Hot Chocolate Cookies
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If you’ve ever dreamed of turning a mug of hot chocolate into a cookie, this Hot Chocolate Cookie recipe is your wish granted! Picture this: a rich chocolate cookie stuffed with marshmallows that melt into gooey, irresistible goodness as they bake. After years of testing and tweaking, this recipe is finally perfect—and I’m so excited to share it with you! These cookies are cozy, indulgent, and guaranteed to be the star of your next dessert spread.
Be sure to check out our list of over 70 delicious cookie recipes, including some family favorites like Holiday Cookie Bars and Peppermint Brownie Cookies!
Why You’ll Love This Recipe
- Gooey Marshmallow Center: Who can resist the melty, gooey marshmallow surprise inside each cookie?
- Rich, Fudgy Flavor: These cookies are intensely chocolatey and indulgent.
- Holiday Crowd-Pleaser: They’re unique, festive, and sure to impress at holiday parties.
- Kid-Friendly Fun: A fun recipe for kids to help with, especially stuffing the marshmallows!
These easy cocoa cookies have been a labor of love, evolving from a simple thumbprint cookie into something truly magical. When I first started testing this recipe, the marshmallows sat on top, but they had a habit of melting into puddles or getting too sticky. After a lot of experimenting (and taste-testing—no complaints there!), I discovered the secret: stuffing the marshmallows inside the dough. Not only does this create a gooey, melty center, but it also gives the cookies a beautiful, polished finish that’s perfect for any occasion.
The best part? These cookies are freezer-friendly, making them a lifesaver during the busy holiday season. You can prep the dough ahead of time, freeze it, and bake fresh batches whenever you need them. They’re a festive addition to any cookie tray, and trust me, they’ll be the first to disappear at your holiday gatherings. Whether you’re gifting them to loved ones or enjoying them with a cozy mug of cocoa, these cookies are the ultimate sweet treat!
Ingredients You’ll Need
Let’s break down the ingredients you’ll need for these gooey, marshmallow-stuffed Hot Chocolate Cookies! Each one plays a key role in creating the perfect soft and chewy texture with a rich chocolate flavor.
- Flour: All-purpose flour is the base of these cookies. Be sure to spoon and level your flour to avoid overly dense cookies.
- Cocoa Powder: Use unsweetened cocoa powder for that deep, rich chocolate flavor. A Dutch-processed cocoa can also work if you prefer a darker taste.
- Baking Soda: This helps your cookies rise slightly while keeping them soft and chewy. Make sure your baking soda is fresh for the best results.
- Salt: A pinch of salt balances out the sweetness and enhances the chocolate flavor. Don’t skip it!
- Butter: Use unsalted butter and make sure it’s softened to room temperature. This ensures easy mixing and evenly textured cookies.
- Brown Sugar: Packed brown sugar adds a subtle molasses flavor and keeps the cookies moist.
- Egg: The egg binds everything together and helps create a chewy texture. Use a large egg at room temperature for even mixing.
- Vanilla Extract: This enhances the overall flavor and brings a warm, sweet aroma to the cookies.
- Mini Marshmallows: The gooey center! Use fresh marshmallows and make sure they’re completely sealed in the dough to prevent oozing.
- Granulated Sugar: Rolling the dough in sugar adds a slight crunch and sparkle to the cookie’s exterior.
These simple ingredients come together to create an irresistible cookie that’s perfect for the holidays—or any time you’re craving something indulgent. Be sure to gather everything ahead of time, so you’re ready to bake without a hitch!
Recipe Variations
These hot cocoa cookies are delicious as-is, but there are plenty of ways to customize them to suit your taste or occasion. Here are some fun variations to try:
- Double the Chocolate: Add ½ cup of mini chocolate chips to the dough for an extra burst of chocolatey goodness.
- Peppermint Twist: Stir in ½ teaspoon of peppermint extract to the dough and sprinkle crushed candy canes on top after baking for a festive holiday version.
- Salted Caramel: Swap the marshmallow filling with a soft caramel candy and sprinkle the tops with flaky sea salt for a sweet-and-salty twist.
- S’mores Cookies: Mix in crushed graham crackers to the dough and stuff with marshmallows for a s’mores-inspired treat.
- Spicy Hot Chocolate: Add a pinch of cayenne pepper and cinnamon to the dough for a spicy, Mexican hot chocolate vibe.
- Nutty Option: Fold in chopped pecans or walnuts for added crunch and flavor.
Feel free to get creative with your mix-ins and toppings! Whether you’re customizing for a holiday theme or just switching things up for fun, these variations will make this recipe a crowd-pleaser every time.
Assembly Process and Tips
Assembling these Hot Chocolate Cookies is where the magic happens! Stuffing the marshmallows inside the chocolate dough creates that irresistible gooey center. Here’s how to do it, along with some tips to make the process easier:
- Scoop the Dough: Start by scooping about 2 tablespoons of dough. A cookie scoop can be super helpful for evenly sized cookies and less mess.
- Flatten the Dough: Roll the dough into a ball, then gently flatten it with your fingers to create a disc.
- Add the Marshmallows: Place 4 mini marshmallows in the center of the flattened dough. Make sure the marshmallows are fresh and fluffy for the best texture.
- Wrap the Dough: Carefully fold the edges of the dough around the marshmallows, sealing them completely. This step is key—if there are any gaps, the marshmallows can ooze out while baking.
- Roll and Chill: Roll the stuffed dough ball gently in your hands to smooth it out, then place it on a tray. If the dough feels too sticky, wash your hands or chill the dough briefly to make it easier to handle.
- Chill the Dough Balls: Refrigerate the assembled cookies for at least an hour. This helps the dough firm up, prevents spreading, and keeps the marshmallows safely tucked inside.
Helpful Tip: Keep a small bowl of water nearby to rinse your hands when the dough starts sticking. Clean hands make the process much smoother and keep the cookies looking neat.
Taking a little extra care during the assembly process ensures you get picture-perfect cookies every time. Trust me, the gooey marshmallow centers are worth every step!
Hot Chocolate Cookie Recipe
Making these cookies is a breeze with just a few simple steps! Here’s how:
- Prepare the dry ingredients. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the butter and sugar. In a mixing bowl, beat the butter and brown sugar until fluffy. Add the egg and vanilla, then mix until smooth.
- Combine the dough. Slowly add the dry ingredients to the wet, mixing until a dough forms.
- Stuff the cookies. Scoop 2 tablespoons of dough, flatten, and place 4 mini marshmallows in the center. Form the dough around the marshmallows, sealing any gaps.
- Chill the dough. Refrigerate the dough balls for at least an hour.
- Preheat and roll. Heat the oven to 350°F. Roll the chilled dough in granulated sugar and place on a baking tray, spaced 2 inches apart.
- Bake and cool. Bake for 10-12 minutes until edges lift slightly. Cool for 5 minutes on the tray and enjoy warm gooey cookies!
These cookies are the ultimate treat—crispy on the outside, gooey on the inside, and perfect for any occasion!
Storage and Freezing Instructions
Storing Baked Cookies: Once baked, these cookies can be stored in an airtight container at room temperature for up to 5 days.
Freezing Unbaked Cookies:
- Assemble the cookies as directed but skip rolling them in sugar.
- Place the stuffed dough balls on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.
- Transfer the frozen dough balls to a resealable freezer bag or airtight container, and label them with the date.
Frozen dough can be stored for up to 3 months.
Baking from Frozen:
- When ready to bake, remove the desired number of cookies from the freezer. Let them thaw slightly for about 10-15 minutes, then roll them in granulated sugar.
- Bake as directed, adding an extra 1-2 minutes to the bake time if needed.
Expert Recipe Tips:
Seal the Dough Well: Ensure the dough completely covers the marshmallows. Any gaps can cause the marshmallows to ooze out during baking. Take your time when wrapping the dough!
Chill the Dough: This dough is a bit sticky, so chilling it for 30 minutes to an hour before assembly can make it easier to handle. It also helps the cookies hold their shape in the oven.
Keep Hands Clean: If the dough sticks to your hands, wash them or lightly grease them with cooking spray. Clean hands make shaping and wrapping the cookies much easier.
Don’t Overbake: The cookies are ready when the edges are set, but the centers may still look soft. They’ll firm up as they cool, giving you a perfectly fudgy texture.
Serve Warm: These cookies are best enjoyed slightly warm when the marshmallow center is gooey and irresistible. A quick 10-second zap in the microwave will re-create that fresh-from-the-oven effect!
Recipe FAQs
Yes, but mini marshmallows work best because they’re easier to stuff into the cookie dough. If you only have regular marshmallows, cut them into smaller pieces before using.
The dough can be a little sticky due to the high moisture content in the ingredients. If you find it hard to handle, try chilling the dough for 30-60 minutes before assembling or wash your hands periodically during the process.
Yes, but the granulated sugar adds a nice texture and a touch of sweetness to the cookies. It’s highly recommended for the best result!
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unbaked dough and bake fresh when needed.
The rich chocolate dough combined with a gooey marshmallow center mimics the flavor and texture of a warm cup of hot chocolate—perfect for cozy vibes!
More Chocolate Cookies to Try
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Hot Chocolate Cookies
Ingredients
- 1½ cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup butter
- 1½ cups brown sugar
- 1 egg
- 2 teaspoons vanilla
- mini marshmallows
Topping:
- 1/4 cup granulated sugar
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl or the bowl of an electric mixer, beat the butter and brown sugar on medium speed until fluffy, about 1-2 minutes. Add the egg and vanilla extract, mixing until fully combined.
- Slowly mix the dry ingredients into the wet ingredients until a dough forms.
- Scoop 2 tablespoons of dough, roll into a ball, and flatten slightly. Place 4 mini marshmallows in the center. Fold the dough around the marshmallows, sealing any gaps to keep them inside.
- Refrigerate the stuffed dough balls for at least 1 hour.
- Preheat the oven to 350°F.
- Roll each chilled dough ball in granulated sugar and place on a baking tray, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges begin to lift from the tray. Let cool on the tray for 5 minutes before serving.
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
