Who doesn’t love a mug of hot chocolate on a cold day? Now imagine that same cozy vibe… in a cookie.
These Hot Chocolate Cookies are soft, gooey in the middle, and packed with melty chocolate chips and mini marshmallows.
I make these every winter, and they disappear fast. If you’re craving something sweet, rich, and warm — these are it.
Why I Love This Recipe
These cookies feel like winter in a bite. They’ve got that deep cocoa flavor, melty chocolate pieces, and marshmallows that get just a little gooey. I started making them during a snowstorm one year, and now they’re my go-to when the weather turns cold.
- Super chocolatey and soft in the center
- Easy to make with pantry ingredients
- The marshmallows melt into pockets of gooey goodness
- Makes your kitchen smell amazing
- Great for gifting (if you don’t eat them all first)
Makes
About 20 cookies
Time
Prep time: 15 minutes
Chill time: 30 minutes
Bake time: 10 minutes per batch
Total time: About 1 hour
What You’ll Need
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- Optional: extra chocolate chips and marshmallows for topping
Tools You’ll Need
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Wire cooling rack
- Ice cream scoop or tablespoon
Pro Tips
- Chill the dough: It helps keep the cookies thick and chewy.
- Don’t overbake: They’ll look soft in the middle when done — that’s perfect.
- Press marshmallows on top: Add a few extra on top before baking so they stay visible and toasty.
- Use good cocoa powder: Dutch-process gives a richer flavor if you have it.
- For clean edges: Let cookies cool fully before moving off the tray.
Substitutions & Variations
- No marshmallows? Add white chocolate chips instead.
- Want it darker? Use dark chocolate chips.
- Gluten-free? Swap with a 1:1 gluten-free flour blend.
- Vegan version: Use vegan butter, egg substitute, and vegan marshmallows.
Make Ahead Tips
- Make the dough the day before and chill overnight.
- Scoop into balls and freeze for later. Bake straight from frozen, just add 1–2 minutes to the bake time.
How to Make Hot Chocolate Cookies
Step 1: Cream the butter and sugars
In a large mixing bowl, add 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar. Beat with a hand mixer on medium speed for 1–2 minutes until light and fluffy.
Step 2: Add egg and vanilla
Crack in 1 large egg and pour in 1 tsp vanilla extract. Mix until fully combined and creamy.
Step 3: Mix dry ingredients
In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt. Slowly add dry mix into the wet mix and stir just until combined.
Step 4: Fold in chocolate chips and marshmallows
Use a spatula to gently fold in 3/4 cup semi-sweet chocolate chips and 1/2 cup mini marshmallows into the dough.
Step 5: Chill the dough
Cover the bowl and chill the dough in the fridge for 30 minutes. This helps the cookies hold their shape while baking.
Step 6: Scoop and top
Line a baking sheet with parchment paper. Scoop the dough into 1.5 tablespoon balls. Place them 2 inches apart. Press a few extra chocolate chips and marshmallows on top of each ball.
Step 7: Bake
Preheat oven to 350°F (175°C). Bake cookies for 9–10 minutes, until edges are set but centers still look soft.
Step 8: Cool and enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Leftovers & Storage
- Keep in an airtight container at room temp for up to 4 days
- Want them melty again? Microwave for 10 seconds
- Freeze baked cookies for up to 2 months
Macros (Per Cookie – Approximate)
- Calories: 140
- Fat: 7g
- Carbs: 18g
- Sugar: 11g
- Protein: 1.5g
Why This Recipe Works (Quick Science)
Creaming the butter and sugar adds air to the dough, helping the cookies rise while staying soft. Cocoa powder gives intense chocolate flavor without extra moisture. The marshmallows melt just enough to create gooey pockets without making the dough wet.
Common Mistakes
- Skipping the chill: Dough spreads too much
- Overmixing: Cookies get tough
- Overbaking: They dry out fast — take them out while soft in the middle
- Adding marshmallows too early: They can fully dissolve if mixed in while still warm from creaming
What to Serve With
- A hot mug of cocoa (of course)
- Cold milk
- Peppermint tea
- Vanilla ice cream (cookie sandwich, anyone?)
FAQ
Can I freeze the dough?
Yes! Scoop into balls, freeze on a tray, then store in a bag. Bake from frozen — just add 1–2 minutes.
Why are my cookies flat?
Usually from warm dough or too much sugar. Chill your dough and measure correctly.
Can I use regular marshmallows?
Chop them small — mini ones melt better and more evenly.
Can I double the recipe?
Absolutely. Just use a bigger bowl and bake in batches.
Hope you love these cookies as much as I do. If you try them, drop a comment and let me know how they turned out — or if you’ve got a twist you love adding!
