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Luna Hossain

Hot Cocoa Cookies

Making hot cocoa cookies as a quick, warm, chocolatey treat, especially on cold evenings or during the holidays. The cookies are soft and fudgy with a melted marshmallow center and a chocolate drizzle on top.
The process begins by preheating the oven to 350°F and lining a baking sheet with parchment to prevent sticking. Chocolate chips are mixed into chocolate cookie dough without overmixing, then the dough is divided into 12 thick balls and spaced apart on the tray. The cookies are baked until the edges are set but the centers remain soft.
After the first bake, marshmallow halves are pressed into the centers and the cookies return to the oven briefly so the marshmallows puff and soften. Melted chocolate is then drizzled over the warm cookies and topped with crushed peppermint and sugar decorations. The cookies cool on the tray until the chocolate sets and the cookies hold their shape.
The recipe is loved because it is simple, quick, and consistently produces thick, gooey, hot-cocoa-like cookies with minimal effort.
Calories: 210 | Carbs: 28g | Fat: 10g | Protein: 3g
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12
Course: Cookies
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chocolate cookie dough store-bought or homemade
  • 1/2 cup chocolate chips or chunks
  • 6 large marshmallows cut in half (or 1 cup mini marshmallows)
  • 1/4 cup melted chocolate for drizzle
  • 2 tablespoons crushed peppermint candy optional
  • 1 tablespoon white sugar sprinkles optional

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Spoon or cookie scoop
  • Small microwave-safe bowl
  • Oven

Method
 

  1. Heat the oven to 350°F and line the baking sheet with parchment paper. The sheet should be fully covered so the cookies do not stick.
  2. Place the dough in a bowl and mix in the chocolate chips. Stir until the chips are spread evenly through the dough.
  3. Scoop 12 balls of dough and place them on the baking sheet. Leave space between each one because they will spread.
  4. Bake for 8 to 10 minutes. The edges should look set, but the centers should still look soft.
  5. Remove the cookies from the oven and gently press marshmallow halves into the center of each cookie. The marshmallow should sink slightly into the dough.
  6. Return the cookies to the oven for 1 to 2 minutes. The marshmallows should puff and look soft but not burned.
  7. Melt the drizzle chocolate in the microwave in short bursts, stirring each time. The chocolate should look smooth and pourable.
  8. Spoon the melted chocolate over the cookies. Add crushed peppermint and sprinkles while the chocolate is still wet.
  9. Let the cookies cool on the pan until the chocolate sets. They should feel soft but hold their shape.

Notes

  • If you bake too long, the cookies will turn dry instead of soft. Watch the edges, not the timer.
  • If the dough is warm, the cookies will spread too much. Chill it for 10 minutes if it feels sticky.
  • Do not press the marshmallow too deep or it will disappear into the cookie.
  • Microwave chocolate slowly or it can burn and turn thick.
  • Macros are estimates and will change based on the dough and chocolate used.