Name: Hot Chocolate Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour (280 g), spooned and leveled; 1/4 cup Dutch process cocoa powder (30 g), sifted; 3 tablespoons Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix (1 packet or 3 ounces); 2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter (113 g), browned and cooled but still solid at room temperature; 1/4 cup coconut oil, soft but not melted; 1/2 cup granulated sugar (100 g); 1/2 cup light brown sugar, packed (100 g); 1 large egg, room temperature; 1/4 cup honey (80 g); 1 1/2 cups mini marshmallows; 1/4 cup granulated sugar, for rolling cookies

There’s something instantly comforting about biting into a cookie that tastes like a warm hug in dessert form. This Hot Chocolate Cookies Recipe is one of those recipes that brings together rich chocolate, gooey marshmallows, and a touch of honey for a cookie that’s seriously magical. Trust me, once you try these, they’ll quickly become your new go-to treat.

The image shows five round chocolate cookies with cracked, rough textures on the top, placed on crumpled white parchment paper over a white marbled surface. Each cookie has a rich dark brown color with sugar crystals visible on the surface. One cookie in the center is broken open, revealing a stretchy white marshmallow layer inside. Small pieces of dark chocolate and some mini marshmallows are scattered around the cookies, adding more detail to the scene. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hot Chocolate Cookies Recipe
Top Tip
How to Serve Hot Chocolate Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hot Chocolate Cookies Recipe

Why You'll Love This Recipe

I’m really excited to share this Hot Chocolate Cookies Recipe because it’s a perfect balance of cozy winter flavors and playful texture. The browned butter adds a deep nuttiness, while the mini marshmallows give that signature hot chocolate vibe that pops right out of the oven.

Deep flavor complexity: Browned butter and a mix of cocoa powders create layers of rich chocolate flavor you won’t find in a typical chocolate cookie.
Gooey marshmallow surprise: Freezing marshmallows before baking keeps them intact to create melty pockets inside each cookie.
Lovely texture contrast: Soft coconut oil combines with butter for tender cookies with a bit of chew.
Simple ingredients, stunning results: You likely already have most of these pantry staples, so you can grab this recipe anytime.

The image shows a group of nine round chocolate cookies with cracked tops and visible white marshmallow pieces melting through the cracks, all placed on white parchment paper atop a black cooling rack. The cookies have a dark brown color with a slightly rough texture coated in sugar. Scattered around the cookies are small white marshmallows and bits of dark chocolate chunks. In the top right corner, there is a white bowl filled with mini marshmallows, and in the bottom left, there is a small white measuring cup with chopped dark chocolate. The background surface is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Hot Chocolate Cookies Recipe has a purpose, making each bite satisfying and full of flavor. Let’s break down the key players and why they’re essential.

Flat lay of a small mound of all-purpose flour, a small white ceramic bowl filled with fine Dutch process cocoa powder, a separate small white bowl holding a rich dark brown cocoa mix powder, a neat pile of pale beige baking soda powder, a small heap of fine white table salt, a square of browned unsalted butter with golden milk solids visible, a soft solid disk of creamy coconut oil, a small white bowl with white granulated sugar crystals, another small white bowl filled with packed light brown sugar, one large whole egg with a clean shell, a small white bowl containing golden honey, a simple white ceramic plate scattered with mini white marshmallows, and another small white bowl holding white granulated sugar for rolling, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base for structure, spooned and leveled for accuracy so your cookies aren’t dry or dense.
Dutch process cocoa powder: Adds a smooth, mellow chocolate depth without bitterness.
Hot cocoa mix: That secret touch giving the cookies that quintessential hot chocolate flavor and slight sweetness.
Baking soda: For just the right rise and those irresistible crinkly tops.
Salt: It’s the unsung hero that brightens all the chocolate flavors.
Browned butter: This is a game changer—browning brings out rich, nutty notes that transform the cookie.
Coconut oil: Adds tenderness and moistness with a subtle richness.
Granulated and light brown sugars: The combo balances sweetness and moisture perfectly.
Egg: For binding and a bit of richness.
Honey: An extra natural sweetness that helps with chew and flavor complexity.
Mini marshmallows: Freeze them first, they’ll hold their shape and melt inside the cookies for brilliant gooey pockets.
Extra granulated sugar: For rolling, adding a delicate crunch and shimmer to the cookie exterior.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Hot Chocolate Cookies Recipe is how easy it is to personalize based on what you have or your flavor preferences. Making cookies is all about having fun and getting creative!

Variation: I sometimes swap the coconut oil for extra brown butter if I want a super rich cookie, or use almond oil for a slight nutty twist.
Dietary tweaks: Feel free to substitute the all-purpose flour for a gluten-free blend if needed, but stick with the sugars and fats for best texture.
Seasonal fun: During holidays, I add a pinch of cinnamon or a dash of chili powder for extra warmth.
More marshmallow magic: For a truly indulgent treat, gently press a large marshmallow on top of each cookie right after baking.

Step-by-Step: How I Make Hot Chocolate Cookies Recipe

Step 1: Brown the Butter with Care

Start by melting the butter slowly on medium-low heat. You’ll want to keep a close eye on it, stirring often as it crackles and foams. When you see those golden brown bits forming and the crackling calms down, your butter has reached that glorious browned stage. This step unlocks deep, nutty flavors you just can’t skip. Pour the butter into a bowl and refrigerate until firm but not rock hard—about 45 minutes. This patience pays off in rich flavor and perfect cookie texture.

Step 2: Freeze the Mini Marshmallows

This easy step makes a huge difference. Pop your mini marshmallows on a baking sheet and freeze them while your butter chills. This keeps them solid enough to stay gooey pockets inside your cookies instead of melting out entirely.

Step 3: Mix Your Dry Ingredients

Whisk together the flour, Dutch cocoa, hot cocoa mix, baking soda, and salt. Doing this separately makes sure everything is evenly distributed so your cookies bake up with consistent flavor and texture.

Step 4: Cream the Butter, Oils, and Sugars

Beat your browned butter (softened slightly), coconut oil, granulated and brown sugars using a stand mixer fitted with a paddle attachment. It should take about 2 minutes to get a light and fluffy mixture — this airiness helps make your cookies tender and gives that perfect crumb.

Step 5: Add the Egg and Honey

Mix in your egg until well combined, then pour in the honey and mix just until incorporated. Honey adds subtle sweetness and helps keep the cookies moist.

Step 6: Combine Dry Ingredients and Form Cookies

Add dry ingredients to your wet mixture gradually on low speed. You want to avoid overmixing here, so stop as soon as you see the flour disappear. Using a medium cookie scoop, portion out one ounce of dough, place 4-5 frozen mini marshmallows on top, then cover with another ounce of dough. Roll gently into a ball, then roll the cookie dough in granulated sugar to get a sweet, slightly crunchy coating.

Step 7: Bake and Cool

Arrange your cookies on parchment-lined sheets, spaced two inches apart. Don’t press down too much—just flatten the tops to level. Bake at 325°F for 11–12 minutes or until you see cracks and marshmallows peeking through. Let them cool right on the baking sheet for 10-15 minutes before transferring to a wire rack. This lets the cookies set and keeps those marshmallow pockets perfectly gooey.

Top Tip

After making this Hot Chocolate Cookies Recipe multiple times, I’ve learned a few tricks that really make a difference in how these cookies turn out. Trust me, these small details will help you impress every time.

Browning Butter Patience: Don’t rush the browned butter step — it’s what creates the cookie’s signature richness, so watch carefully and don’t walk away.
Freezing Marshmallows: This is a game-changer to avoid marshmallow melting out and keeps the gooey surprise inside the cookie.
Rolling in Sugar: Be generous when rolling your cookie balls in granulated sugar for a pretty crackled top with a slight crunch.
Gentle Mixing: Overmixing will create tougher cookies, so mix the dry ingredients just until combined.

How to Serve Hot Chocolate Cookies Recipe

hot chocolate cookies - Serving Suggestion

Garnishes

I love keeping it simple with these cookies — a light dusting of powdered sugar or a drizzle of melted white chocolate adds a lovely, festive touch. For a playful twist, try sprinkling a few mini marshmallows or crushed peppermint on top right after baking.

Side Dishes

Pair these cookies with a steaming mug of hot cocoa or your favorite coffee. They also go wonderfully alongside a scoop of vanilla ice cream for an indulgent dessert.

Creative Ways to Present

For holiday gatherings, I arrange these cookies on a rustic wooden board with a small pot of warm chocolate sauce for dipping. Or stack them in a glass jar tied with twine as a gift — it’s a simple presentation that always gets compliments!

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 4 days. I like to place parchment paper between layers to keep them from sticking together. They stay soft and gooey, just like fresh-baked.

Freezing

You can freeze baked cookies tightly wrapped in plastic wrap and placed in a freezer bag for up to 2 months. When you want to enjoy them, just thaw at room temperature for an hour or warm slightly in the microwave to revive that melty marshmallow goodness.

Reheating

To reheat, gently warm cookies in the microwave for about 10 seconds or place them in a low oven (300°F) for 5 minutes. This brings back the soft texture and the marshmallows get that perfect ooey gooey vibe again.

Frequently Asked Questions:

Can I make this Hot Chocolate Cookies Recipe without browned butter?

While browned butter enhances the flavor wonderfully, you can skip browning and use softened butter if short on time. The cookies will still be delicious but might lack some of the nutty depth.

Why do I need to freeze the mini marshmallows before baking?

Freezing the mini marshmallows helps prevent them from melting completely during baking. They stay intact inside the cookie dough and create those gooey pockets that make this recipe special.

Can I substitute the coconut oil in this recipe?

Yes, you can replace coconut oil with more browned butter or a neutral oil like vegetable or canola. Just keep in mind coconut oil adds subtle moisture and flavor that complements the chocolate well.

What’s the best way to ensure my cookies stay soft?

Don’t overbake them and be sure to store cooled cookies in an airtight container. The mix of browned butter and coconut oil helps keep the cookies tender — following the recipe timing closely is key.

Final Thoughts

This Hot Chocolate Cookies Recipe holds a special place in my heart—it’s become my go-to when I want a cozy treat that feels special without being complicated. The little bursts of melty marshmallow mixed with that deep chocolate flavor always bring a smile. I hope you enjoy making and sharing these as much as I do. Give them a try—you might just find your new favorite cookie!