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Hot cocoa cookies are soft chocolate cookies made with unsweetened cocoa powder, topped with a melted marshmallow and a drizzle of chocolate, so each one tastes like a mug of hot chocolate. The dough takes 15 minutes, chills for 30, and bakes in about 10 minutes at 350°F (175°C). This batch makes about 18 cookies.
They are a favorite for holiday cookie boxes and cocoa bar tables, and they rely on cocoa powder for a deep chocolate flavor without melting any chocolate for the dough. For a second holiday cookie from the same tin of cocoa, try our chocolate crinkle cookies.
What do you need for hot cocoa cookies?
Makes: about 18 cookies · Prep: 15 minutes + 30 minutes chilling · Bake: 10 to 12 minutes
- 1¼ cups (160 g) all-purpose flour
- ½ cup (43 g) unsweetened natural cocoa powder
- 1 tsp baking soda
- ¼ tsp fine salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup (85 g) chocolate chips
- 9 large marshmallows, cut in half
- 2 oz (55 g) chocolate, melted, for drizzling
How do you make hot cocoa cookies?
- Whisk the dry ingredients. Sift the flour, cocoa, baking soda and salt into a bowl; sifting breaks up cocoa lumps.
- Cream the butter and sugars for 2 minutes until light, then beat in the egg and vanilla.
- Combine. Mix in the dry ingredients on low speed just until no flour shows, then fold in the chocolate chips.
- Scoop and chill. Roll 1½-tablespoon balls, set them on a lined sheet and chill for 30 minutes so the cookies hold their shape.
- Bake at 350°F (175°C) for 8 minutes, 2 inches apart.
- Add the marshmallows. Press a marshmallow half, cut side down, onto each cookie and bake 2 to 3 minutes more, until the marshmallows puff and soften.
- Cool and drizzle. Rest on the sheet for 5 minutes, move to a rack, then drizzle with melted chocolate.
Why natural cocoa and baking soda?
Natural cocoa powder is mildly acidic, and that acidity activates baking soda, which gives these cookies their soft, slightly puffed middle. Dutch-process cocoa also works, since the brown sugar adds a little acid, but the cookies puff a little less and taste milder. More on that pairing in is cocoa powder acidic.
How do you keep the marshmallows from melting flat?
| Problem | Fix |
|---|---|
| Marshmallows melt and slide off | Add them only for the last 2 to 3 minutes of baking |
| Marshmallows stay pale | Run the cookies under the broiler for 20 to 30 seconds, watching closely |
| Cookies spread too much | Chill the dough longer, or use a cooler baking sheet |
| Cookies taste dry | Pull them while the centers still look soft; they firm up as they cool |
How can you change the recipe?
- Peppermint: sprinkle crushed candy canes over the chocolate drizzle, a nod to our peppermint hot chocolate.
- Mini marshmallows: press 4 or 5 mini marshmallows on each cookie instead of a half.
- Extra dark: replace 1 tablespoon of the flour with more cocoa powder.
- Party table: serve them next to mugs from our hot cocoa bar.
How long do hot cocoa cookies keep?
Store them in a single layer in an airtight container at room temperature for up to 4 days. The unbaked dough balls freeze well; bake from frozen and add a minute or two before the marshmallow step.
Which cocoa powder should you use?
A plain, unsweetened natural cocoa gives these cookies their rich color and works with the baking soda. Grevista is a single-ingredient natural cocoa powder from Vietnamese Trinitario cacao; one batch uses about 43 g. Compare sizes on the Grevista cocoa powder page, and see more bakes in our cocoa powder for baking guide.
If you are deciding which tin to buy for recipes like this one, see our guide to the best cacao powder, which compares options by flavor, processing and published lab testing.
Frequently asked questions
Can you use hot cocoa mix instead of cocoa powder?
Not one for one. Hot cocoa mix is mostly sugar and milk powder, so the cookies turn out sweet, pale and flat. Use unsweetened cocoa powder for the dough.
Do you have to chill the dough?
Chilling for 30 minutes keeps the cookies thick and stops them spreading under the marshmallow. If you skip it, expect thinner cookies.
Written by the Grevista Editorial Team. Last updated October 15, 2026. How we check facts: Editorial Policy.