Introduction

These Hot Cocoa Cookies capture the cozy flavors of your favorite winter drink in a soft, chocolatey treat. With a rich cocoa base, melty marshmallow topping, and a sprinkle of shaved chocolate, they are perfect for holiday gatherings or a comforting snack any time of year.

The image shows round chocolate cookies with a cracked surface, each topped with a smooth layer of melted dark chocolate. The chocolate layer is decorated with small red, green, and white round sprinkles scattered on top. The cookies are placed close together on a white plate, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon hot water
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon cinnamon
1 cup semisweet chocolate chips
10–11 large marshmallows, cut in half
Shaved chocolate for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a stand mixer or with a hand mixer, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
Step 3: Beat in the egg and vanilla extract until well combined.
Step 4: In a small cup, dissolve the baking soda in hot water, then mix this into the wet ingredients.
Step 5: In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, and cinnamon.
Step 6: Gradually add the dry ingredients to the wet mixture, about 1/2 cup at a time, mixing until just combined.
Step 7: Stir in the semisweet chocolate chips evenly throughout the dough.
Step 8: Refrigerate the dough for at least 15 minutes to firm up.
Step 9: Form the dough into 20–22 balls and place them on the prepared baking sheets, spacing each at least 2 inches apart.
Step 10: Bake for 8 minutes, then press a halved marshmallow onto the top of each cookie.
Step 11: Return the cookies to the oven and bake for another 2–3 minutes, until the marshmallows are slightly melted.
Step 12: Transfer cookies to a cooling rack and finish by sprinkling shaved chocolate over the top while still warm.

Tips & Variations

For extra richness, try using dark chocolate chips instead of semisweet.
You can substitute mini marshmallows in place of large ones, adjusting quantity as needed.
Chilling the dough longer than 15 minutes helps prevent spreading and makes thicker cookies.
Adding a pinch of espresso powder enhances the chocolate flavor without adding coffee taste.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag or container for up to 2 months. Reheat gently in a microwave for 10-15 seconds to enjoy the marshmallow gooeyness again.

How to Serve

The image shows a close-up of soft chocolate cookies each topped with a thick layer of shiny dark chocolate icing. The icing is smooth and glossy, decorated with small red, green, and white round sprinkles scattered on top. The cookies have a cracked texture around the edges, revealing a slightly rough and soft surface beneath the glossy topping. They are arranged on a clean white plate, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without marshmallows?

Yes, you can skip the marshmallows and bake the cookies fully in the first 8 minutes. They will still be delicious chocolate cookies without the gooey topping.

Can I use cocoa powder substitutes?

Natural unsweetened cocoa powder is best for flavor, but you can use Dutch-process cocoa too. Just note that Dutch-process is less acidic and may affect the rise slightly.