Our delicious Hot Cocoa Cookies have a chewy chocolate base, with a warm, gooey marshmallow, covered in chocolate frosting. This is one of my favorite holiday cookie recipes!
Hot Cocoa Cookies will be your new fav.
These Hot Cocoa Cookies are a unique and fun cookie that my great aunt always used to make; they were one of my favorites! No one had her recipe (she called them Chocolate Marshmallow Cookies), so, years ago, my mom helped me recreate them. My aunt always placed a walnut on top but you could also sprinkle crushed candy canes, sprinkles, or a little dusting of powdered sugar.
For more Christmas Cookies, try Turtle Cookies, Chocolate Mint Cookies, Peppermint Sandwich Cookies, or Ginger Molasses Cookies.
How to make Chocolate Marshmallow Cookies:
Make Cookie Dough: In a large mixing bowl, cream butter and sugar until light and fluffy. Mix in eggs and vanilla. Combine the flour, cocoa powder, baking soda, and salt in another bowl then pour into the wet mixture and stir only until combined. Scoop the cookie dough into rounded tablespoons onto a baking sheet lined with parchment paper.
Bake: Place in a 350°F oven for 8 minutes then remove and top with half of a marshmallow, cut side down. Return to oven for 2 minutes, then allow cookies to cool while you make the chocolate frosting. Spoon frosting over each marshmallow and enjoy. Top with crushed candy canes, a walnut, or sprinkles, if desired. Keep any leftovers in an airtight container or freeze.
Storing and Freezing Instructions:
Store leftover hot cocoa cookies in an airtight container on the counter for 3-4 days.
To Freeze: place in a freezer safe bag or container and freeze for up to 2-3 months.
More Holiday Desserts:
- Chocolate Covered Marshmallows
- Candied Pecans
- Graham Cracker Toffee
- Gingerbread Cookies
- Turtle Cookies
- Orange Olive Oil Cake
- Homemade Caramels
- Oreo Balls
- Peppermint Brownies
- Peppermint Sandwich Cookies
- Chocolate Covered Pretzel Rods
Follow me for more great recipes
Hot Cocoa Cookies Cookies
Equipment
- Stand Mixer optional
Ingredients
- 1/2 cup unsalted butter (113 grams)
- 1 1/2 cups granulated sugar (300 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250 grams)
- 2/3 cup unsweetened cocoa powder (55 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 15 large marshmallows , halved
Frosting:
- 1/2 cup unsalted butter , softened (113 grams)
- 2 Tablespoons unsweetened cocoa powder
- 2 1/2 Tablespoons milk
- 2 cups powdered sugar (240 grams)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Wet Ingredients: Add the butter and sugar to a mixing bowl and cream together until light and fluffy, about 3 minutes. Add eggs and vanilla then mix well.
- Dry Ingredients: In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.
- Combine: Add to the bowl with the creamed butter mixture and stir just until combined. Scoop the dough by rounded tablespoons onto your cookie sheet.
- Bake for 8 minutes. Remove from oven and top with a marshmallow half (cut-size down). Return to oven for 2 minutes. Allow to cool completely while you make the frosting.
- Frosting: Add butter to a mixing bowl then beat with electric mixers for 1 minute. Add the cocoa powder and milk and mix to combine. Add powdered sugar and mix for at least 2-3 minutes or until smooth. Mix in vanilla. Add more powdered sugar if needed, to reach a smooth, spreadable frosting consistency.
- Frost: Once cookies have cooled, cover the tops of the marshmallow and cookie with frosting.
- Store leftovers in an airtight container, or freeze for later.
Video
Notes
Nutrition
Follow Me
I originally shared the recipe December 2016. Updated December 2019 and December 2024.
