These hot cocoa cookies are soft, rich chocolate cookies topped with gooey marshmallows and a smooth chocolate glaze. They taste just like a cup of decadent hot cocoa in cookie form and are especially fun for Christmas cookie trays, holiday parties, and cookie exchanges.
If you're planning a holiday baking day, don't miss my 40 Christmas Cookie Recipes for more classic and festive cookies to add to your Christmas cookie trays.
If you love hot chocolate with marshmallows, these cookies are one of my favorite ways to turn that classic combination into a holiday treat.
The chocolate cookie base is made with a combination of regular and dark cocoa powder for a rich chocolate flavor without being overpowering. Each cookie is topped with half of a marshmallow while it's still hot, then finished with a simple chocolate glaze and festive sprinkles.
Why You'll Love This Recipe
- Rich chocolate flavor. A 50/50 combination of dark and regular unsweetened cocoa powder gives these cookies a deep chocolate flavor while keeping them balanced.
- Soft marshmallow topping. The marshmallow is added after the cookies bake, then the cookies go back into the oven just long enough to soften it. Pressing the warm marshmallow down creates a soft, gooey topping that stays tender.
- Easy chocolate glaze. The chocolate topping is made with chocolate chips, butter, milk, and honey. It comes together quickly in the microwave and stays soft enough to bite through while still setting enough for easy serving and transporting.
- Simple ingredients. You don't need anything unusual to make these cookies. The chocolate glaze even uses milk instead of heavy cream.
- Perfect for holiday baking. Add Christmas sprinkles to make these chocolate marshmallow cookies festive enough for cookie exchanges, Christmas parties, and holiday dessert trays.
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
Jump to:
- Why You'll Love This Recipe
- What Others Are Saying
- What Are Hot Cocoa Cookies?
- Tips and Tricks
- Ingredients
- How To Make Hot Cocoa Cookies
- Why Use Both Regular and Dark Cocoa Powder?
- Can I Use Milk Chocolate Instead of Semisweet Chocolate?
- Hot Cocoa Cookies FAQs
- More Cookies To Make With This Same Recipe Base
- Hot Cocoa Cookies
What Are Hot Cocoa Cookies?
Hot cocoa cookies are chocolate cookies inspired by a classic mug of hot chocolate. Instead of simply adding hot cocoa mix to the cookie dough, these cookies recreate the flavors and textures of hot cocoa with a rich chocolate cookie, soft marshmallow topping, and chocolate glaze.
The combination of chocolate, marshmallow, and a smooth chocolate topping makes them especially good for winter baking and Christmas cookie exchanges.
Tips and Tricks
- Don't over-bake the marshmallows. The marshmallows only need a couple of minutes in the oven to soften and puff slightly. You're not trying to brown them. If they bake too long, they can become chewy and firm instead of soft.
- Use regular-sized marshmallows. Cut each marshmallow in half before placing it on the hot cookies. Mini marshmallows won't give you the same soft, rounded topping.
- Use a combination of cocoa powders. I like using equal amounts of dark baking cocoa and regular unsweetened cocoa powder. You can also use all regular cocoa powder if that's what you have.
- Don't overheat the chocolate glaze. Chocolate can seize or become thick if overheated. Heat it in short intervals, stirring well between each one.
- Let the cookies cool before glazing. The marshmallow should be soft and settled before you drizzle the chocolate glaze over the cookies.
- Chill to set the glaze faster. If you're in a hurry, place the finished cookies in the refrigerator for 15–20 minutes to help the chocolate glaze set.
Ingredients
Chocolate Cookies
- Melted butter gives the cookies a rich flavor and soft texture.
- Unsweetened cocoa powder provides the chocolate flavor. I like using a combination of regular baking cocoa and dark cocoa powder.
- Brown and white sugar give the cookies sweetness, flavor, and a soft texture.
- Eggs add richness and help bind the cookie dough.
- Vanilla extract enhances the chocolate flavor.
- Baking soda and salt provide leavening and balance the sweetness.
- All-purpose flour gives the cookies structure.
- Regular-sized marshmallows are cut in half and placed on the hot cookies after baking.
- Sprinkles are optional but make the cookies especially festive for Christmas and other holidays.
Chocolate Glaze
- Semisweet chocolate chips create a rich chocolate topping. Milk chocolate can also be used if you prefer a sweeter glaze.
- Butter adds richness and helps create a smooth glaze.
- Milk keeps the glaze soft and eliminates the need for heavy cream.
- Honey or corn syrup gives the glaze a smooth texture and helps it stay soft.
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).
Why Use Both Regular and Dark Cocoa Powder?
I like using a combination of regular unsweetened cocoa powder and dark baking cocoa for these cookies. The dark cocoa adds a deeper chocolate flavor while the regular cocoa keeps the flavor from becoming too intense.
You can use all regular cocoa powder if that's what you have. The cookies will still be delicious.
Can I Use Milk Chocolate Instead of Semisweet Chocolate?
Yes. The chocolate glaze can be made with either semisweet or milk chocolate chips.
I prefer semisweet chocolate because the marshmallows and cookie dough are already sweet, but milk chocolate gives the cookies a sweeter, more classic hot chocolate flavor.
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.
I recommend regular-sized marshmallows. Cutting them in half gives you the right amount of marshmallow for each cookie and creates the soft topping these cookies are known for.
For the best texture, I recommend enjoying these within a few days of baking. If you need to freeze them, freeze the baked cookies in a single layer until firm, then transfer them to a freezer-safe container with parchment between the layers. Thaw at room temperature.
Absolutely. The sprinkles are completely optional. The cookies are just as delicious with the chocolate glaze alone.
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.
Emily says
I never leave comments, but I just have to say these cookies were perfect! They disappeared in a day, and my family’s already asking for more. The recipe was simple and easy to follow, perfect for a teen baker. I definitely recommend trying these!
Brandy says
Emily, this made my day! Thank you so much for the review!
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.