Hot Cocoa Cookies

Hot Cocoa Cookies... chewy, chocolaty and oh so delicious!!  -

As I promised earlier this week, I’m sharing the delicious recipe for the Hot Cocoa Cookies I brought to my friend Bethany’s Cookie Exchange Party.

Normally, if I was invited to a cookie exchange I’d make some pretty decorated cookies… but I knew Bethany had that covered.   I looked for something new to try, and boy am I glad I did!  These Hot Cocoa Cookies are my new favorite cookie!  They’re chewy, chocolaty and cute too!  You could use different sprinkles for different holidays, or to match a color theme… easy peasy!

Hot Cocoa Cookies... chewy, chocolaty and oh so delicious!  -

Print Recipe

Hot Cocoa Cookies

Yield: Makes about 50 (small) cookies

Rich, chocolaty and delicious, these are a perfect cookie for Christmas, or any time of year!


For the cookies-
1/2 cup (1 stick) unsalted butter
12 oz. semi-sweet chocolate
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla extract

25 (apx.) large marshmallows

For the icing -
2 cups powdered sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla extract

Assorted sprinkles


Make the cookies-
1.) In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
2.) In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3.) In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
4.) Add the cooled chocolate mixture and blend until just combined.
5.) While mixing, add the flour mixture slowly and blend until just combined.
Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
6.) Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
Bake cookies about 12 minutes.
7.) While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
8.) Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.
9.) Allow icing to set up about 30 minutes before serving.

Cookies can be stored in an airtight container up to 2 days. Change the sprinkles to coordinate with various holidays.

Recipe source- Cookie base adapted from Rachael Ray, final cookies by Glorious Treats

Hot Cocoa Cookies... chewy, chocolaty and oh so delicious!! -

This is the perfect recipe to add to your holiday cookie trays, or bring to a cookie exchange… just be sure to save a few for yourself!  =)

Happy baking!


  1. Pingback: My baking experiment #97 – chocolate cookies | Evana's Dessert Kitchen

  2. I thought these were wonderful! I just wish I did not put the icing on them; they stole from the richness and deliciousness of the cookie. Otherwise the cookie was awesome!! With the marshmallow of course. I will make next time without icing, maybe just a little hard shell so sprinkles can make an appearance :-) easy cookie to make though, thanks!!

  3. Hi there,

    I refrigerated the cookie dough overnight and I took it out and let is sit for 30 mins, as indicated in the instructions. It has been close to an hour no and the dough is still rock hard. I can’t scoop anything out. Any advice or should I just toss it out and try again?

    • Hi Erika, No, you certainly should not have to toss the batch. I might use a strong metal spoon to dig into the dough a bit and see if it’s hard all the way through. It’s possible the top dried a bit? It’s hard to know for sure without being with you in the kitchen, but I have refrigerated the dough overnight and still be able to bake it the next day. Depending on how cool your house (and/or fridge) is, it may need to sit out a bit longer than 30 minutes. Best of luck! They are really delicious cookies once you can get them baked!

  4. These cookies turned out incredible, the frosting is some of the best I have ever made and the taste of the cookie is a perfect cocoa flavor. Definitely recommend as a holiday treat.

  5. Also, Erika, the recipe reads to leave it in the fridge for an hour, not overnight. You could still try waiting though, and see what happens. Good luck!

  6. I just won “Best Cookie” at my Christmas Cookie Exchange with this cookie! I have not baked cookies in years, but this looked fun and I wanted to give it a try. I’m so glad I did, these are amazing! Everyone raved about them all afternoon! Thank you!!! Merry Christmas!

  7. We had to find a cookie recipe for a culinary class to make 250 cookies and these were the prime of the class

  8. I made the dough last night around 10 without reading it needed to chill at least an hour and took them out of the fridge this morning at 6:30 am and everything has separated. I’ve had it out on the counter for over an hour and it’s still hard as a rock. Any suggestions on how to get it to be more dough like?

  9. I should also note that I made this last year (giving myself enough time to make them all at once) and they were amazing! Which is why I’m so disappointed that I feel like I messed them up this year. Merry Christmas!

    • Hi Alley, They should still be fine. Let it sit out a bit longer if needed. Depending on how well it was covered, you may have a firm, dry layer on the very top of your bowl. Use a strong metal spoon to scoop down and bit and I bet you’ll find you have lots of perfectly usable dough.

  10. I’ve made this recipe a couple times and love it, but if I wanted to halve it, do you have any recommendations about the eggs? Should I just try to do 1.5 eggs or would it be better to use 1 or 2?

  11. These cookies are so good! This comes from  a person who doesn’t really care for marshmallows.  In the winter I decorate with blue and white snowflake sprinkles. For camping or summer outings I turn them into smores of sorts….skip the icing and press a few graham cracker crumbs into the hot marshmallow with a glove or bottom of a glass. Yummy!

  12. Hi! I’ll be making a few batches of cookies to freeze ready for Christmas , do you kow if these freeze well? They look yummy!

    • I have frozen these with great results! The marshmallow texture changes just a little,  but not in a bad way! Still tasty:)

  13. How many cookies does one batch make?

  14. I’ve made the Hot Cocoa Cookies for the last three years. They are my new favorite Christmas Cookie, especially if you are a chocoholic like I am. Try them. You’ll have friends asking you for the recipe.

  15. Gloria, I don’t see the ingredient measurements for the icing. Can you advise?

  16. about how many cookies does one batch make? I have to make 12 dozen so I need to know how much ingredients I will need to buy. Thanks

  17. These cookies turned out just like the picture, which was impressive being that it’s me who made them. They were very yummy, the cookies themselves were not very sweet but they went well with the marshmallows. I will be making these again!

  18. Hi  i’m making these cookies today and I tried four cookies 1st  to begin with and they were great my problem is is I read the small print  below the recipe  on these cookies they only last a couple days in a tight container is there anyway I could keep them till Christmas  which is not quite two weeks from now looking forward to hear your answer and thank you so much for the recipe it is delicious. 

    • Hi Joanne,
      As with most any baked good, these are best enjoyed fresh, or within a few days of baking. My only suggestion is to share this first batch with neighbors and friends, and make another batch if you’d like to serve them on Christmas.

  19. I made these today and they’re awesome!!! So fudgy and sweet. 
    My oven bakes faster, so I pulled them out at 8 minutes, put in marshmallows, then popped back in for 2 or 3 minutes. I froze a dozen for Christmas cookie platter. Definitely a keeper. 

  20. Can you freeze the dough?

    • I’ve never frozen them so I’m sorry to say I don’t have any experience to share.

    • It worked for me.  I used a cookie scoop (did not roll in a’ball’) to scoop on to wax paper on a cookie sheet.  Freeze then I put them in a freezer bag,  taking out to bake as I need them.  They need to thaw some so you can flatten them.

  21. Like another comment my cookies came out flat…and I followed recipe exactly . The first time I made them they were perfect. I am baffled what happened this time. Any ideas?

    • Hi Jenn,
      Without being with you in the kitchen, it’s always hard to guess what the issue may be. If you’ve had a batch turn out in the past, my best guess is that the batch that was more flat was a bit too warm when baked. Try chilling the dough a bit more, and/or chilling the balls of dough on the baking sheet before baking.
      Best of luck!

  22. Sadly I did chill the balls on the baking sheet thinking that was the issue for 2/2 hour after using chilled dough but still flat as can be. I don’t have one useable cookie in entire recipe. Ugh.

    • Hmm, so sorry to hear! I’ve made this recipe so many times and haven’t run into that. Sorry I can’t help more from here. It might just be necessary to make another batch.

  23. These were wonderful and tasty, plus easy, which is a bonus.  However, after the first two batches went in the oven exactly as written, I made a couple changes to other batches that suited me better.  Not sure if it was me or the recipe, but when we tried to pick them up, they would inevitably start to fall apart – too soft even after cooling for more than 20 minutes.  Changes I made:  Baked at 350 for 10 minutes instead of 325 for 12.  Changed the icing completely because it was too much work and too many ingredients.  I made my own using 1/2 cup milk chocolate chips, 1 tablespoon butter and about 1-2 tablespoon warm heavy cream.  Melted butter and choc. chips in microwave in 30 second increments (took about a minute), then added heavy cream to loosen and make it pourable.  Spooned about 1 teaspoon over the cookies and sprinkled with crushed Graham crackers for a S’more like taste.

  24. Do ypu have to line the baking sheet with parchment paper?

  25. My icing never hardened. So they are super messy to eat but very good. My family loved them. So glad I found this recipe.

  26. Just to thank you for this cookie recipe. I made these for our cookie exchange this year and I was so pleased. The cookies turned out perfect–just like the picture–and tasted wonderful. I will be making these every Christmas from now on. Hope you have a healthy and happy 2017!

  27. I’ve made these for 2 years. Always perfect, delicious and very festive. Love this recipe.

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