hot chocolate cookies

Hot chocolate cookies are everything I crave when the weather dips and the holidays start knocking. As a mom in Oregon juggling kids, work, and “What’s for dessert?”,I’ve found that these gooey, marshmallow-stuffed chocolate cookies bring comfort and calm in the chaos. Whether you’re baking for Christmas tins, classroom parties, or just cozy nights in fuzzy socks, this recipe delivers all the magic of hot cocoa in one warm bite.

In this post, I’ll walk you through how to make hot chocolate cookies from scratch, what they actually taste like (spoiler: they’re rich, fudgy, and full of love), plus a few creative spins like Mexican hot chocolate cookies and cocoa brownies. We’ll even talk about how to store, gift, and freeze them for busy December days.

This isn’t just a recipe. It’s a little piece of memory-making, one soft, chewy cookie at a time. If you’ve got mini marshmallows, cocoa mix, and 30 minutes, you’ve got dessert tonight.

Let’s bake the kind of cookie your kids will ask for every winter from now on.

Key Takeaways: What You Need to Know

The Story Behind These Hot Chocolate Cookies

What inspired this hot chocolate cookie recipe?

It started with a snow day. The kind where school is canceled, socks are mismatched, and cocoa spills down the front of everyone’s pajamas. I was out of eggs, low on butter, and had a pantry full of cocoa mix and crushed candy canes. So I did what every mom does I improvised.

That first batch of hot chocolate cookies was lumpy, chaotic, and disappeared within 10 minutes.

Since then, I’ve tested (and retested) a cozy little version packed with mini marshmallows, rich cocoa powder, and just enough brown sugar to make them soft in the center and crispy around the edges. It’s my go-to winter cookie now along with my cranberry pistachio shortbread, which also made it into our holiday tins this year.

Whether it’s baking with my oldest while she sings carols off-key, or letting my toddler dump in “too many” marshmallows, these cookies have become a tradition.

Why hot cocoa cookies belong in your Christmas lineup

Here’s why I now bake at least two batches before December 20:

• They freeze beautifully.
• You can easily double the recipe.
• They travel well in holiday tins.
• The melted marshmallow centers make everyone say, “Whoa, what is this?”

You can even turn them into a fun cookie swap option alongside fancier bites. But these? These are the warm blanket of the cookie tray.

How to Make Hot Chocolate Cookies Step-by-Step

What ingredients do you need for hot chocolate cookies?

Hot chocolate cookies use simple pantry staples plus mini marshmallows for that gooey surprise in every bite. You don’t need a mixer, just a bowl, a spatula, and maybe a little patience while they chill (if you can wait that long).

Here’s what you’ll need for a standard batch:

Hot Chocolate Cookie Ingredients

Want to spice it up? Swap in a tablespoon of cinnamon and a pinch of cayenne for Mexican hot chocolate cookies my personal favorite on snowy nights.

Try these with your leftover cocoa mix from my muddy buddies recipe for no waste and double the joy.

How do you actually make the cookies?

Quick Answer: Mix wet and dry separately, fold together, chill 10 minutes, then bake at 350°F for 8–10 minutes.

Here’s a mom-tested step-by-step breakdown:

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment.
2. Cream the butter and sugars in a large bowl until smooth and fluffy.
3. Add egg and vanilla, mix well.
4. In a separate bowl, whisk together flour, cocoa powder, hot cocoa mix, baking soda, and salt.
5. Stir the dry ingredients into the wet mixture until combined.
6. Fold in mini marshmallows and chocolate chips.
7. Scoop the dough using a tablespoon or cookie scoop onto your baking sheet.
8. Chill for 10 minutes (in the fridge or freezer this keeps them thick).
9. Bake for 8–10 minutes, until edges are set but centers still soft.
10. Cool on the sheet for 5 minutes, then move to a wire rack.

That’s it. No fancy tricks just cozy goodness.

Tips to get perfect texture every time

• Don’t overbake. They firm up as they cool!
• Freeze the marshmallows first so they hold their shape in the oven.
• Use Dutch-process cocoa for deeper flavor.
• Want lace-like texture? Try the same batter but flatten the dough balls into thin rounds for hot chocolate lace cookies.

These also pair well with a mug of warm milk or a big ol’ batch of mango sticky rice if you’re like me and need something sweet and something creamy after a long day.

Irresistible Hot Chocolate Cookie Variations

What are the best twists on classic hot chocolate cookies?

Hot chocolate cookies are already dreamy, but if you’ve got a little time (and a little flair), you can make them unforgettable. Whether you love spicy, gooey, or brownie-like textures, there’s a version here that’ll earn a permanent spot in your holiday recipe binder.

Let’s walk through three variations that I’ve made on repeat each one approved by picky kids, cookie swap queens, and yes, even my husband (who swears he doesn’t like sweets but always eats three).

1. Spicy Mexican Hot Chocolate Cookies

Quick Summary: These bring heat and warmth with a cinnamon-cayenne combo—like Mexican hot chocolate in cookie form.

What You’ll Need (adjustments to base recipe):

• Add 1 tsp cinnamon
• Add ⅛ tsp cayenne pepper
• Sprinkle sea salt on top before baking

Texture Tip: Want them extra fudgy? Add 2 tbsp of brewed espresso or strong coffee to the dough for a richer bite.

Taste: Warm, not too spicy. They hit that magical spot between dessert and something you’d sip fireside.

Try pairing them with a soft, buttery cookie like my cranberry pistachio shortbread in your next gift tin for contrast and color.

2. Hot Chocolate Brownie Cookies

Quick Summary: Fudgy, thick, and chewy these are for serious chocolate lovers.

Adjustments:

• Use ¾ cup brown sugar (skip granulated)
• Add 1 extra tbsp cocoa powder
• Increase butter to ¾ cup
• Chill the dough at least 30 minutes

Texture: Think brownie edges with soft centers. Add a single mini marshmallow pressed into the top before baking for the full “brownie + cocoa” vibe.

3. Marshmallow-Stuffed Hot Cocoa Cookies

Quick Summary: These are pure holiday magic. You bite in, and there’s a gooey marshmallow inside waiting to surprise you.

How to do it:

• Flatten 1 tbsp dough into a disc.
• Place 1 mini marshmallow (or ½ large one) in the center.
• Fold the dough around it like a dumpling. Seal edges well.
• Chill and bake as usual.

These go fast at cookie swaps and make adorable holiday gifts, especially next to something colorful like Christmas Tree Cake Macarons.

Bonus: Hot Cocoa Meringue Cookies

Want something lighter? Whip up hot cocoa meringue cookies with just egg whites, cocoa, and sugar. Crisp outside, melt-in-your-mouth inside, and naturally gluten-free.

These variations have all been tested in my kitchen usually with a baby on my hip and flour in my hair and every single one has made it into our winter rotation.

Hot Chocolate Cookies

Soft, fudgy hot chocolate cookies packed with rich cocoa flavor and gooey marshmallows. Inspired by cozy winter nights and holiday baking, these cookies taste just like a warm mug of hot cocoa in every bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 18 cookies

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 packet hot cocoa mix (about 3 tbsp)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup mini marshmallows
• 1/2 cup chocolate chips (optional)

Equipment

• mixing bowls
• spatula
• whisk
• baking sheet
• Parchment paper
• wire cooling rack

Method

 

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
3. Add the egg and vanilla extract and mix until fully combined.
4. In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt.
5. Stir the dry ingredients into the wet mixture until just combined.
6. Fold in the mini marshmallows and chocolate chips if using.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet.
8. Chill the dough for 10 minutes to help the cookies hold their shape.
9. Bake for 8–10 minutes, until the edges are set but centers are still soft.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 110mgPotassium: 95mgFiber: 2gSugar: 15gVitamin A: 160IUCalcium: 20mgIron: 1.6mg

Notes

For best results, freeze the marshmallows for 10 minutes before folding into the dough. Do not overbake cookies will firm up as they cool. Try adding cinnamon and a pinch of cayenne for Mexican hot chocolate cookies.

Tried this recipe?

Mention @Cheflorarecipes or tag #cheflorarecipes!

Hot Chocolate Cookies in Real Life — Tips, Mistakes & a Cookie Tin Win

What does a hot chocolate cookie really taste like?

Quick Answer: Hot chocolate cookies taste like biting into a mug of cocoa soft, rich, chocolatey, with sweet marshmallow bursts and a cozy warmth that lingers.

Imagine this: a slightly crisp outer shell, a deep cocoa flavor in the center, and a marshmallow surprise that melts just enough to feel like the first sip of hot cocoa. That’s the magic of these cookies.

And yes they’re even better with your second cup of coffee at 2 PM when the baby finally naps and the laundry can wait.

Common baking mistakes with hot chocolate cookies (and how to fix them)

I’ve made this recipe dozens of times some batches were perfect, others… not so much. Here are the biggest missteps I’ve made so you don’t have to.

Mistake 1: Marshmallows melting out into a puddle

Fix: Freeze them for at least 10 minutes. Better yet, stuff the dough around the marshmallows completely so they stay hidden.

Mistake 2: Flat, greasy cookies

Fix: Chill the dough. Even 10 minutes makes a difference. If your kitchen’s warm, chill 20 minutes.

Mistake 3: Overbaking hot chocolate cookies

Fix: Bake just until edges are firm and centers are slightly puffed. They’ll finish cooking as they cool.

Want a pro tip? Use a cookie scoop. Keeps them even, and they look bakery-perfect next to something like muddy buddies in your dessert spread.

A real holiday win: Hot chocolate cookies in the wild

Last Christmas, I made a double batch of hot chocolate cookies for my daughter’s 2nd grade class. I packed them into little red tins, each with a handwritten tag and a few crushed candy canes for sparkle. One of the moms texted me a few days later:

“What were those marshmallow cookies?? My daughter hid the last one in her backpack so she wouldn’t have to share with her brother.”

That’s how I knew this hot chocolate cookie recipe had earned a permanent place in our Christmas baking lineup.

I’ve even included them alongside mango sticky rice for a non-traditional dessert table because who says December has to be all gingerbread?

Why hot chocolate cookies are perfect for holiday gift tins

Hot chocolate cookies aren’t just delicious they’re beautiful, festive, and built for gifting.

• They hold up during shipping and storage.
• They freeze well just layer with parchment in an airtight tin.
• They impress especially stuffed or spiced versions.

Pair them with cranberry pistachio shortbread and you’ve got color, texture, and flavor contrast in one irresistible tin.

Honestly, I bake these hot chocolate cookies in double batches every December and they always run out before Christmas Day.

How to Store, Freeze, and Reheat Hot Chocolate Cookies Like a Pro

How long do hot chocolate cookies last?

Quick Answer: Hot chocolate cookies stay soft and delicious for up to 4 days at room temperature in an airtight container. Freeze them for up to 2 months with no flavor loss.

If your house is anything like mine kids sneaking cookies from the counter and husbands claiming they’re “helping clean up” they probably won’t last that long.

But when you’re baking ahead for parties, gift tins, or holiday trays, knowing how to store and reheat them without drying them out is a must.

Best way to store hot chocolate cookies

Store your hot chocolate cookies in an airtight container at room temperature, away from heat or direct sunlight. Line the container with wax paper or parchment between layers to keep them from sticking.

Bonus Tips:

• Add a slice of bread inside the container to keep cookies soft longer.
• Don’t refrigerate they’ll dry out faster.
• If stacking, layer gently to avoid marshmallow sticking.

Can you freeze hot chocolate cookies?

Yes, and you should! Hot chocolate cookies freeze beautifully either before or after baking.

To freeze baked cookies:

1. Let them cool completely.
2. Line them on a baking sheet and freeze until solid (1–2 hours).
3. Transfer to a zip-top bag or airtight container. Label with date.
4. Freeze up to 2 months.

To freeze unbaked cookie dough:

1. Scoop into balls, flatten slightly, and place on a parchment-lined tray.
2. Freeze until firm, then store in a zip-top bag.
3. Bake straight from frozen add 1–2 minutes to baking time.

This method is perfect when you want fresh hot chocolate cookies but don’t want to clean your whole kitchen first. (Been there.)

How to reheat hot chocolate cookies

You want that warm, soft, just-baked taste again? Here’s how:

Reheat just before serving, especially if you’re putting together holiday cookie platters or bringing them to a friend’s house. A warm hot chocolate cookie always wins the room.

Tip: Use frozen hot chocolate cookies in gift tins

Honestly, I freeze full tins ahead of time lined with parchment and layered with hot chocolate cookies, shortbread, and sometimes Christmas Tree Cake Macarons. Then I defrost them the night before I hand them out.

It’s a sanity-saver, especially during those hectic December weeks where you’re juggling school events, office parties, and still trying to get the kids to bed on time.

Hot Chocolate Cookies FAQ

Wrapping Up — Why Hot Chocolate Cookies Deserve a Spot in Your Winter Baking

Why do I make hot chocolate cookies every December?

Because no matter how busy life gets between holiday programs, work chaos, and kids bouncing off the walls hot chocolate cookies remind me to slow down. Just for a second.

They remind me of snow days and cocoa-stained pajamas. Of sticky fingers reaching for seconds. Of laughter in the kitchen and quiet evenings by the fire.

They’re not just a recipe. They’re a moment.

So whether you’re a new baker or a seasoned pro, I hope you’ll try these cookies. I hope you stuff them with marshmallows, spice them up with cinnamon, or stash a few in the freezer just for you.

Because you deserve something warm and sweet this season, too.

Real-Life Review

“I made your hot chocolate cookies for my cookie exchange and everyone went nuts. The marshmallow center was a total surprise, and they were gone before the end of the night!”
Amy R., fellow Oregon mom and hot cocoa addict