Hot Chocolate Cookies

This cookie is sweet, chocolatey, and easy to make. A chocolate cookie with chocolate chunks and caramelized marshmallows, it’s a decadent cookie that’s both fun to make, and fun to eat.

Jump to Recipe

If you’re craving a decadent cookie that satisfies your sweet tooth, this recipe will help you make the best Hot Chocolate Cookies. This easy to make dessert will delight your little ones with their puffy chocolatey inside and caramelized marshmallow tops. This isn’t just another chocolate cookie, this is a soft and sweet Hot Chocolate Cookie that you’ll love to bite into.

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

For another magical treat sure to delight your kids, try making our Hot Chocolate Bombs! You can also satisfy that marshmallow craving with ooey-gooey S’mores Bites!

MORE COOKIES RECIPES:
Doubletree Cookies | Peanut Butter Lava Cookies

HOT CHOCOLATE COOKIES INGREDIENTS

You will need:

• ½ cup unsalted butter
• 1 ½ cups semi-sweet chocolate chips, 300g bag
• 1 ¼ cups light brown sugar, packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup dark chocolate chunks
• 15 large marshmallows, cut into halves

SUBSTITUTIONS AND ADDITIONS

Egg: If you’re looking to substitute an egg, use ¼ cup (approximately 65 grams) of applesauce or ¼ cup of pureed bananas. 

Chocolate Chips: For those looking to put more of their own unique spin on their cookies, try substituting the chocolate chips for butterscotch chips!

Unsalted Butter: Lacking butter, or maybe cutting out dairy? Don’t worry, you can easily swap it with butter replacements. For 1 cup unsalted butter, you can substitute 1 cup shortening, ⅞ cup vegetable oil, or ⅞ cup lard.

HOW TO MAKE THIS HOT CHOCOLATE COOKIES RECIPE

STEP ONE: In a medium microwave-safe bowl, melt together butter and semi-sweet chocolate chips. Stir at 30-second intervals until melted. You’ll want this melted but not hot. Let cool for 5 minutes. 

PRO TIP: Avoid getting the bowl too hot, as excess heat will scramble the eggs.

STEP TWO: In a large mixing bowl beat together chocolate mixture, brown sugar, eggs, and vanilla extract. Beat until smooth, about 2 to 3 minutes. 

STEP THREE: In a separate bowl stir together flour, cocoa powder, baking powder, and salt. Add dry ingredients to wet ingredients and beat just until mixed. Don’t over mix. Cover mixing bowl with food-safe wrap and place in the fridge for one hour. 

STEP FOUR:  Line three baking sheets with parchment paper or silicone baking mats. You’ll want to bake just one tray at a time. 

STEP FIVE:  Scoop 2 tablespoon-sized balls of cookie dough and place 2 inches apart on baking sheets. Slightly press down the tops of each cookie ball.

PRO TIP: Use a cookie scoop. It makes it easy to scoop the dough in even amounts so your cookies will be more uniform.

STEP SIX: Preheat oven to 325F. Bake one tray at a time for about 10 minutes each. Tops should be slightly set. 

STEP SEVEN: Remove from oven and place 3 to 4 chunks of dark chocolate chunks on each cookie. Press down slightly but don’t press all the way to the bottom of the cookie. 

STEP EIGHT: Place a half marshmallow on the top of each cookie, placing the cut side up. 

STEP NINE: Bake for an additional 3 minutes. Remove from oven and set aside for now. Repeat steps with other baking sheets. 

STEP TEN: When all cookies are baked and out of the oven, turn the oven up to broil. Place one cookie sheet at a time into the oven for about 20 to 30 seconds to brown the tops of the marshmallows. 

PRO TIP: Make sure to watch these carefully, as will start to burn quite quickly. Don’t take your eyes off them!

STORAGE

If you want to keep some of these warm chocolate sweets for another day, they’re fortunately quite easy to store.

ON THE COUNTER: They last for about 3 to 4 days on the counter.

IN THE FRIDGE: They can be stored in the refrigerator in a sealed food storage container for a week.

IN THE FREEZER: The marshmallow on top of these won’t thaw well so we recommend you don’t freeze them. However, you can freeze the unbaked dough in an airtight container or Ziploc bag for up to 4 months.

These chocolatey treats will make your house smell amazing and taste as good as warm hot chocolate on a cold night. Soft, chewy cookies with a crispy shell and broiled marshmallow will be a hit with the whole family.

MORE RECIPES YOU’LL LOVE

• Oatmeal Chocolate Chunk Cookies
• Peanut Butter Balls
• Chocolate Crinkle Cookies
• No Bake Chocolate Oatmeal Cookie Bars
• Orange Chocolate Chip Cookies
• Crockpot Peppermint Hot Chocolate
• Christmas Hot Chocolate
• Peanut Butter Frozen Hot Chocolate
• Sugar Cookies with Frosting
• Crockpot Peppermint Hot Chocolate
• Coconut Chocolate Balls
• Chocolate Chip Pudding Cookies
• Molasses Cookies
• Frozen Hot Chocolate
• Turtle Cookies
• Chocolate Hand Pies
• Baked S’mores
• Edible Cookie Dough
• S’more Cookies
• Peanut Marshmallow Clusters
• Campfire S’mores Nachos

Hot Chocolate Cookies

5 from 2 votes

This cookie is sweet, chocolatey, and easy to make. A chocolate cookie with chocolate chunks and caramelized marshmallows, it’s a decadent cookie that’s both fun to make, and fun to eat.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 30 cookies

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1/2 cup unsalted butter
• 1 1/2 cup semi-sweet chocolate chips 300g bag
• 1 1/4 cup light brown sugar packed
• 3 large eggs
• 2 tsp vanilla extract
• 1 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup dark chocolate chunks
• 15 large marshmallows cut into halves

Instructions

 

• In a medium microwave-safe bowl, melt together butter and semi-sweet chocolate chips. Stir at 30-second intervals until melted. Let cool for 5 minutes.

  TIP: You’ll want this melted but not hot. If too hot, it will scramble the eggs when you add them in.
• In a large mixing bowl beat together chocolate mixture, brown sugar, eggs, and vanilla extract. Beat until smooth, about 2 to 3 minutes.
• In a separate bowl stir together flour, cocoa powder, baking powder, and salt. Add dry ingredients to wet ingredients and beat just until mixed. Don’t over mix.
• Cover mixing bowl with food-safe wrap and place in the fridge for one hour.
• Line three baking sheets with parchment paper or silicone baking mats. You’ll want to bake just one tray at a time.
• Scoop 2 tablespoon-sized balls of cookie dough and place 2 inches apart on baking sheets. Slightly press down the tops of each cookie ball.
• Preheat oven to 325F.
• Bake one tray at a time for about 10 minutes each. Tops should be slightly set.
• Remove from the oven and place 3 to 4 chunks of dark chocolate chunks on each cookie. Press down slightly but don’t press all the way to the bottom of the cookie.
• Place a half marshmallow on the top of each cookie, placing the cut side up.
• Bake for an additional 3 minutes. Remove from oven and set aside for now. Repeat steps with other baking sheets.
• When all cookies are baked and out of the oven, turn the oven up to broil. Place one cookie sheet at a time into the oven for about 20 to 30 seconds to brown the tops of the marshmallows.

  TIP: Watch these carefully as they will burn quickly.

Video

Nutrition

Calories: 191kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 34mg | Potassium: 142mg | Fiber: 2g | Sugar: 16g | Vitamin A: 129IU | Calcium: 31mg | Iron: 1mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb