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Hot Cocoa Cookies

These Hot Cocoa Cookies are soft, chewy and decadent, with melty chocolate and marshmallows on top - a must make for your holiday baking list!
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Course: Dessert
Cuisine: American
Keyword: cookies, hot cocoa
Prep Time: 1 hour 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes
Servings: 36 cookies
Author: Jaida


  • 1/2 cup unsalted butter
  • 10 oz dark chocolate chips, or bars
  • 1 ½ cups flour
  • ¼ cup dark cocoa powder
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 ¼ cups light brown sugar
  • 3 eggs, at room temperature
  • 1 ½ tsp pure vanilla extract

For the marshmallow topping

  • 12 oz semi-sweet chocolate chips
  • 18 large marshmallows
  • chocolate bar shavings, for garnish


  • In a medium saucepan, melt the butter and the dark chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
  • While the chocolate is cooling, combine the flour, cocoa powder, baking powder and salt in a medium bowl and whisk together.
  • In the bowl of a stand mixer (or a large bowl if you are using a hand mixer), add the sugar, eggs and vanilla and mix on low speed until smooth, about 2 minutes.
  • Mix in the cooled chocolate mixture until just blended, then add the flour mixture in 2 batches, mixing on low speed until just combined. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.
  • Preheat oven to 325 degrees F. Line a large baking sheet with foil or parchment paper. Using a medium cookie scoop or tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange balls 2 inches apart on cookie sheet, and use a teaspoon or similarly sized/shaped item to make a thumbprint in each cookie. You may have to bake multiple batches depending on the size of your cookie sheet. Bake until the tops of the cookies crack, about 12 minutes.
  • Meanwhile, snip marshmallows in half crosswise. (Cut as you go, however many you need per sheet in the oven.) Remove the cookie sheets from the oven and spoon about a teaspoon of chocolate chips into the thumbprint of each cookie and top with one marshmallow half, pressing it down gently.
  • Return to oven and bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes and grate the chocolate bar over the hot cookies. Transfer the cookies to racks to cool completely. Repeat the process with the remaining dough, marshmallows and chocolate.
  • Store in an airtight container, in single layers to prevent marshmallows from sticking to other cookies, for up to a week. And, I highly recommend popping in the microwave for a few seconds before eating any leftover cookies. They are delicious room temp, but that melty chocolate is so good!
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