The first time I made hot chocolate cookies, it wasn’t planned. It was one of those freezing Saturday afternoons when you just want to curl up with something sweet and warm, but my pantry was low on actual hot cocoa mix. So I figured—why not take everything I love about a steaming mug of hot chocolate and turn it into a cookie? Marshmallows, melty chocolate, a little hint of vanilla. All the good stuff.
I’ll be honest: I’ve baked these hot chocolate cookies so many times now, I could probably do it in my sleep. (And once, I nearly did, during a snowstorm power outage with a flashlight tucked behind my ear. True story.) Every batch brings back that cozy, winter-magic feeling, like you’re sitting by a fire even if your radiator is the only thing keeping you alive.
If you want a cookie that’s soft, gooey, and tastes exactly like your favorite mug of hot chocolate—this is it. I’ve tested, tweaked, and made a mess of my kitchen enough times to promise: these hot chocolate cookies are worth every crumb.
Why You’ll Love This Hot Chocolate Cookies Recipe
Okay, confession time—these cookies have officially ruined me for all other winter treats. Why? Let me count the ways:
- All the hot chocolate vibes—without the mug: Imagine biting into a soft, chocolatey cookie with gooey marshmallow bits and melty chocolate chunks. It’s like drinking hot cocoa and eating dessert at the same time.
- Ready in under 30 minutes: I’ve whipped these up after work, after dinner, and even for surprise guests. No chilling, no fancy steps—just mix, scoop, and bake.
- Marshmallow magic: Mini marshmallows melt into sweet pockets inside the cookie, and sometimes they get a little crispy at the edges. (That’s my favorite part!)
- Kid and adult approved: My niece, who claims she “doesn’t like chocolate,” asks for these every time she comes over. My friends beg for the recipe and text me photos of their own batches. Works for picky eaters and food snobs alike.
- Perfect for holiday gifting: These cookies look adorable on a plate, especially if you finish them with extra marshmallows or a drizzle of melted chocolate. Instant Pinterest-worthy treat.
Honestly, this hot chocolate cookies recipe is what I make when I want everyone in the house to feel cozy and spoiled. And if you’re like me, you’ll find yourself making them again and again—even when winter is long gone.
What Ingredients You’ll Need for Hot Chocolate Cookies
Here’s what I love about this ingredient list: you probably have most of it hanging around, and the rest is easy to grab last-minute. I’ll break it down by what each ingredient brings to the party—because knowing the “why” behind each one means your cookies will turn out perfect every time.
- All-purpose flour (1 ½ cups / 180g): I use King Arthur for the best results, but honestly, any brand works. This is the structure of the cookie, so don’t swap for cake flour unless you want a totally different texture.
- Unsweetened cocoa powder (½ cup / 40g): Dutch-process is my go-to for deeper flavor, but natural works too. If you want the cookies extra dark, bump up the cocoa by a tablespoon.
- Baking soda (¾ teaspoon): Helps the cookies puff up and stay soft. Don’t skip it or your cookies will be sad little pancakes.
- Salt (½ teaspoon): Balances all the sweetness and makes the chocolate pop. I always use fine sea salt.
- Unsalted butter (½ cup / 115g, melted): I’ve tested with both melted and softened butter—melted gives a chewier texture. If you only have salted butter, just reduce the added salt by half.
- Brown sugar (¾ cup / 150g): Adds moisture and a little caramel flavor. Light or dark brown both work—I lean dark for extra richness.
- Granulated sugar (¼ cup / 50g): For the classic cookie sweetness.
- Egg (1 large): Room temperature mixes best. (I usually forget to take it out, so I put it in a bowl of warm water for a few minutes.)
- Vanilla extract (2 teaspoons): I splurge on real vanilla when I can, but the grocery store stuff is fine. Don’t skip it—it rounds out all the flavors.
- Semi-sweet chocolate chips or chunks (1 cup / 170g): Chunks give those epic pools of melted chocolate; chips are more uniform. Use what you love.
- Mini marshmallows (1 cup / 50g): The star of the show. If you only have big marshmallows, chop them into little bits. (Just don’t use marshmallow fluff—it turns the cookies into puddles. I learned that the hard way.)
Optional mix-ins:
- White chocolate chips: Adds a creamy twist.
- Peppermint extract: A few drops for a festive vibe.
- Chopped nuts: Walnuts or pecans for extra crunch (totally optional).
Quick note: If you’re missing cocoa powder, you can sub with hot cocoa mix in a pinch—just reduce the sugar slightly. It’s not “classic,” but it works for emergencies.
Shopping tip: Mini marshmallows are sometimes hiding near the ice cream toppings, not by the big marshmallows. I keep an emergency bag in my freezer for days when only hot chocolate cookies will do.
Equipment Needed for Hot Chocolate Cookies
You don’t need a fancy kitchen to make these—I’ve baked them in college dorms, tiny apartments, and my parents’ house over the holidays. Here’s what works:
- Baking sheets: I use two, lined with parchment paper for easy cleanup. (If you don’t have parchment, a light greasing works too.)
- Mixing bowls: One large for wet ingredients, one medium for dry.
- Whisk: For blending the dry stuff. If yours is wonky, a fork works in a pinch.
- Hand mixer or sturdy wooden spoon: I’m usually team wooden spoon (less washing up), but a mixer is great for creaming butter and sugar.
- Measuring cups and spoons: Baking is science! Eyeballing is risky unless you love surprises.
- Cookie scoop (optional): Makes perfectly round cookies, but two spoons work just fine.
- Cooling rack: For getting cookies off the hot tray fast—otherwise, marshmallows get extra gooey.
Personal tip: The only “fancy” thing I use is a silicone spatula. It’s a lifesaver for scraping every last bit of dough (and for taste-testing, obviously).
No baking sheet? Flip over a roasting pan or use a pizza tray. Hot chocolate cookies don’t judge.
How to Make Hot Chocolate Cookies – Step-by-Step
Alright, let’s get baking! I’ll walk you through every step, complete with the little details that make a big difference.
- Preheat & Prep (5 minutes)
- Preheat your oven to 350°F (175°C).
- Line 2 baking sheets with parchment paper, or grease lightly.
- If your butter isn’t melted yet, pop it in the microwave for 20-30 seconds.
- Mix Dry Ingredients (2 minutes)
- In a medium bowl, whisk together flour (1 ½ cups / 180g), cocoa powder (½ cup / 40g), baking soda (¾ tsp), and salt (½ tsp).
- It should look evenly brown, no streaks. This makes sure every bite is chocolatey.
- Combine Wet Ingredients (3 minutes)
- In a large bowl, combine melted butter (½ cup / 115g), brown sugar (¾ cup / 150g), and granulated sugar (¼ cup / 50g).
- Mix until smooth and glossy—about 1 minute with a wooden spoon or hand mixer.
- Add egg (1 large) and vanilla extract (2 tsp). Mix until just combined.
- Blend Dry Into Wet (2 minutes)
- Add the dry ingredients to the wet, stirring gently. Don’t overmix! The dough should be thick and a little sticky.
- If it looks crumbly, add a tablespoon of milk (or water).
- Fold in Mix-Ins (2 minutes)
- Gently fold in chocolate chips/chunks (1 cup / 170g) and mini marshmallows (1 cup / 50g). I scatter a few extra marshmallows on top for extra gooeyness.
- If you want to add nuts or peppermint, toss them in now.
- Scoop & Bake (12 minutes)
- Use a cookie scoop or two spoons to drop mounds of dough onto your baking sheets, about 2” (5cm) apart. They’ll spread a bit, so give them space.
- Bake for 10-12 minutes, until the edges are set but the centers look a little soft. The cookies will puff and crackle, and you’ll see marshmallows melting through the top.
- Don’t overbake—soft centers are key! They’ll firm up as they cool.
- Cool & Enjoy (5 minutes)
- Let cookies cool on the tray for 2-3 minutes (they’re fragile when hot), then transfer to a wire rack.
- Eat one warm if you can—fresh out of the oven is pure bliss.
Troubleshooting:
- If marshmallows completely disappear, try freezing them for 10 minutes before baking. They’ll hold their shape better.
- Cookies too flat? Check your baking soda—old stuff doesn’t work as well.
- Sticky dough? Chill for 15 minutes, but honestly, I rarely bother.
“The kitchen smells like a chocolate factory, and the marshmallow bits get all toasty at the edges. I always burn my tongue on the first cookie—worth it.”
My Best Tips & Techniques for Hot Chocolate Cookies
Okay, here’s the real stuff I’ve learned (sometimes the hard way) from making this hot chocolate cookies recipe over and over:
- Don’t overmix once you add flour: 10-15 stirs max. Overmixing = tough cookies. Soft and chewy is the goal.
- Room temp eggs: They mix smoother. If you forget, just soak your egg in warm water for 5 minutes.
- Freeze marshmallows before baking: Helps keep them gooey inside the cookie and stops them from vanishing. I keep a bag in the freezer just for this.
- Extra marshmallows on top: Press a few into each dough ball before baking. Makes them look bakery-worthy (and gives that perfect gooey bite).
- Parchment paper: Seriously, use it. Marshmallows get sticky and can glue cookies to the tray.
- Bake one test cookie first: I always do this to check spread and timing. If it’s too flat, chill the dough for 10 minutes or add a tablespoon more flour.
- The “nose test”: When the kitchen smells like hot chocolate, they’re usually ready. Don’t wait for them to look fully set.
- Let them cool a bit before moving: Hot cookies fall apart if you rush. Patience pays off.
Real talk: I’ve burned a few batches forgetting the timer. Set one, and keep an eye on the first batch!
And here’s a weird but true trick: If you want that crackly top, after scooping the dough balls, roll them lightly in granulated sugar before baking. It works like magic.
Ways to Mix It Up – Hot Chocolate Cookies Variations
Once you master the classic, there’s a whole world of hot chocolate cookie variations to try. I’ve experimented with all of these—some are now family favorites!
- Peppermint Hot Chocolate Cookies: Add ½ teaspoon peppermint extract to the dough, and sprinkle crushed candy canes on top after baking. Tastes like the holidays in cookie form.
- Double Chocolate Dream: Use dark chocolate chips and add ⅓ cup extra cocoa powder. Extra rich, extra decadent.
- Nutty Rocky Road: Stir in ½ cup chopped walnuts or pecans, plus a handful of mini marshmallows. Seriously addictive.
- White Chocolate Swirl: Mix in ½ cup white chocolate chips with the regular chocolate. Creamy and sweet.
- Spicy Mexican Hot Chocolate: Add ½ teaspoon cinnamon and a pinch of cayenne pepper to the dry ingredients. It’s got a subtle kick—so good!
- Gluten-Free Swap: Use a 1:1 gluten-free baking blend (like Bob’s Red Mill). The cookies are a little softer but still taste amazing.
- Vegan Version: Use plant-based butter, a flax egg (1 tbsp ground flax + 3 tbsp water), and vegan marshmallows. I’ve tried this for vegan friends, and it totally works.
- Low-Sugar Option: Cut both sugars by half and use extra vanilla for flavor. The cookies are less sweet but still satisfy the chocolate craving.
My personal favorite? The peppermint version with extra marshmallows on top. It’s basically Christmas in a bite.
Don’t be afraid to riff based on what’s in your pantry. That’s how the best recipes happen!
Serving Ideas & Storage for Hot Chocolate Cookies
How to Serve
- Warm from the oven is non-negotiable for at least one cookie. The marshmallows are gooey, the edges are crispy, and you’ll probably make happy noises with every bite.
- Pair with a mug of actual hot chocolate, coffee, or cold milk. (Saturday morning breakfast, anyone?)
- For parties: Stack cookies on a plate and scatter extra mini marshmallows around for a Pinterest-worthy look. Drizzle with melted chocolate for bonus points.
- Make ice cream sandwiches: Two cookies with a scoop of vanilla or peppermint ice cream in the middle. It’s messy, but life-changing.
Storage Tips
- Room temperature: Store in an airtight container for up to 3 days. They actually get softer after a day—peak texture is day 2, in my opinion.
- Refrigerator: Good for up to a week. I reheat in the microwave for 10-15 seconds, or just eat them cold. (No shame.)
- Freezer: Freeze in a single layer, then transfer to a bag. Lasts 2-3 months. To thaw, just pop a few in the microwave for 20 seconds or let them sit at room temp.
- Reheating: The toaster oven is perfect for getting those marshmallow edges crispy again.
Pro tip: If the cookies start to go stale, crumble them on top of ice cream or yogurt. Or, microwave for a few seconds with extra marshmallows on top for a gooey, “new” dessert.
Nutritional Info & Health Benefits
I’m not a nutritionist, but here’s what I know about these hot chocolate cookies:
| Per Cookie | Amount |
|---|---|
| Calories | ~140 |
| Protein | 2g |
| Carbs | 20g |
| Fat | 6g |
| Fiber | 1g |
- Good mood food: Chocolate is scientifically proven to make people happier (okay, maybe not proven, but it works for me every time).
- Lower sugar than most cookies: Thanks to mini marshmallows and plenty of cocoa, you don’t need a ton of extra sugar.
- Gluten-free and vegan options available: See the variations above—easy swaps if you need them.
- Not a “health food,” but a better treat: Compared to a frosted cupcake or candy bar, these cookies are a little lighter but still feel indulgent.
I feel good about giving these to my family because they satisfy the sweet tooth without being total sugar bombs. And if you want to dial things back, it’s easy to tweak the recipe.
Final Thoughts – Bake, Share, Enjoy!
So that’s my hot chocolate cookies recipe—my go-to winter treat, my Christmas party MVP, and honestly, the thing I bake when I want pure comfort without fuss.
This recipe has rescued me from gloomy days, wowed my friends, and become a tradition every time the weather turns cold. I hope it does the same for you.
Make it yours! Try those mix-ins, swap ingredients based on what you have, add your own twist. That’s how the best recipes get even better.
If you bake these hot chocolate cookies, drop a comment below and let me know how they turned out! Or tag me on Instagram @yourhandle—I love seeing your creations, especially the wild variations. Questions? Ask away—I check comments daily and love to help troubleshoot.
Happy baking! Hope your kitchen smells as good as mine right now.
Hot Chocolate Cookies Recipe FAQs
Q: Can I use regular-sized marshmallows instead of mini?
A: Yep! Just chop them into small pieces (about the size of your pinky nail). They’ll melt a little differently—sometimes you get big gooey pockets, which is pretty great.
Q: Why did my marshmallows disappear while baking?
A: That happens if they melt too fast. Try freezing them for 10 minutes before mixing in, or add a few on top of each dough ball right before baking. Works like a charm!
Q: Can I make hot chocolate cookies ahead of time?
A: Absolutely. You can make the dough a day ahead and keep it in the fridge. Bake straight from the fridge, just add an extra minute to baking time. Baked cookies freeze great, too.
Q: How do I know when my cookies are done?
A: Look for set edges and slightly soft centers—they’ll firm up as they cool. The “nose test” works too: when you smell rich chocolate, they’re usually ready!
Q: Can I double the recipe for a big batch?
A: Oh yes! Double everything and use two baking sheets. You might need to rotate trays halfway through baking. Warning: Your house will smell so good, neighbors might drop by.
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Hot Chocolate Cookies
- Total Time: 22 minutes
- Yield: 20 cookies 1x
Description
These hot chocolate cookies are soft, gooey, and packed with melty chocolate and marshmallow bits—just like your favorite mug of hot cocoa, but in cookie form. Ready in under 30 minutes, they’re the perfect cozy winter treat for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-process preferred, but natural works)
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar (light or dark)
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips or chunks
- 1 cup mini marshmallows (or regular marshmallows chopped small)
- Optional: 1/2 cup white chocolate chips
- Optional: 1/2 teaspoon peppermint extract
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or grease lightly. Melt the butter if not already done.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined.
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth and glossy. Add egg and vanilla extract, mixing until just combined.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix. If the dough is crumbly, add 1 tablespoon of milk or water.
- Fold in chocolate chips/chunks and mini marshmallows. Optionally, add white chocolate chips, peppermint extract, or nuts at this stage.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart. Top each dough ball with a few extra marshmallows if desired.
- Bake for 10-12 minutes, until edges are set but centers are still soft. Cookies will puff and crackle, and marshmallows will melt through the tops.
- Let cookies cool on the tray for 2-3 minutes, then transfer to a wire rack to cool completely. Enjoy warm for maximum gooeyness.
Notes
For best results, freeze marshmallows for 10 minutes before adding to dough to help them hold their shape. Don’t overmix the dough after adding flour—just 10-15 stirs. Bake one test cookie first to check spread and timing. For a crackly top, roll dough balls in granulated sugar before baking. Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12
- Sodium: 80
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
Keywords: hot chocolate cookies, winter cookies, marshmallow cookies, chocolate cookies, easy cookie recipe, holiday cookies, cozy desserts, homemade cookies
