Hot Cocoa Cookies: Soft, Fudgy Cookies That Taste Like a Mug of Hot Chocolate

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper.
3. Cut large marshmallows in half and set aside.

2) Mix wet ingredients

1. Cream butter, granulated sugar, and brown sugar until smooth.
2. Mix in egg and vanilla until combined.

3) Mix dry ingredients

1. In a separate bowl, whisk flour, cocoa powder, hot cocoa mix, baking soda, and salt.
2. Add dry ingredients to wet ingredients and mix just until combined.
3. Fold in chocolate chips.

4) Scoop and bake

1. Scoop dough into 1 1/2 tbsp balls and place on baking sheet 2 inches apart.
2. Bake 8–10 minutes until edges are set and centers look slightly underbaked (they’ll finish setting as they cool).

5) Add marshmallows

1. Remove cookies from oven and immediately press a marshmallow half onto each cookie (cut side down).
2. Return to oven for 1–2 minutes just until marshmallows puff and soften.
3. Cool 10 minutes on the baking sheet, then transfer to a rack.

6) Drizzle

1. Drizzle melted chocolate over cooled cookies.
2. Add optional toppings (peppermint, sprinkles, flaky salt) before chocolate sets.

Serving and Storage:

• Serve: slightly warm for gooey marshmallow or fully cooled for neat handling.
• Store: in an airtight container up to 5 days.
• Freeze: freeze cookies (preferably without marshmallow) up to 2 months.
• Refresh: microwave 6–10 seconds to soften marshmallow again.

Tips:

• Don’t overbake: pull cookies when centers look slightly soft for the fudgiest texture.
• Use parchment: keeps marshmallow from sticking and helps cookies bake evenly.
• Marshmallow control: cut side down helps it “melt” into the cookie instead of sliding off.
• Hot cocoa mix matters: use your favorite brand—different mixes change sweetness and flavor.
• Chocolate drizzle hack: use a zip-top bag with the corner snipped for easy drizzling.

Variations:

• Peppermint hot cocoa cookies: add 1/2 tsp peppermint extract and top with crushed candy canes.
• Mexican hot chocolate style: add 1/2 tsp cinnamon and a pinch of cayenne.
• Double chocolate: add extra chocolate chips and drizzle with dark chocolate.
• Mini marshmallow version: press a small cluster of mini marshmallows on top instead of one large half.
• Stuffed cookies: tuck a chocolate square inside each dough ball before baking.

Conclusion:

Hot Cocoa Cookies are the ultimate cozy-season dessert—soft, fudgy, chocolatey, and crowned with gooey marshmallow goodness.
They’re easy enough for a casual baking day and festive enough for holiday trays and gifting. Bake a batch, pour yourself a
warm drink, and enjoy the cookie version of hot chocolate comfort.

FAQ:

Can I make the dough ahead of time?

Yes. Chill the dough covered in the fridge up to 48 hours. Let it sit 10–15 minutes at room temperature before scooping.

Why did my marshmallows melt too much?

Marshmallows melt fast. Only return cookies to the oven for 1–2 minutes, then cool on the tray. You can also add marshmallows
during the last minute of baking instead.

Can I use mini marshmallows?

Yes. Press a small pile of minis onto each cookie right after baking, then return to oven briefly to soften.

Do I need hot cocoa mix?

It’s the signature flavor. If you skip it, you’ll have a chocolate cookie (still good), but it won’t taste as much like hot cocoa.

How do I keep cookies soft?

Store them airtight and add a slice of bread to the container—cookies absorb moisture and stay softer longer.