Hot Cocoa Cookies

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

These Hot Cocoa Cookies are chewy, chocolaty and oh so delicious!  These have quickly become my favorite Christmas cookie!  

I created this recipe to take to a friend’s Christmas Cookie Exchange Party, and they were a huge hit!  

These cookies start with a brownie-like cookie base, then get topped with a marshmallow, fudge glaze and sprinkles… what more could you want?  =) 

PIN IT NOW to save for later!

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

Earlier this week, I shared the pretty details of my friend Bethany’s Cookie Exchange Party.

Normally, if I’m invited to a cookie exchange I might make some pretty decorated cookies… but I knew Bethany had that covered.  

So I baked up these Hot Cocoa Cookies, and I’m so glad I did!   They’re chewy, chocolaty and oh so cute!

Feel free to use different sprinkles for different holidays, or to match a color theme… easy peasy!

Hot Cocoa Cookies Recipe

Print Recipe

Hot Cocoa Cookies

Yield: Makes 35-45 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 at least 1 hour.  The dough should be firm.  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

PIN IT NOW to save for later! 

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. I made these today and they are wonderful! I ended up making them without the glaze because they have plenty of chocolate on their own. I will be making these again and again!

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  4. Why do the cookies only two days in a covered container.I want to make them but I was hoping I could make them ahead of time. Thank you for the recipe!

    • As with any fresh baked good, they are best when eaten as fresh as possible. I prefer to enjoy them (or serve) them when they are fresh, but I’m sure they would be perfectly edible for at least 4 days (or more, but they will likely dry out a bit).

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  7. i definitely want to try this recipe…it looks amazing. Do you think I could press the dough into a jelly roll pan and make bars instead of cookies?

  8. I made these last night for a cookie swap today and they turned out beautifully! Now I’m just trying to keep from eating them all so that I have enough left for the party 🙂 Great recipe and thanks for sharing.

  9. These were a big hit last year at my office. Getting all the things together to make again this year! They are soooo yummy!

  10. Anyone have any ideas on a cute way to package these for a cookie swap?

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  12. I made these cookies they are AMAZING!!!!!

  13. Made these this weekend for a Christmas party and they were a HIT! Tasted delicious, Soft, and rich. Pinterest win and highly recommend. 🙂

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  15. these cookies looked so festive and delicious I had to make them for the Hollidays to take to my up coming Christmas cookie exchange and party’s at Christmas to share with family and friends!!! They are very good and well worth making!!!!

  16. Oh my goodness! Just made these wonderful cookies and they are not only so cute but delicious, too. They are almost like a little cake. Can’t wait to serve them at my annual Cookie Swap party on Saturday. Thanks!

  17. I just made these tonight for a cookie party im attending tomorrow. They are SO good! A little labor intensive hehe, but good for the holidays.
    I did have a problem with the icing, i had to add a 1/4 cup extra hot water to thin it out. i used 2 c icing sugar, 1/4 cocoa, 4 tbls melted butter, and the vanilla extract … im not sure why it was so thick! Like batter!
    Other then that, it was fabulous, and i will make them again!
    Thanks for the recipe

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  19. W.O.W.!!!!! I made these cookies last weekend for Christmas on my side of the family, and am making them again this weekend for my husband’s Christmas! They are so fun and YUMMMMMMMY!!! Thank you for the delicious recipe!

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  21. i want to make these with my kids for Xmas and I have a question, do u use light or dark brown sugar?

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  23. Thanks for sharing!

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  25. These are adorable! Making these today to put in our goodie boxes for the neighbors. Can’t wait to try them. Thanks so much for sharing!!!

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  29. I just made a batch of similar cookies this morning. We have had the recipe for 40 years. We got it from a baking contest put on by the Washington Wheat Growers Association. They called them Cuckoo Cookies. One of our favorites.

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  31. I just mixed up a batch of these and the mix is more like batter than dough. Can that be right? I reread the list of ingredients and did it right.

    • Hi Sandy, Yes, when you first mix the batter it will be more of a batter than a dough. Be sure to follow the recipe and chill the mixture for an hour, and it will set up and be firm enough to form into balls.

  32. I just made these and they turned out very nice, but I haven’t made glaze yet I found them to be very very sweet, especially with the marshmallow on top. I used nestle semi sweet chocolate chips for the dough, and I think the sugar was almost unnecessary. Next time I’ll try using dark or bitter chocolate instead, or maybe omit some/all of the sugar if I’m using the semi sweet chocolate. Fun to make though! 🙂

  33. I found my cookie for my 2015 Cookie Exchange! Easy to make, but look like hours spent creating. This recipe is better than bakery cookies, fabulous.

  34. I made these last year and they turned out great!!! I just tried making them again and they turned out super flat! 🙁 Do you know why this happened? I don’t remember what the batter was supposed to look like, but mine resembled thick frosting. So sad…I was craving these cookies.

    • Hi Helen, Be sure to follow the recipe and chill the dough for an hour before forming into ball and baking. Keep the dough that you are not working with in the fridge while the first few batches bake. Hope you have success again! These are one of our family favorites!

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  36. Just wanted to let you know I tried this recipe over the holidays and it was delicious!! A big hit at my annual cookie exchange! So good, in fact, that I mentioned it on my new blog that I’m creating –

    Happy New Year!

  37. These look incredible. I feel like baking now. I actually have some baking to do this week so I might squeeze these in. Thanks.

  38. Am I blind or are the eggs not listed on the ingredient list? I can’t find how many eggs this recipe calls for….

  39. I was in a christmas-y mood today so I made these and they turned out way better than I thought! I made them gluten-free (cloud nine cup-for-cup blend) and they are delicious and look exactly like the pictures 🙂 so happy they turned out, will definitely make them again!

  40. I thought these looked so good. I’m in the process of making them and 1 1/2 cups of flour is not enough. I can’t believe these comments are real. I could use them for syrup on pancakes.

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  45. Saw this recipe last week and made them today (no deviations). OMG…amazing! These very well may be the most beautiful and delicious cookies I’ve ever made. My family is already proclaiming these as a new annual tradition of ours, and they typically aren’t huge marshmallow fans. Thank you for sharing such an incredible recipe.

  46. Can I use the melted dark chocolate to replace the icing part? It is the fastest way to get cookies done. Thank you

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  48. I think these would be a great addition to our list for Christmas. Do they freeze OK with the marshmallows?

  49. Just wanted to let you know I made 5 different types of cookies this year and this was one of them and EVERYONE tells me they absolutely love these! They are so delicious!

  50. I made these this weekend. I used Nestles chocolate chips, Nestles unsweetened cocoa and used the recipe as written. The batter is definitely less viscous than cookie batter usually is, but after an hour in the refrigerator, it was more like fudge. The cookies came out perfect and very delicious! I will make them again!

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