Soft and fudgy Hot Cocoa Cookies filled with filled with gooey marshmallows and rich chocolate chunks. Easy to make, ultra-chocolatey, and perfect for winter baking.
Jump to Recipe
If you love a warm cup of hot chocolate, you’re going to obsess over these Hot Cocoa Cookies. They’re soft, rich, super chocolatey, and stuffed with gooey melted marshmallows.
These cookies bake up with soft centers, crispy edges, melty chocolate chunks, and that signature gooey pull from the marshmallows inside. They’re everything you want in a holiday cookie: decadent, cozy, and unbelievably easy to make.
Whether you’re prepping for a Christmas cookie exchange, holiday dessert board, or you just want the perfect winter baking recipe, these Hot Cocoa Cookies are guaranteed to become a seasonal favorite.
Why You’ll Love These Hot Cocoa Cookies
These cookies are rich and fudgy thanks to natural cocoa powder and lots of bittersweet chocolate chunks, giving them a deep hot-chocolate flavor. Stuffing each cookie with a marshmallow creates the perfect gooey center and tastes like a cup of hot cocoa baked into a cookie. They bake in just 8–9 minutes, don’t require any chilling, and stay soft even after cooling, and use simple pantry ingredients you likely already have. Whether you’re gifting, entertaining, or baking with kids, this recipe is cozy, nostalgic, and crowd-pleasing every single time.
PHOTO
Ingredients You’ll Need
2 ¼ cup all purpose flour
½ cup natural unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, room temp
1 cup packed brown sugar
½ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
½ teaspoon almond extract
Marshmallows
2 ½ cups bittersweet chocolate chunk and shavings
How to Make Hot Cocoa Cookies
1. Prep your oven and pans
Preheat oven to 375°F, and line two large baking sheets with parchment paper.
2. Mix the dry ingredients
In a medium bowl, sift together:
- 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 powder
Whisk to combine and set aside.
3. Cream the butter and sugars
In a large mixing bowl, beat 1 cup room temperature unsalted butter until smooth and fluffy (about 1–2 minutes).
Add:
- 1 cup packed brown sugar
- ½ cup granulated sugar
Beat again until light and creamy (about 2 minutes).
4. Add the eggs and vanilla
Add 2 large eggs, one at a time, mixing well between each addition.
Mix in 1 teaspoon vanilla extract.
5. Combine wet and dry ingredients
Add your dry mixture to the butter mixture and mix until just combined.
Fold in 2 ½ cups bittersweet chocolate chunks and shavings.
6. Stuff the cookies
Scoop a heaping tablespoon of dough.
Flatten slightly, place one marshmallow in the center, and fold the dough around it to fully seal.
Transfer to your baking sheet, spacing cookies 3 inches apart.
Top each cookie with a pinch of flaky sea salt.
7. Bake
Bake for 8–9 minutes.
They will look soft and underbaked ,they firm up as they cool but stay gooey inside.
8. Cool and serve
Let cookies cool on the pan for 5 minutes before transferring to a cooling rack.
Serve warm for maximum gooeyness.
PHOTO
Tips for Perfect Hot Cocoa Cookies
- Don’t overbake!
They should look puffy and slightly underdone — that’s how you get soft, molten centers. - Seal the marshmallow well.
If the marshmallow is peeking out, it may leak or caramelize. - Use high-quality chocolate.
Bittersweet chocolate chunks melt better and give a richer flavor than chips. - Chill the dough (optional).
A 20–30 minute chill helps cookies maintain thickness.
How to Store the Cookies
Room temperature:
Store in an airtight container for 3–4 days.
Freeze (unbaked):
Freeze stuffed dough balls for up to 2 months. Bake from frozen, adding 1 extra minute.
Freeze (baked):
Freeze baked cookies for up to 2 months. Warm in the microwave for 10–12 seconds to reactivate the gooey center.
Hot Cocoa Cookies FAQ
Can I use mini marshmallows instead?
Yes! Stuff the center with 3–4 mini marshmallows. I used a large marshmallow and cut in half.
Can I use Dutch-process cocoa powder?
You can, but the texture will be more brownie-like. Natural cocoa gives a softer cookie.
Can I skip the espresso powder?
Yes , but it enhances the chocolate flavor without tasting like coffee.
If you love this recipe, you should also try these!
Salted Espresso Brownie Cookie
Hot Cocoa Cookies
Ingredients
- 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 and shavings
- Marshmallows regular or large cut in half
- Flaky sea salt for topping
Instructions
- Preheat your oven to 375°F. Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, sift together 2 ¼ cups all-purpose flour, ½ cup natural unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground coffee or espresso. Whisk to combine.
- In a large mixing bowl, beat 1 cup room-temperature unsalted butter on medium-high speed until light and fluffy. Add 1 cup packed brown sugar and ½ cup granulated sugar, and mix until creamy.
- Beat in 2 large eggs, one at a time, making sure each is fully incorporated. Mix in 1 teaspoon vanilla extract.
- Add the dry ingredient mixture into the butter mixture and beat on low until just combined. Do not overmix.
- Fold in 2 ½ cups bittersweet chocolate chunks and shavings.
- Scoop a heaping tablespoon of dough. Press a marshmallow (or half of one) into the center and wrap the dough around it so it’s fully enclosed. Place onto the prepared baking sheets, spacing cookies 3 inches apart. Sprinkle the tops with flaky sea salt.
- Bake for 8–9 minutes. The cookies will look slightly underbaked, but they will continue to set as they cool.
- Allow cookies to cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Leave a Reply