These Hot Chocolate Cookies are everything you love about cozying up with a mug of cocoa—but in cookie form! Soft, chewy, and loaded with gooey chocolate chips and melty marshmallows, they’re a winter dream you can bake up anytime. The best part? You don’t need any fancy ingredients or equipment, and they’re ready in under 30 minutes. Whether you’re planning a movie night, a holiday cookie tray, or just want to treat yourself on a Tuesday, these cookies hit the spot.

Why You’ll Love This Recipe

Quick and Fuss-Free: These cookies come together fast. No chilling the dough, no complicated steps—just mix, bake, and enjoy.
Irresistibly Gooey: Thanks to the chocolate chips and mini marshmallows, each bite is melty, rich, and full of that classic hot cocoa flavor.
Perfect for Gifting or Sharing: These look as good as they taste. Perfect for cookie exchanges, holiday gifts, or just spoiling your favorite people.
Customizable: Switch up the add-ins or use flavored cocoa mix for a twist. This dough is super forgiving and fun to play with.

Ingredients You’ll Need

You probably already have most of these on hand! Here’s what makes these cookies so special:

All-purpose flour: The base of the dough, giving structure and chewiness.
Unsweetened cocoa powder: Adds deep chocolate flavor—Dutch-process cocoa works beautifully if you want a smoother taste.
Hot cocoa mix: This is where the magic happens—gives the cookies that nostalgic hot chocolate flavor.
Baking soda: For just the right amount of lift and softness.
Salt: Enhances the chocolate and balances the sweetness.
Butter: Use unsalted, softened butter for a rich and creamy texture.
Brown sugar: Adds moisture and a hint of caramel-like depth.
Granulated sugar: For that classic cookie sweetness and crispy edges.
Eggs: Help bind the dough and keep the cookies tender.
Vanilla extract: Rounds out the flavor and adds warmth.
Semi-sweet chocolate chips: Melty chocolate pockets in every bite—don’t skimp!
Mini marshmallows: Stirred in at the end or pressed on top mid-bake for that gooey, toasty marshmallow finish.

Variations

There’s so much room to play here. Try one of these tasty twists:

Peppermint Hot Chocolate Cookies: Add crushed peppermint candies or a drop of peppermint extract for a festive feel.
Spicy Hot Cocoa: Mix in a pinch of cinnamon or cayenne for a Mexican hot chocolate vibe.
Stuffed Cookies: Wrap a piece of chocolate or a marshmallow in the dough for a gooey surprise center.
Dark Chocolate Dream: Swap the semi-sweet chips for dark chocolate chunks for a more intense cocoa hit.

How to Make Hot Chocolate Cookies

Step 1: Prep Your Oven and Baking Sheet

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until combined.

Step 3: Cream the Butter and Sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This step makes the cookies soft and chewy.

Step 4: Add Eggs and Vanilla

Mix in the eggs one at a time, then add the vanilla extract. Scrape down the sides of the bowl to ensure everything’s evenly blended.

Step 5: Combine Wet and Dry

Gradually mix the dry ingredients into the wet ingredients. The dough will be thick and rich.

Step 6: Stir in the Good Stuff

Fold in the chocolate chips. If you’re adding mini marshmallows, wait until the cookies are halfway through baking to press them on top. This keeps them from melting away.

Step 7: Scoop and Bake

Scoop the dough onto your prepared baking sheet, leaving space between each one. Bake for 8–10 minutes until the edges are set but the centers still look soft.

Step 8: Add Marshmallows

About 2 minutes before the cookies are done, pull them from the oven and gently press 2–3 mini marshmallows on top of each. Return to the oven for the remaining bake time.

Step 9: Cool and Enjoy

Let the cookies cool on the sheet for a few minutes before transferring to a wire rack. Enjoy them warm while the marshmallows are still gooey!

Pro Tips for Making the Recipe

Don’t Overbake: These cookies will firm up as they cool. Take them out when they still look a little soft in the center.
Use Quality Cocoa and Chocolate: Since chocolate is the star, good ingredients make a big difference in flavor.
Cool Before Storing: Let cookies cool completely before storing to keep them from becoming sticky.
Add Marshmallows Mid-Bake: This keeps them from melting too much and disappearing into the dough.

How to Serve

These cookies are pure joy fresh out of the oven, but here are a few more ideas:

With a Mug of Hot Chocolate

Double the cocoa goodness! Serve with whipped cream-topped hot chocolate for the ultimate cozy combo.

As an Ice Cream Sandwich

Scoop vanilla or peppermint ice cream between two cookies for a holiday-ready dessert.

On a Holiday Dessert Platter

Stack them up with brownies, fudge, and sugar cookies for a festive spread.

Make Ahead and Storage

Storing Leftovers

Keep cooled cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy!

Freezing

Freeze the cookie dough in balls or already-baked cookies. For dough, freeze on a tray first, then store in a zip-top bag. Bake directly from frozen with an extra minute or two.

Reheating

Pop a cookie in the microwave for 10–15 seconds to bring back the gooey, just-baked texture.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?
You can, but you’ll lose some of that sweet, milky flavor that makes these cookies taste like hot chocolate. If you go this route, add a little extra sugar or chocolate chips to balance it out.

Why did my marshmallows melt too much?
They likely went in too early. For the best texture and look, press mini marshmallows into the cookies during the last 1–2 minutes of baking.

Can I make this recipe gluten-free?
Yes! Just substitute a good 1:1 gluten-free flour blend. Make sure your hot cocoa mix is gluten-free too.

Do I need to chill the dough?
No chilling needed! These cookies are meant to be quick and easy. But if your kitchen is warm and the dough feels too soft, a 15-minute chill can help prevent spreading.

Final Thoughts

These Hot Chocolate Cookies are everything you crave on a chilly day—rich, cozy, and irresistibly gooey. They’re simple to make, wildly delicious, and guaranteed to bring smiles to anyone lucky enough to try one. Go ahead and bake a batch—you’ll be glad you did!

Hot Chocolate Cookies Recipe