Hot cocoa is cozy in a mug, and it’s just as good in a cookie. These cookies start with a soft chocolate dough made richer with dry hot cocoa mix. Then each one gets a toasty marshmallow and a spoonful of melted chocolate on top.
The dough has to chill for at least 2 hours, so this is a good project for an afternoon when you have time. Mix the dough, let it rest, and bake when you’re ready. Each batch gives you 20 to 22 cookies, which is plenty for gifting or sharing. With a 4.7-star rating from 109 reviews, they’re a hit with bakers.
Recipe Card
- Prep time: 2 hours 40 minutes (includes chilling)
- Cook time: 12 minutes
- Total time: 3 hours
- Yield: 20 to 22 cookies
- Storage: Up to 1 week at room temperature
Ingredients
For the cookies
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/3 cup (27g) natural unsweetened cocoa powder
- 1/4 cup (40g) dry hot cocoa mix
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 teaspoons (10ml) milk (any kind, dairy or nondairy)
For the topping
- 10 to 11 large marshmallows, cut in half
- 8 ounces (226g) semi-sweet chocolate, finely chopped
Before You Start
Use dry hot cocoa mix. The recipe is clear on this: use the powdered kind, not a liquid drink. A standard packet is usually about 1/4 cup, or 40g. Milk chocolate mix is what the author usually uses, but any kind works. Avoid mixes that have little marshmallows in them.
Use natural cocoa powder. The dough calls for natural unsweetened cocoa, not Dutch-process.
Choose baking chocolate, not chips. For the topping, use baking chocolate bars from the baking aisle. They’re usually sold in 4-ounce bars, so you’ll need 2. Chocolate chips contain stabilizers, which keep them from melting to the right consistency. Semi-sweet, bittersweet, or milk chocolate all work.
Cut the marshmallows. Cut the large marshmallows in half, with kitchen shears if you have them.
How to Make Hot Cocoa Cookies
Part 1: Make the Dough
- Cream the butter and sugars. In a large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed. Keep going for about 3 minutes, until the mixture is fluffy and lighter in color.
- Add the egg and vanilla. Beat them in on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Mix the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt.
- Combine. Add the dry mixture to the wet mixture and beat on low until combined. The dough will be quite thick at this point.
- Add the milk. Beat in the milk last. The finished dough will be thick and sticky.
Part 2: Chill
- Refrigerate. Cover the dough tightly and chill it for at least 2 hours, or up to 3 days. This step matters because the dough is so sticky.
Part 3: Shape and Bake
- Heat the oven and prep the pans. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the dough. Take the dough out of the fridge. Scoop and roll heaping tablespoons of dough, about 25 to 26g each, into balls. Place them 2 to 3 inches apart on the baking sheets.
- Bake first. Bake for just 10 minutes.
- Add the marshmallows. Take the cookies out of the oven. Gently press a marshmallow half into the top of each one, cut side down. Return the pan to the oven for 2 more minutes.
- Flatten slightly. Take the cookies out again. Use the back of a spoon to press down gently on each marshmallow, just enough to flatten it a little.
- Cool. Let the cookies cool on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool completely.
Part 4: Melt and Add the Chocolate
- Melt the chocolate. Use a double boiler, or the microwave. For the microwave, put the chopped chocolate in a medium heatproof bowl. Heat in 20-second bursts, stirring after each one, until the chocolate is smooth and fully melted.
- Top the cookies. Spoon the melted chocolate over each cooled, marshmallow-topped cookie. You can leave them on the wire rack, or put them back on a baking sheet.
- Let it set. The chocolate sets at room temperature in 30 to 60 minutes. Once it’s firm, you can stack, store, transport, or gift the cookies.
Tips and Variations
Don’t skip the chilling. The recipe says chilling is a must for this sticky dough.
Only bake for 10 minutes before the marshmallow. The cookies go in for 10 minutes, then get the marshmallow, then bake for 2 minutes more.
Press gently. The marshmallows should be lightly pressed in, cut side down, so they stay put.
Wait for the cookies to cool. Cool them completely before adding the melted chocolate.
Make a bigger batch. The recipe is easy to double in one bowl. Double all the dough ingredients and chill for at least 3 hours.
No hot cocoa mix? Skip it and increase the cocoa powder to 1/2 cup (45g). The weights look different because cocoa powder weighs less than hot cocoa mix.
Make ahead. Chill the dough in the fridge for up to 3 days. You can also freeze unbaked dough balls for up to 3 months.
Freeze baked cookies. They keep for up to 3 months. Thaw them at room temperature. After thawing, the chocolate may look streaky or have a bit of condensation on top, but the cookies are still fine to eat.
You might like: Monster Cookies: Soft, Chewy Peanut Butter Oatmeal Cookies
Serving Suggestions
The recipe doesn’t suggest specific pairings. Wait until the chocolate has fully set, then serve the cookies as they are, or stack them in a container for gifting. Leftovers should be covered tightly and kept at room temperature for up to 1 week.
Final Thoughts
These cookies take a little time, but each step is simple. The chocolate dough is rich, the marshmallow melts into the top, and the chocolate coating sets into a neat finish. They’re a fun way to get hot cocoa flavor in a cookie you can hold.