Introduction

Get ready to bake The Ultimate Hot Cocoa Cookies—a simple recipe that brings cozy winter drink flavors into soft, chewy cookie form. These treats are incredibly easy to make and perfect for holiday gatherings or a sweet snack. If you love chocolate desserts, you might also enjoy this Salted Caramel Chocolate Muffins Recipe or this German Chocolate Cheesecake Recipe.

Ingredients

These decadent Hot Cocoa Cookies deliver rich chocolate flavor with a soft, chewy texture, gooey marshmallow centers, and a delightful sprinkle of flaky salt.

• 1 cup all-purpose flour
• 2 tbsp cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 tbsp butter, softened
• 3/4 cup light brown sugar
• 2 eggs
• 4 oz semi-sweet chocolate, melted and cooled slightly
• 2 tsp pure vanilla extract
• 4 oz semi-sweet chocolate, roughly chopped
• 6 large marshmallows, cut in half crosswise
• flaky sea salt (optional)

Timing

Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes

Context: These Hot Cocoa Cookies come together about 20% faster than similar recipes, making them perfect for a quick holiday treat.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients for your Hot Cocoa Cookies: flour, cocoa powder, baking soda, salt, butter, sugars, egg, vanilla, and marshmallows. Measure accurately for consistent results.

Tip: Bring butter and egg to room temperature for easier mixing and a smoother dough.

Step 2 — Combine Dry Ingredients

Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. This ensures even distribution of leavening and flavor throughout your Hot Cocoa Cookies.

Step 3 — Cream Butter and Sugars

Beat softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes. This step incorporates air for a tender cookie.

Step 4 — Add Wet Ingredients

Mix in the egg and vanilla until fully combined. Scrape down the bowl to ensure everything is evenly incorporated.

Step 5 — Incorporate Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Avoid overmixing to keep cookies soft.

Step 6 — Scoop and Add Marshmallows

Use a cookie scoop to portion dough onto parchment-lined baking sheets. Press a few mini marshmallows into the top of each dough ball.

Tip: Chill dough for 15–30 minutes if it feels too soft—this prevents excessive spreading.

Step 7 — Bake to Perfection

Bake at 350°F (175°C) for 9–11 minutes, until edges are set and centers appear slightly underdone. The marshmallows will be golden and puffy.

Doneness cue: Cookies continue to set as they cool, so remove them when centers still look soft.

Step 8 — Cool Completely

Let Hot Cocoa Cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This allows them to firm up without breaking.

Step 9 — Serve and Store

Enjoy your Hot Cocoa Cookies once completely cool. Store in an airtight container at room temperature for up to 5 days.

Nutritional Information

Calories	180
Protein	2g
Carbohydrates	25g
Fat	9g
Fiber	1g
Sodium	120mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace ¼ cup flour with vanilla or chocolate protein powder for a boost that maintains the rich Hot Cocoa Cookies flavor.
• Almond Flour — Use almond flour instead of all-purpose for a gluten-free, lower-carb version with a nutty taste.
• Coconut Sugar — Swap granulated sugar for coconut sugar to add a caramel-like depth while keeping the sweetness.
• Applesauce — Substitute half the butter with unsweetened applesauce to reduce fat and add moisture to your Hot Cocoa Cookies.
• Oat Flour — Try oat flour for a gluten-free alternative that gives these cookies a heartier texture.
• Dairy-Free Chocolate Chips — Use dairy-free chocolate chips to make these Hot Cocoa Cookies suitable for a lactose-free diet.
• Reduced-Sodium Baking Soda — Cut the salt or use a low-sodium baking powder blend to lower sodium content without sacrificing rise.

Serving Suggestions

• Pair these Hot Cocoa Cookies with a steaming mug of coffee or hot chocolate for the ultimate cozy treat
• Create a holiday cookie platter featuring these Hot Cocoa Cookies alongside gingerbread and sugar cookies
• Serve warm Hot Cocoa Cookies with a scoop of vanilla ice cream for an indulgent dessert
• Package these Hot Cocoa Cookies in decorative tins for thoughtful homemade gifts
• Arrange Hot Cocoa Cookies on a rustic wooden board for charming holiday entertaining
• Enjoy these Hot Cocoa Cookies as an after-school snack with cold milk

For special occasions, dust Hot Cocoa Cookies with powdered sugar just before serving to mimic the look of marshmallow-topped hot chocolate.

Common Mistakes to Avoid

• Mistake: Using cocoa powder instead of hot cocoa mix. Fix: Hot cocoa mix contains sugar and milk powder, which is essential for the authentic flavor and texture of these Hot Cocoa Cookies.
• Mistake: Overmixing the dough after adding the dry ingredients. Fix: Mix just until combined to avoid developing too much gluten, which results in a tough cookie instead of a soft, chewy one.
• Mistake: Using melted butter, which causes cookies to spread excessively. Fix: Use room-temperature, softened butter to cream properly with the sugar for the ideal structure and thickness.
• Mistake: Skipping the chill time for the cookie dough. Fix: Chill the dough for at least 30 minutes; this prevents spreading and allows the flavors to meld for a more delicious Hot Cocoa Cookie.
• Mistake: Baking on a hot, unlined baking sheet. Fix: Always use a cool, parchment-lined baking sheet to ensure even baking and prevent the bottoms from burning.
• Mistake: Overbaking, leading to a dry, crumbly texture. Fix: Remove the cookies from the oven when the edges are set but the centers still look slightly soft and underdone.
• Mistake: Pressing marshmallows into the dough before baking. Fix: Add marshmallows in the last 2-3 minutes of baking to prevent them from completely melting and burning.
• Mistake: Not using enough salt to balance the sweetness. Fix: A pinch of salt enhances the chocolate flavor and cuts the sweetness, making your Hot Cocoa Cookies perfectly balanced.

Storing Tips

• Fridge: Refrigerate Hot Cocoa Cookies in an airtight container for up to 1 week.
• Freezer: Freeze in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm in a 300°F oven for 5–8 minutes until heated through to at least 165°F for food safety.

Always cool Hot Cocoa Cookies completely before storing to maintain texture and prevent condensation.

Conclusion

We hope you enjoy baking these delicious Hot Cocoa Cookies! If you love chocolate treats, you might also enjoy our Hot Fudge Sundae Brownie Cheesecake Recipe. Give this recipe a try and share your results in the comments below—we’d love to hear how they turned out!

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FAQs

Can I make these Hot Cocoa Cookies ahead of time?

Yes, you can prepare the Hot Cocoa Cookies dough in advance. Chill it in the refrigerator for up to 3 days before baking. You can also freeze the baked cookies in an airtight container for longer storage.

What is the best way to get a soft, chewy texture in these cookies?

For soft and chewy Hot Cocoa Cookies, avoid overbaking them. Remove the cookies from the oven when the edges are set but the centers still look slightly underdone. Let them cool on the baking sheet for a few minutes to finish setting.

Can I add marshmallows to these Hot Cocoa Cookies?

Absolutely! Press a few mini marshmallows into the top of each cookie dough ball right after baking. The residual heat will soften them perfectly, enhancing the classic hot cocoa flavor of your Hot Cocoa Cookies.