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.
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
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Recipe
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 (5 ml)
- 2 cups all-purpose flour (250 grams)
- 2/3 cup unsweetened cocoa powder (55 grams)
- 1 teaspoon baking soda (5 g)
- 1/2 teaspoon salt (3 g)
- 15 large marshmallows , halved
Frosting:
- 1/2 cup unsalted butter , softened (113 grams)
- 2 Tablespoons unsweetened cocoa powder (10 g)
- 2 1/2 Tablespoons milk (37 g)
- 2 cups powdered sugar (240 grams)
- 1 teaspoon vanilla extract (5 ml)
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.
Notes
Nutrition
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I originally shared the recipe December 2016. Updated December 2019 and December 2024.
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Absolutely amazing!
I didn’t add frosting because I didn’t think it was needed but I love this recipe I definitely will be using again.
SO GOOD. We love your jumbo chocolate chip cookies and make them regularly. We wanted to try something new and these are now our new favorite cookies!
I was thinking this would be marvelous replacing the frosting with a chocolate dip!!
chilling the cookie after the marshmallow was added and cookie cooled. And then dipping in a chocolate dip that has coconut oil so it hardens! Like an ice creme dipped cone
Does the cookie and mallow stay soft?
Yes, they do!
Can you freeze these cookies?
Yes, they freeze well 🙂 Enjoy!
Just wondering how much salt?
Hi Roylene, if you are using unsalted butter, you can add a pinch of salt!
did you leave the salt out of the recipe?
I do not know if you realize it but you never wrote down the amount of salt for the recipe. I am guessing it would be 1/4 teaspoon. Could you please tell me if that is correct ??
??
Hi Sandy, thanks for pointing that out! I updated the recipe to and I use 1/2 teaspoon of salt! I would love to know how they turned out for you!
Your mother was telling me about these when we talked today. I may have to make them this year!!
But I am FOR SURE making your Mint Chocolate Brownies for a wedding lunch tomorrow. It is the best Choc Mint Brownie recipe I have ever found!!!
Thanks so much Ciel, you are so nice! I’m so happy you love the mint brownies! And I hope you get a chance to try these cookies!
Made these today for a cookie exchange. They are beautiful and DELICIOUS!
Thanks so much for the idea and recipe.