These hot chocolate cookies are made with a delicious chocolate cookie that is topped with marshmallows and chocolate ganache.
These hot cocoa cookies are so delicious, they have a chewy and fudgy texture and are perfect for the holidays or for any other occasion.
If you like making delicious cookies, check out our oreo brownie cookies, nutella cookies, double chocolate cookies, and brown butter chocolate chunks cookies.
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Why this recipe works
- Extremely easy to make.
- Is topped with silky smooth chocolate ganache.
- Easily satisfies your cookie craving.
- Fits perfectly in your cookies tray for Christmas.
- Made with simple ingredients!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Dark chocolate- use the best quality dark chocolate for the best flavor.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder – baking powder helps the cookies rise and spread. Make sure that your baking powder isn’t expired. Don’t replace the baking powder with baking soda!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Eggs- you will need 3 large eggs for this recipe. Make sure that your egg is at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Marshmallows-Â use regular-sized marshmallows. You can cut them in half like we did or keep them whole.
For the chocolate ganache
Dark chocolate- use the best quality dark chocolate that you can find.
Heavy cream-Â you will need 100 g of heavy cream for the chocolate ganache.
Instructions
Into a big mixing bowl, add the room temperature butter, vanilla extract, salt, and the sugar, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
Add the eggs and mix for 2-3 minutes until combined.
Add the cooled melted chocolate and cocoa powder and mix well.
Add the flour, and baking powder, and mix until just combined and there are no flour lumps showing. Don't overmix!
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
Use a cookie scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet, bake in a 180c (350f) preheated oven for 8 minutes, then top each cookie with ½ marshmallow. Bake for another 2-3 minutes.
Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Make the chocolate ganache
Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
Top each cookie with about 1 teaspoon of the chocolate ganache, and top it with mini marshmallows. Serve and enjoy!
Our favorite way to eat these cookies is with a glass of cold milk, microwave the cookies for 20 seconds, and eat them while it's warm and gooey.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
These cookies will last for up to 5 days stored at room temperature in an airtight container.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly.
We use all-purpose flour for these cookies. Cake flour will work great as well.
Storing
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container so they won't dry out.
Freezing
Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
Variations
Chocolate chips- add chocolate chips to these cookies like milk chocolate chips, semisweet chocolate chips, white chocolate chips, or dark chocolate chips.
Nuts- add your favorite nuts to these cookies like chopped and toasted hazelnuts, pecans, walnuts, etc.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Do not use margarine. It will change the flavor of these cookies and leave a weird taste.
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan to brown the butter.
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookie recipes
Chewy chocolate chip cookies- These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips. This chewy chocolate chip cookies recipe is our dream dessert that we never get sick of.
S'mores cookies- These chewy smores cookies are made with a chewy chocolate chip cookie dough, graham crackers chunks, chocolate chips, mini marshmallows, and stuffed with a large marshmallow in the middle of the cookie.
Chocolate crinkle cookies- Chocolate crinkle cookies are soft and fudgy chocolate cookies covered with crispy powder sugar outer layer.
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📖 Recipe
Best Hot Chocolate Cookies
Ingredients
- 115 g Butter soften
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ¼ cup Cocoa powder
- 3 Eggs
- 150 g Dark chocolate melted and cooled
- 1 ½ cups Flour
- 1 teaspoon Baking powder
- 10 Marshmallows cut in half
- 59 Mini marshmallows
Instructions
- Into a big mixing bowl, add the room temperature butter, vanilla extract, salt, and sugar, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
- Add the eggs and mix for 2-3 minutes until combined.
- Add the cooled melted chocolate and cocoa powder and mix well.
- Add the flour, and baking powder, and mix until just combined and there are no flour lumps showing. Don't overmix!
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a cookie scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, bake in a 180c (350f) preheated oven for 8 minutes, then top each cookie with ½ marshmallow. Bake for another 2-3 minutes.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Make the chocolate ganache
- Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for about 50 seconds.
- Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
- Top each cookie with about 1 teaspoon of the chocolate ganache, and top it with mini marshmallows. Serve and enjoy!
- Our favorite way to eat these cookies is with a glass of cold milk, microwave the cookies for 20 seconds, and eat them while it's warm and gooey.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
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