Introduction

These Hot Cocoa Cookies combine the rich taste of cocoa with the cozy comfort of marshmallows and chocolate. Perfect for chilly days, they bring the warmth of your favorite winter drink to a soft, chewy cookie. A delightful treat that’s sure to satisfy any sweet tooth.

A close-up view of four large chocolate cookies each with a rough, cracked dark brown base, topped with a glossy layer of melted chocolate spread unevenly on top. On this melted chocolate, several small white marshmallows are placed, clustered mostly toward the center, along with red, green, and white round sprinkles scattered over the marshmallows and chocolate. The cookies sit closely on a smooth white plate, all set on a white marbled surface with a few sprinkles scattered around the plate edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsweetened cocoa powder
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ cup (1 stick) butter, softened
½ cup packed brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
12 large marshmallows, halved
¾ cup chocolate chips
2 tablespoons heavy cream
Holiday sprinkles (optional), for decoration

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a bowl, mix together the flour, cocoa powder, baking soda, and a pinch of salt.
Step 3: In another bowl, cream the softened butter with brown sugar and granulated sugar until smooth. Then, beat in the egg and vanilla extract.
Step 4: Gradually combine the dry ingredients with the wet mixture until just incorporated.
Step 5: Scoop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 6: Bake the cookies for 9 to 10 minutes until set but still soft.
Step 7: Remove the cookies from the oven and gently press a halved marshmallow into the center of each one.
Step 8: Return the cookies to the oven for 1 to 2 minutes to soften the marshmallows.
Step 9: Let the cookies cool completely on a wire rack.
Step 10: While the cookies cool, melt the chocolate chips with the heavy cream until smooth, then spoon the glaze over each cookie. Decorate with holiday sprinkles if desired.
Step 11: Allow the glaze to set before serving. Enjoy with a glass of milk or a warm cup of cocoa.

Tips & Variations

Use a high-quality unsweetened cocoa powder for a deeper chocolate flavor.
Watch the baking time carefully to keep cookies soft and chewy; avoid overbaking.
For a mocha twist, add a teaspoon of espresso powder to the dry ingredients.
Let the cookies cool fully before glazing for a cleaner finish and better texture.
Try mini marshmallows instead of large halved ones for a different look and texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep the marshmallow soft, you can place a slice of bread in the container which helps retain moisture. Reheat briefly in a microwave if you prefer the marshmallows warm and gooey. For longer storage, freeze the baked cookies without glaze in a freezer-safe bag for up to 1 month; thaw and glaze before serving.

How to Serve

The image shows several round chocolate cookies arranged on a white plate over a white marbled surface. Each cookie has a cracked, rough dark brown top layer with tiny white and green sprinkles scattered on it. The cookies are topped with a few small white marshmallows placed in groups near the center, adding a soft texture. The cookies have a thick, dense look with visible rich chocolate chunks on the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of chocolate chips?

Yes, dark chocolate chunks or chopped bars can be melted and used to glaze the cookies. They offer a richer flavor and slightly less sweetness.

What can I substitute for heavy cream in the glaze?

If you don’t have heavy cream, you can use whole milk or half-and-half, but the glaze may be a bit thinner. For a dairy-free option, coconut cream works well and adds a subtle flavor.

Hot Cocoa Cookies Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

These Hot Cocoa Cookies are a delightful treat combining rich cocoa flavor with soft, gooey marshmallows and a luscious chocolate glaze. Perfectly soft and fudgy, these cookies evoke the warm comfort of a cup of hot cocoa, making them ideal for cold days or holiday celebrations.

Author: zara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 12 cookies
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Dry Ingredients

Unsweetened Cocoa Powder: ½ cup
All-Purpose Flour: 1 ¼ cups
Baking Soda: ½ teaspoon
Salt: ¼ teaspoon

Wet Ingredients

Butter: ½ cup (1 stick), softened
Brown Sugar: ½ cup, packed
Granulated Sugar: ¼ cup
Eggs: 1 large
Vanilla Extract: 1 teaspoon

Toppings and Finishing

Marshmallows: 12 large, halved
Chocolate Chips: ¾ cup
Heavy Cream: 2 tablespoons
Holiday Sprinkles (optional): for decoration

Instructions

Preheat Your Equipment: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined.
Cream Butter and Sugars: In a separate large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. Add in the egg and vanilla extract, mixing until smooth and combined.
Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to form a cookie dough.
Prepare Dough for Baking: Using a spoon or cookie scoop, scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the Cookies: Bake for 9 to 10 minutes until the cookie edges are set but the centers remain soft. Remove from the oven.
Add Marshmallows: Gently press a halved marshmallow into the center of each cookie immediately after baking.
Return to Oven: Place the cookies back in the oven for an additional 1 to 2 minutes so the marshmallows soften and slightly melt on top.
Cool the Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet.
Prepare Chocolate Glaze: Melt the chocolate chips together with heavy cream until smooth and glossy, either using a microwave in short bursts or a double boiler, stirring frequently.
Glaze and Decorate: Spoon or drizzle the chocolate glaze over the cooled cookies and sprinkle with holiday sprinkles if desired.
Serve and Enjoy: Let the glaze set before serving. These cookies pair wonderfully with a glass of milk or a cup of hot cocoa.