Hot Cocoa Cookies
Updated November 28, 2025
Quick Summary
These Hot Cocoa Cookies are soft, chewy chocolate cookies topped with melty marshmallows and finished with chocolate shavings. They taste just like a cozy cup of hot cocoa and are perfect for winter baking, holiday parties, and cookie exchanges.
Pin this now to find it later
Pin ItCozy Up with My Favorite Hot Cocoa Cookies
There's something so nostalgic about wrapping your hands around a warm cup of hot cocoa on a cold winter day. The rich chocolate, the gooey marshmallows, it's a simple comfort that never gets old and instantly takes me back to childhood snow days.
Now imagine enjoying all of those cozy hot cocoa flavors in cookie form. These Hot Cocoa Cookies start with a soft, chewy chocolate cookie base. Then, while they're still warm, you nestle a fluffy marshmallow right into the center so it melts perfectly on top. A little sprinkle of chocolate shavings finishes them off and makes every bite taste like hot cocoa, but even better.
I've been making these cookies for years, and they're always a favorite in our house. My boys know the moment the marshmallows come out, something good is happening. These cookies are festive without being fussy, simple enough for a weeknight bake, and special enough for any winter celebration.
Whether you're sharing them at a cookie exchange, taking them to a holiday gathering, or enjoying them after a day in the snow, they bring all the cozy, chocolatey warmth of the season.
Ingredients with Helpful Notes
- All-purpose flour: Spoon and level for accurate measuring so the cookies stay soft, not dense.
- Unsweetened cocoa powder: Regular unsweetened cocoa gives the cookies their deep chocolate flavor.
- Baking soda: Fresh baking soda helps the cookies rise and stay chewy.
- Kosher salt: Balances the sweetness and enhances the chocolate.
- Unsalted butter: Needs to be softened to room temperature for smooth creaming.
- Light brown sugar: Adds moisture and chewiness—key for the perfect texture.
- Granulated sugar: Helps the cookies spread and creates a balanced sweetness.
- Eggs: Room temperature eggs mix in more evenly.
- Vanilla extract: Rounds out the chocolate flavor.
- Large marshmallows: Slice in half so they melt just enough without sliding off.
- Finely chopped chocolate (optional): A pretty finishing touch that adds more chocolate flavor.
Tips for Making the Cookies
- Whisk the dry ingredients separately so the cocoa powder mixes evenly and you don't end up with pockets of dry cocoa.
- Cream the butter and sugars well until light and fluffy, this gives the cookies their soft, chewy texture.
- Don't overmix once you add the dry ingredients. Stop as soon as everything comes together.
- Scoop evenly using a tablespoon or small cookie scoop for cookies that bake uniformly.
- Add the marshmallows at the right time. Bake the cookies most of the way, press the marshmallow on top, then finish baking for that perfect melty top.
- Let the cookies cool on the baking sheet for a few minutes so they set before transferring to a cooling rack.
- Finish with chopped chocolate while the marshmallows are still warm so it melts slightly and sticks beautifully.
Hot Cocoa Cookies
Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 19 large marshmallows, cut in half horizontally
- Finely chopped chocolate, for garnish
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugars on medium high speed until light and creamy, about 2 minutes. Mix in the eggs and vanilla extract, scraping down the side of the bowl with a spatula, as necessary.
- Add the dry ingredients and mix on low until just combined. Don't over mix.
- Scoop by the rounded tablespoon onto the prepared baking sheet, placing the dough balls about 2-inches apart.
- Bake for 8 minutes. Open the oven and carefully slide out the pan. Gently press one marshmallow half in the center of each cookie. Try to work quickly. Push the pan back in the oven and bake for an additional minute so the marshmallows can get soft.
- Remove the baking sheet from the oven and let the cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Garnish with finely chopped chocolate.
Notes
- Store completely cooled cookies in an airtight container in a single layer so the marshmallows don't stick.
- They keep well at room temperature for 2–3 days.
- To freeze: Freeze the unbaked dough balls (without marshmallows) and bake later. Add the marshmallows during baking as directed for the best texture.
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
More Cookie Recipes You'll Love
- Ultimate Chocolate Cookies
- Peppermint Mocha Marshmallow Cookies
- Triple Chip Chocolate Cookies
- Brown Butter Chocolate Chip Cookies
- Chocolate Kiss Cookies
Discover MORE DELICIOUS COOKIE RECIPES!