If there is one drink that tastes like winter, it is hot cocoa. Rich chocolate, a pillowy marshmallow and a warm mug on a cold night make it hard to beat. Turn those flavors into a cookie and you get a treat that is chewy, chocolatey and perfect for the holidays.
These 10 Hot Cocoa Cookie Recipes cover every style. There are soft marshmallow-topped cookies, powdery crinkles, edible cocoa cups, thumbprints with silky ganache, buttery shortbread and homemade marshmallow sandwiches. Many of the doughs can be made ahead, which leaves you free to enjoy the season. Pick a few and fill your cookie tin.
1. Classic Hot Cocoa Cookies
A soft, chewy cookie with a brownie-like base, a gooey marshmallow on top and a layer of chocolate icing. They are a cookie exchange favorite.
You will need: ½ cup unsalted butter, 1½ cups chopped semi-sweet chocolate, 1½ cups flour, ¼ cup cocoa powder, 1½ tsp baking powder, ¼ tsp salt, 1¼ cups brown sugar, 3 large eggs, 1½ tsp vanilla, 12 large marshmallows (halved). For the icing: 1 cup powdered sugar, 2 tbsp melted butter, 2 tbsp cocoa powder, 2 tbsp hot water, ¼ tsp vanilla, sprinkles
Method:
- Melt the butter and chocolate together, then let cool for 15 minutes.
- Whisk the flour, cocoa, baking powder and salt. Beat the sugar, eggs and vanilla, then mix in the cooled chocolate.
- Add the flour mixture in two batches. Chill the thick dough for at least 1 hour.
- Heat the oven to 325°F (165°C). Scoop tablespoon-sized balls onto lined sheets, 2 inches apart.
- Bake for 10 to 12 minutes until crackled. Press a marshmallow half onto each cookie and bake 3 more minutes.
- Cool, then whisk the icing, spoon it over the marshmallows and add sprinkles. Let it set for 30 to 60 minutes.
Tip: Chill the dough. It stops the cookies from spreading too thin.
2. Hot Cocoa Crinkle Cookies
These cookies have the look of classic cocoa crinkles, rolled in powdered sugar, with bursts of marshmallow flavor from hot cocoa morsels. The recipe makes about 3 dozen cookies.
You will need: 1⅓ cups flour, 1 tsp baking soda, ¼ tsp salt, ⅓ cup baking cocoa, ½ cup unsalted butter (softened), 1 cup granulated sugar, 1 large egg, 1½ tsp vanilla, 1½ cups hot cocoa and marshmallow flavored morsels, 1 cup powdered sugar for coating
Method:
- Heat the oven to 350°F (175°C).
- Whisk the flour, baking soda, salt and cocoa together.
- Beat the butter and sugar, then mix in the egg and vanilla.
- Gradually beat in the flour mixture, then stir in the morsels.
- Chill the dough if it is too soft to shape. Scoop tablespoon-sized balls and toss them in powdered sugar.
- Bake for 10 to 12 minutes until the edges are firm. Cool on the sheet for 2 minutes.
Tip: Coat the dough balls generously in powdered sugar for the best crinkled look.
3. Hot Cocoa Cookies with Marshmallow Topping
Warm chocolate cookies packed with chocolate chips and topped with marshmallows toasted right on the cookie. They are ready in under 30 minutes.
You will need: 2¼ cups flour, ½ cup unsweetened cocoa powder (plus extra for dusting), ¼ tsp coarse salt, 1 tsp baking powder, 1 tsp instant espresso, 1 cup cold unsalted butter (cubed), 1¼ cups sugar, 2 large eggs, 2½ cups semi-sweet chocolate chips, 16 large marshmallows (halved)
Method:
- Heat the oven to 350°F (175°C) and line a baking sheet.
- Whisk the flour, cocoa, salt, baking powder and espresso.
- Beat the butter and sugar until fluffy, then add the eggs one at a time. Mix in the dry ingredients on low and stir in the chocolate chips.
- Roll heaping tablespoons of dough into balls and flatten them slightly.
- Bake for 12 minutes until the edges are set. Top each cookie with a marshmallow half, cut side down.
- Return to the oven for 2 to 4 minutes until the marshmallows puff up. Cool for 5 to 10 minutes on the sheet.
Tip: Take the cookies out while the centers are still soft, so they do not overbake when the marshmallows go on.
4. Hot Cocoa Sugar Cookies
Soft, chewy cookies made with your favorite hot cocoa mix, studded with chocolate chips and mini marshmallows. They are an easy bake to do with kids.
You will need: 1 cup unsalted butter (softened), light brown sugar and granulated sugar, 2 large eggs, vanilla extract, all-purpose flour, ¾ cup hot cocoa mix, baking soda, a pinch of salt, semi-sweet chocolate chips, mini marshmallows. The recipe makes 25 to 30 cookies.
Method:
- Beat the butter and both sugars until light and fluffy. Add the eggs and vanilla.
- Whisk the flour, hot cocoa mix, baking soda and salt, then mix them in until just combined.
- Fold in the chocolate chips. Cover and chill for at least 30 minutes.
- Heat the oven to 350°F (175°C). Roll 2-tablespoon portions into balls and press them down slightly.
- Top each with a few mini marshmallows and extra chocolate chips.
- Bake for 8 to 10 minutes. Cool on the sheet for 5 minutes.
Tip: Keep the marshmallows in the center of each cookie. They melt as they bake and can slide onto the pan.
5. Hot Cocoa Cookie Cups
Chocolate cookie cups filled with milk chocolate ganache and topped with marshmallows, with pretzel handles that turn them into tiny mugs. They make about 28 and need no dough chilling.
You will need: 2 cups flour, ⅔ cup cocoa powder, ½ tsp cinnamon (optional), ½ tsp nutmeg (optional), ½ tsp salt, 1 cup softened butter, ½ cup brown sugar, 1 egg, 1 tsp vanilla, 20 chocolate-covered pretzels, a little melted chocolate, ½ cup heavy cream, 160g chopped milk chocolate, marshmallows
Method:
- Whisk the dry ingredients. Beat the butter and brown sugar for 2 to 3 minutes, then add the egg and vanilla and mix in the flour mixture.
- Heat the oven to 350°F (175°C) and grease a mini muffin pan. Press 1-tablespoon balls of dough into the pan, then press the back of a floured tablespoon into each to form a cup.
- Bake for 10 to 12 minutes. Cool in the pan for 10 minutes.
- Cut the round parts off the pretzels, dip the cut sides in melted chocolate and attach them as handles.
- Heat the cream until simmering, pour it over the chocolate and stir into a smooth ganache.
- Fill the cups, top with marshmallows and refrigerate for at least 4 hours.
Tip: Add ½ cup semi-sweet chocolate to the ganache if you want it firmer.
6. Peppermint Hot Cocoa Cookies
Chewy chocolate brownie-style cookies with white chocolate chips, rolled in crushed candy canes for a festive crunch.
You will need: 2¼ cups flour, ⅓ cup unsweetened cocoa powder, 1 tsp baking soda, ¼ tsp kosher salt, 8 tbsp softened unsalted butter, ¾ cup white sugar, ¾ cup packed light brown sugar, ½ tsp peppermint extract, 2 large eggs, 1 cup white chocolate chips, ¾ cup crushed candy canes
Method:
- Heat the oven to 350°F (177°C) and line sheet pans with parchment.
- Whisk the flour, cocoa, baking soda and salt.
- Beat the butter and both sugars for about 3 minutes until light and fluffy. Mix in the peppermint extract and eggs.
- Add the dry ingredients a little at a time, then stir in the white chocolate chips.
- Roll tablespoon-sized portions into balls and press the tops into the crushed candy canes.
- Place them candy side up and bake for 9 to 10 minutes until barely set in the middle.
Tip: Always bake on parchment. The candy canes melt and stick to a bare pan.
7. Hot Cocoa Bomb Cookies
A soft, chewy cocoa cookie wrapped around a whole marshmallow, rolled in cocoa sugar and drizzled with melted chocolate. The recipe makes 20 large cookies.
You will need: 1½ cups salted butter, 1½ cups brown sugar, ½ cup granulated sugar, 3 eggs, 2 tbsp corn syrup, 1 tbsp vanilla, 4 cups flour, 1 cup Dutch-processed cocoa, ½ cup hot cocoa mix (powder only), 1 tbsp cornstarch, 2 tsp baking soda, 1 tsp salt, 20 regular marshmallows, ¼ cup sugar mixed with ¼ cup hot cocoa mix for rolling, ⅔ cup melted milk chocolate chips
Method:
- Heat the oven to 375°F (190°C). Cream the butter and sugars for about 2 minutes, then add the eggs, corn syrup and vanilla.
- Mix in the flour, cocoa, hot cocoa mix, cornstarch, baking soda and salt into a soft dough.
- Scoop 1/3 cup portions, flatten each into a ½-inch disk, place a marshmallow in the center and wrap the dough around it.
- Roll in the cocoa sugar and place 6 per baking sheet.
- Bake for 7 to 9 minutes, until the dough loses its gloss and cracks form. Press down lightly as they come out.
- Cool completely, then drizzle with melted chocolate.
Tip: Do not overbake. The marshmallow can disappear into the cookie if they stay in too long.
8. Hot Cocoa Thumbprint Cookies
Tender, slightly fudgy chocolate shortbread cookies filled with dark chocolate ganache and topped with tiny marshmallows, like a mug of hot chocolate you can eat. The recipe makes 16.
You will need: 2 oz bittersweet chocolate, 1 cup flour, ¼ cup cocoa powder, ⅛ tsp baking soda, ¼ tsp salt, ½ cup softened unsalted butter, ½ cup sugar, 1 egg yolk, ½ tsp vanilla. For the filling: 5½ oz dark chocolate, ⅓ cup plus 1 tbsp whipping cream, dehydrated marshmallows, cocoa for dusting
Method:
- Melt the chocolate and let it cool slightly. Whisk the flour, cocoa, baking soda and salt.
- Cream the butter and sugar, mix in the yolk and vanilla, then stir in the melted chocolate and fold in the flour mixture.
- Form the dough into a log and chill for at least 30 minutes. Slice into 16 portions and roll into balls.
- Press a deep well into each with a wooden spoon handle and chill for 20 minutes.
- Bake at 350°F (175°C) for 10 to 12 minutes. Re-press the wells and cool completely on the tray.
- Pour hot cream over the chopped chocolate, wait 2 minutes, then stir gently into a glossy ganache. Fill the cookies and top with marshmallows and cocoa.
Tip: Stir the ganache gently. Whisking adds air and can make it split.
9. Hot Cocoa Shortbread Cookies
Buttery, melt-in-your-mouth chocolate shortbread. Dip them in chocolate and add sprinkles for a cookie that looks like a cup of cocoa. They are a slice-and-bake recipe, so no rolling pin is needed.
You will need: 1 cup salted butter, 1 cup powdered sugar, ¼ cup unsweetened cocoa powder, 1 tsp vanilla extract, 1¾ cups flour. To decorate: 1 cup melted chocolate chips, sprinkles or chopped nuts
Method:
- Cream the butter and powdered sugar until fluffy, about 1 minute.
- Mix in the cocoa and vanilla, then add the flour and mix until smooth.
- Shape the dough into a log, wrap it and chill for at least 1 hour.
- Heat the oven to 350°F (175°C). Slice into ¼-inch rounds and place 2 inches apart.
- Bake for 14 to 17 minutes, just until the glossy sheen is gone. Cool completely.
- Dip in melted chocolate, add sprinkles and chill until set.
Tip: Chill the log standing up in a tall glass so it stays perfectly round.
10. Hot Cocoa Cookie Sandwiches
Soft, chewy chocolate sugar cookies sandwiched with a fluffy homemade marshmallow filling. The cookies need no chilling.
You will need: 250g unsalted butter, 200g granulated sugar, 150g brown sugar, 1 egg, 1 egg yolk, 220g flour, 65g cocoa, 1 tsp kosher salt, ½ tsp baking soda, ½ tsp instant coffee or espresso powder, extra sugar for rolling. For the marshmallow: 2 packets (14g) gelatin, 160g cold water (divided), 100g corn syrup (or honey), 265g sugar, a pinch of salt
Method:
- Heat the oven to 350°F (180°C). Cream the butter and both sugars for 2 to 3 minutes, then add the egg and yolk.
- Mix in the flour, cocoa, salt, baking soda and coffee powder.
- Scoop 2-tablespoon balls, roll them in sugar and press into discs on lined sheets.
- Bake for 12 to 13 minutes until puffy. Tap the pan on the counter to deflate them and cool completely.
- Bloom the gelatin in half of the water. Boil the remaining water, corn syrup, sugar and salt to 240°F (120°C), cool to 210°F (100°C), then pour into the mixer and whip for 5 to 7 minutes until white and thick.
- Pipe the marshmallow onto half of the cookies, wait 2 to 3 minutes, then top with the other cookies.
Tip: Have the piping bag ready before you start. The marshmallow sets quickly and gets very sticky.
Tips for Perfect Hot Cocoa Cookies
- Weigh or level your flour. Too much flour makes dry cookies.
- Chill sticky doughs. A short rest stops spreading and improves flavor.
- Time the marshmallows. Add them near the end of baking so they soften without melting away.
- Use good chocolate. Chopped chocolate gives better melty pools than chips.
- Line your pans. Parchment stops candy, marshmallow and sugar from sticking.
Final Thoughts
Hot cocoa cookies prove that your favorite winter drink tastes even better as a cookie. Whether you go for soft marshmallow-topped cookies, crinkles, tiny cocoa cups or marshmallow sandwiches, each one is a cozy bite of the season. Pick your favorites, bake a batch and enjoy them with a mug of the real thing.
