This Hot Chocolate Cookies Recipe features the rich, chocolate flavor and sweet, marshmallow topping you love about a classic mug of hot cocoa wrapped up in a handheld treat. Each cookie has a rich, chocolatey base with extra chunks of chocolate and is wrapped around a gooey marshmallow filling. Rolled in a spiced sugar mixture before baking, they come out crisp around the edges and soft and chewy in the center. They’re perfect for holiday parties, gifting, or leaving out for Santa!
Your Favorite Beverage… Made into a Cookie!
There’s nothing better than a cozy mug of hot chocolate on a cold day, except maybe this chocolate cookies recipe! A fun switch-up from holiday favorites like classic chocolate chip cookies or sugar cookies, this recipe captures everything you love about the beverage in crowd-pleasing dessert form.
The cookies start with a deep, cocoa-forward chocolate cookie base that’s soft in the center and crisp around the edges. Then, each cookie is wrapped around a gooey marshmallow filling that melts as it bakes, just like marshmallows floating in a warm mug of cocoa. Rolling the dough in a lightly spiced sugar adds an extra layer of warmth and flavor, giving these cookies a subtle Mexican hot chocolate-inspired taste, which I personally love.
Cozy and delicious, these cookies are guaranteed to become a new holiday tradition! Pair them with a mug of hot chocolate for the ultimate festive treat. Or, just serve them on their own. You really can’t go wrong.
Recipe Ingredients
Flour: We are using all-purpose flour for the base of the cookie dough. However, if you need to make this recipe gluten-free, I recommend using a 1 to 1 all-purpose gluten-free flour. CUP 4 CUP is a great option.
Cocoa Powder: Make sure to use unsweetened Dutch cocoa powder for a bold, rich, chocolatey flavor and deep color.
Leaveners: The use of both baking powder and baking soda ensures the cookies puff up beautifully, staying soft and chewy.
Salt: A must-have, this enhances the chocolate flavor and balances the sweetness of the dough.
Butter: I recommend using unsalted butter. It adds a rich taste and contributes to the tender crumb of these cookies.
Sugar: Granulated sugar sweetens the dough and helps add structure to the edges. Then, dark brown sugar enhances the hot chocolate cookies further, keeping them soft and moist and adding a molasses taste.
Egg: We’re using a whole egg and an egg yolk to give the cookies structure and deepen the rich flavor.
Vanilla Extract: Use high-quality pure vanilla extract to add depth to the cookies and a delicious vanilla flavor.
Chocolate: I prefer to use a semi-sweet chocolate bar cut into chunks so it melts nicely, creating melty pools. However, you can use any type of chocolate you want.
Marshmallows: Cut large marshmallows in half, and use them as a filling, replicating the topping of hot chocolate!
Sugar Topping: I combine granulated sugar, ground cinnamon, and a few pinches of cayenne pepper to create a sweet, spiced, Mexican hot chocolate-inspired taste. That said, the cayenne is completely optional.
How to Make an Easy Hot Chocolate Cookies Recipe
Step 1. Sift the dry ingredients in a bowl, gently whisk to combine, and set aside.
Step 2. In a second bowl, beat the sugars, butter, and vanilla until the mixture is well combined and resembles cream.
Step 3. Next, add the egg and egg yolk to the butter mixture, and beat to combine.
Step 4. Add your flour mixture to the bowl of wet ingredients, and mix with a wooden spoon or spatula just until combined. Be careful not to overmix! Then, gently fold in your chocolate.
Step 5. Chill your cookie dough in the fridge for at least 2 hours or up to 48 hours. This allows the flour to hydrate, preventing your cookies from being dry.
Step 6. Use a medium cookie scoop to portion the chilled dough. Make an indentation in each cookie dough ball, and add half of a marshmallow. Shape the cookies into a ball around the marshmallows.
Step 7. Mix the sugar topping ingredients in a shallow bowl, and roll each hot chocolate cookie in the mixture. Place the cookies on a parchment paper-lined baking sheet, leaving space between each piece.
Step 8. Bake in a preheated oven until the edges of the cookies are set and the center is slightly puffed. TIP: Use a biscuit cookie cutter or glass bowl to create perfectly circular cookies, gently swirling them while they’re warm.
Step 9. Cool until the cookies are set, and enjoy!
Can I Make These Cookies Ahead of Time?
Yes! Chill the prepared cookie dough in the fridge for up to 2 days. Or, freeze the unbaked cookie dough for up to 2 months. To keep the dough fresh, arrange the balls on a baking sheet and freeze until solid. Then, transfer the cookie dough balls to a freezer-safe container.
Bake from frozen, adding a few minutes as needed for the cookies to set.
How to Store
Once cool, transfer baked hot chocolate cookies to an airtight container. Store them at room temperature for up to 3 days or in the fridge for up to 5 days. Let them come to room temperature before serving for the best texture.
You can also freeze baked cookies for up to 2 months. Place them in a freezer-safe container, placing a sheet of parchment paper between each cookie to prevent them from clumping together. Then, just thaw at room temperature when you’re ready to serve.
More Amazing Cookie Recipes
- Fluffernutter Cookies
- Key Lime Cookies
- Lemon Sugar Cookies
- Old Fashioned Chewy Peanut Butter Cookies
- Soft and Chewy Spice Cookies
- Sweet Potato Cookies with Marshmallow
- White Chocolate Dipped Chocolate Peppermint Cookies
- Double Chocolate Chip Cookies
- Brown Sugar Cookies
I hope you love my Hot Chocolate Cookies Recipe! The cookies are rich, sweet, and subtly spiced with crisp edges and a soft, gooey center. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Hot Chocolate Cookies with Marshmallows
Ingredients
Hot Chocolate Cookies
- 1 1/4 cup all purpose flour
- 1/4 cup unsweetened dutch cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened/room temperature
- 1/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 large egg + 1 yolk room temperature
- 2 tsp vanilla extract
- 2 ounces semi chocolate bar cut in chunks
- 10-11 large marshmallows cut in halves
Sugar Topping
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon optional
- a few pinches of cayenne pepper optional
Instructions
- In a medium mixing bowl, sift the flour, cocoa powder, baking soda, baking powder, and salt. Gently whisk and set aside.
- In a large mixing bowl, add the granulated sugar, brown sugar, butter and vanilla and beat with a hand mixer for about 2 minutes. The sugars and butter should resemble cream.
- Next, add the egg and yolk, and beat until well combined (for about 1 minute).
- Then, add your “sifted flour mixture” into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix. Next, fold in your chocolate.
- Transfer the cookie dough to a fridge and let chill for at least 2 hours (up to 48 hours) to allow the flour to hydrate.
- Preheat your oven to 350°F and line a nonstick baking sheet with parchment paper. Remove your chilled dough from the refrigerator and use a medium cookie scoop (2 tablespoons cookie scooper) to scoop the dough. With your thump, make an indention in the dough while the dough is in the scooper and insert half of a marshmallow into the indention. Once inserted, release the cookie and form into a ball. The dough should completely cover the cookie (Pro tip: if your cookie has a marshmallow explosion after it bakes, you can reshape it with a cookie cutter).
- Next, in a shallow bowl, mix your sugar topping ingredients until fully incorporated and roll each ball into the sugar mixture. Then, place the balls onto the parchment lined baking sheet. The dough should be about 2 inches apart.
- Bake the cookies in the preheated oven for 8-10 minutes or until the edges of the cookies are set and the center is slightly puffed. Reshape the cookies into a perfect circle by using a biscuit cookie or glass bowl that is slightly larger than the cookie. Once the cutter or bowl is placed around the cookies, swirl it in a circular shape until it forms a perfect circle. Cookies must still be hot. Let rest for about 10-15 minutes or until set.
- Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
Made these with peppermint marshmallows and they were amazing! Delicious like every recipe by Chavez! So so good and easy !
So happy you like this recipe, Nancy! Thanks for the review! 🙂
Made these cookies for a holiday cookie exchange. They are delicious! Will be remaking these cookies again!
So glad you like this cookie recipe! Thanks for the comment!