Hot cocoa cookies are chocolatey, rich, full of marshmallows, and delicious, just like a cup of decadent hot cocoa.
You might also like our grasshopper cookies, our Texas sheet cake cookies, or our rocky road cookies!
If you're looking for a cookie recipe to wow friends this year at cookie exchanges and holiday parties, this is it! These hot cocoa cookies are so delicious and loaded with chocolate and marshmallows.
Why I Like This Recipe
- Rich chocolate flavor. I make mine with a 50/50 mixture of dark baking cocoa and regular baking cocoa for a rich, but not overpowering flavor. You can use whatever you have in your cupboard.
- Foolproof cookie base. The chocolate cookie dough is foolproof and yields perfect cookies every time. I use it as a base for all of my chocolate cookie recipes!
- Soft, chewy marshmallow. The cookies are topped with half of a marshmallow as soon as they come out of the oven, then go back into the oven for a couple more minutes. This allows the marshmallow to get nice and soft before pressing it down with a spoon to flatten it, and the marshmallow STAYS SOFT.
- Soft ganache. A chocolate ganache glaze is drizzled over the cookies, and sprinkles are added to make them fun and festive. The ganache says soft, but sets up enough to easily transport the cookies in a container to your cookie exchange. You won't find another hot cocoa recipe with a chocolate drizzle like this one. It is perfection.
- Simple ingredients. There isn't anything fancy about the ingredients in this recipe. Even the ganache is made from simple ingredients like chocolate chips, MILK (not cream), and honey.
What Others Are Saying
This is one of the best cookie recipes I have ever made and I have made a lot. Did not disappoint. This will be a family favorite for years to come. Thank you.---Devin
I made these cookies last weekend as a test run for a cookie exchange. Huge success, deliciously easy and I’m making the 9 dozen needed today! Highly recommend recipe!---Heidi
I tried a couple of recipes this year, and this one was the best. The chocolate drizzle is so GOOD.---Mariana on Facebook
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Tips and Tricks
- Don't over-bake the marshmallows. The marshmallows go on the cookies at the end of the baking process. We're not browning the marshmallows, just softening them. Once slightly melted, they will stay soft. If you over-bake the marshmallows, they will get hard and chewy---not soft.
- Tips for the best chocolate glaze. My glaze is one that I use for donuts, Hostess cupcakes, and s’mores cookies. Perfect for dipping and spooning. I use the microwave to prepare my glaze, but you can do it over the stove (on medium-low heat) or in a double boiler.
- Storage tips. These cookies can be enjoyed at room temperature or chilled. Lightly cover the cookie sheet with plastic wrap. They will stay fresh for up to 3 days.
Ingredients
Chocolate Cookies
- Melted butter
- Unsweetened cocoa powder: I use a 50/50 blend of Hershey's special dark and regular baking cocoa.
- Brown and white sugar: I use a combination of brown and white sugar in most of my cookie recipes for the best texture and flavor.
- Vanilla extract
- Eggs: For richness and flavor.
- Baking soda and salt: For leavening and flavor.
- All-purpose flour
- Marshmallows: You'll need regular-sized marshmallows, not mini marshmallows.
- Sprinkles: optional, but fun for the holidays.
Chocolate Glaze
- Chocolate chips: Semisweet or milk chocolate. I prefer semisweet chocolate to cut some of the sweetness from the marshmallows.
- Milk: Most ganache recipes use cream. I rarely have cream on hand and use milk for this yummy glaze.
- Butter: Adds a richness to the glaze and helps the chocolate stay smooth and pourable.
- Honey (or corn syrup): I use honey, but you can use corn syrup as well. This gives the glaze a smooth texture.
See the recipe card for full information on ingredients and quantities.
How To Make Hot Cocoa Cookies
Step 1: Combine melted butter and cocoa powder. Stir until smooth.
Step 2: Mix brown sugar and white sugar with the butter/cocoa mixture. Add eggs and vanilla.
Step 3: Stir in salt, baking soda, and flour. Cover the bowl with plastic and chill the dough for 45 minutes to 1 hour.
Step 4: Scoop dough onto parchment paper lined cookie sheets using a medium cookie scoop (2 Tbsp. size).
Bake cookies at 350 degrees for 10 minutes.
Step 5: While cookies bake, cut marshmallows in half with scissors.
Step 6: Place a marshmallow half (sticky side down) onto each hot cookie. Place cookies back in the oven and bake an additional 2-3 minutes (marshmallows should be slightly puffed).
Press each marshmallow down with the back of a spoon.
Let cool on a cookie sheet for a few minutes then transfer to a wire rack to cool completely.
Step 7: Heat glaze ingredients in a microwave-safe bowl for 30 seconds. Stir. Heat for an additional 15-20 seconds. Stir until smooth and creamy. If additional time is needed, do it in 10-second increments.
Step 8: Drizzle glaze over cookies. Add sprinkles, if desired. Allow glaze to set up (placing cookies back into the refrigerator for 15-20 minutes will speed this up).
Hot Cocoa Cookies FAQs
These cookies can be enjoyed at room temperature or chilled. Lightly cover the cookie sheet with plastic wrap. They will stay fresh for up to 3 days.
A chocolate ganache glaze is drizzled over the cookies, and sprinkles are added to make them fun and festive. The ganache says soft, but sets up enough to easily transport the cookies in a container to your cookie exchange. You won't find another hot cocoa recipe with a chocolate drizzle like this one. It is perfection.
The cookies are topped with half of a marshmallow as soon as they come out of the oven, then go back into the oven for a couple more minutes. This allows the marshmallow to get nice and soft before pressing it down with a spoon to flatten it, and the marshmallow STAYS SOFT.
A 50/50 mixture of dark baking cocoa (Hershey's Special Dark) and regular baking cocoa creates a rich, but not overpowering flavor for cookies.
More Cookies To Make With This Same Recipe Base
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Hot Cocoa Cookies
Ingredients
COOKIES
- 1 cup melted butter (2 sticks)
- ½ cup cocoa powder
- 1 cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 ¼ cups flour
- 14 marshmallows (not miniature)
CHOCOLATE GLAZE
- 8 oz. semisweet chocolate chips
- 3 Tablespoons butter
- 4 teaspoons milk
- 4 teaspoons honey (or corn syrup)
Instructions
Cookies
- Melt two sticks of butter (1 cup) in the microwave. Combine melted butter and cocoa powder in a large mixing bowl or bowl of a stand mixer. Stir until smooth.
- Mix brown sugar and white sugar with the butter/cocoa mixture.
- Add eggs and vanilla.
- Mix in salt, baking soda, and flour.
- Cover bowl with plastic and chill dough for 45 minutes- 1 hour. Preheat oven to 350 degrees.
- Scoop dough onto parchment paper lined cookie sheets using a medium cookie scoop (2 Tbsp. size).
- Bake cookies for 10 minutes. While cookies bake cut marshmallows in half with scissors.Place a marshmallow half (sticky side down) onto each hot cookie. Place cookies back in the oven and bake an additional 2-3 minutes (marshmallows should be slightly puffed). DO NOT OVERBAKE MARSHMALLOWS.
- Press each marshmallow down with the back of a spoon.
- Let cool on a cookie sheet for a few minutes then transfer to a wire rack to cool completely.
Glaze
- Heat glaze ingredients in a microwave-safe bowl for 30 seconds. Stir. Heat for an additional 15-20 seconds. Stir until smooth and creamy. If additional time is needed do it in 10-second increments. Note: You can use a double boiler or small saucepan over the stove to melt the chocolate and glaze instead of a microwave if you want. Drizzle glaze over cookies. Add sprinkles, if desired. Allow glaze to set up (placing cookies back into the refrigerator for 15-20 minutes will speed this up).Cookies can be enjoyed chilled or at room temperature.
Jackie says
Have you ever mailed cookies? And would this be one you could mail do you think? Thanks!
Brandy says
Hi! I’ve only ever mailed Rice Krispies treats and things like that. These are soft enough to stay fresh for a few days!
Denise says
I made these at Christmas time and had left over Glaze. It has been stored in a sealed plastic bottle (for drizzling) in the refrigerator. Is it still safe to use after I remelt it?
Brandy says
I just looked it up and found that ganache lasts 2-3 weeks if refrigerated.
Kylia says
I can not wait to try these today ! I will let you know how they come out.
Tracy says
Can you freeze these?
Brandy says
Yes
Becki Talcott says
I just made these and they were easy and taste delicious but for some reason my are crispy not soft.
Cindy says
Could you use mini marshmallows instead?
Brandy says
Absolutely! They cookies will look a little different on top, but will taste equally delicious!
Lisa says
So I'm trying these cookies for a cookie swap. Because I have to make 10 dozen, I am thinking of making the cookies one day and then just topping them when it gets closer. I was thinking that it probably isn't the best idea to put the cookies back in the oven once they're cooled, so thoughts about maybe using marshmallow fluff and then a butane torch to "brown" them? I feel like in theory it should work. Thoughts? Thanks!
Brandy says
Hi Lisa! I think you could put the cookies back in the oven to soften the marshmallows. It wouldn't be the same as putting the marshmallows on a hot cookie, but would still soften the marshmallows. I haven't tried using marshmallow fluff, but I'm sure it'd be delicious. It would just be more sticky than regular marshmallows. 🙂 Side note: these stay soft for a few days. You could make them a day or two before you need them and they'd be fine.
Laura C says
Hi, Brandy,
Can I freeze the dough, and if so, should I freeze as a whole or scoop them?
Thanks!
Brandy says
Hi Laura! I'd freeze them already scooped. 🙂
Laura C says
I’m happy you said this, as I needed to get them finished, and they’re all scooped and in the freezer! I will let you know how they come out.
Thank you!
Lena says
Followed the recipe and my cookies came out dry. Any reason why? Other than that the tasted delicious. Planning on trying the recipe one more time. Thanks
Brandy says
Hi Lena! I’m not sure! There can be factors such as elevation and humidity depending on where you live. Maybe drop the flour a bit on the next batch or pull out of the oven a little early?
Nikki says
Did you maybe cook them a bit longer once you put the marshmallow on? Maybe only cook them 8-9 minutes and then and additional 2 minutes once the marshmallow has been put on.
Heidi Daniels says
I made these cookies last weekend as a test run for a cookie exchange. Huge success, deliciously easy and I’m making the 9 dozen needed today! Highly recommend recipe!
Brandy says
Awesome!! This made my day, Heidi!
Debbie says
Can these cookies be frozen?
Brandy says
I haven’t tried freezing them before. The cookies and ganache would freeze well, I’m just not sure about the marshmallows.
Devin says
This is one of the best cookie recipes I have ever made and I have made a lot. Did not disappoint. This will be a family favorite for years to come. Thank you.
Brandy says
Thank you! So glad to hear!
audrey says
Thoughts on packing these for gifts? I assume they are fairly sticky.
Thanks!
Brandy says
The ganache will set up on top allowing them to be packaged. They are a soft cookie so I wouldn’t stack them higher than 2 cookies tall.