Hot Chocolate Thumbprint Cookies- These hot cocoa cookies are soft and chewy, filled with a chocolate center, and topped with a lightly toasted marshmallow. The perfect cold weather cookie!
Searching for more cookie inspiration? Check out the list of over 70 delicious cookie recipes, including some family favorites like Holiday Cookie Bars and Peppermint Brownie Cookies!
Recipe Features:
- Beginner Recipe– This cookie is perfect for beginners and practically no-fail. The ganache is fool proof and the topping is a simple marshmallow.
- Freezer Friendly– Prep the dough in advance and freeze in rounds. This will freeze up to two months! Get the full details on how to safely freeze cookie dough here.
- Bold Chocolate Flavor– With the chocolate cookie base, chocolate ganache center, and chocolate drizzle… This recipe is nothing short of decadent.
Winter weather has hit here in Utah and all I want to do is curl up in a soft blanket with a cup of hot chocolate. There really isn’t anything better. Except maybe these hot chocolate cookies . Made with a soft chocolate cookie base, filled with sweet chocolate ganache, and topped with a fluffy marshmallow. You can’t go wrong!
Did I mention these are perfect for holidays? They will be devoured and are such a fun addition to cookie trays.
For the base of this cookie I opted for the classic chocolate thumbprint cookie. It is a soft chocolate base that puffs just enough in the oven that you are able to create the perfect little well to hold all of the yummy fillings. The ganache is made with chocolate and cream and the finishing touch is a basic marshmallow. Here’s a full list of what you need:
Hot Chocolate Cookie Recipe Ingredients
- All-Purpose Flour– I have yet to make this recipe with other flour varieties, but I feel like you would be able to substitute half wheat if you desire.
- Cocoa Powder– If you are going to upgrade your ingredients, this is one that I would highly recommend. While Hershey’s, which you find in most grocers, is an ok option, you really boost the flavor by upgrading to a better quality cocoa. Try Ghirardelli (affiliate). It’s not “top shelf” but still makes an incredible difference.
- Baking Soda and Salt– Double check the expiration date on the baking soda. Older soda won’t give the cookies as much lift.
- Butter– Unsalted butter is best, but we’ve used salted on occasion. Just omit the salt from the dry ingredients.
- Sugars– Both brown and white sugar is used inside the cookie.
- Egg– 1 large egg at room temperature.
- Vanilla– Always use pure vanilla extract.
- Milk– Swap this for coffee if you’re looking for a more bold flavor.
- Cream– The secret to a ganache is warmed cream. Do not substitute this with milk.
- Chocolate– Because this recipe relies on the ganache filling for flavor, I recommend opting for a higher quality chocolate like Guittard’s Semi Sweet chocolate (affiliate). Chips will work in a pinch, but you will get a slightly more bitter flavor.
- Marshmallow– I used large marshmallows that were cut into three pieces, but you could also use minis.
How to Make Hot Chocolate Cookies
It’s super simple to make these hot chocolate marshmallow cookies. Once you have the base ready for the oven you’ll start the ganache and prep the marshmallows. Create a little well inside the cookie right while they are warm and fill them up with the good stuff! Easy peasy.
For the Cookies
- Add the butter, brown sugar, and granulated sugar to the bowl of an electric mixer.
- Beat with the paddle attachment until the sugars and butter have combined and are light and fluffy, about 2 minutes at medium speed.
- Stir the egg, vanilla extract, and milk into the batter.
- Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl or measuring cup. Once combined, stir into the butter mixture until your dough forms, making sure to scrape the sides for even mixing.
- Spoon the dough, 2 tablespoons at a time, and roll into rounds. Place on a lined baking tray,
- Freeze for 15 to 20 minutes.
- While the dough is chilling, preheat the oven to 350 degrees.
- Make the chocolate filling:
For the Chocolate Filling
- Place the chocolate pieces into a glass bowl.
- Pour the cream into a saucepan and bring to a gentle simmer over medium heat.
- Pour over the chocolate. Allow it to sit for 5 minutes.
- Stir until the chocolate combines with the cream and no lumps remain.
- Set aside.
Baking and Assembly
- Place the chilled cookie dough balls onto a baking tray, keeping 2 to 3 inches apart.
- Bake for 10 minutes.
- Remove from the oven and immediately press the center of the cookie to create a well. I suggest using the back side of a shot glass or wooden spoon.
- Spoon 1 to 2 teaspoons of the chocolate filling into the cupped part of the cookie.
- Place 1/3 of a large marshmallow or 2-3 mini marshmallows on top of the chocolate.
- Return to the oven for 5 minutes.
- Remove from the pan and allow to cool on a cooling rack.
You can use the leftover chocolate filling as a drizzle for a fun finish!
Thumbprint Cookie Tips
Yes. You can make the dough and roll into balls up to 5 days in advance. Keep stored in an airtight container in the refrigerator until you are ready to bake.
Of course! I have seen some insanely delicious marshmallow flavors out there, like this pack of 3 (affiliate). These would add a fun twist on the cookie flavor!
These cookies last up to 4 to 5 days after baked. However, you will see that the marshmallows will stale after 2 or 3 days.
Yep! This cookie dough freezes well and can keep for up to 2 months in the freezer. I suggest freezing the dough after you have rolled it into the balls.
Of course. Try adding crushed peppermint or a piece of chocolate.
More Chocolate Cookie Recipes:
- Chocolate Sandwich Cookies
- Brown Butter Chocolate Chip Cookies (My favorite!)
- Flourless Chocolate Cookies
- Chocolate Biscotti Recipe
- Double Chocolate Cookies
- The BEST Chocolate Chip Cookie Recipe
- M&M Cookies
- Oreo Truffles
- Chocolate Crinkle Cookies
- Brownie Cookies
More Hot Chocolate Recipes
- Perfect Hot Cocoa
- Hot Chocolate Mix
- Nutella Hot Chocolate
- Mexican Hot Chocolate
- Holiday Spice Hot Chocolate
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Hot Chocolate Thumbprint Cookies
Ingredients
For the cookies
- 1/2 cup butter softened to room temperature
- 1/2 cup brown sugar
- 2/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons milk
- 1-1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the filling
- 4 oz chocolate chopped
- 1/2 cup heavy cream
For the topping
- Large marshmallows chopped into 1/3’s or mini marshmallows
Instructions
For the Cookies
- Add the butter, brown sugar, and granulated sugar to the bowl of an electric mixer.
- Beat with the paddle attachment until the sugars and butter have combined and are light and fluffy, about 2 minutes at medium speed.
- Stir the egg, vanilla extract, and milk into the batter.
- Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl or measuring cup. Once combined, stir into the butter mixture until your dough forms, making sure to scrape the sides for even mixing.
- Spoon the dough, 2 tablespoons at a time, and roll into rounds. Place on a lined baking tray,
- Freeze for 15 to 20 minutes.
- While the dough is chilling, preheat the oven to 350 degrees.
Make the chocolate filling:
For the Chocolate Filling
- Place the chocolate pieces into a glass bowl.
- Pour the cream into a saucepan and bring to a gentle simmer over medium heat.
- Pour over the chocolate. Allow it to sit for 5 minutes.
- Stir until the chocolate combines with the cream and no lumps remain.
- Set aside.
Baking and Assembly
- Place the chilled cookie dough balls onto a baking tray, keeping 2 to 3 inches apart.
- Bake for 10 minutes.
- Remove from the oven and immediately press the center of the cookie to create a well. I suggest using the back side of a shot glass or wooden spoon.
- Spoon 1 to 2 teaspoons of the chocolate filling into the cupped part of the cookie.
- Place 1/3 of a large marshmallow or 2-3 mini marshmallows on top of the chocolate.
- Return to the oven for 5 minutes.
- Remove from the pan and allow to cool on a cooling rack.
- You can use the leftover chocolate filling as a drizzle for a fun finish!
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