Hot Chocolate Cookies are the ultimate warm, cozy treat, with a rich ganache center and gooey marshmallow bits that make each one look like a cup of hot cocoa. The dough comes together with no chill time, making it quick and easy to bake to satisfy your craving. Each bite is soft, chocolatey, and perfect for sharing any time of year.
Hot Chocolate Cookies Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 31 minutes total (20 prep + 11 bake)
- 🍴 Servings: 12 cookies
- 🍫 Flavor Profile: Rich, chocolatey, sweet with creamy ganache and marshmallow notes
- 🫖 Best Served With: Milk, coffee, or hot cocoa
- 🧊 Make Ahead?: Yes, stores well up to 5 days or can be reheated briefly
Summarize and Save This Content On
These have become my go-to for cookie exchanges because they always stand out and disappear fast. I tested this recipe a few times before I finally perfected the indent method for the chocolate ganache, and it made all the difference. Now they turn out just right every time, with that nice little center for the filling.
This chocolate and marshmallow combo can be found in other desserts like Golden Crisp marshmallow bars and these easy s'mores brownies.
Why This Recipe Works
- It's a no-chill cookie dough: You don't need to chill this cookie dough! I love being able to prepare it and bake it right away so I can enjoy hot cocoa cookies fast.
- The marshmallows won't melt: The crunchy marshmallow bits won't melt and become gooey like classic marshmallows. They give you the flavor without any of the mess.
- It tastes just like a cup of hot cocoa: Between the hot cocoa mix in the dough, a rich ganache, and marshmallows-this tastes exactly like a cup of hot chocolate!
Ingredients
The ingredients that are necessary to make these cookies look and taste just like a cup of hot chocolate.
- Hot cocoa mix: This is necessary to get that hot chocolate flavor in the cookies. Any brand will work great, but avoid sugar-free because you won't get the same result.
- Salted butter: I love using salted butter because it helps enhance the flavor of the chocolate, and I use it in these dirt cake cookies, too. If you only have unsalted butter, add ¼ teaspoon of salt to make up for it. Also, ensure the butter is softened but not melted to keep the dough smooth and creamy.
- Marshmallow bits: These are actually dehydrated marshmallows, which won't melt. This is ideal for topping the cookies, so they aren't sticky.
- Chocolate chips: I like the balance of semi-sweet chocolate chips for the ganache. If you like, you can use milk or dark chocolate instead, just be aware of the flavor differences (milk is sweeter, dark is more bitter).
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Peppermint: Add 1 teaspoon of peppermint extract to the chocolate ganache for a lovely minty flavor. Include some crushed peppermint candies on top for texture and presentation.
- Mocha: Add 1 teaspoon of espresso powder to the cookie dough to give these cookies a mocha flavor profile.
- Caramel: Swirl ¼ cup of caramel sauce with the ganache for a chocolate caramel twist.
How to Make Hot Chocolate Cookies
To get started, preheat your oven to 350° F, grease a cookie sheet, and then gather and measure your ingredients before you make the dough!
Step 1: Prepare the wet ingredient mixture. Start by creaming the softened butter with the white and brown sugar until creamy, and then beat in the egg.
Step 2: Add the dry ingredients. Once it's smooth, slowly mix in the dry ingredients a little at a time until a soft dough forms.
Step 3: Form the cookie dough balls and bake them. Scoop the dough onto the baking sheet with 2 inches between each cookie. Place the pan into the oven and bake the cookies for about 11 minutes.
Step 4: Make and add the ganache and marshmallows. Make the ganache with the cream and chocolate chips while the cookies bake. Add an indent to the center of each cookie with the back of a spoon while they're still hot. Once cooled, fill them with ganache, and top with marshmallow bits. Serve them with a cold glass of milk or a coffee milkshake.
Expert Tips
- Don't scoop flour out of the bag: When measuring the flour, it's better to spoon the flour into the measuring cup rather than scoop it out of the bag. Level it off so it's accurate, or you'll end up with too much flour and dry cookies.
- Adjust the cream for thickness: If you want a thicker ganache, use a touch less heavy cream. If you want it to be thinner, add a splash more. Thicker chocolate ganache has a higher fill in the cookies.
- Make indentation on hot cookies: Use the spoon to make the indent for the ganache while the cookies are still hot. They will stiffen up as they cool, and then you won't be able to make the space.
- Don't freeze assembled cookies: The ganache doesn't freeze well, and the marshmallow bits absorb moisture and turn soggy. So, don't freeze fully assembled hot cocoa cookies.
- Store on the counter: Keep these hot cocoa cookies in an airtight container at room temperature for up to 5 days.
If you're looking for other hot chocolate desserts, try this hot chocolate ice cream.
Serving Suggestions
- Hot chocolate recipes: Hot cocoa and cookies will always be the ultimate combination. Try this cinnamon hot chocolate, or make a cup using one of these hot chocolate truffles.
- More dessert ideas: Prepare a cute cookie board that features other flavors like these chocolate caramel cookies.
- Special occasions: Make these hot cocoa cookies just because or for a special occasion! Christmas, birthdays, or even an engagement party are great reasons to make this recipe.
Hot Chocolate Cookies Recipe FAQs
No, because you won't get the same result. The hot cocoa mix contains sugar milk solids that cocoa powder doesn't, adding sweetness and that nostalgic hot chocolate flavor.
I definitely don't recommend it. The mini marshmallows will melt on the warm ganache, creating a sticky mess. The marshmallow bits are dehydrated, so they won't be gooey.
Any brand that you like will work, but I've always had a sweet spot for Swiss Miss. Nestle is another great one, too. I go for the original milk chocolate, but you can choose dark chocolate for a richer flavor.
Yes! Form the cookie dough into balls and freeze them in an airtight container or freezer bag with layers of parchment paper for up to 1 month. Bake them frozen (adding 2-3 minutes of baking time). Then, prepare and add the ganache and marshmallow bits fresh.
Hot Chocolate Cookies
Ingredients
- ½ cup salted butter 115 grams, softened
- ½ cup brown sugar
- ½ cup white granulated sugar
- 1 large egg
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups all-purpose flour
- ½ cup hot chocolate powder
- 2 cups semi-sweet chocolate chips
- ¼ cup heavy cream
- 1 cup marshmallow bits
Instructions
- Preheat your oven to 350°F.
- Add the butter and sugars to a large mixing bowl. Use an electric hand mixer to beat the ingredient for about 2 minutes, or until the mixture is smooth and creamy.
- Add the egg and beat again until the egg is fluffy incorporated. Reduce the speed of your hand mixer and gently whisk in the baking powder, baking soda, flour, and hot chocolate mix.
- Drop balls of dough onto a baking sheet about 2 inches apart. Bake your cookies for 11 minutes. While the cookies are baking, combine the chocolate and heavy cream. Microwave the ingredients for 1 minute. Stir and continue heating for 30 seconds at a time until smooth and creamy.
- Use the back of a tablespoon to make a small indent in the center of each cookie as they come out of the oven. Cool completely and fill each indent with chocolate ganache and then top with some marshmallow bits. Enjoy!
Notes
- Don't swap hot cocoa mix for cocoa powder. Hot cocoa mix has sugar and milk solids that add sweetness and that classic, nostalgic hot chocolate flavor.
- The ganache doesn't freeze well, and the marshmallow bits can get soggy from moisture, so avoid freezing fully assembled hot chocolate cookies.
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