These warm hot chocolate cookies are a chocolate lover's dream. Filled with marshmallows and chocolate then rolled in sugar your whole family will love this cookie recipe. Step-by-step photos teach you how to make them.
Get ready to fall in love with this rich chocolate cookie recipe that is bursting with chocolate and marshmallows then rolled in some sugar for an epic hot chocolate cookie recipe.
Let's get to the recipe
Ingredients
- Salted Butter. Your butter will cream with the sugars, so it needs to be at room temperature.
- Light Brown Sugar. I love using brown sugar to help create a chewy cookie.
- Granulated Sugar. For the cookies and for rolling.
- Pure Vanilla Extract. The warmth of the vanilla flavor pairs beautifully with chocolate.
- Large Eggs. Your eggs need to be at room temperature to emulsify into the other ingredients. You can do this quickly by placing them in a bowl of warm water for 5-10 minutes before using them.
- All-Purpose Flour. Make sure you measure your flour properly, it can drastically affect the cookie.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
- Dutch Process Cocoa Powder. I always prefer Dutch-processed cocoa over natural cocoa. You get a smoother, stronger chocolate flavor.
- Hot Chocolate Mix Powder. The star of the show! Use your favorite premade hot cocoa mix.
- Baking Powder. This chemical leavening agent helps the cookies rise and crack a little while baking, helping to expose that marshmallow.
- Baking Soda.
- Salt. Don't skip this, the ingredient makes all of the other ingredients' flavor profiles shine through.
- Cornstarch. This helps give a soft, tender cookie.
- Chocolate Chips. You can use semi-sweet chocolate chips or milk chocolate chips.
- Mini Marshmallows.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a hand mixer combine the butter, brown sugar, and granulated sugar. Beat until light and fluffy and the color has lightened. About 2-3 minutes.
When the butter/sugar mixture has lightened add one egg and vanilla extract then mix on medium speed for another minute or two, making sure to scrape down the sides of the bowl. Mix in the last egg until fully combined.
In a large bowl sift together flour, cocoa powder, hot chocolate mix, baking soda, baking powder, salt, and cornstarch.
Slowly add the flour mixture to the wet mixture and mix until just combined. Then fold in the chocolate chips.
Get a small bowl with the remaining ½ cup of granulated sugar ready for rolling the cookies.
Using a medium cookie scoop, scoop the batter into 2 tablespoon size balls then flatten them in your hand, add about 5 mini marshmallows in the center of each cookie, then pinch the cookie dough to seal the marshmallows in and roll the dough in your hands to make a ball. You could also use a regular size marshmallow half.
Roll the cookie dough ball in the sugar. Place the cookie dough balls on a parchment-lined baking sheet or plastic container and chill in the fridge for 30 minutes or freezer for 15 minutes before baking. I found if I chilled them for longer the marshmallow didn't melt as nicely so be brief with the chilling!
Preheat oven to 350F/180C and place cookies on a Silpat-lined or parchment paper-lined baking sheet. Bake for 9 minutes then quickly take the sheet out of the oven and bang it on the counter to encourage the cookie to spread and the marshmallow to explode out, then finish baking for another 2-4 minutes, the cookie dough should be just set, but not wet. Let cool on the baking sheet for five minutes before transferring it to a wire rack to cool completely. Store leftovers in an air-tight container for up to 5 days.
Naturally, these hot chocolate cookies would be perfect with a big ol' mug of hot cocoa!
Can you double
You can most certainly double the recipe by pressing the 2X button on the recipe card below.
More cookie recipes
- Baileys Irish Cream Cookies
- White Chocolate Raspberry Cookies
- Chocolate-Dipped Butterfinger Cookies
- Chocolate Chip Walnut Cookies
- Banana Chocolate Chip Cookies
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Hot Chocolate Cookies
These warm hot chocolate cookies are a chocolate lover's dream. Filled with marshmallows and chocolate then rolled in sugar your whole family will love this cookie recipe. Step-by-step photos teach you how to make them.
- Total Time: 26 minutes
- Yield: 20 1x
Ingredients
- 8oz (1 Cup) Salted Butter, at room temperature
- 150 grams (¾ Cup) Light Brown Sugar
- 100 grams (½ Cup) Granulated Sugar
- 1 Teaspoon Pure Vanilla Extract
- 2 Large Eggs, at room temperature
- 250 grams (2 Cups) All-Purpose Flour
- 75 grams (¾ Cup) Dutch Process Cocoa Powder
- 3 Tablespoons Hot Chocolate Mix Powder
- ½ Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 Teaspoons Cornstarch
- 160 grams (1 Cup) Chocolate Chips
- 100 grams (1 Cup) Mini Marshmallows
- 100 grams (½ Cup) Granulated Sugar, for rolling
Instructions
- In the bowl of an electric mixer combine the butter, brown sugar, and granulated sugar. Beat until light and fluffy and the color has lightened. About 2-3 minutes.
- When the butter/sugar mixture has lightened add one egg and vanilla extract then mix on medium speed for another minute or two, making sure to scrape down the sides of the bowl. Mix in the last egg until fully combined.
- In a large bowl sift together flour, cocoa powder, hot cocoa mix, baking soda, baking powder, salt, and cornstarch.
- Slowly add the dry mixture to the wet mixture and mix until just combined. Then fold in the chocolate chips.
- Get a small bowl with the remaining ½ cup of granulated sugar ready for rolling the cookies.
- Using a medium cookie scoop, scoop the batter into 2 tablespoon size balls then flatten them in your hand and add about 5 mini marshmallows then pinch the cookie dough to seal the marshmallows in and roll the dough in your hands to make a ball. Roll the cookie dough ball in the sugar. Place the cookie dough balls on a parchment-lined baking sheet or plastic container and chill in the fridge for 30 minutes or freezer for 15 minutes before baking. I found if I chilled them for longer the marshmallow didn't melt as nicely so be brief with the chilling!
- Preheat oven to 350F/180C and place cookies on a Silpat-lined baking sheet. Bake for 9 minutes then quickly take the sheet out of the oven and bang it on the counter to encourage the cookie to spread and the marshmallow to explode out, then finish baking for another 2-4 minutes, the cookie dough should be just set, but not wet. Let cool on the baking sheet for five minutes before transferring it to a wire rack to cool completely. Store leftovers in an air-tight container for up to 5 days.
- Prep Time: 15 Minutes
- Cook Time: 11 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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