Hot Cocoa Cookies

I know spring is right around the corner, but it’s been hot cocoa weather around here, so I didn’t want to put off making these cookies any longer.  They were fabulous! In fact, I recommend making them any time of year.  The original recipe called for all semi-sweet chocolate, but I think the milk chocolate definitely adds to the hot cocoa flavor.  And really, how can you go wrong with chocolate and marshmallows?

These are still tasty when cooled completely (I ate quite a few that way), but they are meant to be eaten warm, while the chocolate and marshmallow is still melty and gooey.  Just pop them in the microwave for 10 seconds or so once they’ve cooled to return them to a fresh-from-the-oven state.

Hot Cocoa Cookies
Hot Cocoa Cookies
Yields 24
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Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
Prep Time
1 hr
Cook Time
15 min
Total Time
1 hr 15 min
231 calories
34 g
35 g
10 g
3 g
6 g
57 g
48 g
25 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 231
Calories from Fat 91
% Daily Value *
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 35mg
Sodium 48mg
Total Carbohydrates 34g
Dietary Fiber 2g
Sugars 25g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 stick (4 ounces) unsalted butter
  2. 12 oz. semisweet chocolate, chopped
  3. 1 1/2 cups flour
  4. 1/4 cup unsweetened cocoa powder
  5. 1 1/2 teaspoons baking powder
  6. 1/4 teaspoon salt
  7. 1 1/4 cups light brown sugar
  8. 3 eggs
  9. 2 teaspoons vanilla
  10. 15-20 large marshmallows
  11. 3 large (4.4 oz.) Hershey’s milk chocolate bars
  1. In a medium saucepan over low heat, melt butter and 12 ounces semi-sweet chocolate. Stir frequently until smooth. Let cool for 15 minutes.
  2. In a medium bowl, whisk together flour, cocoa, baking powder and salt.
  3. With an electric mixer, beat the brown sugar, eggs and vanilla on low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended.
  4. Add the flour mixture in 2 batches, mixing on low speed until just combined.
  5. Refrigerate the dough for at least 1 hour.
  6. Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  7. Using a tablespoon, scoop the dough and roll into 1-inch balls. Arrange cookies 2 inches apart on prepared sheets, flattening slightly with the palm of your hand.
  8. Bake until the tops of the cookies crack, about 7-8 minutes.
  9. Meanwhile, cut the Hershey bars into 1-inch squares, saving some chocolate to grate over the finished cookies.
  10. Snip the marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
  11. Remove the cookies from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Return to oven and bake until the marshmallows are just softened, about 4 minutes.
  12. Cool on pans for 5 minutes before transferring to wire racks to cool completely. Grate additional chocolate over cookies to garnish.
Let's Dish Recipes
Who Dished It Up First: Adapted from Pip & Ebby.



  1. Yum!!! Super Yum!!!

  2. Yum, I love the addition of the toasted marshmallow on top.

  3. I kind of want to eat 10 of them , lol

  4. I love chocolate cookies!

  5. These look yummy. If you ever want to try a variation I make a Mexican Hot Chocolate cookie every Christmas (think your cookie but with pepper and cayan added)

    I also then turned my cookie into a cupcake for my sister’s bridal shower. (With a cinnamon frosting)

  6. nothing beats warm cookies that tastes like they’re just fresh from the oven! I always microwave my cookies too! haha..

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