There’s nothing quite like a mug of hot chocolate on a cold day—unless you turn all those cozy flavors into a cookie. These Hot Chocolate Cookies are rich, fudgy, and deeply chocolatey, with a hint of cinnamon and chili powder for extra warmth. Dark chocolate chips add little pockets of melted chocolate throughout, while a toasted marshmallow on top gives every cookie that classic hot-cocoa finish.
The best part? The marshmallows aren’t added at the beginning. The cookies bake almost all the way first, then a halved marshmallow is placed on top and the cookies go back into the oven for a few minutes. This gives the marshmallow time to puff and lightly toast without completely disappearing into the cookie.
Why You’ll Love These Cookies
These cookies have all the comforting flavors of hot chocolate in a soft, chewy cookie. The cocoa makes the dough wonderfully chocolatey, brown sugar keeps the centers soft, and a little cinnamon and chili powder add just enough warmth without making the cookies spicy.
And then there’s the marshmallow. Placing it on the cookie near the end of baking means you get a gooey, toasted marshmallow layer right on top.
They’re especially delicious while still slightly warm, when the chocolate chips are soft and the marshmallow is perfectly melty.
Tips for Perfect Hot Chocolate Cookies
Don’t add the marshmallows at the beginning. Adding them during the final few minutes of baking keeps them from melting completely into the cookie and gives you that recognizable hot-chocolate-marshmallow topping.
Watch the second bake carefully. Marshmallows can go from lightly toasted to very brown in a short amount of time.
Don’t overbake the cookies. Since they go back into the oven after the marshmallow is added, the initial bake should leave the centers slightly soft.
Use dark chocolate chips for extra richness. The bittersweet chocolate balances the sweetness of the cookie and marshmallow beautifully.
Try them warm. For the ultimate hot-chocolate experience, enjoy one while it’s still slightly warm, when the chocolate is melty and the marshmallow is gooey.
A Little Kick of Warmth
The cinnamon and chili powder might seem like unusual additions to a chocolate cookie, but they work beautifully here. The cinnamon brings out the warmth of hot chocolate, while the small amount of chili powder adds depth rather than noticeable heat.
If you prefer a completely classic hot chocolate flavor, you can leave out the chili powder. Or, if you love Mexican hot chocolate flavors, increase it just slightly for more warmth.
Storage
Store completely cooled cookies in an airtight container at room temperature for several days.
For that fresh-from-the-oven texture, warm an individual cookie in the microwave for a few seconds before serving. The chocolate and marshmallow will soften again, making the cookie taste freshly baked.
The Perfect Cozy Cookie
These Hot Chocolate Cookies are basically a mug of hot cocoa transformed into dessert: rich chocolate, warm spices, melty dark chocolate, and a soft toasted marshmallow all in one bite.
Make a batch for holiday cookie trays, winter gatherings, movie nights, or simply whenever you’re craving something extra cozy. Just be prepared—once people see those gooey marshmallows on top, these cookies tend to disappear quickly!
Hot Chocolate Cookies
Description
There’s nothing quite like a mug of hot chocolate on a cold day—unless you turn all those cozy flavors into a cookie. These Hot Chocolate Cookies are rich, fudgy, and deeply chocolatey, with a hint of cinnamon and chili powder for extra warmth. Dark chocolate chips add little pockets of melted chocolate throughout, while a toasted marshmallow on top gives every cookie that classic hot-cocoa finish.
Ingredients
Instructions
-
Preheat the oven to 350°F and line 2 cookie sheets with either parchment paper or a silicone baking liner.
-
In a medium bowl, combine flour, cocoa powder, baking powder, cornstarch, cinnamon, chili powder, and salt.
-
In the bowl of a stand mixer, add the butter and both sugars. Mix on medium speed for about 5 minutes, or until light and fluffy.
-
Add the eggs and vanilla to the butter mixture. Mix until combined.
-
Add the flour mixture into the butter mixture and mix on low speed until just combined. Fold in the chocolate chip until evenly distributed.
-
Using a small cookie scoop (roughly 1.5 Tbsp.), place the dough balls at least 2 inches apart. Bake for 8 minutes.
-
After 8 minutes, pull the cookies out of the oven. Take the cut marshmallow and place it cut side (sticky side) down on the cookie. Then put the cookies back into the oven for 2 more minutes.
-
Take the cookies out of the oven and let them rest on the pan for 5 minutes before transferring them to a cooling rack to cool completely. If you do decide to eat them warm, they might break apart a bit. Enjoy!
