Hot Cocoa Cookies are the perfect cookie for dessert! With the melted chocolate, and gooey marshmallow, you will love these hot chocolate cookies!
Hot Cocoa Cookies
When coming up this recipe I wanted a delicious chocolate cookie with a whole lot of marshmallow and extra chocolate. So that’s what I made!
After making these cookies check out some of my other favorite desserts:
- Easy Homemade Lemon Bars
- Chewy Chocolate Chip Cookies
- Chocolate Pudding Cookies
- The BEST Brownies
- S’mores Cookies both regular and stuffed!
My favorite part of Hot Chocolate is the sugary chocolate goodness at the bottom of the cup. Don’t judge!
I mean I love hot cocoa even if that didn’t exist but I knew I wanted try to mimic that with these cookies. So I decided to roll them in a chocolate sugar mixture and OH. MAN.! It’s tasty!
The sugar/cocoa coating adds just a little extra sweetness and a nice texture to the outside of the cookie. Follow that by a chewy chocolate cookie center and melted chocolate and gooey marshmallow on top... and boy you have one or rather 2.5 dozen delicious cookies!
Alright enough chit chat let’s talk about making these delicious things.
How to make hot cocoa cookies:
- Heat your oven and line a baking sheet or two with parchment paper
- Whip up your butter and then cream with the sugar
- Add in eggs and espresso powder then the flour, cocoa, salt, and baking soda
- Mix in the chocolate chips
- Make your sugar/cocoa mixture
- Scoop the cookie dough into balls then roll in the sugar mixture
- Bake for 9 minutes then remove from oven, place a piece of chocolate bar and a marshmallow on each cookie and then Broil for 1 minute or LESS to toast the marshmallow!
For these Hot Chocolate Cookies, I employed a similar method to when I made these S’more cookies- where I remove the cookies right as they are done and then place chocolate and marshmallow on top and then broil them to toast the marshmallow.
Having a gooey marshmallow and some delicious melted chocolate pouring of the top really takes these cookies to the next level!
What kind of chocolate did I use for the top?
I used a chocolate bar that was 70% dark found in the candy isle of the grocery store. Milk Chocolate from a Hershey’s bar or another brand would also work fine and taste delicious!
Espresso powder? Is it necessary?
Nope. If you don't have it then don't worry and make these anyways. Espresso powder adds depth to chocolate and that's why I like to use it in lots of my chocolate recipes (like my homemade brownies!).
How to store leftovers (if you have any!):
Keep in an airtight container and I like to refrigerate my cookies (gasp!) but you don’t have too.
Can I make these ahead? How long will they last?
You can certainly make the dough ahead of time and freeze it. Then bake when needed but you will probably need to bake them for a minute or two longer if the dough is frozen. Keep frozen dough up to several months.
You can also bake the cookies without adding the chocolate and marshmallow on top a day or two ahead of time (if you are making these for a party or something). This will make storing them much easier. Then when you are ready to serve simply preheat your broiler on high, place the chocolate and marshmallow on each cookie and broil until the marshmallows are golden brown (less than a minute).
These cookies are so delicious and I can’t wait for you to try them!
For more tasty recipes check out:
Hot Cocoa Cookies
- 1 cup unsalted butter cold
- 1 ½ cups granulated sugar
- 2 teaspoon vanilla
- 2 eggs
- 2 teaspoon espresso powder optional
- 2 ⅓ cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips*
- ½ cup sugar
- 2 teaspoon cocoa powder
- 3 bars of chocolate broken into large pieces
- 15 marshmallows regular sized, cut in half
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Place butter in the bowl of a stand mixer and mix on high until light and fluffy.
- Add in the sugar and mix until full combined. You may need to scrap down the sides and bottom of the bowl.
- Add in the vanilla, eggs, and espresso powder, if using, and mix until combined. Mixture will look really wet.
- Turn the mixture to low and add in the flour ½ cup at a time then add the cocoa powder.
- Turn the mixer up to medium speed and add in the baking powder and salt. Make sure to scrape the sides and bottoms.
- Mix in the chocolate chips.
- In a small bowl combine the sugar and cocoa powder for the sugar topping. Roll each cookie dough ball in the toping then place on prepared baking sheet.
- Bake for 9-10 minutes- until the cookies look just done and remove from oven. Turn oven to broil on High.
- Once you’ve removed the cookies from the oven place a piece of chocolate and half a marshmallow on top of each cookie.
- Place baking sheet back in oven for 1 minute or less! Watch them carefully- you want the tops of the marshmallows to brown slightly then they are done!
- Remove from oven and enjoy!
Lisa's Tips and Tricks* I used 1 cup semi-sweet regular and 1 cup semi-sweet large chocolate chips, but use whatever you have!
*I like to cube my butter so it’s easier/faster for the mixer to whip up.