These Hot Chocolate Cookies are ooey-gooey chocolate and marshmallow heaven. When I first made these cookies, I knew they would be good, but was surprised by how absolutely scrumptious they were!!
Do you love hot chocolate and want more? Then try our Hot Chocolate Bombs, too, or our Galaxy Hot Chocolate Bombs for an edible craft to do with the kids.
Hot Chocolate Cookies are a soft, chewy cookie reminiscent of the beverage. They have marshmallows in the cookie and are topped with another larger marshmallow and then chocolate.
Why You’ll Love These Cookies
- Absolutely scrumptious
- Fun and easy to make
- Great for gifts
- Keep well
- Tastes like a hot chocolate in cookie form
Helpful Items For This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge for you.
Vanilla Mini Dehydrated Marshmallow Bits in Resealable Bag, 8 oz
KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, White
What are in Hot Chocolate Cookies?
Recipe Ingredients
Cookies
Salted butter, slightly cold still – This gives your cookies that unforgettable flavor.
White sugar and Light brown sugar – This combination of sugars gives the cookie great flavors.
Egg and Milk – Helps to combine the ingredients, and the eggs give rise to the cookies and helps them spread.
Vanilla extract – Every great cookie needs a little vanilla extract for flavor.
All-purpose flour and Corn starch – The flour holds the cookies together, and the corn starch makes them crispy, chewy and won’t let them spread too much.
Cocoa powder and Hot cocoa mix – To give them chocolatey goodness.
Baking soda and Salt – The salt is needed to bring out the flavors, and the baking soda is a leavening agent.
Freeze-dried/dehydrated mini marshmallows (or white chocolate chips or mini marshmallows) – The freeze-dried marshmallows won’t melt away as much as the minis. There is a handy Amazon link above for these.
Topping
Large marshmallows, cut in half – Use the large marshmallows for these cookies.
Semi-sweet chocolate chips – These are perfect for melting and to cover the marshmallow.
Hot Chocolate Cookies Recipe
In the bowl of a stand mixer fitted with a paddle attachment, whip the butter for 2 minutes till light. Add both sugars and mix again for 2-3 minutes. Add the egg, vanilla, and milk and combine again till mixed well.
In a separate bowl, combine the flour, corn starch, cocoa powder, hot cocoa mix, baking soda, salt, and freeze-dried mini marshmallows.
Add the dry ingredients into the mixing bowl and mix till just combined.
Refrigerate the dough for 2 hours or up to 2 days. Wrap well in plastic wrap before refrigerating.
About 30 minutes before you plan to bake the cookies, preheat the oven to 350 F and line a few baking sheets with parchment paper.
Roll the dough into about 2 tablespoon-sized balls (about 40 g, if weighing) and place about 3-4 inches apart on the baking sheet.
Bake the cookies for about 9 minutes, remove from oven and press a half a marshmallow on top of the cookies, and bake for an additional 2 1/2 minutes until melty but not browning.
If your marshmallows are too puffy you can flatten them slightly with a spoon when they come out of the oven.
Allow to cool 10-12 minutes before transferring to a wire cooling rack to finish cooling.
For the chocolate topping
In a double boiler, melt the chocolate chips till smooth. Alternatively, you can melt them in the microwave on 50% power in 30-second increments.
Top the cookies with a spoonful of melted chocolate and cover the marshmallow on top. Let sit for 10 minutes to let the chocolate set a bit before serving.
Recipe Pro Tips!
Tips
Make sure you refrigerate the dough. If you bake these before refrigerating, they will become too thin and spread too much. (Plus, the dough is very sticky and hard to handle at room temperature.)
If you want the cookies to be smaller and have the marshmallow cover more of the top, make smaller cookie dough balls and cook a few minutes less. You can also use 2 marshmallow halves next to each other on the top.
You can use regular mini marshmallows, about ½ cup in exchange of the dehydrated/freeze dried marshmallows if you’d like, but they will make the cookies spread a bit more.
Storage
Let the chocolate set all the way before placing in an airtight container to store for up to 4 days. You can refrigerate for longer storage up to a week.
You can also freeze the completely cooled cookie first in a single layer on a baking sheet and then layered between wax paper in an airtight container.
WANT MORE COOKIES FOR CHRISTMAS?
We love baking cookies for Christmas and giving them away as gifts. Everyone seems to love them. They are a gift from the heart! Here are a few of our favorites.
Hot Chocolate Cookies Recipe
Ingredients
Cookies
- ½ cup salted butter slightly cold still (113 g)
- ½ cup white sugar 100 g
- ½ cup packed light brown sugar 100 g
- 1 egg
- 2 teaspoons vanilla extract
- 2 teaspoons milk
- 1 ½ cups flour spooned and measured (190 g)
- 1 teaspoon corn starch
- 1/3 cup cocoa powder 28 g
- ¼ cup hot cocoa mix dry powder kind (40 g)
- 1 teaspoons baking soda
- 1/8 teaspoon salt
- 1 cup freeze-dried/dehydrated mini marshmallows or white chocolate chips or mini marshmallows
Topping
- 9-10 large marshmallows cut in half
- 1 ¼ cups semi-sweet chocolate chips
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, whip the butter for 2 minutes till light. Add both sugars and mix again for 2-3 minutes. Add the egg, vanilla, and milk and mix again till mixed well.
- In a separate bowl, combine the flour, corn starch, cocoa powder, hot cocoa mix, baking soda, salt, and freeze-dried mini marshmallows.
- Add the dry ingredients into the mixing bowl and mix till just combined.
- Refrigerate the dough for 2 hours or up to 2 days. Wrap it well in plastic wrap before refrigerating.
- About 30 minutes before you plan to bake the cookies, preheat the oven to 350 F and line a few baking sheets with parchment paper.
- Roll the dough into about 2 tablespoon-sized balls (about 40 g, if weighing) and place about 3-4 inches apart on the baking sheet.
- Bake the cookies for about 9 minutes, remove from oven and press a half a marshmallow on top of the cookie and bake for an additional 2 1/2 minutes until melty but not browning.
- If your marshmallows are too puffy you can flatten them slightly with a spoon when they come out of the oven.
- Allow to cool 10-12 minutes before transferring to a wire cooling rack to finish cooling.
For the chocolate topping
- In a double boiler, melt the chocolate chips till smooth. Alternatively, you can melt them in the microwave on 50% power in 30-second increments.
- Top the cookies with a spoonful of melted chocolate and cover the marshmallow on top. Let sit for 10 minutes to let the chocolate set a bit before serving.
- Let the chocolate set all the way before placing in an airtight container to store for up to 4 days. See tips for further storage.
Comments & Reviews
Vanessa Pollard says
This is evil! I absolutely HAVE to make these! I gave a 5 star as I can tell they’ll be amazing. I bring cookies into the schedulers at the office as to a one, they are lovely and patient.
Thanks for the dehydrated marshmallow tip.
Tara Noland says
You are so welcome! Enjoy!!