Hot Cocoa Cookies always hit the spot this time of year, right? If you’re anything like me, you probably crave that warm, chocolaty hug you get from a cozy mug — but right in cookie form. You keep seeing dreamy pictures online, but does anybody ever break down how to get those gooey cookies just right? Real talk, I’ve baked a ton of cookies (probably way too many), and sometimes a rich cookie like this just flops. That’s why I wanted to share the easiest, most foolproof way to get perfect Hot Cocoa Cookies. Since we’re all here for delicious treats, if you’re also into experimenting, check out my favorites like these Banana Chocolate Chip Cookies and the fully loaded Cheesecake Stuffed Chocolate Chip Cookies.
Why You’ll Love These Cookies
Okay, let’s be honest, nobody can say no to Hot Cocoa Cookies. They’re basically like having a cup of hot chocolate, but you get to eat it (and, um, no cup to wash up). The centers are chewy – like, nicely fudgy – and the marshmallow bit? It’s melty, sweet and ridiculously fun to squish. I’ll be real, the chocolate drizzle on top is what takes this cookie from “meh” to “are you hiding more cookies in the kitchen?” territory.
If you’ve had a hard time finding a cookie people genuinely rave about, this one will not let you down. It’s the cookie I rely on when neighbors pop in unexpectedly or when I want to bring something crowd-pleasing to a holiday swap. I’ve even stashed these in the freezer for snowy nights when only something chocolatey will do.
“These Hot Cocoa Cookies came out perfectly on my first try! The recipe’s easy and my kids now ask for them every single weekend. Huge win.”
How to Make Hot Cocoa Cookies
To get started, you just need the basics: a couple of bowls, some classic ingredients, and maybe a little patience (for chilling, I mean — not life advice). Toss flour, cocoa powder, a bit of baking soda, and salt in one bowl. In another bowl, cream together butter and sugars until smooth — you want it to look kind of fluffy, like, don’t turn away for too long. Add your eggs and a splash of vanilla. Pour in the dry stuff, and stir till it looks all rich and chocolaty (and kind of thick).
Now, this next part is weirdly satisfying. Fold in a few chocolate chips (because, honestly, why wouldn’t you?). The dough will feel soft, but trust me, it’s going to firm up in the fridge soon. This dough has a secret: it’s what turns Hot Cocoa Cookies into crackly-on-the-outside, just-melted-in-the-middle goodness every time.
Want to get creative some days? I sometimes swap semi-sweet chips for milk chocolate, or if I’m in the mood, even dark. Oh, and if you’re a cookie fan through and through, you might also love trying Classic Peanut Butter Cookies or the wild Cake Mix Monster Cookies.
Success Tip: Chill The Cookie Dough
I know, I know — waiting is painful when you want Hot Cocoa Cookies now. But stick with it. If you don’t chill the dough? You’ll end up with sad, flat cookies. (Trust me, been there, done that, and scooped them off the pan with a spatula of shame.)
Give your dough at least 30 minutes in the fridge. Overnight is even better if you can handle it. The chilling time helps all those flavors settle in and gives you beautifully thick cookies that won’t spread out like pancakes in your oven.
Don’t skip this. Seriously. If you’re curious, I found that with most thick cookies, like Delectable Brown Butter Pumpkin Snickerdoodle Cookies You’ll Love, the same chilling trick doubles the flavor punch. Oh, and if you forget the dough in the fridge for, like, a day — no worries! Just let it soften a few minutes before scooping.
Add the Marshmallow
Here’s where classic Hot Cocoa Cookies shine — that marshmallow center. After baking the cookies for about 8 minutes, open the oven and press half a large marshmallow right in the center of each. Pop them back in just so the marshmallow melts down a bit and gets that squishy, dreamy texture. Don’t walk away during this part. Keep your eye on the oven, or you’ll get marshmallow overflow. (Learned that one the hard way.)
If you’re feeling wild, sprinkle a few mini chocolate chips on top. My nephews argue about who gets the most marshmallow. It’s kind of adorable, but also keeps me running back to the oven for one more batch.
Chocolate Topping
Oh, this is the magic touch! Once the cookies are cool-ish, drizzle melted chocolate right over the marshmallow mound. I use a zip bag with the tip snipped, but even just a spoon works if you want a ‘rustic’ look. Sometimes I add a pinch of flaked salt (over the top, I know, but so good) or a dust of cocoa powder for effect.
If you make a lot, let the chocolate set before stacking them in a tin. And, if drizzling chocolate feels like too much — just dip a fork in and “splat” it right on top. Sometimes the messier, the better.
Serving Suggestions:
- Pair with a glass of icy cold milk for the total childhood throwback.
- Arrange on a big platter with Christmas Cookies for serious party wow.
- For next-level coziness, serve with a cup of homemade Decadent Hot Chocolate Fudge That’ll Warm Your Soul.
- Sneak a few into lunchboxes… if any make it past breakfast.
Common Questions
Absolutely. Just pile a few in the center, but keep an eye so they don’t brown too fast.
Usually, the dough wasn’t chilled long enough or your butter was too warm. Try sticking with colder dough next time.
Yep! Freeze dough balls (before marshmallows) for up to two months. Or freeze finished cookies; just wrap them up tight.
These Hot Cocoa Cookies are best in the first two days, but they’re still tasty for about four. Store in a covered container to keep them chewy.
Definitely! They’re awesome for making a day or two ahead. If needed, give them a 5-second zap in the microwave to freshen up that marshmallow.
This Cookie Has No Off-Season
If you want to bake something that makes people pause after one bite, Hot Cocoa Cookies are THE way to go. Super simple, super reliable… and kinda addictive, honestly. If you’re feeling adventurous, dip into more cookie inspiration from Hot Chocolate Cookies • Love From The Oven or chase the ultimate chocolate fix with Chocolate Cherry Cookies. Even the pickiest eaters in my family fight over the last one, so you know these pass the test. Get your chocolate fix, share with friends, and let’s keep baking fearless. Print
Hot Cocoa Cookies
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies that capture the charm of hot cocoa with a melty marshmallow center and a rich chocolate drizzle.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips
- Large marshmallows
- Melted chocolate (for drizzling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine flour, cocoa powder, baking soda, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
- Add eggs and vanilla to the butter mixture and blend well.
- Gradually mix in the dry ingredients until combined.
- Fold in the chocolate chips.
- Chill the dough for at least 30 minutes.
- Scoop dough onto a baking sheet and bake for about 8 minutes.
- Press half a marshmallow into the center of each cookie and return to the oven to melt.
- Once cooled, drizzle melted chocolate over the cookies.
Notes
Chilling the dough is crucial for thick cookies. They are best enjoyed fresh but can be stored for up to four days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg