When the temperatures drop and snow blankets the ground, nothing is cozier than sipping hot cocoa by the fire—except, perhaps, enjoying a rich, fudgy hot chocolate cookie alongside it! These hot chocolate cookies are the ultimate winter indulgence: soft and chewy with deep chocolatey notes, filled with gooey marshmallow fluff that melts in your mouth. If you’re looking for a recipe to add to your holiday baking repertoire, this is it.

Let’s dive into everything you need to know about making these crowd-pleasing cookies, including tips, tricks, and why they’ll become your seasonal favorite.

Why You’ll Love These Hot Chocolate Cookies

1. Rich and Decadent Flavor
   These cookies capture the essence of hot chocolate in dessert form, thanks to the combination of Dutch-process cocoa powder and browned butter. The caramelized nuttiness of the butter pairs perfectly with the chocolate for an irresistible taste.
2. Gooey Marshmallow Surprise
   Each bite reveals pillowy pockets of melted mini marshmallows—just like a cup of hot cocoa topped with marshmallows.
3. Perfect Winter Treat
   Whether for holiday parties, cookie exchanges, or an indulgent snack, these cookies bring comfort and joy to any winter gathering.

Ingredients You’ll Need for the Hot Chocolate Cookies:

For the Cookie Dough:

• Browned butter: Browned to create a rich, buttery flavor base.
• Coconut Oil: Keeps the cookies soft & chewy.
• Granulated sugar & Brown Sugar: Balance sweetness and help the cookies spread slightly.
• Egg: Binds ingredients together and adds richness.
• All-purpose flour: Forms the structure of the cookies.
• Baking soda: Contributes to the cookies’ slight rise and softness.
• Salt: Balances sweetness and enhances overall flavor.
• Cocoa Powder: Adds the chocolate flavor.
• (Mini) Marshmallows: The star of the show, creating gooey pockets of sweetness.

For Rolling the Cookies:

• Granulated sugar: For coating the cookie dough balls, giving the cookies a slightly crunchy exterior.

You’ll need the following tools for making the Hot Chocolate Cookies:

• Mixing Bowls: A large bowl for combining the cookie dough ingredients and smaller ones for measuring.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
• Spatula: To fold in the dry ingredients and combine the mixtures.
• Baking Sheet: For baking the cookies.
• Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
• Cookie Scoop: To evenly portion out the dough.
• Cooling Rack: For allowing the cookies to cool evenly after baking.

Here is the full Recipe:

Ingredients:

For the Cookie Dough:

• 280 g (2 1/4 cups) all-purpose flour
• 30 g (1/4 cup) Dutch-process cocoa powder, sifted
• 2 tsp baking soda
• 1/2 tsp salt
• 113 g (1/2 cup) unsalted butter, browned and solidified
• 60 g (1/4 cup) coconut oil, soft but not melted
• 80 g (1/4 cup) granulated sugar
• 80 g (1/4 cup) light brown sugar, packed
• 1 large egg, room temperature
• 1 1/2 cups mini marshmallows, frozen

For rolling:

• 1/4 cup (60 g) granulated sugar

Directions:

Brown the Butter:

1. To elevate the flavor, brown the butter in a small saucepan over medium-low heat. Watch closely, stirring until it becomes amber with golden milk solids at the bottom. Transfer to a bowl, scraping all the browned bits, and refrigerate until solid.
   Tip: Don’t skip this step—browned butter is what gives these cookies their signature nutty, caramel flavor!

Freeze the Marshmallows:

1. Freezing the mini marshmallows prevents them from melting too quickly during baking, ensuring they retain their gooey texture.

Prepare the Dough:

1. Whisk the dry ingredients (flour, cocoa powder, baking soda, and salt) in a bowl. In a stand mixer, cream the chilled browned butter, coconut oil, and sugars until light and fluffy. Add the egg and mix until smooth, followed by honey for a touch of sweetness.
2. Slowly add the dry ingredients to the wet mixture, mixing until just combined. Overmixing can result in tougher cookies, so stop as soon as the flour disappears.

Assemble the Cookies:

1. Scoop out a portion of dough, place frozen marshmallows in the center, and top with more dough. Roll into a ball, ensuring the marshmallows are fully enclosed. Roll each ball in granulated sugar for a sparkly finish.

Bake to Perfection:

• Bake at 325°F for 11-12 minutes, just until cracks appear on top and marshmallows peek through. Let the cookies cool on the baking sheet before transferring them to a wire rack.
  Tip: Underbaking slightly ensures the cookies remain soft and chewy, even after cooling.

Tips & Tricks:

Tips for the Cookies:

• Dough Too Soft: If the dough feels too sticky to handle, chill it for an additional 10-15 minutes before assembling the cookies.
• Marshmallows Melting Too Much: Make sure to fully enclose the marshmallows with dough, and keep them frozen until ready to use.
• Cookies Spreading Too Much: Ensure your browned butter is chilled and firm before using it in the dough.
• Storage: Store the cookies in an airtight container at room temperature for up to 4 days. To maintain their chewy texture, place a slice of bread in the container—the cookies will absorb moisture from the bread, staying soft longer.
• For longer storage, freeze the baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm them in the oven for a freshly baked feel.

General Tips:

• Cookie Size: Use a cookie scoop or spoon to ensure uniform cookie sizes. This helps them bake evenly and ensures they are all done at the same time.
• Baking Sheets: Use parchment paper or silicone baking mats to prevent the cookies from sticking and to promote even baking. If you don’t have either, make sure to lightly grease the baking sheets.
• Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.
• Serving: Serve these cookies slightly warm or at room temperature. They pair wonderfully with a cup of coffee or hot chocolate, making them perfect for a cozy afternoon snack or dessert.

Frosting and Decoration Ideas:

While these cookies are delightful on their own, you can elevate them with festive decorations:

• Drizzle of Chocolate: Melt some chocolate and drizzle over the cookies for an extra indulgent touch.
• Dusting of Powdered Sugar: A light dusting adds a snowy, holiday look.
• Sprinkles: Add a dash of holiday cheer with colorful sprinkles.

More Christmas Baking Ideas:

• Marbled Chocolate Christmas Cookies – Elegant and easy, these buttery cookies are decorated with swirls of white and dark chocolate for a dazzling holiday treat.
• Santa Hat Cookies – These jam-filled Linzer cookies shaped like Santa hats will be the highlight of your cookie exchange this year!
• Melted Snowman Cookies – Creative and delicious, these cookies feature melted marshmallows and charming decorations for a frosty holiday vibe.
• Cinnamon Stars (Zimtsterne) – A timeless classic made with nuts and cinnamon, these star-shaped cookies are a staple of holiday baking.
• Roasted Matcha Cookies – With their unique roasted matcha flavor and creamy topping, these cookies bring a modern twist to your holiday treats.

Watch the recipe video here. Let’s get to baking! Here is the full recipe:

Summary

Recipe Name

Hot Chocolate Cookies

Author Name

Isabel

Published On

2025-11-11