Hot Chocolate Cookies are the ultimate treat, blending the cozy comfort of hot cocoa with the irresistible charm of a chewy cookie. Each bite delivers a rich, chocolatey flavor with a hint of warmth, thanks to the perfect balance of cocoa and marshmallows. The texture is a dream—soft and fudgy on the inside with a slightly crisp edge that melts in your mouth. These cookies are a delightful twist on a winter classic, making them ideal for holiday gatherings or a sweet afternoon pick-me-up.
With just 35 minutes of prep and a bit of chilling time, these cookies are surprisingly simple to make. The result is a batch of 35 decadent treats, each packed with 180 calories of pure indulgence. The marshmallows add a gooey surprise, while the chocolate chips ensure every bite is luxuriously smooth. Whether you’re sharing with friends or savoring solo, these cookies are guaranteed to bring warmth and joy to any moment.
Hot Chocolate Cookies Ingredients
- 12 Tablespoons (170 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- 4 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 2 ½ cups (313 g) all-purpose flour
- 1 cup (100 g) natural cocoa powder
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- ½ cup (100 g) granulated sugar (for rolling)
- 18 marshmallows, cut in half
- Chocolate Topping:
- 1 cup (170 g) milk chocolate chips
- ¼ cup (60 ml) heavy cream
Step-by-Step Instructions
- In a large mixing bowl, use an electric mixer to beat the butter and sugars until light and fluffy.
- Add the eggs and vanilla extract, and beat until completely combined.
- In a separate medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours (or overnight).
- After chilling, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the dough into 1 ½ Tablespoon-sized balls, roll them smooth, and coat them in granulated sugar.
- Place the dough balls on the baking sheets, spacing them at least 2 inches apart, and bake on the center rack for 10-12 minutes.
- While the cookies bake, prepare the marshmallows by cutting them in half.
- Immediately after removing the cookies from the oven, press half a marshmallow (sticky side down) into the center of each cookie.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a cooling rack to cool completely.
- For the chocolate topping, combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave for 25 seconds, stir well, and heat again for 25 seconds if needed. Whisk until smooth and let cool slightly.
- Drizzle the chocolate topping over the cooled cookies and allow the ganache to set before serving.
Perfect Pairings: Serving Suggestions
These Hot Chocolate Cookies are a delightful treat on their own, but they pair wonderfully with a steaming cup of hot cocoa or a glass of cold milk. For a cozy dessert, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. They’re also perfect for holiday gatherings or as a sweet addition to a cookie platter.
Storage Secrets: Keeping Cookies Fresh
Store your cookies in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, freeze the baked cookies (without the chocolate drizzle) in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature and add the chocolate topping just before serving.
Time-Saving Tips for Busy Bakers
To save time, prepare the dough the night before and let it chill overnight. If you’re in a hurry, you can reduce the chilling time to 2 hours, though the cookies may spread slightly more. For quicker assembly, use pre-cut marshmallows or mini marshmallows instead of cutting them in half.
Recipe Variations: Mix It Up!
Feel free to get creative with this recipe! Swap the milk chocolate chips for dark chocolate or white chocolate for a different flavor profile. Add a pinch of cinnamon or espresso powder to the dough for a warm, spiced twist. You can also sprinkle the cookies with crushed peppermint or sea salt before the chocolate sets for a festive touch.
Equipment Guidance: Tools You’ll Need
For best results, use a stand mixer or hand mixer to cream the butter and sugars until light and fluffy. A cookie scoop ensures evenly sized cookies, and parchment paper prevents sticking. A microwave-safe bowl is essential for melting the chocolate topping smoothly.
Hot Chocolate Cookies
Ingredients
- 12 Tablespoons unsalted butter softened
- 1 ½ cups granulated sugar
- ½ cup light brown sugar firmly packed
- 4 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup natural cocoa powder
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- ½ cup granulated sugar for rolling
- 18 marshmallows cut in half
Chocolate topping
- 1 cup milk chocolate chips
- ¼ cup heavy cream
Instructions
- In a large mixing bowl, use an electric mixer to beat butter and sugars until light and fluffy.
- Add eggs and vanilla extract and beat until completely combined.
- In a separate medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, and salt.
- Gradually add dry ingredients to wet, stirring until completely combined.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 4 hours (I usually chill mine overnight).
- After the dough has chilled, preheat oven to 350F (175C) and line several baking sheets with parchment paper. Set aside.
- Scoop dough into 1 ½ Tablespoon-sized balls and roll into a smooth ball with the palms of your hands, then roll through granulated sugar until completely coated. Transfer to a baking sheet, spacing cookies at least 2” apart and bake in center rack of 350F (175C) oven for 10-12 minutes. Meanwhile, ensure your marshmallows are prepared (cut in half).
- Immediately after removing cookies from the oven, carefully press half a marshmallow directly into the center of the cookie (sticky side down). Allow cookies to cool on baking sheet for several minutes before carefully transferring to a cooling rack to cool completely before topping with chocolate.
- Chocolate topping: Combine chocolate and heavy cream in a small microwave-safe bowl. Heat in the microwave for 25 seconds, stir well, and heat again for 25 seconds longer, if needed. Whisk well until mixture is completely smooth. Let cool slightly at room temperature.
- Drizzle chocolate topping over the tops of the cookies. Allow ganache to set before serving.