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Close up shot of hot chocolate cookies.

Best Hot Chocolate Cookies

Rich and delish
These hot chocolate cookies are made with a delicious chocolate cookie that is topped with marshmallows and chocolate ganache.
5 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
chill time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 210 kcal

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.

Nutrition

Calories: 210kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 41mgSodium: 147mgPotassium: 101mgFiber: 2gSugar: 17gVitamin A: 203IUCalcium: 28mgIron: 2mg
Keyword hot chocolate cookies, hot cocoa cookies
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