Hot Cocoa Cookies

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These Hot Cocoa Cookies are like a warm cup of hot cocoa in cookie form. They are rich chocolate cookies topped with a gooey marshmallow. Just like your favorite cup of hot chocolate! This is easily one of the best cookie recipes for the holidays! Let’s get into it!

These Hot Cocoa Cookies are made with actual melted chocolate and cocoa powder to give these cookies a really rich chocolate taste. When the cookies are done baking they topped with a marshmallow, which gives you that classic flavor. These are so good shortly out of the oven, because the marshmallows are still soft and pillow like!

Hot Cocoa Cookies Ingredients

• unsalted butter – I like using unsalted butter so that I can control the amount of salt in my baked goods.
• semi sweet chocolate – using a good chocolate is one of the most important things whne making these cookies
• eggs –
• light brown sugar – this adds a warmth to your cookies
• coconut sugar – a healthier alternative to granulated sugar
• vanilla extract – a must when baking
• unsweetened cocoa powder – this adds an intense richness to your cookies
• flour – I used King Arthur all purpose flour
• baking powder – this will help the cookie rise

Kitchen Equipment & Tools Needed

To make these homemade Hot Cocoa Cookies, you will need a saucepan, measuring cups and spoons, whisk, rubber spatula, mixing bowl, baking sheet, parchment paper, and cookie rack.

How to Make Hot Cocoa Cookies

Luckily, this recipe is not too difficult to make, but it does have a few more steps than a normal cookie recipe.

To make these cookies, you will start off by melting together butter and chocolate chips. Stir occasionally until everything is melted. After the chocolate is melted, let it cool for several minutes before you add it directly to your cookie batter.

In a large bowl combine your dry ingredients. Then in another large bowl you’ll cream together your eggs, sugars, and vanilla until they are smooth. Next, add your cooled melted chocolate to your egg mixture. Then slowly add in your dry ingredients while stirring everything slowly together.

The dough will be super soft, so you will need to let it chill for at least an hour. I would recommend covering the bowl with plastic wrap or a lid when letting it rest in the fridge. It needs to chill long enough so that the dough is firm.

Roll your dough into 1 1/2 to 2 inch cookie dough balls and bake them on a baking sheet lined with parchment paper. The cookies are baked for 10-12 minutes. Then you will top the cookies with a marshmallow piece. Cook for another 3 to 4 minutes until the marshmallow starts to get nice and gooey.

Tips & FAQs

How to store these cookies?

Once these are cooled, store these in an air tight container for a few days or in a the fridge for a week.

Any tips I should know about?

Although you may not want to, this recipe calls for refrigeration. The cookies will spread out too much if not refrigerated. Also, the dough is too soft to roll into balls without sitting in the fridge.

Can I add other toppings?

You can add a chocolate bar as well as the marshmallow on top to get an extra gooey cookie!

More Holiday Cookie Recipes:

• Vegan Christmas Sugar Cookie Bars
• Paleo Pumpkin Bars With Cream Cheese Frosting
• Gluten-Free Gingerbread Muffins
• Healthy S’mores Bars (DF, GF)
• Gluten-Free Gingerbread Muffins
• Almond Butter Blossom Cookies

Print Recipe

4.25 from 8 votes

Hot Cocoa Cookies

Course: Dessert

Cuisine: American

Ingredients

• 1/2 cup unsalted butter
• 1 bag/ 12 oz semi sweet chocolate
• 3 eggs
• 1 cup light brown sugar
• 1/4 cup coconut sugar
• 1/2 tbsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 1/2 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

• In a saucepan, melt the butter and chocolate chips, stirring frequently, over medium heat.
• In another bowl, whisk together the flour, cocoa powder, baking powder and salt.
• In a large bowl, beat the sugar, eggs, and vanilla using an electric mixer at low speed. Mix in the cooled chocolate mixture until blended. Add the flour mixture slowly.
• Cover the dough and refrigerate for about an hour.
• Line a baking sheet with parchment paper. Scoop your dough and roll between your palms to form cookie balls. Bake at 325 F for 11 minutes or until the tops of the cookies crack. (I like to slam the pan down on the counter to help it get that crackly top)
• Meanwhile, cut marshmallows in half crosswise and stick on top of your cookie. Place back in the oven and bake until the marshmallows are just softened.
• Remove from the oven, let cool, and enjoy!