Go Back
–+ servings
a plate of hot cocoa cookies with melted chocolate and sprinkles

Hot Cocoa Cookie Recipe

4.17 from 6 votes
These hot cocoa cookies bring all the flavors of your favorite winter drink into a bite-sized treat! Made with a soft chocolate cookie base, gooey marshmallow center, and rich chocolate ganache, they’re perfect for holiday baking. Easy to customize with sprinkles and gluten-free or dairy-free options, they’re a festive favorite everyone will love!
PRINT RECIPE PIN RECIPE
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 24 cookies
Author: Molly

INGREDIENTS

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 14 jumbo marshmallows cut in half

Chocolate Ganache

  • 1 cup powdered sugar
  • 2 Tablespoons unsalted butter melted
  • 2 Tablespoons cocoa powder
  • 2 Tablespoons hot water
  • 1/4 teaspoon vanilla extract
  • Christmas sprinkles to top

INSTRUCTIONS

  • Preheat the oven to 375°F. Grease one 24-count mini muffin tin (or two 12-count mini muffin tins) with non stick spray and set aside.
  • Whisk together the flour, cocoa powder, baking soda and salt and set aside.
    1 cup all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
  • In a large bowl of a stand mixer fitted with the paddle attachment, or electric mixer, beat the butter and sugars together until light and fluffy, at least 3 minutes. Add the egg, milk and vanilla and beat until combined.
    1/2 cup unsalted butter, 1/3 cup granulated sugar, 1/2 cup light brown sugar, 1 large egg, 2 Tablespoons milk, 1 teaspoon vanilla extract
  • Slowly add the dry ingredients and beat on low speed the turn the speed up to high and beat until combined, scraping down the bottom and sides of the bowl as needed. It will be slightly wet and sticky.
  • Use a heaping teaspoon to scoop the cookie dough and roll into balls. Place in the prepared muffin tins. Bak for 8-10 minutes or until the cookies puff up and set. Immediately press the back of a teaspoon into the center of the baked cookies when they come out of the oven.
    14 jumbo marshmallows
  • Switch the oven to broil then place half of the large marshmallow cut side down inside the hole of the cookies. Broil the cookies on high for 1-3 minutes, until the marshmallows are puffy and golden brown on the top. Keep an eye on them the whole time because they can burn quickly. Allow them to cool in the pan for 5 minutes then carefully transfer to a wire rack.
  • While they’re cooling, make the chocolate ganache. Mix all of the ganache ingredients together in a medium bowl. Spoon the ganache over each cookie, partially covering the marshmallow. Top with sprinkles if desired.
    1 cup powdered sugar, 2 Tablespoons unsalted butter, 2 Tablespoons cocoa powder, 2 Tablespoons hot water, 1/4 teaspoon vanilla extract

Notes

Fridge: Follow the directions to make the dough then wrap it in plastic wrap and place in the fridge for up to 3 days before rolling and baking. You could also roll into balls then chill.
Freezer: Roll the dough into balls and place on a baking sheet. Place the baking sheet in the freezer for 15-20 minutes until the dough is frozen then transfer the dough balls to a plastic bag or air tight container. Bake from frozen, just add an extra minute or two of cookie time.

Nutrition

Serving: 1cookie | Calories: 127kcal | Carbohydrates: 19.6g | Protein: 1.6g | Fat: 5.4g | Cholesterol: 21.2mg | Sodium: 110mg | Fiber: 0.8g | Sugar: 13.2g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!