If there’s one sweet treat that never fails to impress both chocolate lovers and holiday cookie fans alike, it’s Hot Chocolate Cookies. Imagine the rich, nostalgic comfort of a steaming mug of hot cocoa, but with all of those cozy flavors baked right into an irresistibly soft cookie, complete with gooey marshmallow centers and melty chocolate chips. These cookies are tailor-made for kids at heart and adults who understand the simple joy of chocolate, and they’re destined to become a standout at cookie swaps, snow days, or any moment that calls for a little extra warmth and joy.

Hot Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Hot Chocolate Cookies plays its own special role, and together, they create a dessert that’s truly greater than the sum of its parts. Don’t worry—nothing here is complicated, but each element brings the signature flavor, color, or texture that makes these cookies extra memorable.

Unsalted butter (1/2 cup, softened): Provides a rich, creamy base and helps the cookies stay soft and tender.
Granulated sugar (1/2 cup): Adds sweetness and helps give a delicate crisp edge to the cookies.
Light brown sugar (1/2 cup, packed): Brings in a subtle molasses note and contributes to a fudgy, chewy texture.
Large egg (1): Binds everything together and helps the cookies rise.
Vanilla extract (1 teaspoon): Enhances all the chocolatey flavors and adds cozy depth.
All-purpose flour (1 1/4 cups): Gives the cookies structure so they don’t spread too much.
Unsweetened cocoa powder (1/3 cup): Packs in that classic chocolate flavor and a deep brown color.
Baking soda (1 teaspoon): Helps the cookies puff up for a perfectly tender bite.
Salt (1/4 teaspoon): Balances the sweetness and sharpens all the other flavors.
Instant hot chocolate mix (1 tablespoon): Infuses each cookie with that unmistakable hot chocolate essence.
Semi-sweet chocolate chips (1 cup): Ensures a burst of melty chocolate in every bite.
Mini marshmallows (1 cup): Creates gooey, toasty pockets in the center, just like your favorite mug of cocoa.

How to Make Hot Chocolate Cookies

Step 1: Prep Your Baking Sheets and Oven

Start off by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This step means less time scrubbing pans later, and it sets the scene for even, perfectly baked cookies every time.

Step 2: Cream the Butter and Sugars

In a large bowl, beat together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture looks pale and fluffy. Creaming these together ensures your Hot Chocolate Cookies have a soft and tender crumb.

Step 3: Add the Egg and Vanilla

Crack in the large egg and pour in the vanilla extract, then mix until fully combined. This duo brings moisture and a rich, inviting vanilla aroma to your cookie dough.

Step 4: Combine Dry Ingredients

In another bowl, whisk together the flour, cocoa powder, baking soda, salt, and that all-important instant hot chocolate mix. Blending these before adding to the wet ingredients ensures even distribution—so no surprise salty bites or cocoa clumps!

Step 5: Bring Wet and Dry Together

Gradually add the dry mixture to your creamed butter and sugar, mixing on low just until everything’s incorporated. Avoid over-mixing to keep your Hot Chocolate Cookies extra soft.

Step 6: Fold in the Chocolate Chips

Pour in the semi-sweet chocolate chips and fold gently with a spatula. This way, you get pools of chocolate all throughout your cookies without deflating the dough.

Step 7: Scoop and Space the Dough

Use a tablespoon or a small cookie scoop to portion dough onto your prepared pans, leaving about 2 inches between each mound. This space allows the cookies to spread without merging into one another.

Step 8: Bake, Then Add Marshmallows

Bake the cookies for 8 to 9 minutes first. Take them out and gently press 2 to 3 mini marshmallows into the center of each cookie, then return the tray to the oven for another 2 minutes. This method gets you perfectly gooey marshmallows that hold their shape.

Step 9: Cool and Make Them Extra Gooey (Optional)

After baking, let the cookies rest on the sheet for 5 minutes so they set up just enough to handle. If you want the ultimate Hot Chocolate Cookies, add a few extra chocolate chips on top while they’re hot for an Instagram-worthy finish before moving them to a wire rack to cool completely.

How to Serve Hot Chocolate Cookies

Garnishes

A sprinkle of flaky sea salt, a dusting of cocoa powder, or even a drizzle of melted chocolate can take your Hot Chocolate Cookies over the top. A pinch of crushed peppermint around the holidays is also festive and fun.

Side Dishes

These cookies are delicious with a glass of cold milk or a mug of—you guessed it—hot chocolate. If you want to dress things up, serve them alongside vanilla ice cream or as part of a larger dessert platter for a party feel.

Creative Ways to Present

Stack your Hot Chocolate Cookies in a tall glass jar for an eye-catching edible centerpiece, or package them in clear cellophane bags tied with ribbon as a heartwarming holiday gift. For a special twist, sandwich two cookies around a scoop of marshmallow fluff or chocolate ganache.

Make Ahead and Storage

Storing Leftovers

Transfer fully cooled Hot Chocolate Cookies to an airtight container, separating layers with parchment paper to prevent sticking. They’ll stay soft and fresh at room temperature for up to 4 days—perfect for grabbing whenever you need a chocolate fix.

Freezing

To freeze, arrange baked cookies in a single layer on a tray until firm, then store them in a freezer bag for up to 2 months. You can also freeze unbaked dough balls (minus marshmallows) and add the marshmallow step straight from the oven for a quick batch anytime cravings strike.

Reheating

If you love that fresh-from-the-oven warmth, pop a cookie in the microwave for 5 to 10 seconds. This softens the cookie and melts the marshmallows just a touch, making it taste like a brand-new batch of Hot Chocolate Cookies every time.

FAQs

Can I use Dutch-processed cocoa powder instead of regular?

Absolutely! Dutch-processed cocoa will make your Hot Chocolate Cookies richer and slightly darker. Just keep in mind that the final flavor will lean even more chocolatey and decadent.

What if I don’t have instant hot chocolate mix?

No worries! You can skip it, but you’ll miss that classic hot chocolate vibe. Alternatively, add an extra teaspoon of cocoa powder and a pinch more sugar for a similar effect.

How do I make these cookies less sticky?

If you prefer less sticky marshmallow centers, try using marshmallow bits instead of mini marshmallows. They’ll hold their shape better and are easier to handle, especially for lunchboxes or gifting.

Can I double the recipe?

Yes, this recipe doubles wonderfully. Just be sure to mix in batches if your mixer or bowl isn’t big enough so everything stays well combined.

Why did my cookies spread too much?

Cookies can spread if the butter is too soft or the dough is too warm. If you notice spreading, chill the dough for 30 minutes before baking next time, and always check your oven temperature for accuracy.

Final Thoughts

There’s something undeniably magical about Hot Chocolate Cookies—they turn a classic winter beverage into a handheld treat that brings joy to every bite. Whether shared with friends, tucked into lunchboxes, or enjoyed with a cozy drink, these cookies will warm hearts and satisfy every chocolate craving. Give them a try, and get ready to fall in love with a new family favorite!

Hot Chocolate Cookies Recipe

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4.9 from 18 reviews

Author: Emma
Total Time: 27 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

Indulge in the cozy flavors of hot chocolate in cookie form with these delicious Hot Chocolate Cookies. Soft, chocolatey cookies studded with melty chocolate chips and gooey marshmallows – a perfect treat for the winter season.

Ingredients

Scale

Dry Ingredients:

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon instant hot chocolate mix

Wet Ingredients:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract

Additional:

1 cup semi-sweet chocolate chips
1 cup mini marshmallows

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla: Beat in the egg and vanilla until combined.
Prepare dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and hot chocolate mix.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 9 minutes.
Add marshmallows: Remove from the oven, press mini marshmallows into the center of each cookie, and return to the oven for an additional 2 minutes until marshmallows puff slightly.
Cool and serve: Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For extra gooey cookies, place a few additional chocolate chips on top right after baking.
You can swap mini marshmallows with marshmallow bits for a less sticky finish.
Store cookies in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American