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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: If you want to mix up your holiday cookie repertoire, these Hot Chocolate Cookies are a fantastic addition. I created them to capture our family’s hot-chocolate nights—rich cocoa, gooey marshmallows, and that holiday warmth everyone loves. As a professional baker, I test endless cookie recipes, but these quickly became a family favorite, especially with the kids. Each fall I scoop and freeze batches so I can bake them off for surprise guests, and people are always amazed when I show up with warm, freshly baked cookies at a moment’s notice.
- Nostalgic Hot-Cocoa Flavor: Deep chocolate topped with a perfectly toasted marshmallow.
- Brownie-Like Texture: Soft, fudgy centers that feel decadent and comforting.
- Freezer-Friendly Dough: Scoop and freeze for up to 2 months for effortless hosting.
- Beloved by Kids: Always the first cookie to disappear from the holiday platter.
- Great for Gatherings: Perfect for cookie shares and festive events (though too soft for shipping).
Bold Bakers Loved This!
“Whoaa! This is a seriously rich and chocolately cookie! Judging by the first batch, I will be making these again and again!” — Becky
“These cookies turned out great! One of the best cookie recipes I’ve made. Thank you for this recipe Gemma! ” — Meng
“Thank you to Gemma and BBB team for a fantastic recipe! So decadent and gooey. My teen says it’s the best thing ever.” — Madeline M.
IMPORTANT NOTE: This recipe was improved and updated on 11/29/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
What are Hot Chocolate Cookies?
Hot Chocolate Cookies are decadent chocolate cookies with a soft, fudgy center, topped with a toasted marshmallow that mimics the warmth and sweetness of a mug of hot cocoa. They’re indulgent, festive, and designed to be a standout treat on any holiday cookie platter.
- Fudgy Center: Rich, soft, and slightly chewy for a brownie-like bite.
- Toasted Marshmallow: Gooey, golden topping that adds classic hot-cocoa flavor.
- Deep Chocolate Flavor: Made with melted chocolate and chocolate chips for extra richness.
- Holiday Favorite: Perfect for cookie swaps, festive gatherings, or cozy winter nights.
Tools You Need
- Measuring cups
- Measuring spoons
- Measuring jugs
- Mixing bowls
- Double boiler (bain-marie)
- Fine sieve
- Stand mixer with whisk attachment or handheld electric mixer
- Spatula
- Cookie Scoop
- Baking sheets
- Cooling rack
Key Ingredients
Bittersweet Chocolate
- Provides deep, rich chocolate flavor and a fudgy, almost brownie-like texture.
- Helps create a moist, decadent cookie base.
- Substitute: Semisweet chocolate for a slightly sweeter cookie.
All-Purpose Flour
- Gives structure to the cookies and supports the soft, chewy center.
- Helps balance the moisture from butter, sugar, and melted chocolate.
- Substitute: Use a gluten-free all-purpose flour blend or almond mix for a gluten-free version.
Unsweetened Cocoa Powder
- Intensifies chocolate flavor and adds depth to the cookie.
- Contributes to the darker color and slightly chewy texture.
- Substitute: Natural or Dutch-processed cocoa powder (adjust sweetness slightly if using Dutch-processed).
Baking Soda
- Provides gentle lift, helping cookies spread and achieve a soft, tender crumb.
- Reacts with brown sugar and butter to create a slight rise and slight chewiness.
Salt
- Enhances the chocolate flavor and balances the sweetness.
- Highlights the overall flavor profile, making each bite more complex.
Butter
- Adds richness, flavor, and tenderness.
- Provides a creamy base for creaming with sugar, which helps trap air and create lightness.
- Substitute: Use solid coconut oil for a dairy-free option (texture may vary slightly).
Dark Brown Sugar
- Adds sweetness, moisture, and chewiness to the cookies.
- Contributes a subtle caramel-like flavor that complements the chocolate.
- Substitute: Try my recipe and make brown sugar at home.
Egg
- Binds ingredients together and contributes structure.
- Adds moisture, richness, and helps the cookie hold its shape.
- Substitute: Try a flax egg, chia egg, or other eggs substitutes from my chart for a vegan option.
Vanilla Extract
- Enhances and rounds out all other flavors.
- Adds warmth and a subtle depth that complements chocolate.
- Substitute: An equal amount of vanilla bean paste will work.
Chocolate Chips
- Adds extra bursts of chocolate and texture throughout the cookie.
- Helps maintain pockets of melty chocolate when baked.
- Substitute: Use milk chocolate or dark chocolate chunks, white chocolate chips, or peanut butter chips.
Large Marshmallows
- Create a gooey, toasted topping that mimics the marshmallow on hot chocolate.
- Adds sweetness, visual appeal, and a soft, melty texture contrast to the cookie.
- Substitute with mini marshmallows or vegan marshmallows if preferred.
How to Make Hot Chocolate Cookies
To Make the Hot Chocolate Cookie Dough
- Melt chocolate: In a heat-proof bowl, add the chopped chocolate and melt gently in the microwave or over a pot of simmering water (bain-marie). Set aside to cool.
- Combine dry ingredients: In a large bowl, sieve together the flour, cocoa powder, bakingsoda, and salt. Set aside.
- Cream butter and sugar: Using a stand mixer fitted with a whisk attachment (or a handheld electric mixer), cream the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
- Add egg and vanilla: Whisk in your cooled, melted chocolate. Mix the egg and vanilla into the butter and sugar mixture on medium speed until well combined.
- Incorporate dry ingredients: With the mixer on low, add in the dry ingredients and chocolate chips. Mix until just combined. Cover and chill your dough in the refrigerator for at least 30 minutes to firm up.
To Bake the Hot Chocolate Cookies
- Preheat oven: Preheat your oven to 350°F (180°C). Line each cookie sheet with parchment paper or silicone mats.
- Scoop dough: Using a rounded 1-tablespoon measure, scoop a dough ball onto the prepared trays, leaving at least 2 inches (5 cm) of space between each cookie.
- Bake cookies: Bake your cookies for 8–9 minutes, one tray at a time. Be careful not to overbake—you want them soft and slightly brownie-like.
- Add marshmallows: Place a marshmallow on top of each cookie and return them to the oven under the broiler for 1–2 minutes to achieve a golden toasted effect on tops of the marshmallows.
- Cool completely: Allow cookies to cool completely before enjoying.
- Store leftovers: Store any remaining cookies in an airtight container at room temperature for up to 2 days.
Gemma’s Pro Chef Tips
- Chill the dough: Refrigerate the dough for at least 30 minutes before baking. This helps the cookies hold their shape and creates a soft, brownie-like center.
- Freeze for easy baking: Scoop cookie dough and store in the freezer for up to 2 months. Bake straight from frozen for fresh, warm cookies whenever surprise guests arrive.
- Watch the marshmallows: When broiling, keep an eye on the marshmallows—they toast quickly. A golden top is perfect.
- Use quality chocolate: Using high-quality bittersweet chocolate makes these cookies rich and indulgent.
- Don’t overbake: Bake until just set; these cookies are meant to be soft and fudgy. They will firm slightly as they cool.
- Perfect for sharing, not shipping: These cookies are soft and gooey, making them ideal for holiday cookie shares or festive gatherings, but not ideal for mailing.
- Even portions: Use a tablespoon scoop to ensure all cookies bake evenly and have a consistent size.
- Serve fresh: Best enjoyed fresh from the oven, paired with a warm cup made from dry hot chocolate mix, coffee, milk, vanilla ice cream, or a festive holiday dessert platter.
FULL (PRINTABLE) RECIPE BELOW!
Make Ahead and Storage Instructions
- Make Ahead: Scoop the cookie dough and store it in the freezer for up to 2 months. When ready to bake, place the frozen dough directly on a lined baking sheet and bake as directed. This makes it easy to have freshly baked cookies for surprise guests or holiday gatherings.
- Storage: Once baked and cooled, store cookies in an airtight container at room temperature for up to 2 days to maintain their soft, fudgy texture.
- Tip for Cookie Shares: These cookies are best served fresh or baked from frozen for gatherings, as their soft, gooey texture does not hold up well for shipping.
- Reheating: If desired, warm cookies in a low oven for a few minutes to revive their freshly baked feel and gooey marshmallow topping.
FAQs
What if I only have mini marshmallows?
Mini marshmallows work fine, though they won’t create the same dramatic toasted topping. Use a few per cookie to get a gooey effect.
What type of chocolate works best?
Bittersweet or dark chocolate gives the richest, fudgiest flavor. Milk chocolate can be used, but it will make the cookies sweeter and less intense.
Why do my cookies sometimes spread too much?
Chill the dough before baking and avoid over-softened butter. Overbaking can also cause excess spreading. Check out my guide for more !
Can I make these cookies smaller or larger?
Yes! Adjust baking time slightly: smaller cookies will bake faster, while larger cookies may need an extra minute or two.
Can I add other mix-ins?
Chocolate chunks, nuts, or a sprinkle of sea salt can enhance flavor and texture. Just fold them in with the chocolate chips.
Is it necessary to use both melted chocolate and chocolate chips?
Using both ensures a rich, fudgy center (from the melted chocolate) and pockets of melty chocolate (from the chips) for extra indulgence.
More Holiday Cookies
- Danish Butter Cookies Recipe
- Best Ever Sugar Cookie Recipe
- Ginger Crinkle Cookies
- Homemade Gingerbread Men
- The Softest & Chewiest Snickerdoodle Cookies
IMPORTANT NOTE: This recipe was improved and updated on 11/29/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Hot Chocolate Cookies
Ingredients
- ¾ cup (4½ oz/128 g) bittersweet chocolate , chopped
- 1 cup (5 oz/142 g) all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons (3 oz/85 g) butter , softened
- 1 cup (6 oz/170 g) dark brown sugar
- 1 large egg , at room temperature
- 1 teaspoon vanilla extract
- 1 cup (6 oz/170 g) bittersweet chocolate chips
- 16 large marshmallows
Instructions
To Make the Hot Chocolate Cookie Dough
- In a heat-proof bowl, add the chopped chocolate and melt gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
- In a large bowl, sieve together the flour, cocoa powder, baking soda and salt. Set aside.
- Using a stand mixer fitted with a whisk attachment (or using a handheld electric mixer) cream the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
- Whisk in your cooled melted chocolate. Add the egg and vanilla into the butter and sugar mixture and mix on medium speed until well combined.
- With the mixer on low, add in your dry ingredients and chocolate chips and mix until incorporated. Cover and chill your dough in the fridge for at least 30 minutes to firm up.
To Bake the Hot Chocolate Cookies
- Preheat your oven to 350°F (180°C). Line 2 baking sheets and set aside.
- Scoop using a rounded 1 tablespoon measure and place on your prepared trays leaving at least 2 inches (5 cm) of space between each cookie.
- Bake your cookies for 8 - 9 minutes one tray at a time. Take care not to over bake as you want these cookies to be almost brownie-like.
- Once baked, pop a marshmallow on top of each cookie and put them back in the oven on broil for 1-2 minutes for a lovely toasted effect. Allow to cool completely before enjoying.
- These cookies are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 2 days.
Recipe Notes
- Chill the dough: Refrigerate the dough for at least 30 minutes before baking. This helps the cookies hold their shape and creates a soft, brownie-like center.
- Freeze for easy baking: Scoop cookie dough and store in the freezer for up to 2 months. Bake straight from frozen for fresh, warm cookies whenever surprise guests arrive.
- Watch the marshmallows: When broiling, keep an eye on the marshmallows—they toast quickly. A golden top is perfect.
- Use quality chocolate: Using high-quality bittersweet chocolate makes these cookies rich and indulgent.
- Don’t overbake: Bake until just set; these cookies are meant to be soft and fudgy. They will firm slightly as they cool.
- Perfect for sharing, not shipping: These cookies are soft and gooey, making them ideal for holiday cookie shares or festive gatherings, but not ideal for mailing.
- Even portions: Use a tablespoon scoop to ensure all cookies bake evenly and have a consistent size.
- Serve fresh: Best enjoyed fresh from the oven, paired with a warm cup made from dry hot chocolate mix, coffee, milk, vanilla ice cream, or a festive holiday dessert platter.
Why 2 small eggs?
Recipe does not replicate as written. Cookies spread more than demonstrated, and mallows burned long before melting flat. Changes need to be made to make the recipe more successful for the home baker.
Hi Gemma, I baked this recipe for Hot Chocolate Cookies and WOW! They are super delicious and perfect for snacking and giving/bringing as a gift! Thank you, Gemma!
I can never find bittersweet chocolate chips. Can I substitute half amount semi- sweet or dark choc chips and the other half unsweetened baking chocolate?
Thank you to Gemma and BBB team for a fantastic recipe! Sticky batter so more than 30 mins in fridge will be great. I did a double batch and my definition of heaping tablespoon is resulting in way more than 32. So decadent and gooey. My teen says it’s the best thing ever.
Hi, Can I use baking Power instead of baking soda?
Did So Yummy or Tasty copy this recipe? BTW Best biscuits (cookies) ever!!!
Delicious just perfect
Hi Gemma,
These cookies look sooo yummy, but I don’t eat chocolate. Do you think I could substitute carob powder and carob chips?
Thanks so much for all of your fantastic recipes!
Pam
Hi Gemma, I’m vegetarian, please tell me what should i use instead of eggs. Thank you so much for your wonderful recipes ????