Hot Cocoa Cookies

Like the classic winter drink, but in cookie form, Hot Cocoa Cookies are intensely chocolate-y and filled with gooey marshmallow. These hot chocolate cookies are the perfect companion for a mug of hot chocolate or a glass of milk.

Prep Time 15

Cook Time 15

Chilling Time 2

Total Time 2 30

Servings (¼ C) cookies

Calories 347kcal

Ingredients

½ cup unsalted butter softened
1 ½ cups granulated sugar
2 eggs at room temperature
1 teaspoon pure vanilla extract
4 oz. dark chocolate melted and cooled slightly
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon kosher salt
½ cup mini chocolate chips
7 oz. marshmallow fluff

US Customary - Metric

Get Recipe Ingredients

Instructions

Cream the butter and granulated sugar together until smooth in a large bowl. You may do this with a hand mixer or a stand mixer. This will take 3-4 minutes and the mixture will be a very pale yellow color.
Add the eggs and vanilla extract. Mix until well combined and fragrant.
Pour in the melted, slightly cooled chocolate. Stir until the chocolate is incorporated with the other wet ingredients.
In a separate bowl, measure the flour, cocoa powder, baking soda and salt. Whisk together to incorporate..
Pour the dry ingredients into the wet, and mix until just combined.
Measure the chocolate chips into the batter, and gently fold them in with a rubber spatula.
Line a small sheet pan with parchment or wax paper. For this recipe, we scoop the cookies and then chill them, so you need a surface prepared that fits in your fridge.
Prepare the marshmallow fluff. Transfer the entire jar into a pastry bag, and seal well. Snip the tip, too. This is going to help you get the fluff into the cookies with less mess.
Scoop the cookie dough. Use a ¼ cup cookie scoop. Fill the scoop halfway, then gently squeeze marshmallow fluff into the other side. Use a rubber spatula or a spoon to top the fluff with additional cookie dough, then gently scoop the dough onto the prepared cookie sheet.
Chill for at least two hours.
Once the cookies have chilled, preheat the oven to 375°F. Line a baking sheet with parchment paper, and set aside.
Bake the cookies for 16-18 minutes or until the edges are set and the marshmallow fluff begins browning slightly, then remove from the oven. You may clean up the edges using a spoon to gently reshape them into circles.
Remove from the oven, and cool slightly, then enjoy!

Notes

Recipe updated 11/20/25. The original recipe called for melted coconut oil (instead of unsalted butter), as well as 12 halved marshmallows that are added halfway through the baking process. I like the addition of butter and marshmallow fluff better than the original.

Recipe adapted from Martha Stewart's Cookies.

How to store: Store the leftover cookies on a plate covered with plastic wrap or airtight container at room temperature for 2-3 days. They will become stickier as they sit.

Reheat for 10-20 seconds in the microwave before eating if you want both the chocolate and marshmallow to be gooey.

Nutrition