Hot Chocolate Cookies

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5 from 12 votes
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Made with gooey marshmallow bits and chocolate, these hot chocolate cookies provide the full flavor of our all-time favorite cozy drink. Soft, chewy, and ready in no time!

hot chocolate cookies.

With holidays around the corner, you are probably looking for festive cookies to match the mood of the season. These hot cocoa cookies are so tasty that they will surely earn a spot on your must-make holiday desserts. 

Why this recipe works

  • Made without hot chocolate mix. Unlike most hot chocolate cookie recipes, this one doesn’t call for hot chocolate powder. You can make it with ingredients you already have at home. 
  • Perfectly gooey. If you are a fan of gooey cookies, you will surely appreciate these ones. Mini marshmallows added to the chocolate cookie dough results in cookies with the perfect texture (like in our marshmallow cookies, too!).
  • Little waiting time. You only have to chill the cookie dough for 30 minutes and the cookies bake in just 10 minutes. This means you will have your sweet treat ready in under an hour. 

These hot chocolate cookies are such an upgrade from your regular chocolate chip cookies. But they are so easy to make and are so delicious!

Ingredients needed

This recipe calls for basic cookie ingredients that you’ll likely already have on hand. Here is what you’ll need:

  • Butter. Room-temperature. 
  • Sugar. Granulated white or brown sugar. 
  • Oil. Any neutral-flavored oil will work. 
  • Water. To add moisture to the dough and make it more elastic. 
  • Baking soda. To help cookies rise. 
  • Flour. All-purpose flour. Sifted. 
  • Cocoa powder. Unsweetened and sifted. 
  • Salt. To balance all flavors. 
  • Marshmallows. Use mini marshmallows to be able to mix them into the cookie dough. 
  • Chocolate chips. To mix into the cookie dough as well as melt and drizzle over the cookies. 

How to make hot chocolate cookies

Unlike most cookie recipes, these ones don’t need any fancy mixers or kitchen gadgets to prepare! Ready to make some cookies? 

Step 1 – Prepare the dough

Cream the butter with oil, sugar, and a tablespoon of water until light and fluffy. Add the remaining water and whisk the mixture until combined. 

In a separate bowl, combine the dry ingredients. Mix the flour, cocoa powder, baking soda, and salt until fully combined. 

Fold through the mini marshmallows and half of the chocolate chips. 

Step 2 – Refrigerate the dough

Cover the dough with food wrap and refrigerate it for 30 minutes. This is done to prevent the cookies from spreading too much in the oven. 

While the dough chills, preheat the oven to 200C/400F degrees and line a baking sheet with parchment paper.

Step 3 – Bake the cookies, decorate, and serve 

After 30 minutes, remove the dough from the fridge and roll out 12 balls. Place the cookie dough balls on the baking tray. Leave around 2 inches of space between each of them. 

Bake the cookies for 10 minutes. Once baked, remove the cookies from the oven and let them cool. Melt the remaining chocolate chips and drizzle them over the cookies to decorate them. 

hot cocoa cookie.

Can you use hot chocolate powder instead of cocoa powder in cookies?

Yes, you can use how chocolate powder instead of cocoa powder to make cookies. But keep in mind that aside from cocoa powder, the hot chocolate powder also contains sugar. It may also contain dairy powder and some spices, including cinnamon. 

Tips to make the best recipe

  • Don’t overmix the cookie. Cream the butter and sugar for just a couple of minutes. Mixing the batter longer incorporates too much air into the dough and may cause the cookies to collapse. 
  • Freeze before baking. If you want thick hot chocolate cookies that won’t spread too much in the oven, freeze the cookie balls for 10 minutes right before you bake them in the oven. 
  • Reheat the cookies before eating. Eating these cookies warm is a pure pleasure as the marshmallows are gooey and the chocolate chips are melty. Pop these cookies into the microwave for 5 to 15 seconds right before eating them. 
  • Use any chocolate of your choice. Dark, milk, and semi-sweet chocolate chips will all work well for this recipe. Avoid using milk chocolate if you are trying to keep this recipe dairy-free. 
  • Make it Mexican. For Mexican hot chocolate cookies, add 1/2 teaspoon of red pepper powder to the dough.

Storage instructions

To store: Place leftover hot chocolate cookies in an airtight container or a zip-top bag. They will stay fresh for up to a week at room temperature and even longer when stored in the fridge. 

To freeze: If you have too many leftover cookies (which is highly unlikely if we are being real), freeze them. You can then thaw the cookies in the fridge, heat them up, and enjoy them as if they are freshly baked. 

hot cocoa cookies.

Frequently asked questions

Are these cookies gluten-free?

No, these cookies are not gluten-free. They are made with all-purpose which contains 8 to 11% gluten. You can make these cookies with gluten-free flour too. 

How long can I freeze the dough?

You can freeze cookie dough for up to 3 months. Make sure the dough is well-wrapped and protected from freezer burn. 

hot chocolate cookies recipe.

Hot Chocolate Cookies

5 from 12 votes
Made with gooey marshmallow bits and chocolate, these hot chocolate cookies provide the full flavor of our all-time favorite cozy drink. Soft, chewy, and ready in no time!
Servings: 12 cookies
Prep: 1 minute
Cook: 12 minutes
Total: 13 minutes

Ingredients  

Instructions 

  • Cream the butter, oil, sugar, and one tablespoon of water until light and fluffy. Add in the remaining water and whisk until combined.
  • In a mixing bowl, add the salt, baking soda, flour, and cocoa and mix until combined. Gently add the butter mixture and mix until combined. Fold through half the chocolate chips and mini marshmallows then cover the bowl and refrigerate it for 30 minutes.
  • Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper. 
  • Roll out 12 balls of cookie dough and place them onto the lined pan, leaving 2 inches apart from each cookie to allow them to spread.
  • Bake the cookies for 10 minutes, before removing them from the oven and letting them cool.
  • Melt the remaining chocolate chips and drizzle over the top of each cookie. 

Notes

TO STORE: Place leftover hot chocolate cookies in an airtight container or a zip-top bag. They will stay fresh for up to a week at room temperature and even longer when stored in the fridge.
TO FREEZE: If you have too many leftover cookies (which is highly unlikely if we are being real), freeze them. You can then thaw the cookies in the fridge, heat them up, and enjoy them as if they are freshly baked.

Nutrition

Serving: 1cookieCalories: 187kcalCarbohydrates: 28gProtein: 2gFat: 8gSodium: 131mgPotassium: 49mgFiber: 1gVitamin A: 135IUVitamin C: 0.05mgCalcium: 15mgIron: 1mgNET CARBS: 27g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. 5 stars
    Yum 😋 THANKS for Sharing Arman 👍🏼♥️ these LOOK GREAT ❗️I Wondered Also If I Could Use The Unflavoured Cocoa In These And Erythitol Instead of Sugar? G-d♥️Bless

  2. Holy moly. I thought you were going to blend yourself into the mix and call them Spicy Arman Cookies. No-bake, obvi. I’m disappointed in you. Side note–have you ever baked a cookie?

  3. It’s not every day you hear the phrase, “pimped up olive oil” hahaha. These look delectable! And with hardly any ingredients too.

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