Hot Cocoa Cookies are the ultimate cozy treat, perfect for enjoying whilst curled up on the sofa with a cozy blanket, a crackling fire, and a great book. These easy-to-make cookies are ready in under 45 minutes and yield 36 delicious treats!
Simple and delicious hot cocoa cookies
On a chilly winter evening, what could be cozier than turning on some fireplace YouTube ambiance, curling up on the couch under a blanket, and sipping on a nice, warm mug of hot cocoa?
I’ll tell you — pairing the above with hot cocoa cookies!
These delicious hot cocoa cookies are crispy on the outside and soft on the inside, with the perfect level of chewiness. They embody our favorite hot cocoa flavors as they’re made with cocoa powder, chocolate chips, and everything tasty.
Oh, and did I mention they’re made with marshmallows? We’re not kidding when we call them hot cocoa cookies! After all, you can’t have hot cocoa without marshmallows. They’re made complete with the addition of a delicious sugar and cocoa powder icing too. YUM!
Ingredients in hot chocolate cookies
We’ll be using two sets of ingredients for these cookies: one set for the cookie dough, and the other for the icing. Both parts are made with standard baking ingredients, so you likely have most of what you need in your pantry!
- Butter: First, this recipe kicks off with 1/2 cup of butter (1 stick).
- Chocolate chips: Then, we’ll add chocolate chips. Use 12 oz of your favorite brand. You can use milk, dark, or semi-sweet chocolate chips. You can also use a chocolate bar or two, chopping them up before using in the recipe.
- Flour: Create the dough texture with 1.5 cups of all-purpose flour.
- Cocoa powder: Then, start creating the hot cocoa flavor by using 1/4 cup of cocoa powder! You can use sweetened or unsweetened cocoa powder.
- Baking powder: Throw in 1 tsp of baking powder to help the cookies reach the correct consistency.
- Baking soda: Follow the baking powder with 1/2 tsp of baking soda.
- Salt: Salt is a must in this recipe! Use 1/2 tsp.
- Brown sugar: Next, throw in 3/4 cup of brown sugar. You can use light or dark.
- White sugar: Follow the brown sugar with 1/2 cup of white sugar.
- Eggs: 2 large eggs will help everything bind together properly.
- Vanilla: 1 tsp of vanilla extract comes next.
- Marshmallows: Much like we use mini marshmallows in hot chocolate, we’re using large marshmallows in these cookies! You’ll need 18, cut in half.
- Sprinkles: Last but not least, grab your favorite sprinkles to add on top.
- Powdered sugar: The icing is made with a base consisting of 1 cup of powdered sugar.
- Cocoa powder: Then, add chocolate flavoring by including 2 tbsp of cocoa powder.
- Vanilla: Next up is more vanilla! Use 1 tsp.
- Almond milk: Last but not least, finish off the icing with 2 tbsp of almond milk.
Kitchen tools you’ll need to make these hot cocoa and chocolate cookies
To make this recipe, you’ll need seven kitchen tools and a handful of measuring cups. Grab the following:
- Medium saucepan
- Stirring utensil
- Medium mixing bowl
- Hand mixer
- Baking sheet
- Parchment paper
- Cookie scoop
To measure out ingredients, you will need the following sized measuring cups: 1/2 tsp, 1 tsp, 1/4 cup, 1/2 cup, 3/4 cup, and 1 cup.
How to make the perfect hot cocoa cookies
This recipe begins by melting the butter and chocolate. From there, we’ll prepare the batter, let the dough chill, bake it, and then create the icing! In a total time of under 45 minutes (that includes prep time, chill time, and baking time), you’ll have a batch of 36 cozy holiday treats.
First, grab a medium saucepan and heat the butter over medium heat until it becomes melted.
Once melted, lower the heat to medium-low and add the chocolate chips. Stir continuously using a stirring utensil or whisk until the chocolate fully melts. Then, set aside and let the melted chocolate cool.
In a medium mixing bowl, combine the dry ingredients including the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Then, in a separate bowl, use a hand mixer and beat the eggs and sugar. Add the vanilla.
Pour the cooled chocolate into the wet mixture and beat until everything is combined.
Slowly add the flour mixture until a dough is formed and everything is combined.
Refrigerate the dough for 20 minutes. Don’t chill for longer than 20 minutes or the dough will dry out.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Roll about 2 tbsp of dough at a time into balls and bake for 10 minutes, then add half of a marshmallow to the top of each cookie. Bake for 2-3 minutes, and then let cool on racks.
Prepare the icing by mixing together all of the icing ingredients. Drizzle over the cooled cookies and top with sprinkles.
Find yourself in a pinch? Missing an ingredient or two? Here are some substitutions that may come in handy.
Did you know baking soda can be substituted with baking powder? To successfully make this swap, use 3x baking powder. So, to replace the 1/2 tsp of baking soda that this recipe calls for, you can use 1.5 tsp of baking powder!
If you’re out of brown sugar, white sugar or coconut sugar can take its place.
Note: Cookies may have a slightly different texture if using all white sugar.
No powdered sugar? Make your own! To do so, simply blend up white granulated sugar until it reaches a fine, powder consistency.
Almond milk isn’t a must in this recipe! If you’re out, any other milk will work just fine.
What is the difference between hot cocoa powder and cocoa powder?
The base of hot cocoa powder is made with, well, cocoa powder. However, that’s not all! You’ll find additional ingredients mixed into hot cocoa powder such as sugar, spices, and sometimes even powdered milk. If you used plain cocoa powder for hot chocolate, it’d likely taste pretty bitter! Those added ingredients are what give hot cocoa its flavor.
Can I use hot chocolate instead of cocoa powder in cookies?
Yes, however, the flavor is going to be a little bit different. It likely won’t be as rich as if you’d used regular cocoa powder.
Is cocoa powder just hot chocolate?
It is not. Though hot cocoa mix contains cocoa powder, it’s also mixed with sugar, flavorings, and even powdered milk. Cocoa powder is just that — pure cocoa powder.
Can you sub cacao powder for cocoa powder?
Yes! However, it should be noted that cacao has a slightly stronger flavor, so you may not need as much of it. Keep that in mind when creating the dough.
Hot cocoa cookies can be placed in an airtight container and stored at room temperature for up to 4-5 days. For a slightly longer shelf life, store in the refrigerator.
If you liked this recipe, you’ll want to try these!
Holiday baking has just begun! If you’re in the market for some more cookie recipes and festive treats, here are some ideas to try! The Reindeer Chow is an all-time favorite.
- Healthy Peppermint Brownies
- Reindeer Chow
- Healthy White Chocolate Peppermint Cookies
- Double Chocolate Mint Paleo Cookies
All recipes by Erin Morrissey and Photos by Sierra Inn
- 1/2 cup butter
- 12oz chocolate chips
- 1 1/2 cups flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 18 marshmallows, cut in half
- 1 cup powdered sugar
- 2 tbsp cocoa powder
- 1 tsp vanilla
- 2 tbsp almond milk
- In a medium sized saucepan, heat butter over medium heat until melted.
- Once melted, lower heat to medium-low and add chocolate chips. Stir continuously until melted. Set aside and let melted chocolate cool.
- In a medium sized bowl, mix together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using a hand mixer, beat eggs and sugar. Add in vanilla.
- Pour cooled chocolate into wet mixture and beat until all combined.
- Slowly add in flour mixture until dough is formed and everything is combined.
- Let dough chill 20 minutes in fridge. Do not let chill much longer as the dough will dry out.
- Preheat oven to 350F and line baking sheet with parchment paper.
- Roll about 2 tbsp of dough into balls and bake for 10 minutes, then add half a marshmallow to the top of each cookie. Bake another 2-3 minutes. Let cool.
- Make icing by mixing together all the ingredients. Drizzle over the cooled cookies and top with sprinkles.
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
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