Hot Cocoa Cookies

Hot Cocoa Cookies-soft and chewy chocolate cookies topped with a big, fluffy marshmallow and a sprinkling of finely chopped chocolate. These cookies will remind you of a cup of hot cocoa!

Hot Cocoa Cookies

Hot Cocoa Cookies

When it’s cold and snowing outside, all I want to do is curl up with a cozy blanket, a cup of hot cocoa…AND a few Hot Cocoa Cookies! Yes, hot cocoa cookies! They are a wintertime favorite and a MUST for the holiday season.

If you like hot chocolate, you will LOVE these cookies because they taste just like a cup of hot cocoa, but in my opinion, BETTER! Cookies are always number one in my book! The chocolate cookies are soft, chewy, and have a big melty marshmallow on top. I also sprinkle the cookies with finely chopped chocolate to make them extra pretty and extra delicious!

And don’t worry, you don’t have to choose between hot cocoa and hot cocoa cookies, you can totally have BOTH! You have my permission, the holidays are for splurging!

Hot Cocoa Cookie Recipe

How to Make Hot Cocoa Cookies

Hot cocoa cookies are easy to make and fun to eat! Kids and adults love these cookies! They are a great addition to any holiday cookie platter!

  • Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper.
  • First, whisk together the dry ingredients. Make sure you use unsweetened cocoa powder.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes. If you don’t have a stand mixer, you can use a hand mixer.
  • Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
  • Add the dry ingredients and mix on low until just combined. Don’t over mix.
  • Scoop the dough into rounded tablespoons and place onto the prepared baking sheet, placing the dough balls about 2-inches apart. Don’t make the cookies any bigger, you only want a tablespoon of dough so the cookies don’t spread and so the marshmallows are proportioned properly on top of the cookies.
  • Bake for 8 minutes and then open the oven and carefully slide out the pan. Gently press one marshmallow half in the center of each cookie. Try to work quickly. Push the pan back in the oven and bake for an additional minute so the marshmallows can get soft.
  • Remove the baking sheet from the oven and let the cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
  • Garnish with finely chopped chocolate. You could also garnish with sprinkles or crushed candy canes for a festive look!
Best Hot Cocoa Cookies

Storing Hot Cocoa Cookies

Store completely cooled hot cocoa cookies in an airtight container for up to two days. Don’t stack the cookies or they will get stuck together, make sure they are in a single layer.

The marshmallow and chocolate combo is a WINNER! Add hot cocoa cookies to your holiday baking list NOW! They are fun and oh so delicious! Enjoy!

Easy Hot Cocoa Cookies

Hot Cocoa Cookies

Hot Cocoa Cookies-soft and chewy chocolate cookies topped with a big, fluffy marshmallow and a sprinkling of finely chopped chocolate. These cookies will remind you of a cup of hot cocoa!
4.75 from 8 votes

Ingredients
  

  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 19 large marshmallows, cut in half horizontally
  • Finely chopped chocolate, for garnish

Instructions
 

  • Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes.
  • Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
  • Add the dry ingredients and mix on low until just combined. Don’t over mix.
  • Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches apart.
  • Bake for 8 minutes. Open the oven and carefully slide out the pan. Gently press one marshmallow half in the center of each cookie. Try to work quickly. Push the pan back in the oven and bake for an additional minute so the marshmallows can get soft.
  • Remove the baking sheet from the oven and let the cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Garnish with finely chopped chocolate.

Notes

Store the cookies in an airtight container at room temperature for up to 2 days.

Nutrition

Calories: 106kcal, Carbohydrates: 17g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 68mg, Potassium: 40mg, Fiber: 1g, Sugar: 10g, Vitamin A: 124IU, Calcium: 9mg, Iron: 1mg

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites

Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Fall Winter Christmas Desserts

Other recipes you may like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

Leave a comment

  1. 5 stars
    I made this recipe because my husband loves hot cocoa. I am super excited these are easy to make and taste just like the wintertime fav beverage!!! I topped the marshmallows with chocolate sprinkles and what a family hit!!! What a marvelous treat!!!

  2. 5 stars
    I baked these this morning and they were delicious! The recipe was easy to follow as well. I’m looking forward to bringing them to a Christmas party tonight.

  3. 4 stars
    I made these, They are so Yummy! They are a little to much chocolate for me but I think they are pretty good. The marshmellow did not melt alot for me. I left them in the oven for 15 min and then added the marshmellow for 2 min. I made a few changes like the time and added chocolate chips but The cookie is So YUMMY.

    1. I think they are best fresh because of the marshmallow. You can freeze them, the marshmallow will just won’t be as soft and gooey after being frozen…but my kids don’t complain:)

  4. 5 stars
    I made these using Cup 4 Cup gluten free flour and they are delicious! The dough was super sticky to the point of being hard to work with, and I’m wondering if that was due to the gluten free flour? But the end result was delicious! I garnished with crushed candy cane. One of my kids experimented and found that with room temperature cookies, 10 seconds in the microwave results in perfect marshmallow gooeyness.

  5. 5 stars
    So yummy! I wish I hadn’t cut the marshmallows first because we had a lot fewer cookies than marshmallows but these are an absolute delight and very easy. Thank you!

  6. 4 stars
    These cookies are so good! The only downside was that the dough came out pretty sticky for me so it was hard to roll into balls. Kept having to wash my hands. Topped mine with candy canes. Taste exactly like a cup of hot cocoa!

  7. 5 stars
    These are now Christmas cookie staple! So delicious – perfectly soft and chewy. Make sure to put the sticky side of the cut marshmallow down when inserting them.

  8. sooo delicious! I added chocolate chips and it is legit like a cup of hot chocolate in a cookie = ] thanks for the great recipes!