firm, but not fully set.
Optional Toppings
- Top with broken bits of peppermint candy canes, white chocolate chips, M&Ms, or even crushed nuts, like pecans or walnuts.
- Mallow bits: Substitute the mini marshmallows with the crunchy mallow bits that come in a hot chocolate packet. These little crunchy bits are also sold in packages on their own.
- S'mores! Crush or break graham crackers into small pieces and sprinkle them over the melted marshmallows for a winter variation of s'mores cookies.
Storing and Freezing
Room temperature: Store hot chocolate cookies in an airtight container in a single layer at room temperature for up to 3 days.
Freezing: Freeze unbaked dough balls in a freezer-safe container for up to 2 months. You can freeze the baked cookies as well, just be sure they are completely cool first.
Check out my post, How to Freeze Cookie Dough for other helpful tips.
Hot Cocoa Cookie Recipe FAQ
What does adding cocoa powder to cookies do?
Cocoa powder adds a lovely color and deep chocolate flavor to hot chocolate cookies. Other additions like salt and coffee also elevate and enhance the chocolate flavor.
Is hot cocoa mix the same as cocoa powder?
No. Cocoa powder is an unsweetened powder made from cocoa beans. It has a bitter flavor and typically requires using a sweetener like sugar to make an enjoyable drink. In comparison, hot cocoa mix includes cocoa powder, sugars, milk powder, and creamer.
Other Popular Christmas Treats
- Pecan Snowball Cookies
- Rice Krispie Christmas Treats
- Easy Christmas Chocolate Bark
- No-Chill Sugar Cookie Cut Out Recipe
- Chocolate Cake Mix Cookies
- Peppermint Fudge Recipe
- Thumbprint Cookies
Hot Chocolate Cookies
This Hot Cocoa Cookies recipe is perfect for colder weather. The chewy chocolate cookies and marshmallows taste like a mug of hot chocolate!
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Servings: 24 cookies
Calories: 139kcal
Ingredients
- ½ cup salted butter 1 stick
- 1 ½ cups light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon sea salt
- 1 ½ teaspoon baking powder
- 2 cups mini marshmallows
Instructions
- Preheat the oven to 350℉. Line a baking sheet with parchment paper; set aside.
- Using a large mixing bowl and electric hand mixer or a stand mixer fitted with the paddle attachment, combine the butter and brown sugar on high speed until smooth and creamy.
- Add the eggs and vanilla, then mix on medium speed to incorporate.
- To a separate bowl, add the flour, cocoa, salt, and baking powder, and whisk well to combine.
- With the mixer running on low speed, add the flour mixture, a little at a time, to the butter/sugar mixture. Stop the mixer and scrape down the insides of the bowl between each addition if needed.
- Using a 2-tablespoon cookie scoop, portion balls of cookie dough 1-2 inches apart on the prepared baking sheet
- Bake the cookies in preheated 350 ℉ oven for 10 minutes, or until they've puffed up and are slightly firm on the top.
- Remove the pan from the oven. Using the back side of a small spoon, quickly make an indent in the top of each cookie. Place 3 mini marshmallows in the indentation. Return pan to the oven and continue baking for 2-3 minutes, until marshmallows are slightly melted. Do not overbake!
Helpful Notes and Tips From Liz
- Avoid over baking. Because of their dark color, it is easy to overbake chocolate cookies. Remove them from the oven when the edges are set and the tops are firm, but not fully set.
- Top with broken bits of peppermint candy canes, white chocolate chips, M&Ms, or even crushed pecans or walnuts.
- Mallow bits: Substitute the mini marshmallows with the crunchy mallow bits that come in a hot chocolate packet. These little crunchy bits are also sold in packages on their own!
- S'mores! Crush or break graham crackers into small pieces and sprinkle them over the melted marshmallows for a winter variation of s'mores cookies.
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 96mg | Potassium: 50mg | Fiber: 1g | Sugar: 16g | Vitamin A: 148IU | Calcium: 33mg | Iron: 1mg
Lenisha
Mmmmmmm delicious! Can’t wait to try this recipe