Introduction

There’s something magical about hot cocoa on a cold winter’s night, and these Hot Cocoa Cookies are the perfect way to capture that feeling in a delicious treat. Imagine biting into a warm, chocolatey cookie that has all the flavors of a cozy cup of cocoa – rich, smooth, and just a little bit sweet. That’s exactly what these cookies deliver, but with the bonus of a chewy, melt-in-your-mouth texture that makes them even more irresistible than a mug of hot cocoa itself.

I first stumbled upon this recipe when I was looking for a fun twist on classic chocolate chip cookies. I mean, who doesn’t love chocolate chip cookies? But I wanted something that felt like a winter indulgence – something that brought the essence of hot cocoa straight into cookie form. After testing a few variations, I finally found the perfect balance of chocolate and marshmallow goodness that reminded me of the hot cocoa I used to drink by the fire growing up.

Whether you’re snowed in or just craving a chocolatey treat, these Hot Cocoa Cookies are perfect for any occasion – they’re the kind of dessert you’ll make over and over again, and they’ll always bring smiles to everyone’s face. So, let’s get baking!

Why You’ll Love This Recipe

These Hot Cocoa Cookies are so much more than just a chocolate chip cookie. Here’s why you’ll fall in love with them:

Warm and comforting: The cookies have all the flavors of hot cocoa – chocolatey, sweet, and comforting – but with the texture of a soft, chewy cookie.
Perfectly festive: With a sprinkle of mini marshmallows on top, they’re the ultimate winter treat, perfect for holiday cookie swaps or cozy nights at home.
Easy to make: Even if you’re not a seasoned baker, this recipe is simple to follow and doesn’t require any special ingredients. Most of the items you likely already have in your pantry!
Full of flavor: Rich cocoa powder, semi-sweet chocolate chips, and the melt-in-your-mouth marshmallows give these cookies a truly indulgent taste. They’re a great balance of sweetness without being overly rich.

Plus, you can customize the marshmallow toppings depending on how much gooey sweetness you want. Just wait until they bake, and those little marshmallows become all soft and melty, just like in your favorite mug of hot cocoa!

Preparation Time and Servings

Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Servings: Makes about 18-20 cookies, depending on how large you make them.

Nutrition Facts (for each cookie)

Calories per serving: 210
Fat: 12g
Carbs: 26g
Protein: 2g
Sugar: 18g

Ingredients

Here’s what you’ll need to bring these Hot Cocoa Cookies to life:

1 cup (2 sticks) unsalted butter, softened
- The butter adds a rich flavor to the dough and gives the cookies that soft, chewy texture.
1 cup brown sugar
- Brown sugar enhances the deep, caramel-like sweetness that makes these cookies extra cozy.
1/2 cup granulated sugar
- For just a little extra sweetness to balance the richness of the cocoa.
2 large eggs
- Eggs are essential for binding the dough together and making it soft and chewy.
1 1/2 cups all-purpose flour
- Flour gives structure to the cookie, so they don’t end up too soft or too crumbly.
1/2 cup unsweetened cocoa powder
- This is the star ingredient, giving the cookies that distinct hot cocoa flavor.
1 tsp baking soda
- This will help the cookies rise and become soft and chewy.
1/2 tsp salt
- Just a pinch of salt balances the sweetness and brings out the flavors.
1 tsp vanilla extract
- Vanilla enhances the overall flavor of the cookies and adds a bit of warmth.
1 cup semi-sweet chocolate chips
- Chocolate chips are the key to that classic chocolatey flavor in every bite.
1/2 cup mini marshmallows
- The mini marshmallows will melt beautifully on top of the cookies, creating that perfect hot cocoa vibe.

Step-by-Step Instructions

Let’s get baking! Follow these simple steps to create your own batch of Hot Cocoa Cookies:

Preheat your oven to 350°F (175°C)
- Make sure your oven is nice and hot before you start baking to ensure the cookies cook evenly.
Mix the dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps the dry ingredients combine evenly, so your cookies will have that perfect texture.
Cream the butter and sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until it’s light and fluffy. This usually takes about 3-4 minutes with an electric mixer. You want the mixture to look pale and creamy. If you don’t have a mixer, you can use a whisk and some elbow grease!
Add the eggs and vanilla
Beat in the eggs, one at a time, followed by the vanilla extract. Make sure the eggs are fully incorporated into the butter mixture. If you’re baking on a chilly day, your butter and eggs should be at room temperature for the best results.
Combine the wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients. You can do this in batches to avoid making a mess. Stir until the dough is just combined. Don’t overmix, or the cookies might turn out tough!
Add the chocolate chips
Stir in the semi-sweet chocolate chips until they’re evenly distributed throughout the dough. This is when your dough starts to look like a chocolate-lover’s dream!
Scoop and shape the dough
Use a cookie scoop or two spoons to drop rounded balls of dough onto a baking sheet lined with parchment paper. Each ball should be about 1 tablespoon of dough. Leave enough space between each cookie to allow them to spread a little as they bake.
Add the marshmallows
Gently press a few mini marshmallows onto the top of each cookie dough ball. They will melt and form a gooey, marshmallowy topping as they bake.
Bake the cookies
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are set, but the center is still soft. Keep an eye on them because every oven is a little different!
Cool the cookies
Once your cookies are done, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This allows the cookies to set and prevents them from falling apart.

How to Serve

These Hot Cocoa Cookies are perfect on their own, but here are a few ideas for serving:

With a glass of milk – Because every cookie deserves a glass of cold milk, right? It’s like the ultimate combo!
Warm up the cocoa experience – Serve the cookies with a cup of hot cocoa for the full “winter wonderland” vibe.
As a gift – Pack a batch of these cookies in a cute tin for a holiday or birthday gift. Trust me, everyone will love you for it!

Additional Tips

Here are a few tips to make sure your Hot Cocoa Cookies turn out just perfect:

Don’t overmix the dough – Once you add the dry ingredients, mix just until everything comes together. Overmixing can lead to dense cookies.
Check for doneness – If you’re unsure whether your cookies are done, check the edges. They should be set, but the centers should still look soft. They’ll firm up as they cool.
Chill the dough (optional) – If you have time, chill the dough for about 30 minutes before baking. This helps the cookies hold their shape and results in thicker cookies.
Watch the marshmallows – Keep an eye on the marshmallows while baking. If they start to burn, cover the cookies loosely with aluminum foil for the remaining bake time.
Add a sprinkle of sea salt – If you love the sweet and salty combo, add a tiny sprinkle of flaky sea salt on top of the cookies before baking. It brings out the richness of the chocolate!

Recipe Variations

If you want to mix things up, here are a few variations of the Hot Cocoa Cookies that you can try:

Peppermint Hot Cocoa Cookies: Add 1/2 teaspoon of peppermint extract to the dough for a festive twist.
Nutty Hot Cocoa Cookies: Mix in 1/2 cup of chopped walnuts or pecans for a crunchy contrast to the soft, chewy cookies.
Double Chocolate Hot Cocoa Cookies: For extra chocolatey goodness, swap out some of the all-purpose flour for cocoa powder or add in some mini chocolate chips along with the semi-sweet ones.
S’mores Hot Cocoa Cookies: Add crushed graham crackers to the dough and swap the mini marshmallows for mini pieces of chocolate bars to create a s’mores-inspired version of these cookies.

FAQ

1. Can I freeze the cookie dough?
Yes! You can freeze the dough for up to 3 months. Scoop the dough into cookie balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag. When you’re ready to bake, just place the frozen dough balls on a baking sheet and bake for an extra minute or two.

2. Can I use regular marshmallows instead of mini marshmallows?
Yes, but mini marshmallows work better for topping the cookies since they melt evenly. If using regular marshmallows, cut them into smaller pieces to prevent them from becoming too big and gooey on top.

3. How do I store leftover cookies?
Store your cookies in an airtight container at room temperature for up to a week. If you want them to last longer, freeze them for up to 3 months.

Conclusion

If you’re in the mood for a comforting, indulgent treat that will bring a smile to anyone who takes a bite, these Hot Cocoa Cookies are the answer. With their rich chocolate flavor, chewy texture, and gooey marshmallow topping, they’re a perfect winter dessert. Whether you’re curling up with a book, watching a movie, or hosting a cookie swap, these cookies are sure to steal the show.

So, what are you waiting for? Gather your ingredients, preheat the oven, and get ready to bake the most delicious batch of hot cocoa-inspired cookies ever. And don’t forget to share – though I’m sure you’ll want to keep them all for yourself!

HOT COCOA COOKIES