Hot Chocolate Cookies Recipe

If you love everything cozy, chocolatey, and just a little bit nostalgic, then this Hot Chocolate Cookies Recipe is exactly what you need in your life. These cookies bring together all the warmth of a mug of hot cocoa, but in a fun, soft, marshmallow-studded cookie form that will have everyone asking for seconds (and thirds!). Trust me, once you try these out, you won’t want to go back to ordinary chocolate chip cookies—it’s just that good.

this Recipe

Ingredients You’ll Need

These ingredients come together to create a perfectly balanced Hot Chocolate Cookies Recipe – a mix of richness, sweetness, and that cozy cocoa flavor you dream about. When shopping, look for quality cocoa powder and vanilla marshmallow bits (these add a subtle but magical texture).

• Butter: Softened butter makes the dough tender and rich—don’t use melted butter or your texture will change.
• Sugar: A combination of granulated and brown sugar keeps the cookies soft with a hint of caramel flavor from the brown sugar.
• Eggs: Room temperature eggs mix better and help the cookies rise just right.
• Vanilla Extract: A splash of vanilla brings out all the chocolatey notes.
• All-purpose Flour: The backbone of the cookie, providing structure without heaviness.
• Instant Hot Cocoa Mix: The star ingredient that adds that authentic hot chocolate taste.
• Baking Cocoa (unsweetened): Boosts the deep chocolate flavor to balance the sweetness.
• Salt: Enhances all the other flavors and balances the sweetness.
• Baking Soda & Baking Powder: For that perfect rise and lightness.
• Vanilla Marshmallow Bits: Not just for looks—they add gooey little bites of sweetness inside.
• Semisweet Chocolate Chips: Melty chocolate chips make every bite extra decadent.

Variations

I love playing around with this Hot Chocolate Cookies Recipe to suit different moods and occasions, and you can too! Whether it’s swapping ingredients to make these vegan or adding a little extra flair, these variations can turn this cozy cookie into your own signature treat.

• White Chocolate & Peppermint: I swapped the semisweet chips for white chocolate and tossed in crushed peppermint candies for a festive holiday twist—so good for Christmas cookie swaps!
• Peanut Butter Swirl: Adding a dollop of peanut butter on top of each cookie dough ball before baking creates a nutty surprise that my family goes crazy over.
• Gluten-Free Version: I tried a 1:1 gluten-free flour blend and the cookies still came out soft and chocolatey—just make sure your cocoa mix and marshmallow bits are gluten-free too.
• Spicy Cinnamon Cocoa: A pinch of cinnamon and a dash of cayenne add warmth and a little kick—I like this variation on chilly fall afternoons.

How to Make Hot Chocolate Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by softening your butter to room temperature—it’s key for creaming properly. I usually give mine about 30 minutes on the counter if I remember ahead. Beat the butter, granulated sugar, and brown sugar together until the mixture is pale and fluffy, which usually takes 5 to 7 minutes. This step helps create that soft chewy texture we all love. Don’t rush it—you’ll see the difference in the cookie’s crumb!

Step 2: Incorporate Eggs and Vanilla

Next, beat in the eggs one at a time along with the vanilla extract. It’s important to use eggs at room temperature here because cold eggs can cause the butter to seize up and look curdled. The batter might look a bit loose at this point, but that’s perfect for what’s coming next.

Step 3: Mix Dry Ingredients and Add Gradually

In a separate bowl, whisk together your flour, instant hot cocoa mix, baking cocoa, salt, baking soda, and baking powder. Gradually add this dry mix into your wet batter on low speed to prevent flour clouds. The dough will become thick and chocolatey—you’ll want to scrape the bowl sides to get everything incorporated evenly. This layering of cocoa ingredients is what gives the cookie that deep hot chocolate flavor.

Step 4: Fold in Marshmallow Bits and Chocolate Chips

Now for the fun part: gently fold in those vanilla marshmallow bits and semisweet chocolate chips. Be careful not to overmix because you want the marshmallows to stay intact and not melt into the dough. The mouthing-sticky marshmallows inside these cookies seriously set them apart from any other cookie I’ve made.

Step 5: Bake to Perfection

Drop tablespoon-sized scoops of dough about 2 inches apart on a greased or parchment-lined baking sheet. Bake at 375°F (190°C) for 10-12 minutes or until the edges are set but the centers still look soft—they’ll firm up as they cool. If you like, rotate your baking trays halfway through for even baking. Once baked, transfer the cookies to wire racks to cool completely. Fresh out of the oven, these cookies might seem a bit delicate, but patience makes for the best texture!

How to Serve Hot Chocolate Cookies Recipe

Garnishes

For extra flair, I love sprinkling a pinch of flaky sea salt on top just before baking—it cuts through the sweetness beautifully. Another time, I dusted the cooled cookies lightly with powdered sugar for a snow-kissed look that was perfect for winter gatherings.

Side Dishes

These cookies pair wonderfully with a warm mug of classic hot chocolate or a creamy latte. I’ve also enjoyed them alongside fresh berries or a scoop of vanilla ice cream for a dessert with a little extra wow factor.

Creative Ways to Present

For a fun party presentation, try stacking the cookies in a glass jar with layers of mini marshmallows and cocoa powder—looks great and tastes even better! During the holidays, I’ve tied mini cookie stacks with festive ribbons and tucked them into gift baskets as sweet homemade treats.

Make Ahead and Storage

Storing Leftovers

To keep your Hot Chocolate Cookies fresh and soft, store them in an airtight container at room temperature. I usually layer them between sheets of parchment paper to avoid sticking. They stay delicious for about 4-5 days—perfect for a midweek sweet treat.

Freezing

If you want to prep in advance, these cookies freeze beautifully. I freeze the baked cookies in a single layer on a tray first, then transfer them to a freezer-safe bag. They keep for up to 3 months. When you’re ready, just thaw at room temperature or pop in the oven for a few minutes to refresh.

Reheating

To warm leftover cookies, I recommend placing them in a preheated 300°F oven for 5 minutes—this melts the chocolate chips slightly again and revives the marshmallow softness. Microwaving works in a pinch but can make them too soft and a bit chewy, so oven is best!

FAQs

Final Thoughts

I absolutely love how this Hot Chocolate Cookies Recipe turns out every single time—soft, rich, and just bursting with that nostalgic cocoa goodness. When I first made these, I was hooked, and now they’re a regular fixture in our cookie rotation. I really hope you’ll try making them soon, because nothing beats that warm, cozy feeling of biting into a cookie that tastes just like your favorite hot chocolate, marshmallows and all. You can’t go wrong with these—they’re truly a hug in cookie form.

Print