The first time I made hot cocoa cookies, my kitchen smelled like a winter evening wrapped in a blanket—full of fudgy chocolate notes, warm butter, and that unmistakable marshmallow sweetness that always reminds me of snow days. I remember pulling the first tray out of the oven and watching the marshmallows puff up like tiny pillows, just waiting to be smothered in chocolate glaze. One bite of that soft, rich cookie with melted marshmallow on top, and I knew this was going to be one of my favorite cold-weather treats to bake over and over again.
Why You’ll Love This Recipe
You’ll love this recipe because it transforms everything comforting about a cup of hot cocoa—chocolate, marshmallows, warmth, coziness—into a handheld cookie that feels nostalgic and festive with every bite. From my perspective, you get all the flavor of hot chocolate but in a richer, more indulgent form, and you don’t need a single baking skill beyond simply enjoying the process.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ⅓ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup hot cocoa mix (not sugar-free)
- ½ cup chocolate chips or chopped chocolate
- 12 large marshmallows, cut in half
For the chocolate glaze:
- ½ cup chocolate chips
- 2 tablespoons butter
- 2 tablespoons hot cocoa mix
- 2–3 tablespoons milk
- Christmas sprinkles (optional)
When choosing a hot cocoa mix, I always pick one with real chocolate flavor—cheap mixes can taste overly sweet without adding much depth. For the chocolate chips, I’ve used everything from semisweet to milk chocolate, and they all work beautifully depending on how rich you want the cookies to be. Marshmallows are best when cut in half so they melt evenly. And trust me: don’t skip the glaze—it ties everything together like the warm chocolate on top of a real mug of cocoa.
Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Small saucepan or microwave-safe bowl
A hand mixer works perfectly for this recipe, though a stand mixer makes the process even easier when you’re doubling the batch. Parchment paper is a lifesaver because these cookies can get sticky with the marshmallows on top. A cooling rack allows the glaze to set evenly, and you can either melt the glaze in a saucepan or a microwave bowl—both work, though I find the stovetop gives me slightly smoother results.
Step-by-Step Instructions
When I start making these cookies, I always cream the butter and sugars together until they’re fluffy and pale. That step seems small, but it creates a soft base that helps the cookies stay thick and chewy. Once the mixture looks light and airy, I add the egg and vanilla, and the whole bowl smells like buttery sugar and childhood baking days. Meanwhile, I whisk the dry ingredients—flour, cocoa powder, baking soda, salt, and hot cocoa mix—in a separate bowl so everything blends evenly.(See the next page below to continue…)