Rich, chocolaty, and oh-so-cozy, these Hot Cocoa Cookies are a perfect treat to indulge in during the holiday season—or any time you crave a sweet bite of nostalgia. Imagine biting into a soft, fudgy cookie topped with a gooey marshmallow and decadent chocolate icing, all sprinkled with festive toppings. The first time I made these, the kitchen filled with the heavenly aroma of melted chocolate, and they disappeared from the cookie jar almost as fast as I baked them. Kids and adults alike will fall in love with these irresistible treats!
Why You Will Love Hot Cocoa Cookies
Hot Cocoa Cookies bring all the comforting flavors of a classic cup of hot cocoa into a handheld dessert.
- Festive and fun: Perfect for Christmas parties, cookie exchanges, or as a cozy treat with family.
- Customizable: Switch up the sprinkles to match any holiday or occasion.
- Irresistibly delicious: A fudgy base, gooey marshmallow, and rich chocolate icing combine for the ultimate sweet indulgence.
Ingredient Notes for Hot Cocoa Cookies
Every ingredient in this Hot Cocoa Cookies recipe works together to create the rich flavor and soft texture of these cookies.
For the Cookies:
- Unsalted Butter (½ cup): Provides richness and ensures a tender crumb.
- Semi-Sweet Chocolate (12 oz): Melted into the batter for a deeply chocolaty flavor.
- All-Purpose Flour (1 ½ cups): Forms the structure of the cookies.
- Unsweetened Cocoa Powder (¼ cup): Enhances the chocolate flavor.
- Baking Powder (1 ½ teaspoons): Gives the cookies a slight lift.
- Salt (¼ teaspoon): Balances the sweetness.
- Brown Sugar (1 ¼ cups): Adds moisture and a hint of caramel flavor.
- Eggs (3 large): Binds the dough and adds richness.
- Vanilla Extract (1 ½ teaspoons): Enhances the overall flavor.
- Marshmallows (25 large): Halved and baked on top for that gooey hot cocoa vibe.
For the Icing:
- Powdered Sugar (2 cups): Creates the base of the icing.
- Unsalted Butter (4 tablespoons): Melted for a smooth consistency.
- Unsweetened Cocoa Powder (¼ cup): Adds a chocolaty depth.
- Hot Water (¼ cup): Helps achieve the right icing consistency.
- Vanilla Extract (½ teaspoon): Adds flavor.
- Assorted Sprinkles: For decoration—choose colors or shapes to suit the season!
Substitution Tip: Use mini marshmallows instead of halved large marshmallows for a whimsical variation.
Kitchen Equipment Needed
- Medium saucepan or microwave-safe bowl
- Mixing bowls (2)
- Electric mixer
- Whisk
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Tablespoon or cookie scoop
How to Make Hot Cocoa Cookies
Make the Cookies
- Melt the Chocolate and Butter
In a medium saucepan (or microwave-safe bowl using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly. - Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. - Mix the Wet Ingredients
In the bowl of an electric mixer, beat the sugar, eggs, and vanilla on low speed until well combined. - Combine the Wet and Dry Ingredients
Gradually add the cooled chocolate mixture to the egg mixture, blending until just combined. Slowly mix in the dry ingredients until the dough forms. - Chill the Dough
Scrape down the sides of the bowl, then cover and refrigerate the dough for at least 1 hour until firm. If preparing the dough ahead of time, let it sit at room temperature for 30 minutes before shaping. - Shape the Cookies
Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone mats. Use a tablespoon or cookie scoop to portion the dough into balls. Roll the dough in your hands and arrange the balls 2 inches apart on the baking sheets. Flatten slightly. - Bake the Cookies
Bake the cookies for about 12 minutes. - Add Marshmallows
While the cookies bake, cut the marshmallows in half. Remove the cookies from the oven and press one marshmallow half (cut side down) into the center of each cookie. - Finish Baking
Return the cookies to the oven and bake for another 2-3 minutes. Allow the cookies to cool on the pan for a few minutes, then transfer them to a wire cooling rack.
Prepare the Cookie Icing
- Make the Icing
Combine powdered sugar, melted butter, cocoa powder, hot water, and vanilla extract in a medium bowl. Whisk until smooth. - Decorate the Cookies
Place the cooling rack with cookies over a baking sheet to catch excess icing. Spoon a small amount of icing onto the top of each marshmallow and use the back of the spoon to spread it slightly. Add sprinkles immediately before the icing sets. - Let Set
Allow the icing to set for about 30 minutes before serving.
Serving and Storage Tips
- Serving: These cookies are best enjoyed slightly warm, with the marshmallow gooey and the icing set. Pair with a cup of hot cocoa for a truly decadent treat!
- Storage: Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Variations and Substitutions
Hot Cocoa Cookies are wonderfully versatile—customize them to match your preferences or the season.
- Seasonal Sprinkles: Swap sprinkles for hearts (Valentine’s Day), stars (Fourth of July), or fall leaves (Thanksgiving).
- Flavored Marshmallows: Use peppermint or chocolate marshmallows for added flavor.
- Add Mix-ins: Fold mini chocolate chips or crushed candy canes into the dough before chilling.
Feel free to experiment and make these cookies your own!
Helpful Notes
- Chill the Dough: Chilling ensures the dough is easy to handle and helps the cookies maintain their shape while baking.
- Marshmallow Tips: Press gently when placing the marshmallows on the cookies to avoid flattening them too much.
- Icing Tips: Work quickly when icing and adding sprinkles, as the icing sets fast.
Tips from Well-Known Chefs
- Duff Goldman: Use high-quality chocolate for a richer flavor—it makes a big difference in baked goods.
- Ree Drummond: Line your baking sheets with silicone mats to prevent sticking and ensure even baking.
- Martha Stewart: For a fun twist, roll the dough balls in granulated sugar before baking for an extra sparkly finish.
Frequently Asked Questions (FAQ)
Q: Can I use mini marshmallows instead of large ones?
A: Yes! Simply place 3-4 mini marshmallows in the center of each cookie instead of a marshmallow half.
Q: Can I freeze the dough?
A: Absolutely. Shape the dough into balls, freeze them on a baking sheet, then store them in a freezer-safe container for up to 3 months. Thaw in the refrigerator before baking.
Q: Can I use salted butter?
A: Yes, but reduce the added salt to 1/8 teaspoon.
Q: Can I make the cookies in advance?
A: Yes! You can bake the cookies a day ahead and add the icing and sprinkles just before serving.
Q: How do I prevent the marshmallows from melting too much?
A: Bake the marshmallows for no more than 2-3 minutes and allow the cookies to cool slightly before icing.
Hot Cocoa Cookies bring the comforting flavors of winter to life in a fun and delicious way. Whether for a holiday gathering or a cozy night in, these cookies are guaranteed to delight! Enjoy!
