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Soft and chewy chocolate cookies topped with melted chocolate, gooey marshmallow centers, and colorful sprinkles on a white marble surface.
Summer Dempsey

Soft & Chewy Hot Chocolate Cookies

These Soft & Chewy Hot Chocolate Cookies are everything cozy about a mug of hot cocoa—wrapped up in cookie form. Rich chocolate dough bakes into thick, fudgy rounds, topped with gooey marshmallows, silky cocoa icing, and festive sprinkles for that classic hot chocolate finish. 
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Prep Time 15 minutes
Cook Time 14 minutes
Chilling time 1 hour
Total Time 1 hour 29 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 168

Ingredients
  

For the Cookies
  • ½ cup unsalted butter 1 stick
  • 12 oz semi-sweet chocolate
  • 1 ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups brown sugar
  • 3 eggs + 1 egg yolk
  • 1 ½ teaspoons vanilla extract
  • 25 large marshmallows halved
For the Icing
  • 2 cups powdered sugar
  • 4 tablespoons unsalted butter melted
  • ¼ cup unsweetened cocoa powder
  • ¼ cup hot water
  • ½ teaspoon vanilla extract
  • Sprinkles of your choice

Equipment

  • Stand Mixer
  • Sauce Pan
  • Cookie Sheets

Method
 

  1. In a saucepan, melt the butter and semi-sweet chocolate together, stirring until smooth. Set aside to cool slightly.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In the bowl of a mixer, beat the brown sugar, eggs, extra egg yolk, and vanilla on low speed until combined and creamy.
  4. Pour in the cooled chocolate mixture and mix on low just until incorporated.
  5. Add the dry ingredients slowly, mixing only until the dough comes together.
  6. 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.
  7. Preheat oven to 325°F. Line two baking sheets with parchment or a silicone liner.
  8. Scoop the dough using a tablespoon-sized scoop, roll into balls, and place 2 inches apart. Gently flatten the tops.
Bake for 12 minutes.
  1. While they bake, slice the marshmallows crosswise.
  2. 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.
  3. Let the cookies cool on the pan for a few minutes, then transfer to a cooling rack.
  4. In a medium bowl, whisk together the powdered sugar, melted butter, cocoa powder, hot water, and vanilla until smooth.
  5. Place the cooling rack of cookies over a baking sheet to catch drips.
  6. Spoon icing over the marshmallow centers and gently spread it with the back of the spoon.
  7. Add sprinkles immediately (the icing sets quickly).
  8. Let the cookies sit for about 30 minutes to fully set before serving.

Notes

 

  • Chill for Best Texture: Chilling the dough is essential here. It firms up the dough so the cookies bake thick and fudgy instead of spreading too much. Even one hour makes a noticeable difference.
  • Use Good Chocolate: Since the dough is chocolate-forward, use a semi-sweet chocolate you enjoy eating on its own. It directly affects the richness of the finished cookies.
  • Marshmallow Timing Matters: Press the marshmallow halves in after the first bake. This keeps them soft and pillowy instead of melting completely into the cookie.
  • Don’t Overbake: These cookies should look slightly underdone in the centers when you pull them from the oven. They’ll continue to set as they cool, staying soft and chewy.
  • Icing Sets Quickly: Have your sprinkles ready before icing. The glaze firms up fast, and waiting even a minute too long can make sprinkles slide right off.