Hot Chocolate Cookies are soft and chewy, loaded with classic hot chocolate ingredients, and is so easy to make. In just 20 minutes, you can take a bite into a warm and gooey hot cocoa cookie packed with chocolate and marshmallows. It's the perfect cookie recipe to make when a sugar craving hits at the last minute (no chilling required!).
Hot chocolate is arguably one of the most popular drinks in the world, and when you combine it with the most popular cookie (chocolate chip cookie), it's bound to be good. Hot cocoa cookies are similar to chocolate chip cookies except they have even more chocolate. We add real hot chocolate mix and cocoa powder, switch out the chocolate chips for chopped chocolate, and add marshmallows of course. These cookies are a hot chocolate lover's dream dessert.
Why You'll Love these Hot Chocolate Cookies
- Hot chocolate in cookie form. Hot chocolate is all about the chocolate and marshmallows, and these cookies feature it all — actual hot chocolate mix, fluffy marshmallows, and decadent chocolate. And it’s brought to you in cookie form!
- Rich chocolatey flavor. Chocolate chip cookies are great, but hot chocolate cookies are even better, and require a few simple change. Hot chocolate mix and cocoa powder changes the cookie base into a cocoa flavored chocolate on, that pairs perfectly with chopped chocolate and ooey gooey marshmallows.
- They’re so quick. Ever been struck by a last minute sweet craving? Well, lucky for you these hot cocoa cookies fit the bill. This recipe is ready in less than 20 minutes, from prep to table using a few simply pantry staples. You only need to wait about 10 excruciating minutes until your cookies are done baking.
- Easy and simple. These chocolate cookies come together in just a few easy steps: cream the butter and sugar, add the remaining wet ingredients, mix in the dry ingredients, fold in the mix ins, shape the cookies, bake, and add toppings!
Ingredient Notes
To make these cozy Hot Chocolate Cookies, you will need the following ingredients (full measurements in recipe card below):
- unsalted butter - bringing the butter up to room temperature is crucial when it comes to creaming the butter and sugars properly otherwise the cookies will overly spread. We also use unsalted butter for more control over the flavor in this recipe, but if you only have salted butter — use it and omit the salt called for in the recipe.
- sugar - you will need both light brown sugar and granulated sugar in this recipe.
- eggs
- vanilla extract - vanilla bean paste can also be substituted at a 1:1 ratio.
- all-purpose flour
- hot chocolate mix - this is what gives these cookies their iconic hot cocoa flavor.
- cocoa powder - use an unsweetened natural cocoa powder so the cookies don’t get over-sweetened. You can also use Dutch process cocoa powder, but the flavor will be richer and color will be darker.
- baking soda
- salt - if you choose to use salted butter in this recipe, omit the salt here.
- chocolate - semi-sweet chocolate will balance the sweetness in these cookies well. You can also use semi-sweet chocolate chips instead of chopped chocolate, or even dark chocolate chips or white chocolate chips.
- mini marshmallows - the mini marshmallows melt in the cookie dough making them extra gooey (and also why we add the marshmallows on top after the cookies have been baked). If you want a more solid look mixed throughout, use mallow bits which do not melt.
Equipment Needed
You will also need the following kitchen tools and equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- cookie scoop
- half sheet baking pan and silicone baking mat (or parchment paper)
- wire cooling rack
How to Make the Best Hot Chocolate Cookies
- Combine wet ingredients. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, and beat on low until incorporated.
- Add dry ingredients. In a medium mixing bowl, whisk together the flour, hot chocolate mix, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat until just combined.
- Add mix ins. Fold in 1 cup of the chopped chocolate and ½ cup mini marshmallows.
- Scoop cookie balls. Line a large half sheet baking tray with a silicone baking mat or parchment paper. Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet).
- Bake. Bake in a 350F preheated oven for 8-10 minutes, until edges just start to brown. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
- Add toppings. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully press in the extra ½ cup chopped chocolate and ½ cup mini marshmallows into the top of the cookies. Transfer to a wire cooling rack to cool completely.
How to Serve
Serve these Hot Chocolate Cookies warm out of the oven or at room-temperature. I personally love them warm and gooey so that the chocolate and marshmallows start to soften and melt. They are especially delicious served warm with a scoop of Vanilla Ice Cream. You need to try it!
You can also double down on the flavor and serve them warm with a cup of Peppermint Hot Chocolate or White Hot Chocolate.
Recipe Tips and Tricks
- Brown the butter. If you have extra time, you can brown and cool the butter first, and then making the dough with browned butter for richer flavored cookies. You can also brown large batches of butter and freeze them for use in recipes like this to save time.
- Add nuts. For a nutty twist, fold in ½ cup of chopped pecans, walnuts, or almonds. Although not technically no longer a hot cocoa cookie, adding nuts to these cookies are delicious and add flavor as well as a crunch.
- Prepare the dough ahead. Frozen cookie dough keeps for months and keeping a batch of ready-to-bake cookie balls on hand will make your baking life easier, especially during the busy holiday season.
Storing and Freezing Instructions
How to Store
Store leftover hot chocolate cookies in an airtight container at room temperature for up to 1 week. You can also store them in the fridge for up to one month, but they may lose some of their chewiness. To add moisture back in, reheat the refrigerated cookies on a microwave-safe plate for 5-15 seconds until warm or in the air fryer at 300F for about a minute.
How to Freeze
Hot chocolate cookies freeze well both baked and before baking. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months. When ready to serve, allow them to thaw overnight in the refrigerator and then reheat or place on the counter to bring them up to room temperature (about 15-20 minutes).
How to Freeze Cookie Dough
To freeze hot chocolate cookie dough before baking, scoop out the cookie balls and place on the lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.
More Cookie Recipes
- 50 Best Cookie Recipes
- Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Coffee Cookies
- S'mores Cookies
- Chewy Chocolate Chip Oatmeal Cookies
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Hot Chocolate Cookies
- Total Time: 18 minutes
- Yield: 24-28 cookies
- Diet: Vegetarian
Description
Hot Chocolate Cookies are soft and chewy, loaded with classic hot chocolate ingredients, and is so easy to make. In just 20 minutes, you can take a bite into a warm and gooey hot cocoa cookie packed with chocolate and marshmallows. It's the perfect cookie recipe to make when a sugar craving hits at the last minute (no chilling required!).
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ¾ cup hot chocolate mix (about 4 packets)
- ¼ cup natural cocoa powder, unsweetened
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces semi-sweet chocolate (1.5 cups), coarsely chopped, divided
- 1 cup mini marshmallows, divided
Instructions
- Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
- In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
- Add egg and vanilla, and beat on low until incorporated.
- In a medium mixing bowl, whisk together the flour, hot chocolate mix, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and beat until just combined. Fold in 1 cup of the chopped chocolate and ½ cup mini marshmallows.
- Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet).
- Bake for 8-10 minutes, until edges just start to brown. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
- Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully press in the extra ½ cup chopped chocolate and ½ cup mini marshmallows into the top of the cookies. Transfer to a wire cooling rack to cool completely.
Notes
How to store: Store leftover hot chocolate cookies in an airtight container at room temperature for up to 1 week. You can also store them in the fridge for up to one month, but they may lose some of their chewiness. To add moisture back in, reheat the refrigerated cookies on a microwave-safe plate for 5-15 seconds until warm or in the air fryer at 300F for about a minute.
How to freeze: Hot chocolate cookies freeze well both baked and before baking. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months. When ready to serve, allow them to thaw overnight in the refrigerator and then reheat or place on the counter to bring them up to room temperature (about 15-20 minutes).
How to freeze cookie dough: To freeze hot chocolate cookie dough before baking, scoop out the cookie balls and place on the lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Ashley says
I will have to try them with gelatin free marshmallows next time so I can actually try them. My daughter wanted to make them, but didn’t even think of the fact there’s marshmallows in them so I can’t have them.
I did eat some of the dough before I put the marshmallows in and it tasted good, first batch in the oven now, hoping they turn out yummy.
Kerry says
Delicious cookies!! Crunching outside, soft inside and they look great!
Hellooo says
Turned out great! I was worried with the cocoa powder the hot coco flavor would get lost but no ! They were chewy and crispy! Peppermint on the top would make them even better.
Vivian says
These cookies were a massive hit!
Charlotte says
Really easy recipe! I didn’t roll my dough into balls by hand, just scooped them onto the tray and I did end up chilling for 10-15 mins to remain it’s shape and thickness. They were a huge hit!
Maggie says
Love how easy these were and yummy too. My kids loved them obvs