There’s something utterly comforting about a cookie that tastes like your favorite warm drink, and this Hot Chocolate Cookie Recipe nails it perfectly. Imagine biting into a soft, chocolatey cookie with melty marshmallows hidden inside—it's like a hug in cookie form.
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Why You'll Love This Recipe
I love this recipe because it delivers that nostalgic, cozy hot cocoa flavor in cookie form, making it a total winner for chilly afternoons or anytime you need a sweet pick-me-up.
- Unique Flavor Blend: Combining Dutch cocoa, hot cocoa mix, and browned butter gives these cookies a deep, rich chocolate taste you won’t forget.
- Marshmallow Surprise: Freezing mini marshmallows before baking keeps them perfectly gooey inside without melting away completely.
- Textural Delight: Rolling cookies in sugar adds a subtle crunch that contrasts beautifully with the soft centers.
- Reliable and Fun: The straightforward steps and creative assembly make baking these cookies a genuinely enjoyable experience.
Ingredients & Why They Work
Each ingredient in this Hot Chocolate Cookie Recipe was thoughtfully chosen to balance flavor and texture—and to give you that authentic hot cocoa feel in each bite. Here’s why they matter.
- All-purpose flour: The base of the cookies, it provides structure and chewiness without being too dense.
- Dutch process cocoa powder: Adds a mellow, rich chocolate flavor that’s less acidic and more luxurious.
- Hot cocoa mix (like Land O Lakes Chocolate Supreme): Brings that classic hot chocolate sweetness and a hint of spice that makes these cookies extra special.
- Baking soda: Helps the cookies rise and develop those signature cracks on top.
- Salt: Balances the sweet flavors and enhances the chocolate notes.
- Browned butter: The star! It adds nutty depth and complexity not found in plain butter.
- Coconut oil: Keeps the cookies soft and a little tender—plus it helps with their unique texture.
- Granulated and light brown sugar: Together, they create the perfect mix of sweetness and moisture.
- Egg: Binds everything together and adds richness.
- Honey: Adds subtle floral sweetness and helps tenderize the crumb.
- Mini marshmallows: Freeze these to keep them from melting too fast, so you get that melty center surprise.
- Granulated sugar (for rolling): Coats the exterior for a delicate sparkle and slight crunch.
Make It Your Way
One of the things I cherish about baking is making a recipe your own. With this Hot Chocolate Cookie Recipe, feel free to play with mix-ins or try different sweeteners depending on what you have handy or your dietary preferences.
- Variation: I’ve swapped honey for maple syrup once, which gave the cookies a subtle maple note that was delicious and a little unexpected.
- Diet-friendly twist: To make these dairy-free, just use vegan butter and double-check your hot cocoa mix is vegan-friendly.
- For extra crunch: Add chopped toasted nuts like pecans or walnuts in the dough for crunch and warmth.
- Seasonal flair: Toss in a pinch of cinnamon or pumpkin pie spice during fall to cozy things up even more.
Step-by-Step: How I Make Hot Chocolate Cookie Recipe
Step 1: Brown the Butter for Maximum Flavor
Start by melting your butter over medium-low heat, stirring gently but consistently. You’re looking for that nutty aroma and the amber color—this usually takes about 5 minutes. Don’t rush this step; it makes a massive difference. Once browned, pour it into a bowl, scrape those yummy browned bits in, then refrigerate until firm but still scoopable (about 45 minutes).
Step 2: Freeze Those Mini Marshmallows
While the butter chills, pop your mini marshmallows onto a baking sheet and into the freezer. This little trick keeps them from melting completely when baked, so you get those gooey pockets inside.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, Dutch cocoa powder, hot cocoa mix, baking soda, and salt. Making sure your dry ingredients are evenly combined will help your cookies bake evenly and develop that perfect crumb.
Step 4: Cream Butter, Sugar & Coconut Oil
Using a stand mixer fitted with the paddle attachment (or a hand mixer works just fine), beat the browned butter, coconut oil, granulated sugar, and brown sugar for about 2 minutes until fluffy and light—your arm will thank you!
Step 5: Add the Egg and Honey
Beat in the egg until well combined, then pour in the honey and mix on low speed to incorporate evenly. This adds moisture and a touch of sweetness that keeps the cookies tender.
Step 6: Gently Mix in Dry Ingredients
Add the dry flour mixture in portions, mixing on low speed until just combined. Overmixing can make cookies tough, so stop as soon as you don’t see dry patches.
Step 7: Assemble the Cookies with a Marshmallow Surprise
This step is fun and a little hands-on: scoop out 1 ounce of dough, press 4–5 frozen mini marshmallows in the center, then top with another ounce of dough and roll into a ball, sealing the marshmallows inside like a delicious secret.
Roll each dough ball in granulated sugar for a sweet, sparkling finish. Place the cookies on parchment-lined sheets, spacing them about 2 inches apart.
Step 8: Bake and Cool
Bake one sheet at a time at 325°F for 11–12 minutes until you see cracks on top and marshmallows peeking through. Then, cool the cookies on the sheet for 10–15 minutes before transferring to a wire rack. This cooling time lets the cookies firm up without losing that melty center.
Top Tip
Having baked these cookies multiple times, I can confidently say the key to success is in the butter browning and marshmallow prep. Those steps take just a little extra time but elevate the cookies from good to unforgettable.
- Butter Browning: Don’t rush—watch and smell carefully. The browned bits are the flavor bombs, so scrape them all into the mixture.
- Marshmallow Cooling: Freeze the marshmallows well and keep your dough chilled—it prevents them from melting too fast and losing that surprise gooeyness.
- Don’t Overmix: Mix your dough just until flour disappears to avoid dense cookies.
- Flatten Gently: Just a light press on tops keeps the cookies from puffing into uneven lumps but preserves softness inside.
How to Serve Hot Chocolate Cookie Recipe
Garnishes
I usually dust my freshly baked cookies lightly with powdered sugar or top with a tiny pinch of sea salt on some for a beautiful sweet-salty balance. A few mini marshmallows on the side complete the look and hint at what’s inside.
Side Dishes
A mug of rich hot chocolate or a creamy latte pairs perfectly with these cookies, amplifying that cozy vibe. If you want something lighter, a glass of cold milk is a classic that never disappoints.
Creative Ways to Present
For holiday gatherings, I’ve arranged these cookies on a wooden platter layered with cinnamon sticks and sprigs of fresh mint. They look gorgeous and really bring out the warmth of the flavors. Try stacking them with a few chocolate bars for a rustic hot cocoa bar!
Make Ahead and Storage
Storing Leftovers
Wrap leftover cookies tightly in plastic wrap and store them in an airtight container at room temperature for up to 4 days. They stay wonderfully soft and gooey, though I recommend enjoying them sooner for best texture.
Freezing
I like to freeze baked cookies individually on a tray first, then transfer them to a freezer bag. This way, you can grab a single cookie at a time to thaw—and they keep well in the freezer for up to 2 months without losing flavor.
Reheating
Reheat a cookie for 10-15 seconds in the microwave or for a few minutes at a low oven temperature to revive that fresh-baked warm softness and melty marshmallow. It’s like biting into fresh-baked goodness all over again.
Frequently Asked Questions:
Yes, regular unsweetened cocoa powder can be used if you don't have Dutch process, but it may result in a slightly more acidic and sharper chocolate flavor. Adjusting baking soda slightly can help balance it.
Freezing mini marshmallows prevents them from melting completely during baking, so they keep their shape and create those delightful gooey pockets inside the cookies.
Yes! Substitute browned butter with browned vegan butter or coconut oil, use a flax or chia egg instead of a chicken egg, and select a vegan-friendly hot cocoa mix to make this recipe vegan.
Store leftover Hot Chocolate Cookies in an airtight container at room temperature for up to 4 days for best texture. For longer storage, wrap well and freeze for up to 2 months.
Final Thoughts
This Hot Chocolate Cookie Recipe holds a special place in my heart because it combines so many cozy, nostalgic flavors into one easy-to-make treat. The browned butter and marshmallows truly transform the experience, making it much more than just a cookie. Try it out—you might just find your new favorite go-to snack for cold days or anytime you want a warm, chocolaty smile.
Print
Hot Chocolate Cookie Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Hot Chocolate Cookies combine rich cocoa flavors and gooey mini marshmallows for a delicious treat that comforts like a warm cup of hot cocoa. With a perfectly chewy texture and a sweet marshmallow center, these cookies are delightful for cold days or any time you crave a chocolatey snack.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour (280 g), spooned and leveled
- ¼ cup Dutch process cocoa powder (30 g), sifted
- 3 tablespoons Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix (1 packet or 3 ounces)
- 2 teaspoons baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (113 g), browned but solid at room temperature
- ¼ cup coconut oil, soft but not melted
- ½ cup granulated sugar (100 g)
- ½ cup light brown sugar, packed (100 g)
- 1 large egg, room temperature
- ¼ cup honey (80 g)
Other
- 1 ½ cups mini marshmallows
- ¼ cup granulated sugar, for rolling cookies
Instructions
- Brown the Butter: Melt the butter in a small saucepan over medium-low heat, stirring occasionally. Continue heating and stirring for about 5 minutes until the butter crackles, foams, and turns amber with golden brown milk solids. Remove from heat and pour into a heat-safe bowl, scraping the browned bits into the bowl. Refrigerate until firm, about 45 minutes to 1 hour.
- Freeze the Marshmallows: Place the mini marshmallows on a baking sheet or plate and freeze to prevent melting during baking.
- Prepare Baking Sheets and Dry Ingredients: Preheat the oven to 325°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Set aside.
- Mix the Wet Ingredients: In a stand mixer fitted with a paddle attachment, beat the browned butter, coconut oil, granulated sugar, and brown sugar for about 2 minutes until the mixture is light and fluffy. Add the egg and mix well, about 30 seconds. Add the honey and mix on low speed until combined.
- Add Dry Ingredients: With the mixer on low speed, add dry ingredients one cup at a time until just combined. Avoid overmixing to retain cookie tenderness.
- Form Cookies with Marshmallow Center: Use a medium cookie scoop to portion out 1 ounce pieces of dough. Place 4-5 frozen mini marshmallows on one dough portion. Scoop out another 1 ounce of dough and place it over the marshmallows, covering them. Roll the dough gently into a ball and roll it in the reserved ¼ cup granulated sugar, ensuring all sides are coated.
- Arrange and Flatten: Place the sugar-coated dough balls on prepared baking sheets, spacing 2 inches apart. Use the palm of your hand or bottom of a measuring cup to gently flatten the tops just enough to level them without pressing too far down.
- Bake: Bake one sheet at a time on the center rack for 12 minutes or until cookie tops show cracks and the marshmallows peek through melted.
- Cool Cookies: Remove from oven and cool on the baking sheet for 10-15 minutes before transferring with a spatula to a wire rack to cool completely.
Notes
- Cookies are best enjoyed fresh right after baking for optimal texture and marshmallow gooeyness.
- Freeze baked cookies tightly wrapped to preserve freshness for up to 2 months.
- If using full-size marshmallows instead of mini, cut them in half before adding to dough for even baking.
- Allow browned butter to cool and solidify to room temperature consistency before mixing to ensure proper texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
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