Hot Chocolate Cookies – Beyond The Chicken Coop

These Hot Chocolate cookies are a fun little chocolate cookie topped with mini marshmallows!

Perfect for adding to your holiday cookie tray or serving for a winter gathering.

Hot cocoa in a cookie

There’s something so comforting and nostalgic about drinking a cup of hot cocoa. I still enjoy a mug from time to time. These Hot Chocolate Cookies remind me of a lot of a cup of hot chocolate.

They are delicious soft chocolate cookie with just a hint of peppermint and topped with mini marshmallows.

These cookies are perfect for the holidays or a beautiful snowy day. Make these for the kids when they come in from a sledding party or from building a snowman.

For these cookies, I used the same cookie dough as my Chocolate Peppermint Cookies. You could make one batch, divide the dough in half and then make two different cookies!

These cookies are part of my 10 Days of Christmas Cookies.

Key ingredients

• Mini Marshmallows – This adds the perfect hot chocolate touch! I allow my marshmallows to sit out just a bit before baking so they dry out just a bit. This helps keep the shape of the marshmallows while baking.
• Unsweetened Cocoa Powder – I use regular unsweetened cocoa powder, not Dutch processed. If your cocoa powder is lumpy, sift through a fine mesh strainer before using.
• Sugars – Both granulated and brown sugars are used in this recipe
• Flavoring – I’ve added vanilla extract and a bit of peppermint extract. I love the combination of chocolate and peppermint and the peppermint is subtle in this recipe. You can omit the peppermint if you prefer.
• Butter – I use regular salted butter. You want your butter softened to room temperature before you begin.

Step by step directions

• Cut marshmallows in half using scissors or a sharp knife. Spread marshmallows out on a plate and allow them to dry out just slightly while you are preparing the cookie dough
• In a small bowl, combine flour, cocoa powder, baking soda and salt

• In a large mixing bowl, cream butter until soft. Mix in sugar and brown sugar and mix for 3-4 minutes.1 cup butter,1 cup granulated sugar,1 cup brown sugar
• Mix in eggs, vanilla and peppermint extract2 eggs,1 teaspoon vanilla,1 teaspoon peppermint extract
• Add flour mixture and mix until combined
• Use a cookie scoop (#40 size) to create a ball and place on a baking sheet lined with parchment paper
• Use your thumb or fingers to make a small divvet in the center of each cookie and place three marshmallow halves in the center of each cookie
• Place on a baking sheet lined with parchment paper
• Bake in preheated 350°F oven for 8-10 minutes

recipe tips

• This recipe works best with slightly stale marshmallows. Allow them to dry out just slightly before using. This helps prevent the marshmallows from melting all over the place.
• Be certain to cut the mini marshmallows in half. The halves are a better size for the cookies and don’t overwhelm the cookie
• Using parchment paper helps prevent the cookies from sticking and makes for easier cleanup

More delicious cookies

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious cookie recipes!

Hot Chocolate Cookies

Kathy

Soft chocolate cookie topped with marshmallows.

Prep Time 15 mins

Cook Time 8 mins

Total Time 23 mins

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Race Cookies

Kitchen American

Servings 36 Cookies

calories 134 calories

Cook ModePrevent your screen from going dark

Instructions

• Cut marshmallows in half using scissors or a sharp knife. Spread marshmallows out on a plate and allow them to dry out just slightly while you are preparing the cookie dough.

  54 mini marshmallows

• Preheat oven to 350°F

• In a small bowl, combine flour, cocoa powder, baking soda and salt

  2 ½ cups flour, 1 cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt

• In a large mixing bowl, cream butter until soft. Mix in sugar and brown sugar and mix for 3-4 minutes.

  1 cup butter, 1 cup granulated sugar, 1 cup brown sugar

• Mix in eggs, vanilla and peppermint extract

  2 eggs, 1 teaspoon vanilla, 1 teaspoon peppermint extract

• Add flour mixture and mix until combined

• Use a cookie scoop (#40 size) to create a ball and place on a baking sheet lined with parchment paper

• Use your thumb to make a small divvet in the center of each cookie and place three marshmallow halves in the center of each cookie

• Place on a baking sheet lined with parchment paper

• Bake in preheated 350°F oven for 8-10 minutes

• Remove from baking sheet and allow cookies to fully cool on a baking rack

Ratings

• This recipe works best with slightly stale marshmallows. Allow them to dry out just slightly before using. This helps prevent the marshmallows from melting all over the place.
• Be certain to cut the mini marshmallows in half. The halves are a better size for the cookies and don’t overwhelm the cookie
• Using parchment paper helps prevent the cookies from sticking and makes for easier cleanup
• All the cookies to fully cool before storing. Store in an airtight container at room temperature for 4-5 days.
• Store peppermint cookies away from other cookies. The peppermint flavor will permeate the other cookies if stored together!

Nutrition Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1cookiescalories: 134caloriesCarbohydrates: 20gprotein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 110mgPotassium: 59mgfiber: 1gSugar: 12gVitamin A: 171UICalcium: 12mgIron: 1mg

Keyword chocolate cookies, Christmas cookies