Hot Chocolate Skillet Cookie

If you love hot cocoa, this Hot Cocoa Skillet Cookie is about to be your new favorite winter dessert. It’s warm, gooey, packed with melty chocolate, and filled with soft marshmallows that taste just like a cozy mug of hot chocolate. Instead of scooping individual cookies, you’ll bake the dough into one giant skillet cookie which makes it perfect for sharing during the holidays, snow days, or any night you want an easy dessert that feels extra special.

This cookie is everything you love about a classic hot cocoa cookie: deep chocolate flavor, buttery soft texture, and that iconic hot cocoa marshmallow moment… just baked into an oversized, soft-baked, fudgy cookie you can eat straight from the pan.

Serve it warm with vanilla ice cream for the ultimate cookies-and-cream moment.

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Why You’ll Love This Hot Chocolate Skillet Cookie

This cookie is truly irresistible. It’s a bake in one bowl, no chilling required, and incredibly easy cookie recipe to make. With an Extra gooey center thanks to marshmallows baked inside and ready in under 30 minutes. The edges are crispy with a soft center which makes it the perfect skillet cookie texture. But served warm and topped with vanilla ice cream, its pure bliss in every bite!

This hot chocolate skillet cookie is perfect for holiday gatherings, movie nights, or last-minute entertaining.

Ingredients You’ll Need

Use the exact same ingredient list from the Hot Cocoa Cookies for a 9 inch skillet. For a smaller skillet, cut this recipe in half.

• 2 ¼ cups all-purpose flour
• ½ cup natural unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground coffee or espresso
• 1 cup unsalted butter, room temperature
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 ½ cups bittersweet chocolate chunks/shavings
• Marshmallows
• Flaky sea salt

How to Make a Hot Chocolate Skillet Cookie

1. Prepare Your Skillet

Use a 9 or 10-inch cast iron skillet (or an oven-safe pan).Grease lightly with butter or line with parchment rounds.

2. Make the Cookie Dough

Follow the exact same mixing method as your base recipe:

• Cream 1 cup unsalted butter, 1 cup brown sugar, and ½ cup granulated sugar
• Mix in 2 large eggs and 1 teaspoon vanilla
• Add the dry ingredients: 2 ¼ cups flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon espresso
• Fold in 2 ½ cups chocolate chunks

3. Add the Marshmallows

Spread half the dough into the skillet. Add a layer of marshmallows (mini or halved regular) and top with the remaining dough and press gently to cover the marshmallows. This protects the marshmallows from burning during baking.

4. Bake

Bake at 350°F for 20–24 minutes, or until the edges are set but the center is still slightly soft.

5. Finish + Serve

Sprinkle with flaky sea salt and let cool 10 minutes, then serve warm with vanilla ice cream.

Tips for the Best Skillet Cookie

✔ Don’t overbake

A skillet cookie should be gooey! The center will continue cooking after you remove it from the oven.

✔ Add extra marshmallows on top

Pop a few marshmallows on the surface during the last 3 minutes of baking for that toasted hot cocoa vibe.

✔ Use chopped chocolate

Shavings melt better than chips and give puddles of chocolate throughout.

✔ Switch up the flavor

Try peppermint chips, white chocolate chunks, or a drizzle of chocolate sauce.

Serving Suggestions

Serve warm with:

• A big scoop of vanilla bean ice cream
• Hot fudge drizzle
• Crushed candy canes
• Extra marshmallows

How to Store

• Store leftovers covered at room temperature for 2–3 days.
• Reheat slices in the microwave for 10–15 seconds to make them gooey again.

FAQ

Can I make this ahead?

Yes! Assemble the dough in the skillet and refrigerate up to 24 hours. Bake when ready.

Can I use mini marshmallows?

Absolutely—use 1 to 1 ½ cups.

Do I need a cast iron pan?

Any oven-safe skillet works. A 9-inch cake pan also works.

If you love this recipe, try making hot cocoa cookies!