Hot Chocolate Cookies

If there’s one thing you should know about me, it’s that I never say no to a cozy mug of hot chocolate, especially during the colder months. There’s just something about that creamy, chocolatey warmth that instantly makes everything feel a little calmer, a little brighter, and a lot more nostalgic. So naturally, the moment I perfected my s’mores cookie recipe, my brain immediately thought… “Okay, but what if I turned hot chocolate into a cookie next?”

And honestly? I’m so glad I did.

These Hot Chocolate Cookies are everything I love wrapped into one thick, gooey, chocolate-loaded bite. They start with my same signature thick cookie base, but this time I mixed in actual hot cocoa mix for that true classic flavor. Then, because I always think cookies deserve a little drama, I tucked a melty marshmallow right in the center, just like the marshmallows that float to the top of your cup. And of course, a chocolate drizzle on top because… why not?

They’re warm, nostalgic, a little extra, and exactly the kind of treat that makes you want to curl up under a blanket and watch your comfort show while the oven does its thing.

If you love hot chocolate, if you love marshmallows, or if you just love cookies with personality, you’re going to be obsessed with these.

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Why You’ll Love This Recipe

• They taste like a mug of hot chocolate, thanks to the cocoa mix baked right into the dough.

• A gooey marshmallow center that melts just enough to make every bite a surprise.

• Thick, bakery-style texture with a soft, fudgy center and perfectly set edges.

• No chilling overnight, just 30–60 minutes to keep them thick and prevent spreading.

• Crowd-pleasers for holiday parties, cookie boxes, or any cold-weather craving.

• An easy recipe even beginners can follow confidently.

Ingredients

• Cold salted butter – Yes, cold! It helps the cookies stay tall and thick.

• Brown sugar + granulated sugar – The brown sugar adds moisture and chewiness.

• Hot chocolate mix – The secret ingredient that gives these cookies real hot cocoa flavor.

• Eggs & vanilla – For structure and warmth.

• Cake flour + all-purpose flour – The combo keeps the cookies soft yet sturdy.

• Cocoa powder – For a deeper chocolate flavor.

• Cornstarch – Creates that soft bakery-style texture.

• Baking soda + salt – Balance and lift.

• Milk chocolate chips – Because hot chocolate deserves real chocolate, too.

• Marshmallows – The gooey center moment.

• Milk chocolate + coconut oil – For the smooth, shiny drizzle on top.

Mix the butter and sugars until light and fluffy!

Mixing the cold butter with the sugars until light and fluffy is what builds the structure of these thick, bakery-style cookies. It aerates the dough just enough to keep the centers soft and gooey while still giving the cookies height and stability in the oven.

Pro Tips for the Best Results

• Use cold butter- it’s key to the thick, chunky cookie look.

• Don’t fully wrap the dough around the marshmallow- letting the top peek through helps prevent bursting.

• Cut marshmallows with scissors dipped in water to keep them from sticking.

• Watch the cookies near the 11-minute mark - chocolate cookies don’t “brown,” so look for set edges and a golden marshmallow.

• Let them cool before drizzling - the chocolate sets beautifully.

How to Store These Cookies

• Room temperature:
  Store in an airtight container for 3–4 days. The marshmallow stays soft!

• Freezing baked cookies:
  Freeze for up to 2 months. Thaw at room temperature, then warm for 10 seconds in the microwave.

• Freezing dough balls:
  Stuff with marshmallows first, freeze on a tray, then store in a bag for up to 3 months.
  Bake from frozen, just add 1–2 minutes.

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If you make these cookies I’d love to see your creations or how they turned out! Leave a comment below or tag me on socials. Happy baking! :)

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Hot Chocolate Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 20 MinCook time: 11 MinTotal time: 31 Min

These Hot Chocolate Cookies are thick, fudgy, and packed with cozy hot cocoa flavor, complete with a gooey marshmallow center and a silky chocolate drizzle. They taste just like a warm mug of hot chocolate in cookie form.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• 1/4 cup sugar
• 2 packs of Swiss Miss Hot Chocolate mix (roughly 1/2 cup)
• 2 eggs
• 1 tbsp vanilla extract
• 1 1/4 cup cake flour
• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1.5 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 1 cup milk chocolate chips
• 10 medium-sized marshmallows (cut in half to make 20).

Chocolate Drizzle

• 3/4 cup milk chocolate chips
• 3/4 tsp coconut oil

Instructions

1. Cream the butter & sugars: In a stand mixer fitted with the paddle attachment, beat the cold cubed butter, brown sugar, granulated sugar, and hot chocolate mix on medium-high for 3–4 minutes, until light and fluffy.
2. Scrape the bowl. Add the eggs one at a time, mixing just until combined after each. Mix in the vanilla.
3. Add dry ingredients: Add the cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. Mix on low until just combined and no dry streaks remain. The dough will be thick.
4. Mix in the milk chocolate chips.
5. Shape the cookies: Use a large cookie scoop to portion the dough. Don’t level it; keep the scoops chunky. Press your thumb into the center, place one marshmallow half (cut side down) inside, and gently form the dough around it, leaving the top of the marshmallow slightly exposed.
6. Chill the dough: Place all scooped cookies on a parchment-lined baking sheet, cover with plastic wrap, and chill for 30–60 minutes. This helps them bake thick and prevents spreading.
7. Preheat the oven: About 20–30 minutes before baking, preheat the oven to 400°F (204°C). Line your cookie sheets with parchment paper.
8. Bake: Remove the plastic wrap. Bake cookies for 11–13 minutes, or until the edges look set and the exposed marshmallow is golden brown.
9. Add chocolate drizzle: Melt the chocolate chips and coconut oil in the microwave in 20-second intervals, stirring between each, until smooth.
10. Transfer to a piping bag or a zip-top bag (snip a tiny corner) and drizzle over the cooled cookies. You can also use a whisk to drizzle if preferred.
11. Enjoy!

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula
7. Scissors