Introduction

These Hot Cocoa Cookies are a perfect treat for cozy nights. Rich with cocoa and studded with melty marshmallows and chocolate chips, they bring the warmth of a cup of hot chocolate in cookie form. A drizzle of chocolate and optional peppermint candy canes add a festive touch.

A green plate filled with about 12 round chocolate cookies with a large white marshmallow layer on top, each marshmallow sprinkled with a bit of cocoa powder, the dark brown cookies have a rough texture with cracks, and the white marshmallows are soft and puffy, the plate is set on a red cloth on a white marbled surface, around the plate a few scattered marshmallows with bits of cocoa powder and chocolate chips, in the background there is a white cup of hot chocolate topped with many small white marshmallows on a white saucer, soft pine branches and a red ribbon are blurred out in the background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Butter (barely softened)
1 1/3 cups Brown Sugar
1/2 cup Sugar
2 large Eggs
1 teaspoon Vanilla Extract
2 1/2 cups Flour (for thicker cookies, may use 2 3/4 cups)
2/3 cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Cornstarch
3/4 teaspoon Salt
2 cups Semi-Sweet Chocolate Chips
8 large Marshmallows (cut in half)
6 ounces Semi-Sweet Chocolate (melted for drizzling)
1 teaspoon Peppermint Extract (optional)
1/2 to 3/4 cup Crushed Candy Canes (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter, brown sugar, and sugar for 3–4 minutes until light and fluffy, scraping the sides of the bowl halfway through.
Step 2: Add the eggs and vanilla extract. If using peppermint extract, add it now as well. Mix for an additional minute until fully combined.
Step 3: Add the cocoa powder, flour, baking soda, cornstarch, and salt. Mix just until the ingredients are combined. Gently fold in the semi-sweet chocolate chips.
Step 4: Line a baking sheet with parchment paper. Roll the dough into balls and place them about 2 inches apart on the sheet. Bake for 8–10 minutes, until the edges are set but the centers are still soft.
Step 5: Remove the cookies from the oven and quickly press half of a large marshmallow (cut side down) onto the center of each cookie. Return the cookies to the oven for 2 more minutes to allow the marshmallows to puff slightly.
Step 6: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 7: In a microwave-safe bowl, melt the semi-sweet chocolate at 50% power in 30-second increments, stirring in between. Add 1–2 teaspoons of oil if you want a thinner drizzle.
Step 8: Drizzle the melted chocolate over the cooled cookies using a spoon, knife, or piping bag. If desired, sprinkle crushed candy canes over the chocolate before it sets for a festive peppermint twist.

Tips & Variations

For thicker cookies, increase the flour to 2 3/4 cups as noted in the ingredients.
Use peppermint extract and crushed candy canes to add a refreshing holiday flavor.
Swap semi-sweet chocolate chips for dark or milk chocolate chips based on your preference.
Make sure not to overbake; the cookies should be soft in the center when removed from the oven.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies for up to 3 months; thaw at room temperature before serving. To refresh slightly, warm them in a low oven for a few minutes. The marshmallows may lose some puffiness stored but will still be delicious.

How to Serve

A close-up of a small chocolate cookie being pulled apart by two woman's hands, revealing a gooey marshmallow center with bits of melted chocolate mixed in. The cookie is dark brown with a slightly rough texture, while the marshmallow inside is bright white and soft, stretching between the two halves. In the background, there are more cookies with the same marshmallow center arranged loosely on a white marbled surface, along with a wooden spoon filled with chopped chocolate pieces. The photo shows the contrast of the dark cookie and the white marshmallow clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without marshmallows?

Yes, you can omit the marshmallows, though they add a gooey, melty texture that complements the chocolate nicely. Without them, the cookies will still be rich and chocolatey.

Is there a substitute for cornstarch in this recipe?

You can use arrowroot powder or tapioca starch as a 1:1 substitute for cornstarch. They help give the cookies a tender texture.