Hot Cocoa Cookies

The perfect way to get into the holiday spirit, these Hot Cocoa Cookies combine super chocolaty cookies with mini marshmallows in a soft and chewy cookie.

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We are big fans of a big mug of hot chocolate when it is cold outside! But we also love our chocolate in cookie form. For more chocolate cookies, try Chocolate Crinkle Cookies, Chocolate Peanut Butter Cookies, or Chocolate Mint Cookies.

Well, the holiday baking is in full force. And this year, my list is long.

One of the things I love doing best during the holiday season is a cookie exchange. In a neighborhood I lived in a few years back, they would have an annual cookie exchange where everyone came on the same night with their cookies, and brought a container to take home some of everyone else’s goodies. It was so much fun, and a great way to trade in your one treat for lots of different treats. It is a great way to socialize and get to know each other better. (And no one complains about getting lots of goodies!!)

But what kind of cookies to bring? My boys are chocoholics, and these hot chocolate cookies were definitely up their alley. Full of chocolate flavor – not only in the dough, but with the addition of mini chocolate chips. Then to give the cookies that hot cocoa flair, you add in the mini marshmallow bits, just like in a cup of hot cocoa. These cookies are the perfect size for stacking and gifting. They are soft and chewy – the kind of cookie I can’t stay away from!

Now, bring on the cookie exchanges – I’m feeling prepared!

Ingredients

Butter: I use unsalted butter, but you could use salted and just cut back on the amount of salt. You’ll also want to make sure that it is softened.
Sugar: I use all granulated sugar for this recipe. I think the sugar helps give it that hot cocoa feel, as well.
Eggs: You’ll need large eggs.
Vanilla: I am always a fan of real vanilla extract – not imitation.
Flour: You’ll need all-purpose flour. I have not tested these cookies with any other flour.
Cocoa Powder: I use regular unsweetened cocoa powder, not Dutch processed. I like the Hershey’s brand.
Baking Soda: To help give the cookies some lift.
Salt: To balance the flavors.
Marshmallow Bits: These are not mini marshmallows – they are the small freeze dried marshmallows like you would find in hot cocoa. I can usually find them in my grocery store (the Kraft brand), but I’ve been having a hard time finding them lately. This last time I ordered them online and they were reasonably priced.
Mini Chocolate Chips: Mini chocolate chips work best so that every bite gets the little bursts of chocolate.

How to Make Hot Cocoa Cookies

DOUGH: To make the cookie dough, beat the butter and sugar, then add the eggs. Combine the dry ingredients, then add those to the butter and sugar mixture. Add in 3/4 cup of the marshmallows and the chocolate chips.

SCOOP: The dough is pretty sticky, so I find it easiest to use a cookie scoop the make the balls of cookie dough. Place these on a baking sheet lined with parchment paper or a silpat liner.

PRESS: Take the remaining marshmallow bits and press them to the outside of the balls of dough. You can technically just mix them all in, but this definitely gives them more of that hot cocoa feel.

BAKE: You’ll want to bake these just until they are set. You want them to stay super soft, so take them out early enough so that they aren’t crispy around the edges.

Tips and Tricks

• These cookies will freeze well. I think they are best frozen once they are already baked instead of as cookie dough. If you do choose the freeze the cookie dough, I wouldn’t add the marshmallow bits to the outside of the cookies until they are ready to be baked.
• If stored in an airtight container, these cookies should be good up to a week. They stay soft the whole time, too!
• I have not tested these cookies with mini marshmallows instead of the marshmallow bits, but the marshmallows will most likely melt into the cookies. They would still be delicious, but may not be as reminiscent of hot cocoa.

More Cookie Recipes Perfect for a Cookie Exchange

The Best Sugar Cookie Recipe with Sugar Cookie Icing
Peanut Butter Blossoms
Chocolate Marshmallow Cookies
Meringue Cookies
Cranberry Orange Cookies
Peppermint Holiday Soft Sugar Cookie Recipe
Chocolate Peppermint Cookies

Hot Cocoa Cookies

5 from 1 vote

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 21 minutes minutes

Total Time: 36 minutes minutes

Servings: 36 cookies

Course: Dessert

Cuisine: American

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The perfect way to get into the holiday spirit, these Hot Cocoa Cookies combine super chocolaty cookies with mini marshmallows in a soft and chewy cookie.

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Ingredients

• ▢ 1 cup butter, at room temperature
• ▢ 1 1/2 cups sugar
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla
• ▢ 2 cups all-purpose flour
• ▢ 2/3 cup unsweetened cocoa powder
• ▢ 3/4 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1 cup mini marshmallow bits, divided
• ▢ 3/4 cup mini chocolate chips

Instructions

• Preheat the oven to 350ºF.
• In the bowl of a mixer, combine the butter and sugar and beat until light and fluffy, 1-2 minutes. Add in the eggs, one at a time, scraping down the sides of the mixer as needed. Beat in the vanilla.
• In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix just until combined. Add in 3/4 cup of the marshmallows and the chocolate chips and mix until combined.
• Scoop 1 tablespoon-sized balls of dough and roll into a ball. The dough will be stiff and sticky. Place on a parchment lined baking sheet, about 2 inches apart. With the remaining 1/4 cup mini marshmallows, press a few into the outside of each of the balls of dough.
• Bake the cookies, one baking sheet at a time. Bake until the edges are set, but the center still looks a little bit wet, about 7 minutes. Remove from the oven and let the cookies sit on the baking sheets for a few more minutes before transferring to a baking rack or a sheet of waxed paper.

Nutrition Information

Serving: 1cookie, Calories: 131kcal (7%), Carbohydrates: 17g (6%), Protein: 1g (2%), Fat: 7g (11%), Saturated Fat: 4g (25%), Polyunsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 24mg (8%), Sodium: 56mg (2%), Fiber: 1g (4%), Sugar: 11g (12%)

Keywords: hot chocolate cookies, hot cocoa cookies