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These Hot Cocoa Cookies feature a homemade chocolate cookie base, a gooey marshmallow topping, and a drizzle of melted chocolate for the perfect finishing touch. If you love peppermint, add crushed candy canes and a hint of peppermint extract for Peppermint Hot Cocoa Cookies.
As I was brainstorming about all of the Christmas cookies I wanted to make this year, I wanted to create one that encapsulated all of the flavors of hot chocolate — the rich chocolate flavor, the creamy marshmallows, and even the candy canes.
These Hot Cocoa Cookies are made with a double chocolate cookie topped with a gooey marshmallow, and drizzled with rich melted chocolate. You can even sprinkle with candy canes for a peppermint twist. These are rich, decadent, and perfect any time of year and especially at Christmas.
If you love chocolate and marshmallows together, you will also love my Rocky Road Cookies Recipe which is a combo of chocolate, marshmallows, and almonds.
Why you will love these chocolate hot cocoa cookies:
- Decadent Flavor: The chocolate cookie base is rich and fudgy, reminiscent of your favorite cup of hot cocoa.
- Gooey Topping: A melty marshmallow added at the end of baking mimics the marshmallow topping on classic hot cocoa.
- Chocolate Drizzle: A drizzle of melted chocolate makes them extra chocolatey and rich.
- Customizable: Add crushed candy canes or experiment with flavored extracts like peppermint for a holiday twist.
Ingredients:
Let’s break down these homemade marshmallow topped hot cocoa cookies…
Chocolate Cookie Base: Cocoa powder and semi-sweet chocolate give the cookies their deep, chocolatey flavor.
Marshmallows: Large marshmallows cut in half create the gooey topping. Mini marshmallows can be used as a variation.
Melted Chocolate: A drizzle of melted chocolate makes them extra rich.
Optional Peppermint Twist: Add crushed candy canes and peppermint extract for peppermint hot cocoa cookie recipe.
- Butter
- Brown Sugar and Sugar
- Eggs
- Vanilla Extract
- Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Cornstarch: This helps to keep the cookies soft and thicken without making them cakey.
- Salt
- Chocolate Chips: I love to use semi-sweet chocolate chips but you can use dark or milk chocolate as well.
- Marshmallows: I cut a large marshmallow in half and place it in the center of the cookies. You can also add a few more mini marshmallows as well.
- Melted Chocolate: I suggest using semi-sweet chocolate but you can also use dark or milk as well. If you want the chocolate to be thinner, add 1-2 teaspoons of oil before heating.
- Candy Canes (optional)
Another optional ingredient is to add peppermint extract to the chocolate cookie dough to make peppermint hot cocoa cookies.
How to make Chocolate Hot Cocoa Cookies:
Preheat oven to 350 degrees. In a large bowl, cream together butter, brown sugar, and sugar for 3-4 minutes or until light and fluffy, scraping the sides of the bowl halfway through.
Add eggs and vanilla extract (if using peppermint extract, add it now) and mix for 1 minute longer.
Add cocoa powder, flour, baking soda, cornstarch, and salt. Mix just until combined. Fold in semi-sweet chocolate chips.
Line a baking sheet with parchment paper. Roll the dough into balls and place them 2 inches apart on the baking sheet. Bake for 8–10 minutes, just until the edges are set.
Remove the cookies from the oven and quickly press half of a large marshmallow (cut side down) onto the center of each cookie. Return the cookies to the oven for 2 minutes, just until the marshmallows puff slightly.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Drizzle the cooled cookies with melted chocolate. Use a piping bag, a spoon, or a knife. For a peppermint twist, sprinkle crushed candy canes on the drizzle before it sets.
Peppermint Hot Cocoa Christmas Cookies Tips:
When making these Christmas chocolate marshmallow cookies, there are a few special baking tips to ensure the best hot cocoa cookies!
Baking Tips:
Chill the Dough: Chilling the dough prevents spreading and keeps the cookies thick and chewy. This is an optional step.
Avoid Overbaking: Pull the cookies from the oven when they are just set. They will continue to bake on the sheet.
Storage: Store cookies in an airtight container for up to 3 days. The cookies taste best if eaten within 1/2 days. If drizzled with chocolate, separate layers with parchment paper.
Frequently Asked Questions (FAQ’s):
Can I use mini marshmallows instead of large ones?
Yes! Place 3–4 mini marshmallows in the center of each cookie during the last 2 minutes of baking.
Can I freeze these cookies?
Absolutely! Freeze the unbaked cookie dough balls and bake directly from frozen, adding 1–2 minutes to the bake time. Baked cookies also freeze well just thaw at room temperature before enjoying.
Variations and Substitutions:
- Candy Cane Crunch: Sprinkle crushed candy canes on top of the hot cocoa cookies for peppermint hot cocoa cookies.
- Flavored Extracts: Swap vanilla extract with peppermint extract for a Christmas peppermint cookie.
- Dark Chocolate Lovers: Replace semi-sweet chocolate chips with dark chocolate chunks for a richer taste.
Peppermint Cookie Recipes:
If you are looking for Mint Chocolate Cookie Recipes, here are some Christmas mint cookies…
- Frosted Mint Chocolate Brownie Cookies — chewy chocolate brownie cookies topped with mint frosting and chocolate ganache
- Chocolate Mint Chip Cookies — chocolate cookies with mint chips
- Mint Chocolate Chip Cookies — chocolate chip cookies with Andes mints
- Mint Chocolate Brownies — chocolate brownies topped with mint cream filling and chocolate ganache
Here are all of my CHRISTMAS COOKIE RECIPES all in one place.
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Hot Cocoa Cookies
Ingredients
- 1 cup Butter (barely softened)
- 1 1/2 cups Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 2 1/2 cups Flour
- 2/3 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cornstarch
- 3/4 teaspoon Salt
- 2 cups Semi-Sweet Chocolate Chips
- 8 large Marshmallows * (cut in half)
- 6 ounces Semi-Sweet Chocolate (melted for drizzling)
- 1 teaspoon Peppermint Extract (optional)
- 1/2 to 3/4 cup Crushed Candy Canes (optional)
Instructions
- Preheat oven to 350 degrees. In a large bowl, cream together butter, brown sugar, and sugar for 3-4 minutes or until light and fluffy, scraping the sides of the bowl halfway through.
- Add eggs and vanilla extract (if using peppermint extract, add it now) and mix for 1 minute longer.
- Add cocoa powder, flour, baking soda, cornstarch, and salt. Mix just until combined. Fold in semi-sweet chocolate chips.
- Line a baking sheet with parchment paper. Roll the dough into balls and place them 2 inches apart on the baking sheet. Bake for 8–10 minutes, just until the edges are set.
- Remove the cookies from the oven and quickly press half of a large marshmallow (cut side down) onto the center of each cookie. Return the cookies to the oven for 2 minutes, just until the marshmallows puff slightly.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- In a microwave-safe bowl, melt the chocolate in the microwave at 50% power in 30-second increments until melted. You may want to add 1-2 teaspoons of oil to make the chocolate thinner and to melt easier.
- Drizzle the cooled cookies with melted chocolate. Use a piping bag, a spoon, or a knife. For a peppermint twist, sprinkle crushed candy canes on the drizzle before it sets.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
