Hot Cocoa Cookies are soft chocolate cookies topped with gooey marshmallows and rich chocolate icing. They have all the cozy flavors of a cup of hot cocoa baked into an easy holiday cookie.
These are some of my favorite cookies to make when the weather turns cold. The melted marshmallow on top makes them extra fun, and they’re perfect for Christmas cookie trays or a cozy winter treat. ☕🍫🍪
Why I Love Hot Cocoa Cookies
Ingredients for Hot Cocoa Cookies
About the Ingredients ⭐
For the Cookies
- Butter: Use softened butter so it creams easily with the sugars.
- Brown & Granulated Sugar: The combination adds sweetness and helps create soft cookies.
- Egg: Helps bind the cookie dough together.
- Vanilla: Adds flavor to the cookies.
- All-Purpose Flour: The base of the cookie dough.
- Hot Cocoa Mix: Gives the cookies their classic hot cocoa flavor.
- Cinnamon: Adds a touch of warm spice.
- Baking Powder & Baking Soda: Help the cookies rise and create the right texture.
- Mini Chocolate Chips: Add extra chocolate to every bite.
- Marshmallows: Cut large marshmallows in half for the gooey topping.
For the Chocolate Frosting
- Powdered Sugar: Creates the sweet frosting base.
- Butter: Melted butter makes the frosting rich and smooth.
- Hot Cocoa Mix: Adds chocolate flavor to the frosting.
- Water & Vanilla: Help create a smooth, spreadable frosting.
Be sure to check out the full recipe and ingredient list below
How To Make Hot Cocoa Cookies
1 – Make the Dough: Cream the butter and sugars. Mix the dry ingredients separately, then add the egg and vanilla to the butter mixture. Add the dry ingredients and fold in the chocolate chips.
2 – Scoop & Bake: Scoop the dough into 2-tablespoon portions and bake at 350°F for 10 minutes. Cool for 5 minutes before transferring to a cooling rack.
3 – Prepare the Marshmallows: Cut the marshmallows in half and dip the sticky sides into the sprinkles.
4 – Make the Frosting: Mix the powdered sugar, melted butter, hot cocoa mix, water, and vanilla until smooth.
5 – Decorate: Spoon frosting over each cookie and top with a sprinkled marshmallow half. Allow the frosting to set before serving. ☕🍫🍪
Tips I Found Helpful 💙
- Soften the butter: Room-temperature butter creams more easily with the sugars.
- Measure the dough evenly: Use a 2-tablespoon cookie scoop so the cookies bake at the same rate.
- Don’t overbake: Bake for about 10 minutes to keep the cookies soft.
- Cool before frosting: Let the cookies cool so the chocolate frosting doesn’t melt right off.
- Let the frosting set: Give the decorated cookies time to set before storing or stacking them. ☕🍪💙
Questions Readers Ask Most
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Hot Cocoa Cookies
Soft chocolate Hot Cocoa Cookies topped with rich chocolate frosting, gooey marshmallows, and festive sprinkles.
Ingredients
For Cookies
- ½ cup butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla
- 1 ½ cups all-purpose flour
- ½ cup hot cocoa mix (4-0.7 ounce packages)
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup mini chocolate chips
- 12 large marshmallows, cut in half (total of 24 halves)
For Frosting
- 3 cups powdered sugar
- ½ cup butter, melted
- ¼ cup hot cocoa powder (1- 0.71 ounce package)
- ¼ cup water
- 1 teaspoon vanilla
- Red, white & green sprinkles
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar.
- In a medium bowl, whisk together the flour, hot cocoa mix, salt, baking soda, baking powder, and cinnamon.
- Add the egg and vanilla to the butter mixture and beat until fluffy. Scrape down the sides of the bowl with a rubber spatula as needed.
- Add the flour mixture and mix on low speed until combined.
- Fold in the mini chocolate chips.
- Scoop the cookie dough into 2-tablespoon portions and place them on the prepared baking sheet.
- Bake for 10 minutes.
- While the cookies are baking, cut the marshmallows in half. Dip the sticky side of each marshmallow into the sprinkles and set aside.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Place the baking sheet or a piece of parchment paper underneath the rack to catch any drips.
- While the cookies cool, make the frosting by mixing the powdered sugar, melted butter, hot cocoa mix, water, and vanilla until smooth.
- Spoon about 1 tablespoon of frosting onto each cookie and top with a sprinkled marshmallow half.
- Allow the frosting to set before serving. Enjoy!
Notes
For soft cookies, avoid overbaking. Let the cookies cool before frosting and allow the frosting to set completely before storing.
Nutrition Information:
Yield:
24Serving Size:
1 CookieAmount Per Serving: Calories: 356Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 30mgSodium: 182mgCarbohydrates: 61gFiber: 2gSugar: 52gProtein: 2g
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