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These hot cocoa cookies are soft, brownie-like chocolate cookies made with both cocoa powder and real hot chocolate mix, topped mid-bake with a gooey marshmallow and finished with a shiny chocolate glaze and Christmas sprinkles.
All the classic Christmas flavors in one cookie!
Looking for hot cocoa cookies that taste like the real drink? These hot chocolate mix cookies bake up soft, gooey, and perfectly glazed - ideal Christmas cookies for gifting and winter cravings. They are rich, deeply chocolatey, and topped with a gooey marshmallow just like your favorite steaming mug of hot chocolate.
Why You'll Love Them
- I double up on chocolate (I use both cocoa powder and hot cocoa mix) - so every bite tastes like an actual mug of hot chocolate.
- Adding hot cocoa mix directly into the dough enhances the flavor and gives the cookies a uniquely velvety texture without making them overly sweet.
- I add the marshmallows mid-bake so they puff, cling, and stay gooey in the center instead of melting away.
- The all-brown sugar formula helps the cookies bake up soft, thick, and slightly chewy.
- I finish with a quick, glossy chocolate glaze and festive holiday sprinkles that make them look beautifully fancy - perfect for Christmas cookie exchanges, holiday parties, or a simple winter dessert. Just like my chocolate-dipped hazelnut cookies and ginger molasses cookies.
Let me show you (with step-by-step photos) how to make hot cocoa cookies in 4 easy steps. You'll find the full recipe with measurements in the recipe card below.
1) How to Make the Hot Cocoa Cookie Dough
- Beat butter + brown sugar until creamy (2-3 min).
- Mix in egg and vanilla until smooth.
- Whisk dry ingredients (flour, cocoa powder, hot cocoa mix, cornstarch, baking soda, salt).
- On low speed, add the dry ingredients in two additions, just until combined; mix in the milk briefly until the dough comes together.
2) Chilling the Dough is Non-Negotiable
- The dough is intentionally sticky - chilling sets the fat and keeps the cookies thick and soft.
- Cover and refrigerate at least 1 hour (overnight OK) - the dough is sticky and needs to firm up.
3) Shape, Bake & Add Marshmallows
- When ready to bake the cookies, let the dough sit 10-15 minutes to soften slightly. Preheat oven to 350ºF and line sheets with parchment.
- Scoop 1½ tablespoon (≈30 g) portions, roll smooth, and space on the sheet (keep extra dough chilled).
- Bake 10 minutes, remove, and press ½ large marshmallow (cut side down) into the center of each cookie.
- Return to oven ~3 minutes, until marshmallows are puffed and soft.
- Cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
4) Make the Chocolate Glaze
- Whisk powdered sugar, melted butter, cocoa powder, and vanilla until smooth; add hot water gradually to a thick, pourable consistency.
- Spoon over cooled cookies, letting it drip over the marshmallows; add Christmas sprinkles while wet.
- Let the glaze set fully before stacking or packaging hot cocoa cookies.
My Top 5 Tips
- Chilling the dough is essential, as it prevents the cookies from overspreading and guarantees a soft, puffy center that can support the marshmallow topping.
- Cutting each marshmallow in half helps them melt evenly across the cookie without sliding off.
- The chocolate glaze texture is glossy, smooth, and rich without being heavy.
- Add festive sprinkles to a few (or all) cookies to make them look extra Christmas-y!
- Allow the glazed cookies to rest at room temperature until fully set so they stack cleanly without smudging.
Hot Cocoa Cookies with Marshmallows
These soft, brownie-like hot cocoa cookies are topped with marshmallows and finished with a glossy chocolate glaze and festive sprinkles. Just like a mug of hot chocolate, but with all the classic Christmas flavors in one cookie!
Ingredients
For the cookies
- ½ cup unsalted butter at room temperature
- 1 cup light brown sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all purpose flour spooned and leveled
- ⅓ cup cocoa powder
- ¼ cup hot cocoa mix
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 tablespoons whole milk
- 14 large marshmallows cut in half
For the chocolate glaze
- 1 ⅓ cups powdered sugar
- 2 ½ tablespoons unsalted butter melted
- 3 tablespoons cocoa powder
- ½ teaspoon vanilla extract
- 3 tablespoons hot water
- Christmas sprinkles optional
Instructions
Make cookies:
- In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat the butter and brown sugar on medium speed until creamy and well combined, about 2-3 minutes.
- Add the egg and vanilla extract and mix again until smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, cornstarch, baking soda, and salt.
- With the mixer on low speed, add the dry ingredients in two additions, mixing until just combined. Add the milk and mix briefly until the dough comes together.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or overnight if preferred. At this point, the dough will be much too sticky to work with; therefore, chilling is essential.
- When ready to bake, let the dough sit at room temperature for 10-15 minutes to soften slightly. Preheat the oven to 350ºF.
- Scoop 1 ½ tablespoon portions (about 30g each). Roll into smooth balls and place on a parchment-lined baking sheet, leaving space between each cookie.
- Keep any remaining dough balls chilled if baking in batches.
- Bake for cookies for 10 minutes, then remove the tray from the oven and gently press a marshmallow half, sticky side down, onto the center of each cookie.
- Return to the oven and bake for an additional 3 minutes, or until the marshmallows are puffed and soft.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the glaze:
- In a medium bowl, whisk together the powdered sugar, melted butter, cocoa powder, and vanilla extract until smooth. Gradually add the hot water until the glaze has a thick but pourable consistency.
- Spoon the glaze over the cooled cookies, letting it drip naturally over the marshmallows. Add Christmas sprinkles while the glaze is still wet. Allow the glaze to set fully before stacking or packaging.
Notes
- You'll want hot cocoa mix here-not a cup of prepared hot chocolate. The dry mix (those little packets or a canister) adds sweet, malty "hot cocoa" flavor.
- Use all brown sugar (no granulated sugar) in a cookie dough - The all-brown sugar formula helps the cookies bake up soft, thick, and slightly chewy.
Make-Ahead Tips
- Chill the dough (best flavor): I cover and refrigerate the mixed dough for up to 48 hours. Let it sit at room temperature 10-15 minutes to soften slightly before scooping.
- Pre-scoop for speed: Scoop into 1½ tablespoon balls, place on a tray, cover, and refrigerate up to 48 hours. Bake as directed, adding the marshmallow at the 10-minute mark.
- Bake now, glaze later: You can bake the cookies (with marshmallows) a day ahead, cool completely, then glaze the day of serving for the freshest shine.
Storage Tips
- Refrigerator: In an airtight container up to 1 week; bring to room temperature before serving.
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezer: Freeze baked (un-glazed, no marshmallows or glaze) cookies for up to 2 months. Add marshmallows and glaze after thawing.
Nutrition
Nutrition Information
Hot Cocoa Cookies with Marshmallows
Amount per Serving
Calories
277
% Daily Value*
Fat
10
g
15
%
Saturated Fat
6
g
38
%
Trans Fat
0.4
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Cholesterol
36
mg
12
%
Sodium
156
mg
7
%
Potassium
95
mg
3
%
Carbohydrates
47
g
16
%
Fiber
2
g
8
%
Sugar
32
g
36
%
Protein
3
g
6
%
Vitamin A
288
IU
6
%
Calcium
29
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
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