Hot chocolate cookies are a fun and festive holiday cookie made with a rich and fudgy chocolate cookie base topped with chocolate frosting and a gooey marshmallow surprise. The cozy hot cocoa cookies are always a huge hit— perfect for Christmas cookie platters and cookie exchanges.

Plate of hot chocolate cookies with marshmallows and chocolate icing, perfect for holiday gatherings.

This recipe for hot chocolate cookies combines the flavors of two of my favorite holiday treats. A cozy cup of hot cocoa and a fresh batch of chocolate cookies.

I figure if I can make a hot chocolate dip, I can certainly use the flavors of hot cocoa to make a batch of hot cocoa cookies too!

These are a fan favorite around here, especially during the winter months. They are great for fun holiday baking with the kids and a great addition to any dessert table with other favorites like M&M Christmas cookie bars, Grinch heart cookies, and chocolate snowball cookies.

If you’re looking to add to your holiday baking list this year with something a little whimsical yet super easy, these chewy hot chocolate marshmallow cookies are a must-make!

Why you’ll love this recipe

Uses melted chocolate chips for the ultimate chocolate flavor.
Soft, pillowy marshmallows pair perfectly with the rich fudgy cookies.
Tastes like a cup of hot cocoa in cookie form!
Beautiful cookies, perfect for Christmas cookie exchange and holiday platters.
Can be customized with your favorite festive sprinkles.

Ingredients for Hot Chocolate Cookie Recipe

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Ingredients for hot chocolate cookies, including flour, brown sugar, cocoa powder, marshmallows, chocolate chips, and festive sprinkles.

Unsalted butter – I prefer to use unsalted so that I can control the amount of salt. If using salted butter, skip the added salt in the recipe.
Chocolate chips – I recommend using semi-sweet chocolate chips for this recipe rather than milk chocolate chips. I use and love Ghiradelli semi-sweet chocolate chips.
All-purpose flour – Regular all-purpose flour. Use the spoon and level method to measure so you don’t add too much flour.
Unsweetened cocoa powder – I use natural unsweeted cocoa powder but dutch-process should work just fine in this recipe as well.
Light brown sugar – Brown sugar gives the cookies their sweetness with a depth of flavor, while also adding extra moisture.
Eggs – Remember to bring them to room temperature when you take out the butter.
Marshmallows – Regular-sized marshmallows cut in half. Slice them just before using them so they don’t dry out. You could use homemade marshmallows as well if you are feeling ambitious.
Baking staples – You’ll also need baking powder, salt, and vanilla extract.

For the Icing

Confectioners’ sugar – For sweetness without the grit of granulated sugar. The cornstarch in powdered sugar also helps to thicken the frosting.
Unsalted butter – Adding melted butter to the frosting helps give it a smooth consistency.
Unsweetened cocoa powder – For the chocolaty flavor.
Hot water – Helps to dissolve the cocoa powder, enhancing the flavor, while thinning out the icing to make it pourable.
Vanilla extract – For depth of flavor.
Sprinkles (optional) – Use whichever colors you like! Red, green, white, gold, silver, etc. You could also add crushed candy cane on top.

How to Make Hot Chocolate Cookies

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Melt the chocolate chips and butter in the microwave for 30 seconds. Stir and continue to heat for 15 seconds at a time, stirring in between, until melted and smooth. Allow it to sit and cool slightly.

Step 2: In a mixing bowl, whisk the flour, cocoa powder, baking powder, and salt.

Dry ingredients whisked together in mixing bowl.

Step 3: In a separate large bowl or bowl of a stand mixer, use an electric hand mixer or the paddle attachment to beat the sugar, eggs, and vanilla on low speed until combined.

Step 4: With the mixer still on low, gradually add the dry ingredients to the wet ingredients, stopping to scrape down the sides of the bowl as needed. Do not overmix. Cover the bowl with plastic wrap and chill in the fridge for at least an hour.

Side-by-side collage showing a bowl with wet ingredients and dry ingredients added on the left and the fully mixed chocolate cookie dough on the right.

Step 5: Use a medium cookie scoop to scoop cookie dough balls onto parchment paper-lined baking sheets, about 2 inches apart. Bake in a preheated oven for 11 minutes, and then carefully place a marshmallow half on the center of each cookie, sticky side down.

Step 6: Continue baking for another 2-3 minutes until the marshmallow softens and sticks to the cookies. Remove from the oven and let the cookies cool for 10 minutes until they are sturdy enough to be transferred to a wire rack.

Step 7: Meanwhile, prepare the icing. Whisk to combine the confectioners’ sugar, melted butter, cocoa powder, hot water, and vanilla until smooth.

Side-by-side collage showing a glass measuring cup with cocoa powder, melted butter, and sugar on the left and the blended chocolate mixture on the right.

Step 7: Spoon icing over each marshmallow and spread it slightly with the back of a spoon or butter knife. You can cover the marshmallows entirely with the icing for a “marshmallow surprise” or drizzle the icing over the cookies to keep some of the marshmallows exposed. If you want to add sprinkles, do this before the icing sets. Let the icing set for up to an hour before serving.

Hot chocolate cookies on a cooling rack with marshmallows and chocolate icing.

Pro Tip:

Place the cooling rack over a lined baking sheet before you transfer your cookies. This way when it comes time to add the icing, the sheet will catch any excess. Less mess to clean up!

Storage

These hot cocoa cookies can be kept airtight at room temperature for up to 3 days. Make sure they are completely cooled and set before stacking them. I recommend layering them with parchment paper.

Freezer: You can freeze the cookies, but just know once they are thawed, the marshmallows won’t be as soft and fluffy. I recommend freezing the dough instead.

Freezing cookie dough: When you’ve plopped your dough balls onto cookie sheets, flash-freeze them until solid. Then, transfer them to freezer bags to keep frozen for up to 2 months. Bake from frozen, as directed, adding an extra minute of baking time.

Bite taken from a hot chocolate cookie topped with marshmallow, chocolate icing, and holiday sprinkles.

Recipe Tips

Prepare the dough in advance. Chill it overnight and then let it sit at room temperature for about 30 minutes before scooping and baking.
Use parchment paper or a silicone mat to line the baking sheets. It helps to keep the cookies from spreading too much.
Use a cookie scoop for even-sized cookies every time. I love this set of scoops.

Hot Chocolate Cookies