There’s something magical about that moment in winter when you wrap your hands around a warm mug of hot chocolate. The steam hits your face, the marshmallows soften into a melty cloud on top, and suddenly the world feels just a little quieter and a little kinder. These Hot Chocolate Cookies were born from trying to capture that exact feeling — the cozy-in-your-bones moment — and tuck it inside a cookie..
The first time I made these, my kitchen smelled like a chocolate shop had moved in for the holiday season. The dough comes together warm and velvety, the marshmallows puff up just enough to melt into the center, and the glossy cocoa icing drips over the top like a perfect winter sweater. And just between us: adding one extra egg yolk to the batter gives the cookies an unbelievably soft, brownie-like texture that puts them completely over the top.
These are the kind of cookies you serve when you want people to gasp. The kind you box up for neighbors, teachers, and cookie exchanges. The kind kids remember forever.
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Why You’ll Love These Hot Chocolate Cookies
- They taste exactly like a mug of hot cocoa — rich chocolate, melty marshmallow, and a glossy cocoa icing.
- The extra egg yolk gives you a thick, plush, brownie-style cookie instead of a cakey one.
- No chilling overnight needed — just one hour.
- They hold their shape beautifully while still being soft and gooey in the middle.
- They look like a holiday bakery cookie with almost no effort.
- Perfect for Christmas, cookie boxes, or when you want something extra cozy on a cold night.
Ingredient Breakdown
Unsalted Butter
Creates richness and keeps the cookies soft. Melting it with the chocolate gives the dough a deep, fudgy flavor.
Semi-Sweet Chocolate
This is what sets these cookies apart from cocoa-only recipes. Real melted chocolate creates depth, shine, and the perfect brownie-like texture.
Flour + Cocoa Powder
Flour provides structure; cocoa deepens the flavor. Use regular unsweetened cocoa.
Baking Powder
Gives the cookies just enough lift so they’re soft but not cakey.
Brown Sugar
Adds moisture and chew — essential to that hot-chocolate texture.
Eggs + One Extra Egg Yolk
The secret weapon. The yolk enriches the dough and keeps the center gooey even after cooling.
Vanilla Extract
Balances all that rich chocolate.
Marshmallows
Cut in half so they melt just enough to puff into the cookie.
Icing
A simple hot-cocoa-style icing that goes glossy and sets soft on top of the marshmallow.
Sprinkles
Optional, but so fun. For Christmas, use red/green/white.
Instructions
- Step 1: Melt the butter and semi-sweet chocolate together, stirring until smooth. Set aside to cool slightly.
- Step 2: In stand mixer mix dry ingredients into wet and chill dough for 1 hr.
- Step 3: Roll into tablespoon sized balls, flatten slightly and bake. Remove and top with marshmallow, return to bake for 2 more minutes.
- Step 4: Top with icing and sprinkles, work quickly it sets up fast. Enjoy!
Step-by-Step: How to Make the Best Hot Chocolate Cookies
1. Melt the Butter and Chocolate
Gently melt the butter and chocolate together. You can use a saucepan or microwave; just move slowly so the chocolate doesn’t scorch. Let it cool for a few minutes — warm is fine, hot is not.
2. Whisk Dry Ingredients
Flour, cocoa powder, baking powder, and salt get whisked together. This ensures the cocoa doesn’t clump and everything blends smoothly into the dough.
3. Beat the Eggs, Yolk, Brown Sugar, and Vanilla
Use low speed. You don’t want to whip air into these — the denser the batter, the fudgier the cookie.
4. Add the Melted Chocolate Mixture
Slow mixing is key! You want everything to stay thick and glossy.
5. Add the Dry Ingredients
Add them slowly and stop mixing as soon as the dough comes together. Overmixing dries out chocolate cookies fast.
6. Chill the Dough
One hour is perfect. It needs to firm up enough to roll into balls that hold their shape.
7. Shape and Bake
Scoop the dough into tablespoon-sized balls, roll, and flatten slightly. Bake for 12 minutes — they’ll look soft, and that’s exactly right.
8. Add Marshmallows
Press one marshmallow half into each cookie and return to the oven for 2–3 minutes. They should look puffy and softened, not browned.
9. Cool and Ice
Let them cool a few minutes on the pan, then transfer to a rack. Spoon the icing over the marshmallow while the cookies are still slightly warm.
Variations
You know these will show up again and again during the winter, so here are a few fun twists:
Peppermint Hot Chocolate Cookies
Add ½ teaspoon peppermint extract to the icing and top with crushed candy canes.
Mexican Hot Chocolate Cookies
Add ½ teaspoon cinnamon + ⅛ teaspoon cayenne to the dry ingredients.
Salted Hot Chocolate Cookies
Sprinkle flaky sea salt on the icing before it sets.
Double Marshmallow Version
Fold ½ cup mini marshmallows into the dough.
Serving Suggestions
- Serve warm for maximum gooeyness — especially with a small mug of cocoa for the kids.
- Add these to a Christmas cookie tray as your “showstopper cookie.”
- Stack 2–3 in a cello bag with ribbon for cute neighbor gifts.
- Add crushed peppermint on top for instant holiday vibes.
Storage
Because of the marshmallow and icing, these store best at room temperature in a single layer.
- Room temperature: Up to 3 days
- Refrigerator: 5–6 days, but the icing will firm up
- Freezer: Freeze without icing or marshmallows (unbaked dough balls freeze beautifully—just add 2 minutes to bake time)
FAQ
Can I use mini marshmallows instead?
Yes, but the large halved marshmallows give you that bakery-style look. Mini marshmallows melt much faster, so add them at the very end of baking.
Can I double the recipe?
Absolutely. Double everything and bake on two sheet pans.
Can I use dark chocolate?
Yes! It will make the cookies less sweet and more intense. Just keep the measurements the same.
Why is my icing too thick?
Add a teaspoon of extra hot water until it loosens. It should drip slowly off the spoon.
Why is my icing too thin?
Add 1–2 tablespoons powdered sugar.
Why This Recipe Works
This recipe uses several techniques that mimic a brownie texture while still baking up as a cookie:
- Real melted chocolate adds shine and moisture.
- Cocoa powder adds depth without thinning the dough.
- One extra egg yolk creates richness and chew.
- Brown sugar locks in softness.
- Chilling the dough stops the cookies from spreading too much.
- Adding the marshmallow at the end keeps them from melting away completely.
- A glossy icing replicates that “hot chocolate on top” look.
Each step has a purpose — and together, they create the perfect marshmallow-topped hot cocoa cookie.
Final Thoughts
I’ve made a lot of winter cookies — gingerbread, snickerdoodles, peppermint everything — but nothing captures that warm, fireside feeling quite like these Hot Chocolate Cookies. They’re soft and rich, gooey in the center, and topped with the prettiest marshmallow crown. They’re the cookie equivalent of pulling on your coziest blanket.
Whether you’re baking for a holiday party, a classroom cookie exchange, or a quiet night at home, these will quickly become one of those “must make every December” recipes.
Gooey Marshmallow Hot Cocoa Cookies
Ingredients
Equipment
Method
- In a saucepan (or microwave using 50% power), melt the butter and semi-sweet chocolate together, stirring until smooth. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In the bowl of a mixer, beat the brown sugar, eggs, extra egg yolk, and vanilla on low speed until combined and creamy.
- Pour in the cooled chocolate mixture and mix on low just until incorporated.
- Add the dry ingredients slowly, mixing only until the dough comes together.
- Scrape the bowl, cover the dough, and refrigerate at least 1 hour (it should be firm). If chilling overnight, let the dough sit at room temperature for about 30 minutes before shaping.
- Preheat oven to 325°F. Line two baking sheets with parchment or a silicone liner.
- Scoop the dough using a tablespoon-sized scoop, roll into balls, and place 2 inches apart. Gently flatten the tops.
- While they bake, slice the marshmallows crosswise.
- Remove the cookies from the oven and immediately press a marshmallow half (cut side down) into the center of each cookie. Return to the oven for 2–3 more minutes, just until the marshmallows soften and puff slightly.
- Let the cookies cool on the pan for a few minutes, then transfer to a cooling rack.
- In a medium bowl, whisk together the powdered sugar, melted butter, cocoa powder, hot water, and vanilla until smooth.
- Place the cooling rack of cookies over a baking sheet to catch drips.
- Spoon icing over the marshmallow centers and gently spread it with the back of the spoon.
- Add sprinkles immediately (the icing sets quickly).
- Let the cookies sit for about 30 minutes to fully set before serving.
Notes
- Chill the dough: This dough is naturally soft because of the melted chocolate, so don’t skip the chill time. A full hour helps the cookies hold their shape and stay thick and fudgy.
- Extra egg yolk = extra richness: That added yolk gives the cookies a deeper chocolate flavor and softer, brownie-like texture.
- Marshmallow tip: Press the cut side of the marshmallow into the cookie—it melts and adheres better, and you get that perfect puff.
- Sprinkle fast: The icing sets quickly, so add sprinkles as you go instead of waiting until all the cookies are iced.
- Flavor twist: Add ½ teaspoon peppermint extract to the icing for a festive candy-cane flavor.
- Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unfrosted cookies and add the icing after thawing.
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