Description

These Hot Chocolate Cookies are everything you love about a warm mug of cocoa—in cookie form! They’re soft, fudgy, and packed with chocolate chips and melty mini marshmallows. Perfect for the holidays or any chilly day when you’re craving something sweet and cozy.

Ingredients

Units Scale

1/2 cup (1 stick) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/4 tsp salt

1 cup semi-sweet chocolate chips

1 cup mini marshmallows

Optional: 1/4 cup hot cocoa mix (for extra flavor)

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla: Beat in the egg and vanilla until well combined.
Mix dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and hot cocoa mix if using.
Combine: Gradually add dry ingredients to the wet mixture. Stir in chocolate chips.
Add marshmallows: Gently fold in mini marshmallows (reserve a few to press on top).
Scoop dough: Drop rounded tablespoons of dough onto the prepared baking sheet. Press a few extra marshmallows on top of each cookie.
Bake: Bake for 9–11 minutes, or until edges are set. Cookies will look soft in the center—that’s perfect!

Cool: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Notes

For gooier marshmallows, lightly freeze them before adding to the dough.
Want them extra chocolatey? Add chunks of dark chocolate or a drizzle of melted chocolate on top.
Store in an airtight container for up to 4 days or freeze for later.