Hot chocolate cookies are rich chocolate cookies filled with marshmallow bits and chunks of melty chocolate.
I was so excited about these Hot Chocolate Cookies that I just couldn’t wait to share them. They taste like a mug of hot cocoa in cookie-form.
The cookies are rich and chocolaty and full of mini marshmallow bits and melty chocolate.
If you want to stop there, you’ll have fantastic cookies. But one of my favorite things about hot chocolate is that it’s super chocolaty, and I make mine with SO many marshmallows in it.
So, I like to sandwich some toasted marshmallow and melty chocolate in between the cookies. They’re over-the-top in the most delicious way!
How to make hot chocolate cookies
Step 1: Melt butter in a large saucepan or a microwave-safe bowl. The butter should be just melted – not browned.
Step 2: Mix in the sugars, and stir to combine. Let stand for 5 minutes.
Step 3: Add the egg and egg yolk and stir in. Stir in vanilla extract.
Step 4: Add the flour, cocoa powder, baking soda, and salt. Stir in just until combined.
Step 5: Mix in marshmallow bits and chocolate chunks.
Step 6: Cover and refrigerate for at least 30 minutes.
Step 7: Scoop and bake!
- Butter: I like to use salted butter, but if you prefer, feel free to use unsalted butter instead.
- Vanilla: I use a generous amount of vanilla because it brings out the chocolate flavor. Feel free to use a little more or a little less.
- Flour: Be sure to properly measure the flour! I highly recommend weighing your dry ingredients for the most accurate measurements, but I’ve also given tips below for measuring the flour. Packing in too much flour will give you dry, heavy cookies.
- Chocolate: Feel free to use dark chocolate or milk chocolate in place of the semisweet chocolate.
- Marshmallow bits: Marshmallow bits are freeze-dried marshmallow pieces. They’re usually sold near marshmallows.
- Baking: For softer, chewier cookies, slightly underbake the cookies. They should look set at the edges and slightly underdone in the center.
How to store
Hot chocolate cookies are best stored in an airtight container at room temperature. They will keep for up to 4 days when properly stored.
More chocolate cookie recipes!
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Hot Chocolate Cookies
- 1 cup butter
- 1 ¼ cups brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 ½ cups sifted all-purpose flour properly measured¹
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounce package semisweet chocolate chunks
- 1 cup marshmallow bits3
- Preheat oven to 350 F. Line baking sheets with parchment paper or silicone baking mat.
- Melt butter in a heavy saucepan or in a microwave-safe bowl.
- Add sugars to a large bowl.
- Pour melted butter over sugars.
- Stir to combine butter and sugars. Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, cocoa powder, baking soda, and salt. Stir until just combined.
- Stir in chocolate chunks and marshmallow bits.
- Chill the dough for at least 30 minutes to give the ingredients a chance to meld.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 8-12 minutes. The cookies should look set at the edges and slightly underdone in the center. Slightly underbaking the cookies will help them to stay soft.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
- Properly measuring flour makes a huge difference! To properly measure the flour, sift the flour to break it up. Lightly spoon it into the measuring cup and level.
- Marshmallow bits are freeze-dried marshmallow pieces. They are usually sold next to the regular marshmallows.
- Nutrition values are estimates.
Originally published 12/11/13. Updated with new photos and tips 12/9/19.
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