Hot Chocolate Cookies – Soft, Fudgy & Packed With Gooey Marshmallow Magic

🎉 Introduction

These Hot Chocolate Cookies taste exactly like a warm mug of rich, creamy hot cocoa transformed into a soft, chewy, fudgy cookie. They’re made with real cocoa powder, melty chocolate chunks, and gooey pockets of marshmallow — everything you love about hot chocolate captured in a bakery-style treat.

Perfect for Christmas cookie boxes, winter parties, holiday movie nights, or anytime you want something cozy and chocolatey. These cookies bake up thick, soft in the center, slightly crisp on the edges, and irresistibly rich with that classic warm, nostalgic hot cocoa flavor.

They’re winter comfort in cookie form.

🧰 Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Cookie scoop
• Baking sheets
• Parchment paper
• Cooling rack

🛒 Ingredients

Dry Ingredients

• 1¾ cups all-purpose flour
• ⅓ cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• ⅓ cup hot chocolate mix (adds authentic flavor!)

Mix-Ins

• 1 cup chocolate chips or chunks
• 1 cup mini marshmallows
• Optional: extra chocolate pieces & marshmallows for topping
• Optional: flaky sea salt

👩‍🍳 Directions

Step 1: Whisk Dry Ingredients

In a bowl, whisk together:

• flour
• cocoa powder
• baking soda
• baking powder
• salt
• hot chocolate mix

Set aside.

Step 2: Cream Butter & Sugars

Beat softened butter, granulated sugar, and brown sugar for 2–3 minutes until fluffy.

Mix in:

• egg
• egg yolk
• vanilla

Step 3: Combine Wet & Dry Mixtures

Add the dry ingredients to the wet mixture.
Mix until a thick dough forms.

Fold in chocolate chips.

Step 4: Add Marshmallows (Important!)

Gently fold in mini marshmallows.
Tip: Tuck marshmallows inside the dough balls to prevent melting out.

Chill dough 25–30 minutes for thicker cookies.

Step 5: Scoop & Bake

Preheat oven to 350°F (175°C).
Line baking sheets with parchment.

Scoop 2-tablespoon dough balls.
Press extra marshmallows or chocolate chunks on top if desired.

Bake 10–12 minutes, until edges are set and centers look soft and fudgy.

Cool on the tray 10 minutes.

🍽️ Servings & Timing

• Yield: 16–20 cookies
• Prep Time: 10 minutes
• Chill Time: 25 minutes
• Bake Time: 10–12 minutes
• Total Time: ~45 minutes

🧊 Storage & Reheating

Room Temperature: 4–5 days
Refrigerator: 1 week
Freeze Baked Cookies: 2 months
Freeze Dough Balls: 2 months

Warm a cookie in the microwave for 7 seconds for melty marshmallows.

🥄 Variations

1. Peppermint Hot Chocolate Cookies – add crushed candy canes.
2. Double Chocolate – add dark chocolate chunks.
3. Rocky Road Version – add almonds + marshmallows.
4. Salted Hot Cocoa – sprinkle with flaky sea salt.
5. Mexican Hot Chocolate – add cinnamon + a pinch of cayenne.
6. White Hot Chocolate Cookies – add white chocolate chips.
7. Marshmallow-Stuffed – add a mini marshmallow inside each dough ball.
8. S’mores Version – add graham cracker pieces.
9. Mocha Hot Cocoa – add ½ tsp espresso powder.
10. Gluten-Free – use a 1:1 GF baking flour.

❓ 10 FAQs

1. Why do my marshmallows melt out?
   Tuck marshmallows deep inside the dough or chill longer.
2. Can I use large marshmallows?
   Yes — cut into small pieces.
3. Why add hot chocolate mix?
   It gives that true hot cocoa flavor.
4. Can I skip the egg yolk?
   The yolk makes the cookies extra chewy and fudgy.
5. Can I use Dutch cocoa?
   Yes — deeper flavor.
6. Do I need to chill the dough?
   Highly recommended for thicker cookies.
7. Can I double the recipe?
   Absolutely.
8. Why are my cookies cakey?
   Too much flour or overbaking.
9. Can I use mini chocolate bars?
   Yes — chopped chocolate melts beautifully.
10. Can I replace butter with oil?
    No — butter gives structure and flavor.

🏁 Conclusion

These Hot Chocolate Cookies are cozy, gooey, chocolate-rich, and absolutely irresistible — the perfect winter cookie that brings hot cocoa flavor into every soft, melty bite. With their marshmallow pockets and fudgy centers, they’re ideal for holiday trays, gifting, snow days, or curling up with a warm drink.

One bite and you’ll understand why these cookies are a winter baking essential.

Hot Chocolate Cookies – Soft, Fudgy & Packed With Gooey Marshmallow Magic

These Hot Chocolate Cookies taste exactly like a warm mug of rich, creamy hot cocoa transformed into a soft, chewy, fudgy cookie. They’re made with real cocoa powder, melty chocolate chunks, and gooey pockets of marshmallow — everything you love about hot chocolate captured in a bakery-style treat. Perfect for Christmas cookie boxes, winter parties, holiday movie nights, or anytime you want something cozy and chocolatey. These cookies bake up thick, soft in the center, slightly crisp on the edges, and irresistibly rich with that classic warm, nostalgic hot cocoa flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 20 Cookies

Ingredients Equipment Method Notes

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Ingredients

  

Dry Ingredients

• 1¾ cups all-purpose flour
• ⅓ cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• ½ cup 113 g unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• ⅓ cup hot chocolate mix adds authentic flavor!
• Mix-Ins
• 1 cup chocolate chips or chunks
• 1 cup mini marshmallows
• Optional: extra chocolate pieces & marshmallows for topping
• Optional: flaky sea salt

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Cookie scoop
• Baking sheets
• Parchment paper
• Cooling rack

Method

 

Step 1: Whisk Dry Ingredients

1. In a bowl, whisk together:
2. flour
3. cocoa powder
4. baking soda
5. baking powder
6. salt
7. hot chocolate mix
8. Set aside.

Step 2: Cream Butter & Sugars

1. Beat softened butter, granulated sugar, and brown sugar for 2–3 minutes until fluffy.
2. Mix in:
3. egg
4. egg yolk
5. vanilla

Step 3: Combine Wet & Dry Mixtures

1. Add the dry ingredients to the wet mixture.
2. Mix until a thick dough forms.
3. Fold in chocolate chips.

Step 4: Add Marshmallows (Important!)

1. Gently fold in mini marshmallows.
2. Tip: Tuck marshmallows inside the dough balls to prevent melting out.
3. Chill dough 25–30 minutes for thicker cookies.

Step 5: Scoop & Bake

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment.
3. Scoop 2-tablespoon dough balls.
4. Press extra marshmallows or chocolate chunks on top if desired.
5. Bake 10–12 minutes, until edges are set and centers look soft and fudgy.
6. Cool on the tray 10 minutes.

Notes

🧊 Storage & Reheating

Room Temperature: 4–5 days
Refrigerator: 1 week
Freeze Baked Cookies: 2 months
Freeze Dough Balls: 2 months

Warm a cookie in the microwave for 7 seconds for melty marshmallows.

🥄 Variations

Peppermint Hot Chocolate Cookies – add crushed candy canes.

Double Chocolate – add dark chocolate chunks.

Rocky Road Version – add almonds + marshmallows.

Salted Hot Cocoa – sprinkle with flaky sea salt.

Mexican Hot Chocolate – add cinnamon + a pinch of cayenne.

White Hot Chocolate Cookies – add white chocolate chips.

Marshmallow-Stuffed – add a mini marshmallow inside each dough ball.

S’mores Version – add graham cracker pieces.

Mocha Hot Cocoa – add ½ tsp espresso powder.

Gluten-Free – use a 1:1 GF baking flour.

❓ 10 FAQs

Why do my marshmallows melt out?
Tuck marshmallows deep inside the dough or chill longer.

Can I use large marshmallows?
Yes — cut into small pieces.

Why add hot chocolate mix?
It gives that true hot cocoa flavor.

Can I skip the egg yolk?
The yolk makes the cookies extra chewy and fudgy.

Can I use Dutch cocoa?
Yes — deeper flavor.

Do I need to chill the dough?
Highly recommended for thicker cookies.

Can I double the recipe?
Absolutely.

Why are my cookies cakey?
Too much flour or overbaking.

Can I use mini chocolate bars?
Yes — chopped chocolate melts beautifully.

Can I replace butter with oil?
No — butter gives structure and flavor.

🏁 Conclusion

These Hot Chocolate Cookies are cozy, gooey, chocolate-rich, and absolutely irresistible — the perfect winter cookie that brings hot cocoa flavor into every soft, melty bite. With their marshmallow pockets and fudgy centers, they’re ideal for holiday trays, gifting, snow days, or curling up with a warm drink.

One bite and you’ll understand why these cookies are a winter baking essential.