Introduction

These Hot Cocoa Cookies are a delicious treat that combines rich chocolate with gooey marshmallows and a hint of peppermint. Perfect for cozy evenings or holiday gatherings, they’re easy to make and sure to satisfy any sweet tooth.

Four round chocolate cookies with a cracked texture form the base layer, each topped with several large, soft white marshmallows. Over the marshmallows, thick, glossy melted chocolate is spread unevenly, creating a rich, shiny layer that drips slightly. The cookies rest on a patterned metal tray with a white marbled texture background. Two extra marshmallows are placed near the cookies on the tray. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Butter (barely softened)
1 1/3 cups Brown Sugar
1/2 cup Sugar
2 large Eggs
1 teaspoon Vanilla Extract
2 1/2 cups Flour (for thicker cookies, may use 2 3/4 cups)
2/3 cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Cornstarch
3/4 teaspoon Salt
2 cups Semi-Sweet Chocolate Chips
8 large Marshmallows (cut in half)
6 ounces Semi-Sweet Chocolate (melted for drizzling)
1 teaspoon Peppermint Extract (optional)
1/2 to 3/4 cup Crushed Candy Canes (optional)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. In a large bowl, cream together the butter, brown sugar, and sugar for 3-4 minutes or until light and fluffy, scraping the sides of the bowl halfway through.
Step 2: Add the eggs and vanilla extract. If using peppermint extract, add it now. Mix for an additional minute until well combined.
Step 3: Add cocoa powder, flour, baking soda, cornstarch, and salt to the bowl. Mix just until combined, then gently fold in the semi-sweet chocolate chips.
Step 4: Line a baking sheet with parchment paper. Roll the dough into balls and place them about 2 inches apart on the sheet. Bake for 8-10 minutes, until the edges are just set.
Step 5: Remove the cookies from the oven and quickly press half of a marshmallow (cut side down) onto the center of each cookie. Return them to the oven for 2 more minutes, just until the marshmallows puff slightly.
Step 6: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Melt the semi-sweet chocolate in a microwave-safe bowl at 50% power in 30-second intervals until smooth. Add 1-2 teaspoons of oil if needed to thin the chocolate for easier drizzling.
Step 8: Drizzle the melted chocolate over the cooled cookies using a piping bag, spoon, or knife. If desired, sprinkle crushed candy canes on top before the chocolate sets for a festive touch.

Tips & Variations

For thicker cookies, increase the flour to 2 3/4 cups.
Add peppermint extract now if you want a refreshing mint flavor.
Use different types of chocolate chips or chunks for varied texture.
Sprinkle crushed candy canes on the chocolate drizzle while still wet for a colorful, crunchy topping.
If marshmallows puff too quickly, reduce the second bake time slightly.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep marshmallows soft, avoid refrigerating. If you need to reheat, warm them briefly in the microwave for 10-15 seconds to soften the marshmallows and chocolate drizzle.

How to Serve

The image shows five soft, round chocolate cookies arranged closely on a textured surface with a white marbled texture. Each cookie has a rich dark brown base and is topped with a thick layer of melted dark chocolate, which is glossy and smooth. On top of the chocolate are several large, puffy white marshmallows that look slightly toasted and soft. Scattered across the cookies are small, crushed pieces of white and red peppermint candy, adding a crunchy texture and festive color contrast. Around the cookies, there are whole white marshmallows and red-and-white striped candy canes placed loosely, enhancing the holiday feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend that measures cup for cup. The texture may vary slightly but they’ll still taste delicious.

Can I skip the marshmallows or use a different topping?

Absolutely! You can omit marshmallows for a simpler chocolate cookie or top them with chopped nuts or caramel bits instead.