Name: Chewy Hot Cocoa Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 12 large marshmallows, halved; 3/4 cup semi-sweet chocolate chips; 3 tablespoons heavy cream; 2 tablespoons holiday sprinkles

When winter rolls around, all I want is something warm, chocolatey, and comforting—and that’s exactly what these Chewy Hot Cocoa Cookies deliver. They’re thick, soft, and filled with the nostalgic flavor of hot cocoa, complete with a gooey marshmallow center and a glossy chocolate glaze. Topped with festive sprinkles, they’re a cookie version of your favorite winter drink.

I first baked these on a snowy December evening, and they’ve become a holiday staple ever since. The combination of cocoa powder, melty chocolate, and marshmallows makes every bite feel like a cozy hug. Whether you’re baking for a cookie exchange, holiday party, or just a cozy night in, these cookies are guaranteed to win hearts.

Why You’ll Love This Chewy Hot Cocoa Cookies Recipe

Rich chocolate flavor with a soft, brownie-like texture
Marshmallow centers that get gooey and irresistible
Fun and festive look with colorful sprinkles
Easy to make with pantry staples
Perfect for gifting, parties, or just treating yourself

What Kind of Marshmallows Should I Use?

I recommend using large marshmallows that are cut in half. The cut side melts into the cookie, creating that signature gooey center. Mini marshmallows can work in a pinch, but they melt too fast and tend to disappear into the dough. If you’re after that dramatic, melty marshmallow look, go with the big ones.

Options for Substitutions

Butter: You can swap unsalted butter with margarine or plant-based butter for a dairy-free version.
Egg: Use a flax egg (1 tbsp flaxseed + 3 tbsp water) to make it egg-free.
Flour: All-purpose flour is best, but a 1:1 gluten-free flour blend will also work.
Cocoa Powder: Natural or Dutch-processed cocoa both work fine—use what you have on hand.
Toppings: Swap holiday sprinkles with crushed peppermint, mini chocolate chips, or even a dusting of powdered sugar for variety.

Ingredients for This Chewy Hot Cocoa Cookies Recipe

All-purpose flour: This forms the structure of the cookie and balances the richness of the chocolate.
Unsweetened cocoa powder: Provides that deep chocolate flavor reminiscent of hot cocoa.
Baking soda: Helps the cookies rise and spread just enough.
Salt: Enhances all the other flavors and balances the sweetness.
Unsalted butter: Gives the cookies richness and keeps them soft and chewy.
Granulated sugar: Sweetens and helps with the cookie structure.
Brown sugar: Adds a touch of moisture and a caramel-like depth.
Egg: Binds everything together and contributes to the chewy texture.
Vanilla extract: Brings out the chocolate flavor and adds warmth.
Large marshmallows (halved): The star of the show—melty, gooey, and the essence of hot cocoa.
Semi-sweet chocolate chips: Melted into a glaze to top the cookies.
Heavy cream: Combines with chocolate chips to create a smooth, pourable glaze.
Holiday sprinkles: Optional, but perfect for adding festive flair.

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. This step prevents clumping and distributes leavening agents evenly.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This incorporates air, giving your cookies a better texture.

Step 4: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract. Beat again until everything is well combined. The mixture should be smooth and creamy.

Step 5: Combine Wet and Dry

Slowly add the dry ingredients to the wet mixture. Mix just until combined. Don’t overmix—that can make the cookies tough.

Step 6: Scoop and Bake

Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 minutes.

Step 7: Add Marshmallows

Remove the cookies from the oven and quickly press a halved marshmallow, cut side down, into the center of each cookie. Return to the oven for 2 more minutes. The marshmallows will puff slightly.

Step 8: Make the Chocolate Glaze

While the cookies finish baking, combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until smooth and glossy.

Step 9: Glaze and Decorate

Once cookies are out of the oven, let them cool for 5 minutes. Then drizzle or spoon the glaze over each marshmallow and top with sprinkles while the glaze is still wet.

Step 10: Let Them Set

Let the cookies cool completely so the glaze can set. Now they’re ready to be enjoyed or packed up for sharing!

How Long to Prepare the Chewy Hot Cocoa Cookies

Preparation Time: Most of your prep time will go into mixing the dough and forming the cookies. From gathering ingredients to scooping them onto the tray, expect about 20–25 minutes.

Baking and Finishing: Baking takes around 10 minutes initially, then another 2 minutes after adding the marshmallows. Glazing and decorating takes an additional 10–15 minutes, depending on how meticulous you are. In total, the whole process takes roughly 45 minutes to an hour from start to finish.

Tips for Perfect Chewy Hot Cocoa Cookies

Always use room temperature butter for smoother creaming.
Chill the dough for 15 minutes if your kitchen is warm—it helps control spread.
Use parchment paper to avoid overbrowning on the bottoms.
Don’t skip the marshmallow press-in step midway through baking—it prevents them from melting too fast.
Spoon the glaze over the marshmallows while still warm for best coverage.

Watch Out for These Mistakes While Cooking

Overbaking: The cookies should look slightly underdone when you first remove them—they finish setting as they cool.
Using whole marshmallows: Always cut them in half so they stick and melt properly.
Too much flour: Measure flour correctly using the spoon-and-level method to keep cookies soft.
Skipping the glaze: It adds flavor, moisture, and that shiny finish—don’t skip it!
Adding sprinkles too late: They need to go on while the glaze is still wet so they stick.

What to Serve With Chewy Hot Cocoa Cookies?

1. Hot Chocolate

Double the cocoa vibes by serving these cookies with a mug of rich hot chocolate.

2. Peppermint Mocha

The minty coffee flavors balance beautifully with the gooey chocolatey cookie.

3. Cold Milk

A classic pairing that lets the richness of the cookie shine.

4. Vanilla Ice Cream

Warm cookie meets cold ice cream for a dreamy dessert duo.

5. Chai Tea Latte

The spiced flavors complement the sweet and gooey cookie texture.

Storage Instructions

Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days. Separate layers with parchment to keep the glaze intact.

Refrigerator: These can be stored in the fridge for up to a week, though the marshmallow may firm up slightly.

Freezer: You can freeze both the baked cookies and the dough. For baked cookies, layer with parchment and freeze in an airtight container for up to 2 months. For the dough, scoop it out and freeze on a tray, then transfer to a bag—bake straight from frozen with 1–2 extra minutes.

Estimated Nutrition

Calories: ~210 per cookie
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 29g
Sugar: 18g
Protein: 2g
Fiber: 1g
Sodium: 90mg
Cholesterol: 25mg

(Note: These are estimates and may vary based on exact ingredients and portions.)

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 24 hours. Let it sit at room temperature for 10 minutes before baking.

Can I use mini marshmallows instead?

You can, but they may melt faster and spread more. Halved large marshmallows give the best gooey center.

Can I skip the glaze?

Technically, yes, but the glaze adds richness and that classic hot cocoa look.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to retain moisture.

Are these cookies kid-friendly?

Absolutely! Kids love the gooey marshmallow and colorful sprinkles—just be ready for sticky fingers!

Conclusion

Chewy Hot Cocoa Cookies are more than just a holiday treat—they’re a warm, chocolate-filled bite of comfort that brings the magic of winter right to your kitchen. With their soft texture, gooey marshmallow centers, and rich cocoa flavor, they’re a guaranteed crowd-pleaser. Whether you’re baking for a festive gathering or just need a little chocolate therapy, these cookies will never disappoint.