If you’re looking to bring cozy warmth and indulgent chocolatey goodness into your kitchen, this Hot Cocoa Cookies Recipe is the one to try. These cookies capture all the magic of a steaming cup of hot cocoa, complete with luscious melted chocolate, a tender cocoa-infused crumb, and those irresistibly gooey marshmallows baked right on top. The final touch of a shiny chocolate icing studded with festive sprinkles ensures each bite is both fun and comforting. Whether it’s a chilly afternoon treat or a special dessert to share with friends, these Hot Cocoa Cookies feel like a warm hug in cookie form.
Ingredients You’ll Need
To make these decadent Hot Cocoa Cookies, you only need a handful of kitchen essentials that combine to create rich flavors and perfect textures. Each ingredient plays a vital role, from the smooth melted chocolate providing intense cocoa depth to the fluffy marshmallows that add that signature soft finish.
- Unsalted butter (1/2 cup, cut into small cubes): Adds richness and helps create a tender cookie texture.
- Semi-sweet chocolate (1 & 1/2 cups, chopped): Melts into a silky blend for the base chocolate flavor.
- All-purpose flour (1 & 1/2 cups, spooned and leveled): Gives structure to the cookies without weighing them down.
- Unsweetened cocoa powder (1/4 cup): Boosts the chocolate intensity and darkens the dough color beautifully.
- Baking powder (1 & 1/2 teaspoons): Helps the cookies rise just enough for a nice, crackled top.
- Salt (1/4 teaspoon): Balances sweetness and enhances the chocolate’s depth.
- Brown sugar (1 & 1/4 cups): Adds moisture and a subtle caramel flavor to keep cookies soft and chewy.
- Large eggs (3): Bind the dough and add richness.
- Vanilla extract (1 & 1/2 teaspoons): Lends a warm, fragrant note that complements the chocolate perfectly.
- Large marshmallows (12, cut in half crosswise/horizontally): The gooey topping that makes these cookies feel like hot cocoa in cookie form.
- Powdered sugar (1 cup): Essential for the smooth chocolate icing glaze.
- Unsalted butter (2 tablespoons, melted): Adds silkiness to the icing.
- Unsweetened cocoa powder (2 tablespoons): Deepens the chocolate flavor in the icing.
- Hot water (2 tablespoons): Helps dissolve the cocoa in the icing for a glossy finish.
- Vanilla extract (1/4 teaspoon): Enhances the icing’s sweet aroma.
- Assorted sprinkles: Optional fun decoration that adds a pop of color and whimsy.
How to Make Hot Cocoa Cookies Recipe
Step 1: Melt the Chocolate and Butter
Start by placing butter and chopped chocolate into a heat-safe bowl. Microwave in 30-second bursts, stirring frequently until everything is melted and smooth. This dreamy chocolate mixture is the foundation of your dough’s rich flavor. Let it cool for about 15 minutes before moving on to keep the eggs from scrambling in the next steps.
Step 2: Mix Dry Ingredients
Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. These dry ingredients bring structure and let the cookies rise slightly while delivering that deep chocolate color we all love in hot cocoa cookies.
Step 3: Combine Sugar, Eggs, and Vanilla
In a large bowl, beat brown sugar, eggs, and vanilla with an electric mixer on low speed until smooth. This step creates a creamy batter that binds the ingredients with a touch of sweetness and warmth from the vanilla.
Step 4: Blend in the Chocolate Mixture and Dry Ingredients
Pour the cooled chocolate into the sugar and egg mix, stirring just until combined. Then, add the flour mixture in two batches, folding it carefully so your dough turns thick and sticky, reminiscent of brownie batter. This is what makes these cookies cozy and indulgent.
Step 5: Chill the Dough
Cover your dough and refrigerate for at least an hour. This chilling is key because it helps the cookies hold their shape and develop better flavor. If chilling longer than four hours, let the dough sit at room temperature for about 30 minutes before shaping.
Step 6: Preheat Oven and Prepare Baking Sheets
Set your oven to 325°F and line baking sheets with parchment paper for easy cleanup and to prevent sticking. This ensures your cookies bake evenly and come off the sheet cleanly.
Step 7: Shape the Cookies
Use a cookie scoop or tablespoon to form balls from your chilled dough, placing them about 2 inches apart on the baking sheets. Giving them space allows for proper spreading and that lovely crackled top.
Step 8: Bake and Add Marshmallows
Bake for 10-12 minutes until your cookies develop a crackled surface. While still warm, press a marshmallow half (cut side down) onto each cookie’s center. Pop them back in the oven for around 3 minutes so the marshmallows soften and become delightfully gooey.
Step 9: Cool and Prepare Icing
Remove the cookies and cool them on a wire rack for about 5 minutes. Whisk powdered sugar, melted butter, cocoa powder, hot water, and vanilla together to create a glossy chocolate icing that you’ll spoon over each marshmallow. Add sprinkles while icing is still wet for a festive touch.
Step 10: Let Icing Set
Allow your icing to fully set for 30-60 minutes before serving so it holds beautifully and doesn’t smear. Now your Hot Cocoa Cookies are ready to delight!
How to Serve Hot Cocoa Cookies Recipe
Garnishes
Enhance the festive look by sprinkling colorful nonpareils or mini chocolate chips on top of the icing before it dries. A delicate dusting of powdered sugar or a few crushed peppermint candies can add extra holiday charm and texture contrast.
Side Dishes
Hot Cocoa Cookies pair amazingly with a classic glass of cold milk or, for double the cocoa delight, a warm mug of hot chocolate topped with extra whipped cream. They also make a fun companion to coffee or a creamy latte for your afternoon pick-me-up.
Creative Ways to Present
Try stacking these cookies in a clear glass jar tied with a festive ribbon as a homemade gift. Or arrange them on a decorative plate alongside mini marshmallows and chocolate shavings for a decadent party platter that’s sure to be a conversation starter.
Make Ahead and Storage
Storing Leftovers
Keep your Hot Cocoa Cookies in an airtight container at room temperature for up to 3 days. Proper storage helps maintain their soft texture and keeps the marshmallows from hardening.
Freezing
You can freeze the baked cookies for up to 3 months by layering them between sheets of parchment paper in a sealed container or freezer bag. Thaw them at room temperature when ready to enjoy, then refresh the marshmallow topping if needed.
Reheating
To bring back that fresh-from-the-oven feeling, warm cookies in the microwave for 10-15 seconds or in a preheated 300°F oven for about 5 minutes. This melts the marshmallows slightly and softens the cookie, making each bite heavenly again.
FAQs
Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate will give these cookies a richer, more intense chocolate flavor, though it may reduce the overall sweetness, so you might want to adjust the sugar slightly to your taste.
What if I don’t have an electric mixer?
You can mix the sugar, eggs, and vanilla by hand with a sturdy whisk or spoon. It may take a bit more effort to incorporate air and achieve smoothness, but it’s definitely doable!
Can I substitute marshmallows with something else?
While marshmallows give these cookies their signature gooey finish, you could experiment with small dollops of marshmallow fluff after baking or even use mini marshmallows for a different texture.
Is it necessary to chill the dough?
Chilling the dough helps the cookies keep their shape and enhances the flavors by allowing ingredients to meld. If pressed for time, a shorter chill of 30 minutes might work, but results may vary.
How do I make the icing less sweet?
Reducing powdered sugar will affect the consistency, but you can try using a mix of powdered sugar and cocoa powder, or add a pinch of salt to balance sweetness without losing that smooth finish.
Final Thoughts
There’s something truly magical about this Hot Cocoa Cookies Recipe that makes chilly days feel cozier and celebrations a little sweeter. I hope you enjoy making and sharing these tender, chocolate-packed treats as much as I do. Whether you’re baking for loved ones or simply indulging yourself, these cookies deliver a perfect blend of nostalgia, flavor, and fun that’s impossible to resist. Go ahead, bake a batch today and savor every gooey, chocolatey bite!
Print
Hot Cocoa Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Hot Cocoa Cookies are rich, chocolatey treats perfect for cozy evenings and holiday celebrations. Featuring a fudgy brownie-like dough, soft melted marshmallows on top, and a decadent chocolate icing with festive sprinkles, these cookies bring the comforting flavor of hot cocoa in cookie form. They’re ideal for sharing and enjoying with a glass of milk or hot cocoa.
Ingredients
Cookies
- 1/2 cup unsalted butter, cut into small cubes
- 1 1/2 cups semi-sweet chocolate, chopped
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups brown sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 12 large marshmallows, cut in half crosswise/horizontally
Icing
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons hot water
- 1/4 teaspoon vanilla extract
- Assorted sprinkles
Instructions
- Melt Chocolate and Butter: Place the butter and chopped semi-sweet chocolate in a heat-safe bowl. Microwave in 30-second intervals, stirring frequently until melted completely and mixture is smooth. Set aside to cool for 15 minutes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
- Combine Sugar and Eggs: In a large bowl, use an electric mixer on low speed to beat the brown sugar, eggs, and vanilla extract until smooth and uniform. Then, mix in the cooled chocolate and butter mixture just until blended.
- Add Dry Ingredients: Add the flour mixture to the wet mixture in two batches, mixing briefly after each addition until just combined. The dough will have a thick, sticky brownie-like texture.
- Chill Dough: Cover the dough and refrigerate for at least 1 hour. If chilling longer than 4 hours, allow the dough to come to room temperature for 30 minutes before shaping to ease handling.
- Preheat Oven and Prepare Baking Sheets: Heat oven to 325°F (165°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Form Cookies: Using a cookie scoop, shape tablespoon-sized balls of chilled dough and place them 2 inches apart on the prepared sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until cookies are crackled on top but still soft inside.
- Add Marshmallows: Immediately after removing cookies from the oven, gently press one marshmallow half, cut side down, into the center top of each cookie.
- Softening Marshmallows: Return the cookies to the oven for about 3 minutes until the marshmallows start to soften and melt slightly.
- Cool Cookies: Remove cookies and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Icing: In a medium bowl, whisk together powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract until smooth and glossy.
- Ice and Decorate: Place the wire rack with cookies over a baking sheet to catch drips. Spoon a small amount of the icing onto each softened marshmallow and spread gently with the back of the spoon. Sprinkle assorted sprinkles onto the icing before it sets.
- Set Icing: Allow icing to set and dry completely, which takes 30 to 60 minutes, before serving.
- Serve: Enjoy these cookies with a glass of cold milk or a warm cup of hot cocoa for the ultimate indulgence.
Notes
- Refrigerate dough for at least 1 hour before baking to enhance flavors and texture.
- If refrigerated dough is very firm after chilling for over 4 hours, let it rest at room temperature for 30 minutes before scooping.
- Use parchment paper or silicone mats to prevent cookie sticking and ensure easy cleanup.
- For best results, do not overbake; cookies should be soft with a crackled surface.
- Customize sprinkles to match season or occasion.
- Store baked and iced cookies in an airtight container at room temperature for up to 3 days.
- Can be frozen uniced for up to 1 month; thaw before baking and proceed with marshmallows and icing steps.
