When the cold wind whispers and snowflakes begin to fall, there’s nothing quite like the comforting embrace of a warm mug of hot cocoa. Now, imagine capturing that same heartwarming magic in a delightful dessert! These incredible Hot Chocolate Cookies with Marshmallows and Icing do exactly that. They are the epitome of winter comfort, delivering a rich chocolate flavor with every soft, chewy bite. Topped with irresistibly gooey marshmallows and a delicate drizzle of chocolate icing, they perfectly mimic the classic hot cocoa experience, transformed into a cookie. Baking these easy hot chocolate cookies is a joyous occasion, whether you’re preparing for a festive cookie swap, assembling a holiday dessert tray, or simply craving a moment of cozy indulgence on a chilly evening. Get ready to fall in love with your new favorite winter treat!
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Hot Chocolate Cookies with Marshmallows: Your Go-To Winter Dessert
These delightful hot chocolate cookies with marshmallows came to life on a particularly snowy afternoon. I found myself craving that distinctive warm, nostalgic flavor of hot cocoa, but without the need for a mug. My initial experiments involved store-bought hot cocoa mix, but I quickly realized it lacked the deep, complex chocolate taste I was truly seeking. To achieve that authentic hot chocolate richness in cookie form, I devised a dual-chocolate strategy: a harmonious blend of high-quality unsweetened cocoa powder and luxurious melted semisweet chocolate. The result exceeded all expectations! Each bite of these hot chocolate marshmallow cookies offers a fudgy interior, perfectly soft edges, and is crowned with a beautifully melted marshmallow, all finished with a smooth, glossy chocolate icing. It’s a treat that transforms the simple pleasure of hot cocoa into an unforgettable dessert experience.
The Secret to Rich Flavor: Quality Cocoa and Real Chocolate
Achieving the ultimate hot cocoa flavor in these cookies requires more than just a single source of chocolate. My secret lies in utilizing both unsweetened cocoa powder and genuine semisweet chocolate. The cocoa powder is essential for lending that classic, intense hot chocolate depth and a slightly earthy complexity that defines a good cup of cocoa. However, cocoa powder alone can sometimes result in a drier texture. This is where the real melted semisweet chocolate comes in. It contributes a luxurious fudgy richness and a beautifully smooth texture that simply cannot be replicated by cocoa powder alone. This meticulous dual-chocolate approach mirrors the way many premium homemade hot cocoa recipes combine both forms of chocolate to build a fuller, more authentic, and deeply satisfying flavor profile. Choosing high-quality ingredients for both ensures a superior taste experience in every single cookie.
Hot Chocolate Cookies Recipe
: 45 minutes
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Ingredients
For the Cookies
- ⅓ cup salted butter (⅔ stick)
- 1 cup chopped semisweet chocolate
- 1¼ cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 10 marshmallows
For the Icing
- ½ cup powdered sugar
- 1 tablespoon unsalted butter melted (⅛ stick)
- 1 teaspoon unsweetened cocoa powder
- 2 tablespoons hot water
- Rainbow sprinkles optional
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These hot cocoa cookies taste just like a rich cup of hot chocolate! These chewy chocolate cookies have a sweet and fluffy marshmallow frosting—perfect for the holiday season!
Equipment
- Kitchen Scale (optional, for precise measurements)
- Hand Mixer
- Baking Sheet
Instructions
- In a microwave-safe bowl, combine the butter and chopped semisweet chocolate. Microwave in 30-second intervals, stirring thoroughly after each interval until the mixture is completely smooth and melted. Set this rich chocolate mixture aside to cool slightly while you prepare the dry ingredients.⅓ cup salted butter, 1 cup chopped semisweet chocolate
- In a separate medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and baking powder. This ensures all the dry ingredients are evenly distributed, preventing pockets of unmixed flour or cocoa in your cookies. If your cocoa powder tends to be lumpy, a quick sift will guarantee a smoother dough.1¼ cup all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder
- In a large mixing bowl, use a hand mixer to beat the granulated sugar, room temperature eggs, and pure vanilla extract together. Continue mixing until the mixture becomes light, pale, and frothy, indicating that enough air has been incorporated for a perfectly chewy cookie.1 cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
- Gently pour the slightly cooled melted chocolate and butter mixture into the egg and sugar mixture. Mix with the hand mixer on low speed until everything is well combined and beautifully smooth, ensuring no streaks of unmixed chocolate remain.
- Gradually add the whisked dry ingredients to the chocolate mixture. Mix on the lowest speed of your hand mixer, or by hand with a spatula, until the ingredients are just combined. It’s crucial not to overmix the dough at this stage, as overmixing can lead to tough, dense cookies. Once combined, cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour. Chilling the dough is an essential step to prevent the cookies from spreading too much in the oven, resulting in perfectly thick and chewy hot chocolate cookies.
- About 15 minutes before you’re ready to bake, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper, which prevents sticking and makes for easy cleanup.
- Remove the chilled dough from the refrigerator. Roll the dough into uniform balls. For consistent size, consider using a 2-tablespoon cookie scoop. Place the dough balls on the prepared baking sheet, ensuring they are spaced at least 2 inches apart to allow for proper spreading. Lightly flatten each ball with the palm of your hand. Bake the cookies in the preheated oven for approximately 10 minutes. At this point, they should appear slightly underbaked in the center, which is ideal for a chewy texture.
- While the cookies are in their initial bake, prepare your marshmallows by cutting 10 regular-sized marshmallows in half. Once the cookies have baked for 10 minutes, remove them from the oven. Immediately place a marshmallow half (cut side down) onto the center of each warm cookie and gently press down. Return the baking sheet to the oven for an additional 2-3 minutes. Keep a close eye on them during this second bake, as marshmallows can caramelize or burn very quickly. Remove them as soon as they puff up and begin to turn golden.10 marshmallows
- Carefully transfer the cookies from the baking sheet to a wire rack. Allow them to cool completely before proceeding with the icing. This step is crucial, as icing warm cookies will cause the icing to melt and slide off.
- To prepare the luscious chocolate icing, combine the powdered sugar, melted unsalted butter, unsweetened cocoa powder, and hot water in a small bowl. Whisk everything together until the icing is smooth and free of lumps. Again, if your cocoa powder is clumpy, sifting it before mixing will ensure a perfectly smooth and shiny icing. Adjust the hot water amount slightly if needed to reach a drizzleable consistency.½ cup powdered sugar, 1 tablespoon unsalted butter, 1 teaspoon unsweetened cocoa powder, 2 tablespoons hot water
- To ice the cookies, place the wire rack holding the cooled cookies over a baking sheet (this catches any drips). Spoon a small amount of the chocolate icing over the top of each melted marshmallow. For an extra festive touch, immediately sprinkle with rainbow sprinkles if desired. Allow the icing to set for a few minutes before serving.Rainbow sprinkles
Pro Tips for Perfect Hot Chocolate Cookies
- Room Temperature Eggs: Bringing eggs to room temperature before mixing is essential for a smooth, homogenous batter. Room temperature eggs emulsify better with other ingredients, leading to a more consistent and chewy cookie texture.
- Melting Butter and Chocolate: Cut your butter into small cubes before microwaving it with the chocolate. This helps both ingredients melt more evenly and prevents the chocolate from seizing or scorching.
- Sifting Cocoa Powder: Cocoa powder can be prone to lumps. To ensure a silky-smooth dough and icing without dry pockets or uneven color, always sift your cocoa powder before adding it to other ingredients.
- Avoid Overmixing: When adding the dry ingredients to the wet mixture, mix just until they are combined. Overmixing develops the gluten in the flour too much, which can result in tough, cake-like cookies instead of the desired soft and chewy texture.
- Crucial Chilling Time: Do not skip the chilling step for the cookie dough! This allows the butter to firm up and the flavors to meld, which is vital for preventing the cookies from spreading excessively in the oven and becoming flat. A firm, chilled dough bakes into thick, perfectly shaped cookies.
- Uniform Cookie Size: For beautifully consistent cookies that bake evenly, use a 2-tablespoon cookie portion scoop. This ensures each cookie is the same size, resulting in a batch where every cookie is perfectly baked.
- Preheat Thoroughly: Always bake cookies in a fully preheated oven. An oven that hasn’t reached its target temperature can lead to uneven baking and undesirable textures.
- Initial Bake for Chewy Texture: The cookies should look slightly underbaked when you first pull them out before adding the marshmallows. Don’t worry, they will continue to bake from the residual heat of the hot pan, contributing to their soft, chewy interior.
- Marshmallow Placement: Allow the baked cookies to cool for about 1 minute before pressing in the marshmallow halves. This slight cooling helps the marshmallow adhere to the cookie’s surface and stay centered, preventing it from melting off the sides.
- Watch Marshmallows Closely: Marshmallows can go from perfectly golden and puffed to burnt very quickly during their second, short bake. Keep a vigilant eye on them and remove the cookies from the oven as soon as the marshmallows puff up and achieve a light golden brown.
- Cool Before Icing: Just like with the initial marshmallow placement, it’s critical to let the cookies cool completely before applying the icing. Applying icing to warm cookies will cause it to melt and slide right off, creating a messy rather than a beautifully finished treat.
- Icing Consistency: The chocolate icing should be thick enough to cling beautifully to the melted marshmallow but still fluid enough to drizzle smoothly. If it’s too thick, add a tiny splash more hot water. If it’s too thin, add a pinch more powdered sugar.
Make-Ahead: Planning ahead for a party or just want to have fresh cookies on demand? Freeze unbaked hot chocolate cookie dough balls in an airtight container or freezer bag for up to 3 months. When ready to bake, simply place them on a parchment-lined baking sheet straight from the freezer and add 1-2 minutes to the suggested bake time.
Storage: Store leftover hot chocolate cookies in an airtight container at room temperature for up to 3 days, maintaining their softness and chewiness. For longer freshness, refrigerate them for up to 5 days. These cookies also freeze exceptionally well for up to 3 months.
Calories from Fat 72
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Fun Flavor Twists for Your Hot Chocolate Cookies
One of the best things about these hot chocolate marshmallow cookies is how adaptable they are. You can easily modify them to reflect your favorite hot chocolate variations, adding exciting new dimensions to this classic treat. Get creative and customize your batch!
- Mexican Hot Chocolate Version: For a delightful kick, infuse your cookies with the vibrant flavors of Mexican hot chocolate. Add a pinch of cayenne pepper to the cookie dough along with the cocoa powder, or sprinkle it into the icing for a subtle warmth that complements the rich chocolate beautifully. You can also add a touch of cinnamon.
- Peppermint Hot Chocolate Cookies: To capture the essence of a refreshing peppermint hot chocolate, simply swap some or all of the vanilla extract for an equal amount of pure peppermint extract. For extra minty crunch and a festive look, fold crushed candy cane pieces into the cookie dough before baking, or sprinkle them over the wet chocolate icing.
- Mocha Version: Elevate your hot chocolate cookies with a sophisticated mocha twist. Stir in 1 teaspoon of instant espresso powder (or finely ground instant coffee) into the cookie dough at the same time you add the cocoa powder. The coffee enhances and deepens the chocolate flavor without making the cookies taste distinctly like coffee.
- Salted Caramel Cookies: Indulge in the irresistible combination of sweet and salty caramel. Once you’ve drizzled the chocolate icing over the marshmallows, add a swirl of your favorite caramel sauce (either store-bought or homemade caramel) over the top. Finish with a generous pinch of flaky sea salt to really make the flavors pop.
- White Chocolate Dream: For a lighter, creamier flavor profile, consider swapping out the semisweet chocolate for good quality white chocolate chips or chopped white chocolate. You can also drizzle melted white chocolate over the finished dark chocolate icing for a striking contrast.
- Nutty Indulgence: Fold in a half cup of finely chopped pecans or walnuts into the cookie dough to add a delightful nutty crunch and depth of flavor.
How to Make Hot Chocolate Cookies Step-by-Step (Visual Guide)
For those who love a visual aid, here’s a detailed, step-by-step breakdown of how to create these incredible hot chocolate cookies. Each step is accompanied by a helpful image to guide you through the process, ensuring your baking adventure is smooth and successful.
Step 1: Melt the Chocolate and Butter
Begin by combining ⅓ cup of cubed salted butter and 1 cup of chopped semisweet chocolate in a microwave-safe bowl. Microwave in short bursts, typically 30-second intervals, stirring thoroughly after each to ensure a smooth, glossy, and lump-free melted chocolate mixture. This careful approach prevents the chocolate from burning. Once perfectly melted, set the mixture aside to cool slightly. It should be warm but not hot when added to the wet ingredients.
Step 2: Combine Dry Ingredients
In a medium bowl, take 1¼ cup of all-purpose flour, 3 tablespoons of unsweetened cocoa powder, and 1 teaspoon of baking powder. Whisk these dry ingredients together diligently. The goal here is to ensure an even distribution of the cocoa and baking powder throughout the flour, preventing any surprises like a mouthful of unmixed powder. If your cocoa powder tends to clump, sifting it beforehand is a great tip for a uniform dough.
Step 3: Combine Wet Ingredients for Frothy Perfection
In a larger bowl, combine 1 cup of granulated sugar, 2 large eggs (ensure they are at room temperature for best results), and 1 teaspoon of pure vanilla extract. Use a hand mixer to beat these ingredients together until the mixture becomes notably light, fluffy, and frothy. This aeration is key to achieving that signature chewy texture in your cookies.
Step 4: Incorporate the Chocolate
Now, gently pour the slightly cooled melted chocolate and butter mixture into the frothy wet ingredients. Mix everything together using your hand mixer on a low speed, or fold it in by hand, until the chocolate is fully incorporated and the mixture is smooth and uniform. Take care not to overbeat, just mix until no streaks of chocolate remain.
Step 5: Form and Chill the Cookie Dough
Gradually add the pre-mixed dry ingredients to your chocolate mixture. Mix until they are just combined, being very careful not to overmix, as this can lead to dense and tough cookies. The dough should be soft but pliable. Once mixed, cover the bowl tightly with plastic wrap and place it in the refrigerator to chill for at least 1 hour. This chilling step is absolutely vital for developing flavor and, more importantly, preventing the cookies from spreading too thinly in the oven, ensuring they maintain a lovely, plump shape.
Step 6: Preheat and Bake Initial Cookies
When your dough is almost ready to come out of the fridge, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy release and cleanup. Once the dough is thoroughly chilled, roll it into uniform balls. Using a 2-tablespoon cookie scoop is highly recommended for consistent sizing. Place the dough balls on the prepared baking sheet, ensuring at least 2 inches of space between each. Gently flatten each ball a little. Bake these cookies in the preheated oven for approximately 10 minutes. At this stage, they should appear slightly underbaked in the center, which sets the stage for a perfectly gooey finish.
Step 7: Add Marshmallows and Finish Baking
While the cookies are in their initial bake, prepare your marshmallows by cutting 10 regular-sized marshmallows in half. Once the cookies have completed their first 10-minute bake, remove them from the oven. Immediately and gently place a marshmallow half (cut side down for better adhesion) onto the center of each warm cookie and lightly press down. Return the baking sheet to the oven for a quick second bake, just 2-3 minutes. This final short bake will cause the marshmallows to puff and melt beautifully. Watch them very carefully, as marshmallows can go from golden to burnt in a blink. Remove them as soon as they achieve that lovely puffed, slightly golden appearance. Transfer the cookies to a wire rack to cool completely.
Step 8: Prepare the Chocolate Icing
For the finishing touch, prepare the rich chocolate icing. In a small bowl, whisk together ½ cup of powdered sugar, 1 tablespoon of melted unsalted butter, 1 teaspoon of unsweetened cocoa powder, and 2 tablespoons of hot water. Mix until the icing is completely smooth and free of any lumps. As with the dough, if your cocoa powder is prone to clumping, give it a quick sift to ensure a perfectly smooth and delectable icing consistency.
Step 9: Ice the Cookies and Decorate
Once the hot chocolate cookies have cooled completely (this is crucial for the icing to set properly), place the wire rack with the cookies over a clean baking sheet (or return them to a parchment-lined sheet) to catch any drips. Spoon a small amount of the luscious chocolate icing over the top of each melted marshmallow. For an extra festive and colorful presentation, immediately sprinkle with rainbow sprinkles if desired. Allow the icing to set for a few minutes before serving, then enjoy your perfectly crafted hot chocolate marshmallow cookies!
How to Store, Freeze, and Reheat Hot Chocolate Cookies
Proper storage is key to enjoying your homemade hot chocolate cookies for as long as possible, ensuring their delightful texture and flavor remain intact.
Storing at Room Temperature
For short-term enjoyment, leftover hot chocolate cookies can be stored in an airtight container at room temperature for up to 3 days. Ensure the container is truly airtight to prevent the cookies from drying out and losing their chewy texture.
Refrigerating for Extended Freshness
If you wish to keep your cookies fresh for a bit longer, transfer them to an airtight container and store them in the refrigerator for up to 5 days. The cooler temperature helps preserve their quality.
Freezing for Long-Term Storage
These cookies are perfect for making ahead and freezing. You can store baked hot chocolate cookies in an airtight, freezer-safe container or bag for up to 1 month. To prevent sticking, you can place a piece of parchment paper between layers of cookies. When you’re ready to enjoy them, simply thaw frozen cookies at room temperature for an hour or two. Once thawed, you can proceed with icing them if you froze them plain, or simply enjoy them as is.
Reheating for a Warm Treat
If you crave that freshly baked, warm cookie experience, you can gently reheat thawed or room-temperature cookies. Pop them into a preheated 350°F (175°C) oven for just 2-3 minutes. This brief warmth will soften the cookie and slightly re-melt the marshmallow, bringing back that gooey, comforting feeling. Be careful not to overheat, as the marshmallows can burn quickly.
Frequently Asked Questions (FAQ)
Here are some common questions about making hot chocolate cookies, along with helpful answers to ensure your baking success.
Can I use milk chocolate instead of semisweet chocolate?
While semisweet chocolate provides a rich, deep chocolate flavor that perfectly mimics hot cocoa, you can certainly experiment with milk chocolate for a sweeter, milder cookie. Just be aware that milk chocolate is softer and contains more sugar, so the texture and sweetness of your cookies will be different. Dark chocolate (70% cocoa or higher) can also be used for an even more intense, less sweet chocolate experience.
What if I don’t have a hand mixer?
A hand mixer makes the job easier, especially when beating the sugar, eggs, and vanilla until frothy. However, you can absolutely make these cookies without one. Use a whisk for the wet ingredients to incorporate air, and a sturdy spatula for mixing in the dry ingredients and the melted chocolate. It will require a bit more arm strength but yield delicious results.
Can I use mini marshmallows instead of regular ones?
Yes, mini marshmallows can be used! You might need about 20-30 mini marshmallows, depending on how many you want per cookie. You can place several mini marshmallows in the center of each cookie instead of one halved large marshmallow. The baking time for melting them should be similar, but always watch closely to prevent burning.
My cookies spread too much, what went wrong?
Excessive spreading is usually due to one of two reasons: the dough wasn’t chilled long enough (or at all), or your butter was too warm when mixing. Chilling the dough is critical for hot chocolate cookies, as it allows the fats to firm up and prevents rapid spreading in the oven. Ensure your butter is just melted and slightly cooled, not hot, when adding it to the wet ingredients.
Can I skip the icing?
Absolutely! The icing adds a wonderful decorative touch and an extra layer of chocolatey sweetness, but it’s completely optional. The cookies with just the melted marshmallow are still incredibly delicious and satisfying on their own.
How can I make these cookies gluten-free?
While this recipe is not explicitly gluten-free, you can often substitute all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Results may vary slightly in texture, but many bakers have success with this substitution in cookie recipes.
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