Hot Cocoa Cookies


Hot Cocoa Cookies

Yields about 3 dozen 2-inch cookies


  • 8 tablespoons (1 stick) butter
  • 12 ounces (2 cups) semi-sweet chocolate chips,
  • 1 cup brown sugar, packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 cup (about 2 packets) hot cocoa mix
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 ounces semi-sweet chocolate, cut into 1/2-inch squares
  • 18 large marshmallows, cut in half
  • Chocolate shavings (optional)


In a small saucepan, melt together butter and chocolate chips over low heat. Stir until smooth and set aside.

In a large mixing bowl, beat together brown sugar and eggs. Add vanilla extract. Slowly incorporate flour, hot cocoa mix, baking powder, and salt. Mix in melted chocolate. Refrigerate cookie dough for 1 hour to solidify (you must do this!).

Preheat oven to 325 degree F (165 degrees C).

Using a spoon or cookie scoop, scoop cookie dough and spread out evenly onto a baking sheet. Bake for 12 minutes, or until cookie tops begin to crack. Pull cookies out from oven and place 1/2-inch chocolate square onto cut side of each marshmallow. Press one marshmallow half chocolate side down on top of each cookie. Bake cookies for an additional 4-5 minutes, or until marshmallows are softened. Sprinkle chocolate shavings on top, if desired.

Serve warm or room temperature, with a tall glass of milk. I like to heat up my cookies for 5-7 seconds in the microwave before eating just because I love a gooey, warm marshmallow.

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