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Hot Chocolate Cookies

These hot chocolate cookies are all that you love about a cup of hot cocoa but in cookie form. Soft and chewy chocolate cookies are topped with a fluffy, gooey marshmallow for the best cozy holiday treat.

Hot chocolate cookies on a white plate.
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Hot Cocoa Cookies with Marshmallows

It’s impossible to pick a favorite cookie recipe, but when I’m craving something sweet this hot chocolate cookie recipe is the one. Other rich and fudgy classic cookies I love include German chocolate cookies, fudgy M&M cookies and chocolate crinkle cookie recipe.

The hot chocolate cookies cookies combine all the chocolatey goodness of sipping on a cup of warm hot chocolate but in a freshly-baked goodie. These treats are super soft with rich flavor—they are really, really good.

Hot Chocolate Cookie Recipe Ingredients

Most of the ingredients you’ll need for these hot chocolate cookies are pantry-friendly, but you may need to get some jumbo marshmallows.

Hot chocolate cookie ingredients on a marble counter.

Find the full printable recipe with specific measurements below.

  • Unsweetened cocoa powder: I use natural cocoa to make these cookies, but I like to sub in a bit of Dutch-processed cocoa powder to enrich the flavor.
  • Unsalted butter: You want the butter barely softened by the time you need to cream it. We’re using unsalted so we can control the amount added to the dough. Learn tips for how to soften butter quickly.
  • All-purpose flour: For amazing texture, be sure measure the flour correctly using the the spoon and level method.
  • Marshmallows: I cut the jumbo marshmallows in half and place them on top of the baked cookie to roast them up a bit.
  • Chocolate chips: I like to add in chocolate chips just to make these cookies even more decadent.
  • Vanilla extract: Make sure you’re using the real stuff to really amplify the flavor.
  • Eggs. The necessary binder that helps keep everything together.
  • Granulated sugar. This helps cut the bitterness of the cocoa powder and give the cookie sweetness.
  • Baking soda. The leavening agent that will gives these cookies their chewy texture.

Variations to Try

This hot chocolate cookie recipe allows for some liberties to be taken to truly make it your own. Here are some of my favorite variations.

  • Add extra marshmallows: If you are making these for a marshmallow lover (like my kids!) you can add even more of that marshmallow flavor. Try folding in an extra 1/4 cup of mini marshmallows to the batter once it’s mixed. It will puff up slightly and melt, giving them even more marshmallowy goodness.
  • Add more chocolate: Additionally, if you prefer the taste of chocolate, add a subtle layer of richness by shaving some chocolate on top of the marshmallows right after you pull the cookies out of the oven.
  • Add a s’mores flavor: S’more lovers will enjoy this fun twist! Try adding a mini Hershey’s bar to the top and 1/4 cup chopped graham crackers to the batter. It’s SO good.

How to Make Hot Chocolate Cookies

Showing how to make hot chocolate cookies in a 4 step collage.
  • Make dough. In a large bowl, use a hand mixer to beat butter and sugars until smooth and creamy. Beat in the eggs and vanilla until smooth. Whisk in flour, cocoa powder, baking soda, baking powder, and salt until everything is just combined. Fold in chocolate chips. Chill the dough for a few minutes.
  • Scoop. Scoop the dough onto parchment-lined baking sheets using a cookie scoop. 
  • Bake. Bake until the cookies are crispy around the edges and still soft in the middle.
  • Broil. Top each cookie with a marshmallow half. Broil just until the marshmallows are slightly toasted. You don’t want them to get too browned.

Expert Tips

  • Use a cookie scoop. This ensures cookies are all the same size so they bake evenly.
  • Room temperature ingredients. Room temperature butter and egg will fully incorporate into the dough for the best cookie.
  • Don’t add marshmallow before baking. They will melt into the marshmallow and you won’t quite have the same look to the cookie!
  • Use any chocolate chip. Try white chocolate chips or dark chocolate chips!
  • Enjoy warm out of the oven. No need to wait this dessert has cooled completely to enjoy. Enjoying your hot chocolate cookie warm fresh out of the oven will give you all the yummy gooeyness!
Hot chocolate cookies on a white cake plate.

Recipe FAQs

Do I really need to chill the cookie dough for these hot chocolate cookies?

As tempting as it may be to skip the chilling step, it is important! Even though these cookies don’t spread too much while baking, chilling helps the cookies to keep their shape and not overspread while baking.

Why are my hot chocolate cookies dry?

Too much flour in your dough can cause dry and crumbly cookies. Remember to accurately measure all of your ingredients. Here’s how I like to measure flour.

Can I use flavored marshmallows?

Sure! You can use any marshmallow that you normally put in your hot cocoa. There are so many fun flavors out these days. Peppermint marshmallows or chocolate would be yummy.

How to roast the marshmallow?

Once the hot chocolate cookies are done baking, take the baking sheet out of the oven, then set it to broil. Take jumbo marshmallows that have been sliced in half (to make them thinner), and set one on top of each cookie.

Place the baking sheet back into the oven for a minute or two. You’ll want to remove from the oven once they are lightly toasted. It happens quickly!

Hot cocoa cookies with a marshmallow and chocolate on top.

Storing + Freezing

Storage: Store hot chocolate cookies in an airtight container or zip-top bag at room temperature up to 3 days.

Freezer: Let cool completely, then add to a freezer bag or container. Store in freezer up to 3 months. Let sit at room temperature to thaw or heat in microwave or oven until warm.

Bite taken out of a hot cocoa cookie.

Craving more chocolate treats? I got you covered with my ultimate fudge frosted brownies, the best chocolate chip cookies, and Andes mint cookies.

More Cookie Recipes

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Hot chocolate cookies on a white cake plate.

Hot Chocolate Cookies

5 from 17 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These hot chocolate cookies have all the flavors you love in a mug of hot chocolate, rolled up into one delicious baked good. Add these to your baking list this season—just don't forget the melty, gooey, roasted marshmallow topping. It's my favorite part!
Prep Time: 20 minutes
Cook Time: 7 minutes
Chill + Cool Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 36



  • 1 cup (2 sticks) unsalted butter , softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 ½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ½ cups semi-sweet chocolate chips
  • 18 marshmallows , cut in half

Optional topping: Hershey bars broken into squares


    • In a large bowl, cream the butter and sugar with an electric mixer on medium speed. Mix in eggs and vanilla until well combined.
    • In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Slowly pour the flour mixture into the sugar mixture and mix on low until well combined. Fold in the chocolate chips. Cover and chill 15 to 30 minutes.
    • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
    • Using a medium cookie scoop, scoop the dough into 1 1/2-inch balls onto the baking sheet.
    • Bake 7 to 8 minutes, or until slightly crisp around the edges and soft in the middle. Remove from oven and turn oven to broil. Place marshmallow halves on top of each cookie. Broil 30 seconds to 1 minute, or just until the marshmallows are slightly toasted. You don’t want them to get too browned.
    • Add Hershey squares on top of the marshmallow, if using. Let cool on the sheet 2 minutes before transferring to a cooling rack to cool completely.


    • For marshmallow lovers, try adding 1/4 cup vanilla marshmallow bits (not mini marshmallows) to the batter.
    • For chocolate lovers, try adding shaved chocolate to the tops of the marshmallows.
    • For s’more lovers, try adding a Hershey’s kiss and 1/4 cup chopped graham crackers to the batter.
    Storage: Store cookies in an airtight container or zip-top bag at room temperature up to 3 days.
    Freezer: Let cool completely, then add to a freezer bag or container. Store in freezer up to 3 months. Let sit at room temperature to thaw or heat in microwave or oven until warm.


    Calories: 179kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 119mg | Potassium: 100mg | Fiber: 1g | Sugar: 16g | Vitamin A: 183IU | Calcium: 19mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Dessert
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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