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Hot chocolate cookies cooling on a wire rack over the white marble cooktop, their marshmallow centers soft, gooey, and perfectly set.

Hot Chocolate Cookies Recipe

Rich, chewy, and packed with chocolatey goodness, these hot cocoa cookies are crowned with gooey marshmallows for a delightful twist. Perfect for cozy moments or holiday gatherings with loved ones!
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Equipment

  • Stand mixer with paddle attachment or electric hand mixer
  • Large mixing bowl
  • Medium bowl for dry ingredients
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Whisk
  • Spatula
  • Spring-loaded cookie scoop (1 ½ tablespoons)

Ingredients
  

  • 1½ cups all-purpose flour 180g
  • ½ cup hot cocoa mix 3 to 4 packets
  • ¼ teaspoon salt
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup unsalted butter softened
  • ½ cup light brown sugar 110g
  • ½ cup granulated sugar 100g
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ⅔ cup semi-sweet chocolate chips
  • 12 large marshmallows cut in half or 36 mini marshmallows

Instructions
 

  • Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, hot cocoa mix, salt, baking powder, and baking soda.
    A medium mixing bowl on a white marble cooktop filled with flour, hot cocoa mix, baking powder, baking soda, and salt, being whisked together with a wire whisk.
  • Cream butter, brown sugar, and granulated sugar until light and fluffy using a mixer. Add the egg and vanilla, mixing well.
    A glass mixing bowl on the white marble cooktop, containing softened butter, light brown sugar, and granulated sugar being creamed with a handheld mixer into a smooth and fluffy consistency.
  • Gradually mix in the dry ingredients on low speed until just combined. Fold in chocolate chips.
    An egg being cracked into the butter and sugar mixture, with a teaspoon of vanilla extract being added, on the white marble cooktop.
  • Scoop dough into 1½-tablespoon-sized balls and place 2 inches apart on baking sheets.
    Rounded scoops of cookie dough arranged on a parchment-lined baking tray, evenly spaced, resting on the white marble cooktop.
  • Bake one sheet at a time for 9 minutes, remove from oven, and place marshmallows (1 large halved or 3 mini) on top of each cookie.
    Cookies baking in the oven with tops starting to crackle, while another baking tray with unbaked dough sits on the white marble cooktop.
  • Return to the oven for 2 minutes until marshmallows are soft and slightly puffed.