This recipe for Hot Cocoa Cookies is my answer to the holidays when I want the nostalgic flavor of a steaming mug of cocoa and the comfort of a freshly baked cookie combined into one perfect bite. I first developed this version during a December cookie swap where I wanted something that tasted like hot chocolate but had the chew and heft of a homemade cookie. The result was so irresistible that everyone at the swap kept coming back for more, and my aunt asked for the recipe on the spot.

The texture is the real star: soft, gooey centers with slightly crisp edges, studded with milk chocolate chips and finished with a warm, toasted marshmallow on top. The marshmallow melts into the semisweet piece beneath, creating a sticky, marshmallow-kissed pool of chocolate that captures the joy of toast-your-own s'mores but in cookie form. These cookies are especially lovely straight from the oven while the marshmallow is warm and the chocolate is glossy.

Ingredients

• All-purpose flour, 1 1/2 cups: Provides structure and tenderness. Spoon and level your measuring cup for accuracy. King Arthur or Gold Medal brands give consistent results.
• Hot chocolate mix, 1/3 cup: Choose a darker mix for richer color and deeper chocolate flavor; Ghirardelli or a dark cocoa mix yields a more intense result.
• Baking powder, 1 teaspoon: Gives a gentle lift so the cookies maintain a soft, rounded profile rather than spreading flat.
• Ground cinnamon, 1/2 teaspoon: Adds warm depth and complements the cocoa without tasting like a spice cookie.
• Fine sea salt, 1/4 teaspoon: Balances sweetness and enhances chocolate flavor; always measure salt for consistency.
• Unsalted butter, 1 stick: Cool room temperature butter yields the best creaming and a tender crumb. Use Land O'Lakes or Plugra for rich flavor.
• Granulated sugar, 1/4 cup: Encourages slight crisping at the edge and balances the brown sugar molasses notes.
• Light brown sugar, 1/2 cup packed: Adds moisture, chew, and caramel undertones that keep the centers soft.
• Large egg plus 1 large egg yolk: Additional yolk increases chewiness and richness without adding too much dough spread.
• Vanilla extract, 1/2 teaspoon: Rounds out the chocolate flavor; use pure vanilla for the cleanest flavor gesture.
• Milk chocolate chips, 1 cup: Melty pockets of sweet chocolate; Ghirardelli or Guittard chips work great.
• Semisweet chocolate, 8 ounces: Cut into 20 equal pieces to nest on each cookie and help anchor the marshmallow.
• Large marshmallows, 10: Cut in half to make 20 marshmallow tops. Use classic large marshmallows; double-stuffed varieties are fine but may overflow.

Instructions

Combine dry ingredients:In a medium bowl, whisk together the flour, hot chocolate mix, baking powder, cinnamon, and salt until evenly distributed. This ensures even lift and consistent chocolate flavor throughout the dough.Cream butter and sugars:In a large bowl using an electric mixer, beat the butter, granulated sugar, and brown sugar at medium-high speed for about 2 minutes until smooth and lightened. Proper creaming traps small air pockets that create a tender texture; the mixture should look glossy and slightly paler.Incorporate eggs and vanilla:Add the whole egg and additional yolk, beating until combined, then add vanilla. Scrape the bowl down with a rubber spatula so no streaks of butter or dry flour remain. This step ensures uniform structure and prevents pockets of unmixed ingredients.Add dry mixture and chocolate chips:On low speed, gradually add the flour mixture to avoid overmixing. Once incorporated, fold in the milk chocolate chips by hand with a spatula to preserve pockets of chocolate and prevent overworking the gluten.Chill the dough:Cover and chill the dough for about 1 hour until it is no longer sticky and is easy to scoop. Chilling firms the butter, slows spread in the oven, and allows flavors to meld for a deeper-tasting cookie.Preheat and portion:Preheat the oven to 350°F and line baking sheets with parchment paper. Using a spoon or a medium spring-loaded scoop, drop 1 1/2-tablespoon portions of dough about 2 inches apart so they have room to spread slightly.Bake briefly, add chocolate and marshmallows:Bake for about 10 minutes until edges look set but centers still appear soft. Immediately remove from oven and top each cookie with one cut piece of semisweet chocolate and one marshmallow half, cut side up. Return to the oven and bake for an additional 4 minutes; the marshmallow should begin to soften but not collapse.Toast the marshmallows:After removing the tray, use a kitchen torch to toast the marshmallow tops to a golden brown. If you do not have a torch, place the baking sheet under a high broiler for 20 to 30 seconds, watching closely; marshmallows can go from nicely toasted to burned in seconds.Cool:Let the cookies cool on the baking sheet for 5 minutes to allow the chocolate to set slightly, then transfer to a wire rack to finish cooling. Serve warm for the most gooey experience.

Storage Tips

Store cookies in a single layer in an airtight container at room temperature for up to three days. If you must stack, place parchment sheets between layers to prevent marshmallows from sticking. For longer storage, freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container with parchment between layers; thaw at room temperature and refresh for 5 minutes at 300°F to restore a slightly crisp edge.

Ingredient Substitutions

If you need to make swaps, use Dutch-process cocoa mixed with 1 tablespoon granulated sugar to replace the hot chocolate mix; this will deepen the flavor but reduce sweetness so you can adjust sugar slightly. Swap semisweet chocolate for dark chocolate for a less sweet bite, or use white chocolate chips for a creamy contrast. For dairy-free versions, use dairy-free butter and dairy-free chips, but be cautious with marshmallows since many contain gelatin; seek vegan marshmallows if true vegan compliance is required.

Serving Suggestions

These are perfect with a warm mug of cocoa, spiced coffee, or a glass of cold milk. Arrange on a holiday platter with powdered sugar-dusted shortbread and ginger snaps for a variety in texture. Garnish the plated cookies with a small sprig of rosemary or a dusting of cocoa for a festive presentation. They work as an after-dinner sweet or a centerpiece at a cookie swap.

Cultural Background

These cookies draw on the American tradition of combining warm winter beverages with baked treats; hot cocoa has long been associated with holiday gatherings and winter comfort. The toasted marshmallow nods to campfire s'mores, a classic American outdoor dessert that became a nostalgic symbol of family and communal cooking. Putting these elements together is a modern, portable take on those shared traditions.

Seasonal Adaptations

For winter holidays, fold in 1/4 cup crushed peppermint for a bright contrast or sprinkle crushed candy cane on top right after torching for a festive shimmer. In warmer months, swap marshmallows for a dusting of cocoa and chilled chocolate-nut clusters as a finishing touch. For autumn, add 1/4 teaspoon pumpkin pie spice for a warm, spiced variation.

Meal Prep Tips

Prepare the dough up to 24 hours ahead for deeper flavor; chill and portion on a parchment-lined tray, then cover and refrigerate. For freezer meal prep, freeze scooped dough balls on a tray then store in a labeled bag. Bake straight from frozen, adding 1-2 minutes to the bake time. Keep a small kitchen torch on hand for last-minute toasting to achieve the best presentation right before serving.

These cookies combine speed, nostalgia, and a showstopping finish, making them a reliable hit for holiday gatherings or cozy nights in. I encourage you to personalize the chocolate or marshmallow choices to suit your family’s tastes and share a pan warm from the oven.