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.
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Hot Cocoa Cookies with Marshmallows
It’s practically impossible to pick a favorite cookie recipe, but when I’m craving something sweet this is definitely a favorite. If you want to try some more fantastic desserts, you’ll love these german chocolate cookies, these fudgy M&M cookies and this rich chocolate crinkle cookie recipe.
There are few things that paint a cozy scene more than sitting by the fire, sipping on hot chocolate. Add in a good book and some sweats, and you basically have described my ideal afternoon! If you’re a fellow hot chocolate lover, you have got to try these!
The cocoa cookies combine all the rich, chocolatey goodness of my favorite warm drink into a warm, freshly-baked package. These treats are super soft with rich flavor—they are really, really good.
What makes these hot chocolate cookie recipe even more special is the topping. Just like it’s liquid counterpart, these are topped with gooey, melted marshmallows. In fact, if you’re looking for a dessert your kids will literally cheer for every single time, this is the one. My kids literally dance around the oven while these bake!
They are always so excited when the marshmallows get added to the tops. Maybe because they are just a teeny bit marshmallow obsessed. Now, I don’t love plain marshmallows…but a toasted marshmallow that’s perfectly crisp on the outside and gooey on the inside? That is definitely one I can get behind.
How to Roast the Marshmallow
Adding the roasted marshmallow on top is super simple. You don’t need to build a campfire to enjoy the perfect marshmallow, thankfully!
Once they are done baking, take the baking sheet out of the oven, then set it to broil. Take some 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 and keep a close eye on them. You’ll want to remove from the oven once they are lightly toasted. About a minute or two is ideal—do not let the marshmallow get too brown.
Variations to Try
This 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.
Enjoy Your Cookie Hot
The hardest part about baking is often the wait time while waiting for your cookies to cool. It seems unfair to just have them sitting there on the counter! Thankfully, that’s not the case with this dessert, however.
Make sure to enjoy your hot chocolate cookie fresh out of the oven while it’s hot—no annoying wait time required. This will give you the best flavor and ensure you get to really enjoy all the yummy gooeyness!
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Hot Chocolate Cookies
- 1 cup (2 sticks) unsalted butter , softened
- 2 cups granulated sugar
- 2 large eggs
- 2 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup cocoa powder , I like to sub 1/4 cup Dutch 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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