Name: Hot Chocolate Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour (280 g), spooned and leveled; 1/4 cup Dutch process cocoa powder (30 g), sifted; 3 tablespoons Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix (1 packet or 3 ounces); 2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter (113 g), browned and cooled but solid at room temperature; 1/4 cup coconut oil, soft but not melted; 1/2 cup granulated sugar (100 g); 1/2 cup light brown sugar, packed (100 g); 1 large egg, room temperature; 1/4 cup honey (80 g); 1 1/2 cups mini marshmallows; 1/4 cup granulated sugar, for rolling cookies

There's something almost magical about biting into these warm, gooey treats — the kind that remind you of cozy evenings by the fire. That’s exactly what makes this Hot Chocolate Cookies Recipe a standout for me: it’s like a cup of hot cocoa, but in cookie form, complete with melty marshmallows hiding inside.

The image shows five round chocolate cookies with cracked, rough textures on the top, placed on crumpled white parchment paper over a white marbled surface. Each cookie has a rich dark brown color with sugar crystals visible on the surface. One cookie in the center is broken open, revealing a stretchy white marshmallow layer inside. Small pieces of dark chocolate and some mini marshmallows are scattered around the cookies, adding more detail to the scene. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Chocolate Cookies Recipe
Top Tip
How to Serve Hot Chocolate Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Chocolate Cookies Recipe

Why You'll Love This Recipe

Every time I make this Hot Chocolate Cookies Recipe, the whole kitchen smells heavenly, and the results never fail to impress. It’s a little piece of comfort in cookie form, perfect for gifting or just keeping all to yourself.

Brown Butter Magic: Browning the butter adds a deep, nutty flavor that elevates these cookies beyond your ordinary chocolate cookie.
Gooey Marshmallow Surprise: Freezing mini marshmallows before baking keeps them melty but not melted away, giving you soft pockets of sweetness inside.
Rich Cocoa Blend: Combining Dutch process cocoa and hot cocoa mix creates layers of chocolate flavor that taste indulgent without being overpowering.
Perfect Sweetness Balance: Honey and sugars blend beautifully to keep these cookies chewy with a hint of warmth and moisture.

The image shows a group of nine round chocolate cookies with cracked tops and visible white marshmallow pieces melting through the cracks, all placed on white parchment paper atop a black cooling rack. The cookies have a dark brown color with a slightly rough texture coated in sugar. Scattered around the cookies are small white marshmallows and bits of dark chocolate chunks. In the top right corner, there is a white bowl filled with mini marshmallows, and in the bottom left, there is a small white measuring cup with chopped dark chocolate. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Hot Chocolate Cookies Recipe relies on a mix of classic baking staples and a few special ingredients that do the heavy lifting for texture and flavor. A few tips before you shop will help you get the best results.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl filled with fine Dutch process cocoa powder, a separate small white bowl holding a rich dark brown cocoa mix powder, a neat pile of pale beige baking soda powder, a small heap of fine white table salt, a square of browned unsalted butter with golden milk solids visible, a soft solid disk of creamy coconut oil, a small white bowl with white granulated sugar crystals, another small white bowl filled with packed light brown sugar, one large whole egg with a clean shell, a small white bowl containing golden honey, a simple white ceramic plate scattered with mini white marshmallows, and another small white bowl holding white granulated sugar for rolling, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The backbone of the cookie, it provides structure and softness when spooned and leveled carefully.
Dutch process cocoa powder: Adds a smooth, mellow chocolate flavor that deepens when baked.
Hot cocoa mix: The secret to infusing that signature hot chocolate taste—plus a hint of sweetness and spice from the mix.
Baking soda: Gives the cookies a good rise and tender crumb.
Salt: Balances sweetness and enhances chocolate flavor.
Unsalted butter (browned): Browning the butter creates toasty, caramel-like notes—key for cookie magic.
Coconut oil: Adds moisture and a slight tropical twist to keep the cookies chewy.
Granulated sugar & light brown sugar: The combo adds crunch while retaining chewiness and a hint of molasses from brown sugar.
Large egg: Helps bind everything and contributes to softness.
Honey: Adds natural sweetness with a little depth and a moist texture.
Mini marshmallows: Frozen before baking so they stay delightfully melty inside without burning or sinking.
Additional granulated sugar for rolling: Gives an appealing crackly finish and a touch of sweetness to the exterior.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to experiment with this Hot Chocolate Cookies Recipe by switching up the kinds of marshmallows or adding a sprinkle of flaky sea salt on top before baking. It’s fun to make this recipe your own and see what little tweaks make it your favorite.

Variation: Once, I swapped mini marshmallows for chopped peppermint candies in the dough around the holidays—it gave the cookies a refreshing zing that everyone loved.
Dairy-Free Option: Use vegan butter to brown and swap coconut oil for another plant-based oil to suit dietary needs without losing flavor or texture.

Step-by-Step: How I Make Hot Chocolate Cookies Recipe

Step 1: Brown the Butter & Chill It

Start by melting your butter in a saucepan over medium-low heat. Watch closely as it foams and crackles—stir frequently to prevent burning. After about 5 minutes, you’ll notice little golden brown bits and an amber color. That’s where the magic is! Pour the browned butter into a heat-proof bowl, scrape all those flavorful bits in, then pop it in the fridge to firm up for about 45 minutes. This step is crucial for that rich, nutty flavor everyone raves about.

Step 2: Prep the Marshmallows & Dry Ingredients

While the butter chills, freeze your mini marshmallows spread out on a baking sheet or plate. Freezing prevents them from melting and disappearing while baking. Then, whisk together all your dry ingredients—flour, cocoa powders, hot cocoa mix, baking soda, and salt—in a bowl and set aside.

Step 3: Cream Sugars with Butter & Oils

Once your butter has chilled, let it sit out for 10 minutes so it’s soft but still solid. Then, in a stand mixer with a paddle attachment, beat the browned butter with coconut oil, granulated sugar, and brown sugar for about 2 minutes until light and fluffy. This helps create an airy texture that you'll love in these cookies.

Step 4: Add Wet Ingredients and Mix

Mix in the egg until well combined, about 30 seconds, then add the honey on low speed. This keeps the dough moist and gives it a subtle floral sweetness that’s so lovely in chocolate barkers like these.

Step 5: Combine Dry and Wet Ingredients Gently

With the mixer on low, add the dry ingredients one cup at a time. Mix just until combined—over mixing can make cookies tough, and nobody wants that.

Step 6: Assemble the Cookies with Marshmallow Center

Using a medium cookie scoop, portion out 1-ounce balls of dough. Place 4 to 5 frozen mini marshmallows on one dough ball, then top with another 1-ounce scoop to encase the marshmallows. Roll gently into a ball and then roll in granulated sugar to coat. This sugar coating gives a beautiful crackly surface once baked.

Step 7: Bake to Gooey Perfection

Place cookies spaced 2 inches apart on parchment-lined sheets and flatten slightly just to level the tops. Bake one tray at a time at 325°F for 11 to 12 minutes until you see cracks and little marshmallows peeking through. Let cool on the sheet for 10-15 minutes before transferring to a rack to cool completely. The cooling time lets the marshmallow pockets set nicely without getting messy.

Top Tip

From my many batches, I’ve learned some key tips that make this Hot Chocolate Cookies Recipe absolutely foolproof and utterly delicious every time.

Butter Browning Patience: Don’t rush this step—brown butter adds depth that you just can’t fake. Stir constantly to avoid burning and watch for that nutty aroma.
Freeze Those Marshmallows: This keeps them intact and gooey after baking, rather than melted into a sad little puddle in your cookies.
Gentle Mixing: Be careful not to overmix the dough once you add flour; overworked dough produces tough cookies, and we want tender, chewy treats.
Don’t Skip the Sugar Roll: Rolling in granulated sugar adds a delightful crackle and shiny look that’s as pretty as it is tasty.

How to Serve Hot Chocolate Cookies Recipe

hot chocolate cookies - Serving Suggestion

Garnishes

I love to sprinkle a tiny pinch of flaky sea salt on each cookie right before baking—it brings out the chocolate flavor beautifully and balances the sweetness from the marshmallows. For an extra cozy vibe, garnish with a dusting of powdered sugar to mimic a fresh snowfall.

Side Dishes

These cookies pair perfectly with a warm mug of milk or a creamy latte. For a real treat, serve alongside homemade hot chocolate or your favorite spiced chai tea to echo the warm, comforting flavors.

Creative Ways to Present

During the holidays, I’ve arranged these cookies on a platter surrounded by tiny marshmallows and peppermint sticks. For casual gatherings, stack them in a mason jar with a festive ribbon tied around—it makes an instant, delightful gift that everyone asks for year after year.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store these cookies in an airtight container at room temperature for up to 3 days. They remain chewy and soft, but I always recommend enjoying them fresh for the gooey marshmallow experience at its peak.

Freezing

If you want to keep these cookies longer, I freeze baked cookies in zip-top bags wrapped tightly in plastic wrap. They freeze well for up to 2 months, and thawing at room temperature keeps that melty marshmallow delight intact.

Reheating

To bring frozen or leftover cookies back to life, I pop them in a preheated 300°F oven for about 5 minutes. This warms the center and revives the soft texture without drying them out, just like fresh from the oven.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch process?

Yes, you can use regular cocoa powder, though Dutch process has a smoother, less acidic taste that deepens the cookie’s flavor. If you substitute, your cookies may have a slightly different, more intense chocolate flavor.

Why do I need to chill the browned butter?

Chilling browned butter helps it solidify so that it creames properly with the sugars, creating that perfect texture. If it’s too warm, the dough will be runny and cookies won’t hold their shape well.

Can I use full-size marshmallows instead of minis?

Yes, you can cut full-size marshmallows in half before freezing and adding to the cookie dough. This ensures they melt evenly and don’t overwhelm the cookie size.

How do I prevent marshmallows from melting completely during baking?

Freezing the mini marshmallows before baking is the best method I’ve found to keep them from melting completely. The frozen marshmallows maintain their gooey texture and stay nestled inside the cookie, giving you those lovely pockets of melted sweet goodness instead of a puddle.

Final Thoughts

I don’t say this lightly, but this Hot Chocolate Cookies Recipe quickly became one of my absolute favorites to bake and share. It has that special something—warmth, nostalgia, and a little gooey surprise tucked inside. I promise once you try them, you’ll look for reasons to bake them all year round. So go on, treat yourself or that lucky someone with these cookies—they’re a little hug in cookie form.