Introduction

These Hot Chocolate Cookies bring all the cozy flavors of a winter favorite into a delicious, chewy treat. Packed with rich cocoa, melty chocolate chips, and soft mini marshmallows, they’re perfect for satisfying your sweet tooth any time of year.

A close-up view of a soft, thick chocolate cookie broken in half, showing a rich dark brown base with a slightly cracked texture. On top, there are generous dollops of melted glossy dark chocolate and patches of toasted marshmallows with golden-brown char marks. In the background, more similar cookies can be seen slightly out of focus, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (225 g) unsalted butter, softened
1 cup (200 g) brown sugar
½ cup (100 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (250 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (170 g) chocolate chips or chunks
1 cup mini marshmallows

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Add the eggs and vanilla extract, mixing until smooth.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Gradually mix the dry ingredients into the wet ingredients until combined.
Step 6: Fold in the chocolate chips and mini marshmallows gently.
Step 7: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
Step 8: Bake for 9 to 11 minutes, until the edges are set but the centers remain soft.
Step 9: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For an extra gooey center, slightly underbake the cookies and enjoy them warm.
Try using dark or white chocolate chips for a different flavor profile.
Substitute mini marshmallows with chopped nuts for added crunch.
Use gluten-free flour to make this recipe suitable for gluten intolerance.

Storage

Store the cookies in an airtight container at room temperature for up to five days. To reheat, warm them briefly in the microwave for 10 to 15 seconds to restore their soft, gooey texture.

How to Serve

A close-up of a warm chocolate cookie broken in half, with a soft and chewy dark brown base, topped with melted dark chocolate pieces that are shiny and smooth, and golden toasted marshmallows that are soft and slightly puffy. The cookie sits on a white marbled surface, with more similar cookies blurred in the background. The rich, gooey texture contrasts with the slightly crisp outer edge of the cookie. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze baked cookies in an airtight container for up to three months. Thaw at room temperature before enjoying.

Can I make this dough ahead of time?

Absolutely! Chill the dough in the refrigerator for up to 24 hours before baking. This can enhance the flavors and make the dough easier to scoop.

Hot Chocolate Cookies Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

Delight in these rich and gooey Hot Chocolate Cookies, packed with velvety cocoa, melty chocolate chips, and soft mini marshmallows. Perfect for satisfying your chocolate cravings, these cookies boast a tender crumb and a hint of vanilla that elevates their warmth and sweetness. Ideal as a comforting treat any time of year, especially during chilly weather or holiday gatherings.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup (225 g) unsalted butter, softened
1 cup (200 g) brown sugar
½ cup (100 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract

Dry Ingredients

2 cups (250 g) all-purpose flour
¾ cup (75 g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt

Add-ins

1 cup (170 g) chocolate chips or chunks
1 cup mini marshmallows

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a mixer until the mixture is light, fluffy, and creamy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Continue mixing until the batter is smooth and uniformly combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep cookies tender.
Fold in Add-ins: Fold in the chocolate chips and mini marshmallows carefully so they are evenly distributed throughout the cookie dough.
Scoop Dough: Using a tablespoon, scoop portions of cookie dough onto the prepared baking sheet, spacing them apart to allow spreading during baking.
Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, until the edges are set and slightly firm, but the centers remain soft and gooey.
Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes to firm up slightly before transferring them to a wire rack to cool completely or enjoy warm for a melty marshmallow experience.

Notes

For best results, use room temperature butter to ensure proper creaming with sugars.
You can substitute the all-purpose flour with a gluten-free 1-to-1 flour blend to make these cookies gluten-free.
Store cookies in an airtight container at room temperature for up to five days to maintain freshness.
Enjoy the cookies warm for a gooey, melty marshmallow texture, or cool completely if you prefer firmer cookies.
Optional: Add a pinch of instant espresso powder to enhance the chocolate flavor without adding coffee taste.

Keywords: hot chocolate cookies, cocoa cookies, chocolate marshmallow cookies, chocolate chip cookies, easy cookie recipe, holiday cookies, soft cookies