These Hot Cocoa Cookies are brownie-like soft chocolate cookies made with both cocoa powder and real hot chocolate mix, topped with gooey marshmallows during baking, and finished with a glossy chocolate glaze and Christmas sprinkles.
Classic Christmas flavors in one cookie!
Looking for hot cocoa cookies that taste like a real drink? These hot chocolate mix cookies are soft, gooey, and bake with a perfect glaze. These Christmas cookies are perfect as gifts or to fill your winter cravings. It has a rich, deep chocolate flavor and is topped with gooey marshmallows, just like your favorite steaming mug of hot chocolate.
why do you like them
I double the chocolate (I use both cocoa powder and hot cocoa mix). So every bite tastes like real hot chocolate. Adding hot cocoa mix directly to the dough enhances the flavor and gives it a unique velvety texture without being overly sweet. I add it halfway through roasting the marshmallows. This will cause the marshmallow to puff up, stick together, and stay gooey in the center instead of melting. The all-brown sugar formula makes the cookies soft, thick, and slightly chewy when baked. Finally, top with a glossy chocolate glaze and festive holiday sprinkles to make it look beautiful and luxurious. Perfect for a Christmas cookie exchange, holiday party, or simple winter dessert. Same with my chocolate dipped hazelnut cookies and ginger molasses cookies.
Learn how to make hot cocoa cookies in 4 easy steps (with step-by-step photos). The complete recipe, including measurements, is in the recipe card below.
1) How to make hot cocoa cookie dough
Beat butter and brown sugar until creamy (2 to 3 minutes). Beat eggs and vanilla until smooth. Whisk together the dry ingredients (flour, cocoa powder, hot cocoa mix, cornstarch, baking soda, and salt). On low speed, mix in the dry ingredients in two batches. Quickly stir in the milk until the dough comes together.
2) Chilling the dough is non-negotiable
The dough is intentionally sticky. As it cools, the fat solidifies, making the cookies thicker and softer. Cover and refrigerate for at least 1 hour (overnight is OK) – the dough will be sticky and needs to be firm.
3) Shape, bake and add marshmallows
When you are ready to bake the cookies, let them stand for 10-15 minutes to soften the dough slightly. Preheat oven to 350°F and line with parchment paper. Scoop 1 1/2 tablespoons (approximately 30 g), roll into a smooth ball, and place on a sheet (keep excess dough chilled). Bake for 10 minutes, then remove and press 1/2 a large marshmallow (cut side down) into the center of each cookie. Return to oven until marshmallows are puffed and soft, about 3 minutes. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
4) Make the chocolate glaze
Whisk powdered sugar, melted butter, cocoa powder, and vanilla until smooth. Gradually add hot water to create a thick, pourable consistency. Scoop the cooled cookies with a spoon and drizzle them over the marshmallows. Add Christmas sprinkles while wet. Allow the glaze to completely set before stacking or packaging the hot cocoa cookies.
my top 5 tips
Chilling the dough is essential as it prevents the cookies from spreading too much and ensures a soft, puffy center that can support the marshmallow topping. Cutting each marshmallow in half will help it melt evenly throughout the cookie without sliding around. The texture of the chocolate glaze is glossy, smooth, and rich without being heavy. Add some festive sprinkles to some (or all) of your cookies to make them look even more Christmas-y. Let the glazed cookies stand at room temperature until completely set and stack neatly without messing.
See more Christmas cookies
Whipped Shortbread Cookies Chocolate Hazelnut Thumbprint Cookies Almond Shortbread Cookies with Amaretto Pecan Shortbread Cookies Chewy Ginger Molasses Cookies Burnt Butter Pecan Sandy Hazelnut Shortbread Cookies Cranberry Noel Almond Crescent Christmas Cookies
hot cocoa cookies with marshmallows
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material
About cookies
1/2 cup unsalted butter at room temperature1 cup light brown sugar1 big egg1 1/2 teaspoon vanilla essence1 1/2 cup all-purpose flour flattened with a spoon⅓ cup cocoa powder1/4 cup hot cocoa mix1 tablespoon cornstarch1 teaspoon baking soda1/4 teaspoon fine sea salt2 tablespoon whole milk14 big marshmallow cut in half
As for the chocolate glaze
1 1/3 cup powdered sugar2 1/2 tablespoon unsalted butter melted3 tablespoon cocoa powder1/2 teaspoon vanilla essence3 tablespoon hot waterchristmas sprinkles option
Instructions
Make cookies:
Make the glaze:
Precautions
What you need here is a hot cocoa mix, not a cup of prepared hot chocolate. The dry mix (small pack or canister) adds a sweet and malty “hot cocoa” flavor. We use all-brown sugar (no granulated sugar) in our cookie dough – The all-brown sugar formula makes cookies soft, thick, and bakes with a little chew.
Anticipation tips
Chill the dough (best flavor): Cover and refrigerate the dough mixture for up to 48 hours. Let stand at room temperature for 10-15 minutes to soften slightly before scooping. Pre-scoop for speed. Scoop into 1 1/2 tablespoon balls, place on a tray, cover, and refrigerate for up to 48 hours. Bake as directed and add marshmallows after 10 minutes. Bake now, glaze later: For the freshest shine, bake your cookies (with marshmallows) the day before, let them cool completely, then apply the glaze on the day you plan to serve them.
storage tips
Refrigerator: Store in an airtight container for up to 1 week. Bring to room temperature before serving. Room temperature: Store in an airtight container for up to 3 days. Freezer: Freeze baked (no glaze, no marshmallows or glazes) cookies for up to 2 months. After thawing, add the marshmallows and glaze.
nutrition
