Hot Cocoa Cookies are a must for our yearly Christmas cookie tray and always a favorite. Melt-in-your-mouth chocolate cookies topped with melted marshmallow and chocolate – just like a hot cup of cocoa!
Why You’ll Love Hot Chocolate Cookies
Just about everyone loves hot cocoa and when you turn into a delicious dessert, people love it! The gooey marshmallow top is so yummy and the added sprinkles make them perfect for the Holidays.
- Irresistible Flavor: Hot cocoa cookies offer a rich, chocolaty taste that’s universally loved.
- Easy to Make: Simple recipe means effortless baking – perfect for beginners and busy schedules.
- Versatile: Great for parties, gifts, or a comforting treat on a chilly day.
- Kid-Friendly: Children adore the familiar hot chocolate taste, making these cookies a hit with little ones.
- Brownie Texture: Soft, chewy, and gooey, these cookies provide a satisfying with every bite.
- Customizable: Add more marshmallows, chocolate chips, or nuts for your own unique twist on this classic treat.
- Holiday Favorite: Perfect for festive occasions, they bring a touch of warmth to any holiday gathering.
Ingredients Need
Just a handful of staple ingredients to make the cookies and icing. You need large marshmallows and then Christmas sprinkles are optional (get the full amounts in the recipe box below).
- Brownie Cookies: This is a simple cookies recipe using unsalted butter, semi-sweet chocolate, all purpose flour, cocoa powder, baking powder, salt, brown sugar, eggs, vanilla extract, and marshmallows.
- Chocolate icing: This chocolate frosting recipe takes the cookies over the top using powdered sugar, unsalted butter, cocoa powder, hot water, vanilla, and Christmas sprinkles.
How To Make Hot Cocoa Cookies
You start with making the fudgy cookies, then top with marshmallow, chocolate and sprinkles!
- Mix the Cookie Dough: Starting with a double broiler, melt the butter and chocolate. Set it aside. In a medium bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and salt. Using a stand mixer, beat the sugar, eggs, and vanilla. Add the cooled chocolate. Slowly beat in the flour mixture. Cover and refrigerate for 4 hours.
- Bake the Cookies: Using a cookie scoop, scoop some batter and roll it into a ball. Place the cookie dough balls about 2 inches apart. Bake for 10 minutes. While the cookies bake, cut the marshmallows in half. Once done, place half a marshmallow into the center of the cookies and press down. Bake for 2-3 more minutes. Let the cookies cool on a wire rack.
- Make the Icing: Mix all of the icing ingredients together in a bowl. If it is too thick, add some hot water to thin it out.
- Decorate the cookies: Spoon icing over a few cookies. Add the sprinkles. Spoon icing over a few more cookies and add sprinkles. Do the cookies in batches so that the frosting doesn’t dry before the sprinkles are added.
- Once all the cookies have icing and sprinkles ENJOY your Hot Cocoa Cookies!
Storing Hot Chocolate Cookies
Store your hot chocolate cookies in an airtight container at room temperature to maintain their freshness. For longer shelf life, you can freeze them in a freezer-safe container or a resealable plastic bag. Be sure to place parchment paper between the layers of cookies to prevent them from sticking together. When ready to enjoy, thaw frozen cookies at room temperature or warm them briefly in the oven for a freshly baked taste.
Tips and Variations
Texture – To keep the cookies soft and chewy, avoid overbaking. Take them out of the oven when the edges are set but the centers are still slightly soft. They will continue to firm up as they cool on the baking sheet. Also, storing them in an airtight container helps maintain their chewy texture.
Variation – Make the cookies and then add chocolate buttercream frosting on top. Then add chocolate ganache, marshmallows, a mini Hershey chocolate bar and Holiday sprinkles.
More Christmas Cookie Recipes
- Easy Rudolph Brownie Cookies
- Christmas Oatmeal Cookies
- Hot Cocoa Cookie Cups
- Peppermint Melt-aways
- Hot Chocolate Cookie Cups
- Christmas Kitchen Sink Cookies
Hot Cocoa Cookies
Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cup semi-sweet chocolate
- 1 1/2 cup flour
- 1/4 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cup brown sugar
- 3 large eggs
- 1 1/2 teaspoon vanilla extract
- 12 large marshmallows cut in half
Chocolate Icing
- 2 cup powdered sugar
- 4 Tablespoon unsalted butter melted
- 1/4 cup cocoa powder
- 1/4 cups hot water
- 1/2 teaspoon vanilla extract
- Christmas sprinkles
Instructions
- In a double boiler, melt the butter and chocolate, stirring frequently. Once melted, set aside to cool.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In a standing mixer, beat the sugar, eggs and vanilla on low speed until combined. Add the cooled chocolate and mix until combined.
- Gradually add in the flour ingredients and mix until combined.
- Scoop the dough (will be brownie like texture) into a bowl and cover with foil and place into the fridge for 4 hours.
- Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
- Using a cookie scoop, add some batter into your hands and roll into a ball.
- Place cookies about 2 inches apart and bake the cookies for about 10 minutes.
- While cookies are baking, cut the marshmallows in half.
- Once cookies are baked, place a marshmallow into the center of the cookies and lightly press down. Place cookies back into the oven for another 2-3 minutes.
- Place a wire rack over another cookie sheet. Once cookies are done baking let cool for a few minutes before transferring to a wire rack while you make the icing.
Make the Icing
- Combine all ingredients into a large mixing bowl and mix until combined. If the icing is still to thick, add about 3 Tablespoons of hot water to it to thin it out.
- Using a spoon, spoon some icing onto the marshmallow on the cookie.
- Repeat step number 3 onto a few more cookies.
Decorate
- Sprinkle a little bit of sprinkles onto the cookies.
- Repeat the last two steps onto the remaining cookies. Remember to only put icing onto a few cookies at a time because the icing will dry fast.
- Once all the cookies have icing and sprinkles ENJOY!
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102 comments on “Hot Cocoa Cookies”
Shocked my family and friends by trying this recipe this year for Christmas and these are now being demanded every year. Thank you for sharing such an amazing recipe.
That’s great Joe! Thanks!
These have become a family favorite for the last several years. Kids and adults love them!
Thanks Anne!
What is a crub of hot water?
Ha! Sorry, typo…should be Cup. Thanks Tina!
I’ve seen this recipe and have wanted to make them for so long. I just don’t have marshmallows and no money to buy some. How would they be with just the frosting.
Hi Cierra. The cookies will still be delicious without the marshmallows. The marshmallows just add some flavor and texture as if you put them in your hot chocolate. We do have a recipe for Homemade Marshmallows if you have the ingredients,
Can’t wait to try these! Is the dough able to be frozen for future baking?
Hi H. Yes this dough will freeze well. Just thaw and bake.
This is my 3rd holiday season making these cookies and they are always a hit, thank you! I just wanted to throw out there that the first year I only had mini marshmallows, so I put 3 on top of each cookie rather than cut the large marshmallows. They came out great with one less step. Maybe not as aesthetically pleasing but I think they look cute either way.
Thanks Emma! Great substitution that may help others out as well.
These were really good. I put the icing in a sandwich bag with corner cut off so I could drizzle on more easily. I made these for a cookie exchange. My tip is to be sure to put the cut side of the marshmallow facing down, and after cooking the last 2-3 minutes you can press the marshmallow down a little bit more to flatten it while it is still melty.
Thank you Amy!
these sound delicious, and will be making them next week, how long will they be good for in an airtight container? thanks
Hi Vicky. These will keep best for a week to 10 days in an airtight container.
These are a new Must Make List every year from now on! I made them last year for the first time & got rave reviews from all.
Thanks Tammie!
I made these last year and they were a big hit! I am a bit confused about the butter…how much is used with the chocolate and how much do you use the cream with the sugar?
Thanks Amy. The full amounts are listed in the recipe card. It’s a 1/2 cup with the chocolate and 4 tablespoons for the icing.
My son dubbed these “The best cookies ever!”
Yay! Thanks Lacy!
I want to make for Xmas, we are at the end of November now, can i make the dough now and freeze until i make and complete the recipe in mid December?
Hi Nancy. Yes, you should be fine freezing the dough for up to a month.
The flavor on these is justwonderful, but there’s a lot lacking in the directions which resulted in quite of bit of trial and error at the beginning. First, after playing around with different measurements I think the author meant melon baller when they wrote “small ice cream scoop.” Any bigger ball and the cookies take forever to cook. Second, even with the smaller ball timing was about 12 minutes for the first cook, and an additional 3 with the mallow on top. Finally, this recipe should be amended to say four hours and 15 minutes prep time, since chilling time isn’t mentioned anywhere in the header. Hope this saves folks some waste!
Made these cookies several times now. Always a big hit. Sometimes I don’t even add the toppings since the cookie on its own is delicious. Tastes like a brownie cookie. Thanks!
Thank you Annie!
Great cookies. Family loves them. I recommend melting the butter first and then melting chocolate in the butter. It’s easier that way
Thank you Bill and Stacy!
I have made these the last couple years and they a favorite everytime.
Glad to hear that Jessica!
Have you tried freezing them, or is it a eat right away kind of cookie.
Hi Angela. These cookies do freeze well but are best fresh.
Best cookie I have ever eaten! Hands down!
Thanks Sweeny!
Very good cookies. I brought them to an event and they were the big hit. My only issue is that the recipe says it takes 25 min to make. It should read 4 hrs 25 min. I started making them 3 hours before leaving so I ended up putting the dough in the freezer and I was stressed that they would not come out right. I didn’t read the recipe through at the beginning when I picked it.
I’ve made these the past two years. Love them! Question. Can I refrigerate the dough longer if I’m not baking right away? Have you tried that
Hi Brianna. Yes, you can refrigerate the dough for a few days with no issues.
I spend a lot of time baking, and I must tell you, THIS IS THE BEST COOKIE I HAVE EVER EATEN, EVERRRRRR!
What is a crub? Is that a misprint for cup? You said .75 Crub of hot water.
Hi Elizabeth. Ha! Typo. Should read cup.
I was wondering too! Thanks for asking!
Recipe is great and cookies are delicious. I would recommend changing the callout at the top from a total of 25 mins to 4 hours and 25 mins. Was a bit of a shock when I went to make these at the end of the day, and spotted that as I worked through the steps.
Thanks Molly!