Freshly baked hot cocoa cookies on a parchment-lined tray with a small plate holding one cookie in front. The soft chocolate cookies are topped with tiny dehydrated marshmallows, with a cozy mug of hot cocoa and pine greenery blurred in the background.
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Hot Cocoa Cookies

ByCassidy

These Hot Cocoa Cookies give you all the comfort of a mug of hot chocolate, baked into a soft, chewy cookie. They’re rich, chocolatey, and filled with gooey bits of melted chocolate, finished with mini dehydrated marshmallows for that perfect winter touch. Simple to make and even easier to love. These are the perfect cookies to bake up for a holiday party or a Christmas cookie exchange. 

Freshly baked hot cocoa cookies on a parchment-lined tray with a small plate holding one cookie in front. The soft chocolate cookies are topped with tiny dehydrated marshmallows, with a cozy mug of hot cocoa and pine greenery blurred in the background.

These cookies are made with a brownie-like chocolate dough that bakes up soft in the center and with lightly crisp edges. A mix of cocoa powder and melted chocolate that gives them a rich cocoa flavor, while mini marshmallows melt slightly on top to mimic the real thing. No frosting or fancy steps, just cozy chocolate perfection in one bowl. 

Helpful Tips & Variations

  • Use good cocoa: Dutch process cocoa gives a deeper, richer flavor, perfect for that true hot cocoa taste.
  • Add-ins: Stir in chocolate chunks, milk chocolate chips, or crushed candy canes for a peppermint hot cocoa twist.
  • Marshmallow tip: Gently press a few dehydrated mini marshmallows on top right before baking to keep them from melting too much.
  • Make it mocha: Add ½ teaspoon espresso powder to the dough to enhance the chocolate flavor.
  • For a festive look: Sprinkle a touch of powdered sugar or drizzle melted white chocolate over cooled cookies.

Recipe: Hot Cocoa Cookies

Hot Cocoa Cookies
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Hot Cocoa Cookies

Recipe by CassidyCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

18

Cookies
Prep time

45

minutes
Cooking time

15

minutes
Calories

190

kcal

Rich, chewy, and topped with mini marshmallows, these Hot Cocoa Cookies are the perfect holiday treat for cozy nights in.

Ingredients

  • ½ cup (113 g) unsalted butter, melted and slightly cooled

  • ¾ cup (150 g) brown sugar, packed

  • ¼ cup (50 g) granulated sugar

  • 1 large egg + 1 egg yolk

  • 2 teaspoons vanilla extract

  • 1 cup (120 g) all-purpose flour

  • ½ cup (45 g) unsweetened cocoa powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup (85 g) semi-sweet chocolate chips or chunks

  • ¼ cup mini dehydrated marshmallows (plus extra for topping)

Directions

  • Melt butter: In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth and shiny.
  • Add wet ingredients: Whisk in egg, egg yolk, and vanilla extract until combined.
  • Add dry ingredients: Sift in flour, cocoa powder, baking soda, and salt. Stir until just combined — don’t overmix.
  • Fold in chocolate and marshmallows: Gently fold in chocolate chips and ¼ cup mini marshmallows.
  • Chill: Cover and refrigerate dough for 30 minutes for thicker cookies.
  • Preheat oven: 350°F (177°C). Line baking sheets with parchment paper.
  • Scoop: Scoop 2 tablespoons of dough per cookie, roll into balls, and place 2 inches apart on the baking sheet. Press a few extra mini marshmallows on top before baking.
  • Bake: 9–11 minutes, until edges are set and centers look slightly soft.
  • Cool: Allow to cool on the pan for 5 minutes before transferring to a wire rack.

Notes

  • Cookies will appear soft when first out of the oven but firm up as they cool.
  • Mini dehydrated marshmallows work best — regular mini marshmallows can melt and disappear into the dough.
  • For extra-rich flavor, replace 2 tablespoons of butter with melted chocolate.
  • The dough can be chilled for up to 24 hours — just let it sit out for 10 minutes before baking.

Storage & Freezing Tips

  • Room Temperature: Store in an airtight container for up to 5 days.
  • Freezing Dough: Scoop into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes.
  • Freezing Baked Cookies: Freeze completely cooled cookies up to 2 months; thaw at room temperature.
  • Holiday Tip: Add fresh mini marshmallows after reheating for that “just-made hot cocoa” look!

More Holiday Baking Recipes

I hope you and your loved ones enjoy these Hot Cocoa Cookies as much as my family and I do! If you make them, tag @cassandcrumb on Facebook and Instagram or leave a comment below — I’d love to see your cozy cookie bakes. ☕🍪✨

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