It was the last snow day before school restarted, and the neighborhood kids gathered on our porch, cheeks red and noses dripping from sledding down the hill near Maplewood Creek. My son, Liam, had just stomped into the kitchen, boots soaked and scarf half-hanging from his neck. “Mom, something warm and chocolatey please?” At the same time, my elderly neighbor Martha called out from her yard, asking if she could borrow a dash of cinnamon. That gave me the idea. I told her, “Come in, Martha. I’m baking Hot Chocolate Cookies.”

As she stepped inside, dusting snow off her boots, I was already pulling butter from the fridge. There’s a magic to watching butter, cocoa powder, and vanilla swirl into a thick, glossy dough. And there’s something communal, too when a 10-year-old and an 82-year-old both want the same warm, gooey cookie, you know you’ve landed on a winner.

Later that evening, I packed some of the cookies into a paper box with Liam and delivered them to the local firehouse. The station had just welcomed a new rookie from Arizona who, apparently, had never seen snow before. He took one bite, eyes wide: “This tastes like Christmas in a cookie.” Honestly? I couldn’t have said it better. These Hot Chocolate Cookies have become a winter staple in our home, not just for the taste but for the way they bring everyone together young, old, snowy, or sun-soaked.

Short Description

These Hot Chocolate Cookies are rich, chewy, and filled with gooey mini marshmallows that melt right into the center. Made with hot cocoa mix and brown sugar, they capture the cozy flavors of your favorite winter drink in a handheld treat.

Key Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
¾ cup granulated sugar (½ cup for dough, ¼ cup for rolling)
1 large egg, room temperature
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
½ cup hot chocolate mix
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup mini marshmallows

Tools Needed

Large mixing bowl
Electric hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Cookie sheet
Parchment paper
Cookie scoop (1 ½ to 2 tablespoon size)
Cooling rack

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside.

Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, ½ cup of granulated sugar, and the brown sugar together until light and fluffy, about 2–3 minutes using an electric mixer.

Step 3: Add the Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat again until well incorporated.

Step 4: Mix the Dry Ingredients
Add the flour, hot chocolate mix, cocoa powder, baking soda, and kosher salt to the wet ingredients. Mix just until the dough comes together—do not overmix.

Step 5: Portion and Shape the Dough
Use a cookie scoop to portion out 24 even balls of dough. Roll each into a ball, flatten into a disc, and place on the prepared cookie sheet several inches apart.

Step 6: Stuff with Marshmallows
Top each disc with 5–6 mini marshmallows. Wrap the dough around the marshmallows, sealing the seams tightly. Roll into a smooth ball.

Step 7: Sugar Coat and Bake
Roll each dough ball in the remaining ¼ cup of granulated sugar. Place back on the baking sheet. Bake for 10–12 minutes or until the tops crack and you can see the marshmallow peeking through.

Step 8: Cool and Serve
Remove the cookies from the oven and let them rest on the cookie sheet for 5 minutes before transferring to a wire rack. Cool for at least 15 minutes before serving. The marshmallow centers will set up as they cool.

Why You’ll Love This Recipe

Classic hot cocoa flavor packed into a dessert

Crisp edges with soft, gooey centers

Family-friendly, winter-ready comfort treat

Easy to bake and customize

Nostalgic, cozy, and crowd-pleasing

Mistakes to Avoid & Solutions

Overmixing the dough
Too much mixing can lead to tough cookies. Mix only until the ingredients are just combined.

Using cold butter
Cold butter won’t cream properly. Make sure it’s softened (not melted) before you begin.

Not sealing the marshmallow properly
If the dough isn’t tightly sealed around the marshmallows, they may leak out during baking. Pinch all seams and roll the dough smooth again.

Skipping the sugar roll
Rolling the dough in sugar adds texture and sparkle—don’t skip this step.

Overbaking
The cookies should look slightly underbaked in the center. They will firm up as they cool.

Serving and Pairing Suggestions

Serve warm with mugs of peppermint hot chocolate

Pair with a scoop of vanilla bean ice cream

Serve on a holiday cookie platter with gingerbread and shortbread

Gift them in a tin lined with parchment for a homemade holiday treat

Great for cozy movie nights or classroom parties

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 4 days

For longer storage, freeze baked cookies for up to 2 months

Reheat in the microwave for 10–12 seconds for a gooey center

Avoid refrigerating they’ll dry out faster

FAQs

1. Can I use regular cocoa powder instead of hot chocolate mix?
Yes, but you’ll need to add extra sugar to compensate. Use ½ cup cocoa powder and add ¼ cup more granulated sugar.

2. How do I keep the marshmallows from melting out?
Seal the dough tightly around the marshmallows and make sure they are fully enclosed.

3. Can I make the dough ahead of time?
Absolutely. Wrap the dough tightly and refrigerate for up to 48 hours before baking.

4. Are these cookies freezer-friendly?
Yes. Freeze the baked cookies or freeze stuffed dough balls, then bake from frozen (add 1–2 extra minutes).

5. Can I add chocolate chips or chunks?
Yes, fold in up to ¾ cup of chocolate chips with the dough for extra chocolatey bites.

Tips & Tricks

Use mini marshmallows instead of regular ones for easier shaping

Slightly dampen your hands to prevent sticky dough from clinging

Let cookies cool fully before stacking to avoid sticking

For added flair, press a few chocolate chips on top before baking

Chill the dough for 10 minutes if it’s too soft to handle

Recipe Variations

Peppermint Hot Chocolate Cookies
Add ½ teaspoon peppermint extract to the dough and sprinkle crushed candy canes on top after baking.

Mexican Hot Chocolate Cookies
Mix in ½ teaspoon cinnamon and a pinch of cayenne pepper for a spicy, rich twist.

Salted Caramel Hot Chocolate Cookies
Swap the marshmallow center with a soft caramel candy and top with flaky sea salt after baking.

Mocha Hot Chocolate Cookies
Add 1 tablespoon espresso powder to the dough for a grown-up version with a bold kick.

S’mores Edition
Use a piece of graham cracker and half a marshmallow in the center, then drizzle with melted chocolate after baking.

Final Thoughts

The best cookies aren’t just about ingredients or precision they’re about the moments that unfold while making them. The Hot Chocolate Cookies have warmed more than just our kitchen; they’ve become part of how we celebrate winter, snow days, and even the joy of spontaneous neighborly visits.

Every batch feels a little different depending on who’s in the room: sometimes it’s just me and Liam making memories, other times it’s a whole parade of cold-nosed kids lining up for their treat. These cookies are a shared delight, always welcomed with grins and sticky fingers.

So if your day calls for a little sweetness, a lot of warmth, and a chewy chocolate hug wrapped around gooey marshmallow, these Hot Chocolate Cookies are ready. Bake them, share them, and let them become part of your cozy season too.

Gooey Hot Chocolate Cookies

Sandra Myers

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Calories

Ingredients

1 cup 2 sticks unsalted butter, softened
1 cup light brown sugar packed
¾ cup granulated sugar ½ cup for dough, ¼ cup for rolling
1 large egg room temperature
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
½ cup hot chocolate mix
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup mini marshmallows

Instructions

Preheat oven to 350°F (175°C). Line a cookie sheet with parchment.
Cream softened butter with brown sugar and ½ cup granulated sugar until fluffy, 2–3 minutes.
Beat in egg and vanilla until smooth.
Mix in flour, hot chocolate mix, cocoa powder, baking soda, and salt just until dough forms.
Scoop 24 dough portions, roll into balls, flatten into discs on the sheet.
Place 5–6 mini marshmallows in the center and wrap dough around, sealing seams. Roll smooth.
Roll each ball in the remaining ¼ cup sugar, place on sheet, and bake 10–12 minutes until cracked on top.
Let cool on the sheet 5 minutes, then transfer to a rack and cool 15 minutes before serving.