Introduction:
If you could turn a cozy mug of hot chocolate into a cookie, it would taste exactly like these
Hot Cocoa Cookies. They’re rich and chocolatey, soft in the middle, lightly crisp at the edges, and finished
with the signature hot cocoa touch: a gooey marshmallow on top. Add a drizzle of melted chocolate and suddenly you’ve got a
bakery-style winter cookie that looks festive, tastes nostalgic, and disappears fast.
These cookies are perfect for Christmas trays, snowy-day baking, school parties, or anytime you want a dessert that feels
warm and comforting. They’re also easier than they look. You’ll mix one bowl of chocolate cookie dough, bake until just set,
press a marshmallow on top, and let it melt into a soft, pillowy topping.
The secret to making them truly taste like hot cocoa is adding hot chocolate mix right into the dough.
That mix brings the familiar flavor profile—cocoa + sugar + creamy notes—so the cookies taste like the real drink, not just
“any chocolate cookie.” Let’s make them.
Ingredients:
For the cookie dough
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 cup hot cocoa mix (about 2 standard packets)
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips (semi-sweet or milk)
Topping
- 10–12 large marshmallows, cut in half (or 24 marshmallow halves)
- 1/2 cup melted chocolate or chocolate chips (for drizzle)
- Optional: crushed peppermint, flaky salt, or sprinkles
