These Hot Cocoa Cookies are like a warm cup of hot cocoa in cookie form. They are rich chocolate cookies topped with a gooey marshmallow. Just like your favorite cup of hot chocolate! This is easily one of the best cookie recipes for the holidays! Let’s get into it!
These Hot Cocoa Cookies are made with actual melted chocolate and cocoa powder to give these cookies a really rich chocolate taste. When the cookies are done baking they topped with a marshmallow, which gives you that classic flavor. These are so good shortly out of the oven, because the marshmallows are still soft and pillow like!
Hot Cocoa Cookies Ingredients
- unsalted butter – I like using unsalted butter so that I can control the amount of salt in my baked goods.
- semi sweet chocolate – using a good chocolate is one of the most important things whne making these cookies
- eggs –
- light brown sugar – this adds a warmth to your cookies
- coconut sugar – a healthier alternative to granulated sugar
- vanilla extract – a must when baking
- unsweetened cocoa powder – this adds an intense richness to your cookies
- flour – I used King Arthur all purpose flour
- baking powder – this will help the cookie rise
Kitchen Equipment & Tools Needed
To make these homemade Hot Cocoa Cookies, you will need a saucepan, measuring cups and spoons, whisk, rubber spatula, mixing bowl, baking sheet, parchment paper, and cookie rack.
How to Make Hot Cocoa Cookies
Luckily, this recipe is not too difficult to make, but it does have a few more steps than a normal cookie recipe.
To make these cookies, you will start off by melting together butter and chocolate chips. Stir occasionally until everything is melted. After the chocolate is melted, let it cool for several minutes before you add it directly to your cookie batter.
In a large bowl combine your dry ingredients. Then in another large bowl you’ll cream together your eggs, sugars, and vanilla until they are smooth. Next, add your cooled melted chocolate to your egg mixture. Then slowly add in your dry ingredients while stirring everything slowly together.
The dough will be super soft, so you will need to let it chill for at least an hour. I would recommend covering the bowl with plastic wrap or a lid when letting it rest in the fridge. It needs to chill long enough so that the dough is firm.
Roll your dough into 1 1/2 to 2 inch cookie dough balls and bake them on a baking sheet lined with parchment paper. The cookies are baked for 10-12 minutes. Then you will top the cookies with a marshmallow piece. Cook for another 3 to 4 minutes until the marshmallow starts to get nice and gooey.
Tips & FAQs
How to store these cookies?
Once these are cooled, store these in an air tight container for a few days or in a the fridge for a week.
Any tips I should know about?
Although you may not want to, this recipe calls for refrigeration. The cookies will spread out too much if not refrigerated. Also, the dough is too soft to roll into balls without sitting in the fridge.
Can I add other toppings?
You can add a chocolate bar as well as the marshmallow on top to get an extra gooey cookie!
More Holiday Cookie Recipes:
- Vegan Christmas Sugar Cookie Bars
- Paleo Pumpkin Bars With Cream Cheese Frosting
- Gluten-Free Gingerbread Muffins
- Healthy S’mores Bars (DF, GF)
- Gluten-Free Gingerbread Muffins
- Almond Butter Blossom Cookies
Hot Cocoa Cookies
Ingredients
- 1/2 cup unsalted butter
- 1 bag/ 12 oz semi sweet chocolate
- 3 eggs
- 1 cup light brown sugar
- 1/4 cup coconut sugar
- 1/2 tbsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- In a saucepan, melt the butter and chocolate chips, stirring frequently, over medium heat.
- In another bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In a large bowl, beat the sugar, eggs, and vanilla using an electric mixer at low speed. Mix in the cooled chocolate mixture until blended. Add the flour mixture slowly.
- Cover the dough and refrigerate for about an hour.
- Line a baking sheet with parchment paper. Scoop your dough and roll between your palms to form cookie balls. Bake at 325 F for 11 minutes or until the tops of the cookies crack. (I like to slam the pan down on the counter to help it get that crackly top)
- Meanwhile, cut marshmallows in half crosswise and stick on top of your cookie. Place back in the oven and bake until the marshmallows are just softened.
- Remove from the oven, let cool, and enjoy!
Can I use regular sugar instead of Coconut Sugar? And 14 tsp of salt?? is it 1/4
Yes you can use regular sugar !! I forgot the dash ! It is 1/4 tsp of salt!Great catch!!
These cookies are DELICIOUS! Made them small (24 medium balls ) and they came out perfectly shape, crispy outside and so soft on the inside! Thanks for sharing your recipe 😘
Yay!!! I am so so glad you enjoyed!!!
hey i made this and i tasted the batter and it was super salty and i checked again and it said 14 teaspoons!ðŸ˜
Hey there! I AM SO SO SORRY! That is my fault. I did not proof read! 1/4 tsp or 1/2 the most!!!
They would be much better with less salt!! About a tablespoon instead and they’re sooo much better! Perfect for the holidays!
Hey there!! It calls for 1/4 tsp of salt!! I forgot the dash in between! I hope you enjoy!
A great recipe! I would reiterate that it’s better to do the counter-slamming technique for the cookie crinkle as opposed to baking it more. My first batch was over baked as I put more time for the crinkle. My second batch with the 11 mins and counter-slamming came out perfect. And broiling to brown the marshmallows added the perfect touch.
Thank you for the note!! That certainly will work!
These were honestly so good!! I only used 2 tsp of vanilla instead of the tablespoon but omg. I made these for my boyfriend’s birthday and they were so cute and delicious. I have never left a review on a recipe but I really loved how these turned out and how unique they are. Thank you for sharing this recipe!
Hey Celine!!! You don’t know how happy this makes me!! I am so glad you tried my recipe and loved it! Your review means the world to me.