Cooler weather means hot chocolate season has arrived! Warm and cozy beverages, delicious treats baking in the oven, and a blanket waiting by the fireplace? Um, yes, that is my heaven.
Get ready for a rich and fudgy cookie topped with chocolate chips and marshmallows. These hot chocolate cookies are soft with crisp edges and absolute perfection when served warm while the chips are still melty.
Since there is hot cocoa in the batter, the flavor is on point and delicious hot cocoa in cookie form!
Hot Chocolate in Cookie Form
If you love hot chocolate and all things chocolate and marshmallows, add these cookies to your list. Whether you need Christmas cookie ideas or just want to kick off your fall baking, these are unique and fun to make.
After having tons of fun with hot chocolate melts, homemade extra creamy hot cocoa, and melting unicorn hot chocolate, it only feels right to capture that flavor in baked goods, as well! I hope you love them as much as I do.
Hot Chocolate Cookies Ingredients
Here’s what you need to make this recipe. The exact measurements are in the recipe card below.
- Unsalted butter
- Brown sugar
- Eggs
- Vanilla extract
- Hot cocoa mix with marshmallows
- Unsweetened cocoa powder
- All-purpose flour
- Baking powder
- Salt
- Semi-sweet chocolate chips
Cocoa Cookies Directions
Sift the hot chocolate mix and reserve the marshmallows for the cookie topping.
Preheat your oven to 350 degrees F.
In a large bowl, use an electric mixer to cream together the butter and brown sugar. Mix at medium speed.
Add the vanilla extract and egg and continue to mix until combined.
In a medium bowl, whisk together the flour, baking powder, and salt. Set the bowl aside.
Add the sifted hot chocolate mix (make sure you save the marshmallows for the topping) and the unsweetened cocoa powder to the batter. Mix at medium-low speed until combined.
Pour in half of the flour mixture and continue mixing at medium-low speed until combined. Slowly add in the remaining flour mixture. Do not overmix!
Fold in the chocolate chips. Leave some chips out if you plan to create the chocolate drizzle topping. It’s also good to press some chips in once they are on the cookie sheet.
Line two cookie sheets with parchment paper. You can also bake one batch at a time.
Use a medium cookie scoop or heaping tablespoons to drop cookie dough on the cookie sheet, placing them 1″ apart. You should have 15 cookies per sheet.
Once you have all the cookie dough drops lined up, use about 5 of the reserved marshmallows from the cocoa mix to top each cookie. Gently press the marshmallows into the dough. Press additional chocolate chips into the dough, as well.
Bake for 10-11 minutes until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack where you will let them cool completely.
Optional chocolate drizzle topping:
Melt 1/4 cup of additional semi-sweet chocolate chips in a microwave-safe bowl at 15-second intervals.
Once the chips are melted and smooth, transfer it to a ziplog bag and snip the tip of a corner.
Drizzle the melted chocolate onto the cookies and then garnish with holiday or winter sprinkles.
Again, the drizzle and sprinkles are optional, but they add a fun festive touch if you are serving the cookies at a holiday gathering.
Hot Cocoa Cookies Recipe Notes and FAQ
How do I store the leftover cookies?
Store any leftovers in an airtight container and keep them on the kitchen counter for up to one week.
Can I use hot chocolate mix without marshmallows?
Yes, avoid the whole sifting step by using hot cocoa mix without marshmallows. You can add some
There are too many chocolate chips.
Feel free to adjust the amount of chips you include in the dough. You can skip adding extra chips to the tops of the cookies, too, as this is mainly for appearance. Baking with hot cocoa mix makes these cookies chocolaty already, so if you find the chips overpowering, use fewer.
They are not Chocolatey enough.
If no amount of chocolate is too much, include it all! Mix the chips in the dough, place more on top, and add the drizzle. Serve with a mug of hot cocoa for dipping.
Do I have to use Chocolate Chips?
No, you can experiment with the chips. Try white chocolate chips, mini chips, and any other flavors you think might taste well together. Maybe add a white chocolate or peppermint drizzle if you want!
Hot Cocoa Cookies
Hot chocolate in the form of a cookie. Bake up these rich and fudgy cookies with chips and marshmallows for a tasty holiday treat.
Ingredients
- 1 cup softened unsalted butter
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3⁄4 cup hot chocolate mix with marshmallows sifted (reserve marshmallows for topping cookies)
- 1⁄4 cup unsweetened cocoa powder
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Optional: additional melted chocolate chips for drizzling and sprinkles for garnish
Instructions
- Preheat your oven to 350 degrees F.
- Use an electric mixer on medium speed to cream together butter and brown sugar.
- Add vanilla extract and egg and continue to mix until combined.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Add the sifted hot cocoa mix (remember to reserve the marshmallows for the top) and the cocoa powder to the dough. Mix on medium-low until combined.
- Add half of the flour mixture and continue to mix on medium-low until combined. Slowly add in the rest of the flour mixture. Do not overmix!
- Prepare 2 cookie sheets with parchment paper. Or bake one batch at a time.
- Using a medium cookie scoop or heaping tablespoons, drop cookie dough onto baking sheets 1" apart. 15 cookies per sheet.
- Place 5 of the reserved marshmallows from the cocoa mix onto the tops of the cookie dough drops. Also place extra chips if you wish.
- Bake for 10-11 minutes until the edges are lightly golden. Allow to cool on the cookie sheet for 5 minutes and then transfer to a cooling rack to fully cool.
- The cookies are also delicious while warm and gooey!
- Optional topping: For some festive flare, melt 1/4 cup semi-sweet chocolate chips in a microwave-safe bowl in 15-second intervals. Pour melted chocolate into a ziploc bag and snip a corner. Drizzle the chocolate onto the cookies and then top with holiday sprinkles.
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Nutrition Information:
Yield:
30Serving Size:
1 cookieAmount Per Serving: Calories: 200Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 116mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 3g
Nutrition facts are an estimate only.
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I’d love to hear from you if you make these hot chocolate cookies! Let me know if you make them.