Go Back
–+ servings
Plate of hot chocolate cookies with melted marshmallows baked onto the top of a soft chocolate cookie.

Hot Chocolate Cookies

These hot chocolate cookies don't just taste like hot chocolate with marshmallows on top, they actually have hot chocolate mix baked right inside. They are soft, and oh so delicious. If you love hot cocoa, these are the cookies for you!
Prep Time10 minutes
Cook Time12 minutes
Chill Time1 hour
Total Time1 hour 22 minutes
Servings: 24 Cookies
Author: Carlee

Ingredients

  • ½ cup salted butter
  • ¾ cup chocolate chips
  • ¾ cup light brown sugar packed
  • 2 eggs large
  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ cup hot chocolate mix
  • 12 large marshmallows
US Customary - Metric

Instructions

  • Put chocolate chips and butter in a large microwave safe mixing bowl. Microwave on high in 20 second bursts, stirring after each trip to the microwave, until the mixture can be stirred smooth.
    Mixing bowl with butter and chocolate chips inside, ready to be melted together.
  • Stir in the brown sugar until incorporated.
    Adding brown sugar to melted butter and chocolate chip mixture.
  • Add the eggs. Mix until the mixture is uniform.
  • Stir in the dry ingredients until the dough is lump free. It will be really soft still at this stage.
    Adding dry ingredients to wet ingredients in the mixing bowl.
  • Cover and chill for at least 1 hour, but up to 3 days.
    Mixing bowl of really soft cookie dough, ready to be chilled.
  • While the dough chills, cut the marshmallows in half using kitchen scissors.
  • Preheat oven to 350℉.
  • Scoop 2 Tablespoons of dough onto the cookie sheet. Leave at least 2 inches between the balls of dough.
    Scoops of chilled hot chocolate cookie dough on baking sheet, ready to go in the oven.
  • Bake for 10 minutes. Place a marshmallow half cut side down on each cookie. Bake for 3 more minutes.
    Putting marshmallow halves on partially baked chocolate cookie dough.
  • Cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
    Tray of finished cookies with gooey marshmallows baked on top fresh from the oven.

Notes

  • Chilling the cookie dough helps prevent the cookies from spreading too much. Your cookie dough will likely seem too runny to use before chilling it, but it will be the perfect consistency when you take it out of the fridge.
  • We like to use milk chocolate hot chocolate mix in these cookies, but you can use any variety. Using peppermint hot cocoa mix is a fun way to switch up the flavor a little bit.
  • You can store your leftover cookies in an airtight container or in a large ziploc bag. These cookies are good for up to 5 days. I don't recommend stacking them as the marshmallows may cause them to stick together.
  • The last 3 minutes gives the marshmallow a chance to get soft and gooey. If you want to add some color to your marshmallows, you can toast them with a kitchen torch or place your cookies under the broiler for a few seconds.

Nutrition

Serving: 1Cookie | Calories: 138kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 69mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 138IU | Calcium: 25mg | Iron: 1mg
Tried this recipe?Please consider rating it and saving on Pinterest for later!