Introduction

These Hot Cocoa Cookies are a cozy treat that combines rich chocolate with gooey marshmallows and a hint of peppermint if you like. Perfect for chilly evenings, they bring a delightful twist to traditional chocolate cookies with their warm, melty centers and chocolate drizzle.

The image shows four thick, round chocolate cookies with a slightly cracked texture, each topped with uneven pieces of white marshmallows and glossy melted dark chocolate spread on the top surface. The marshmallows are partly melted, soft, and irregularly shaped, contrasting with the rich brown cookie base. The cookies rest close together on a clear patterned glass plate, with two whole marshmallows visible off to the sides on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Butter (barely softened)
1 1/3 cups Brown Sugar
1/2 cup Sugar
2 large Eggs
1 teaspoon Vanilla Extract
2 1/2 cups Flour (for thicker cookies, may use 2 3/4 cups)
2/3 cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Cornstarch
3/4 teaspoon Salt
2 cups Semi-Sweet Chocolate Chips
8 large Marshmallows (cut in half)
6 ounces Semi-Sweet Chocolate (melted for drizzling)
1 teaspoon Peppermint Extract (optional)
1/2 to 3/4 cup Crushed Candy Canes (optional)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. In a large bowl, cream together the butter, brown sugar, and sugar for 3-4 minutes until the mixture is light and fluffy. Remember to scrape down the sides of the bowl halfway through to mix evenly.
Step 2: Add the eggs and vanilla extract to the bowl. If you want a peppermint flavor, add the peppermint extract now. Mix everything together for another minute.
Step 3: Gradually add the cocoa powder, flour, baking soda, cornstarch, and salt to the wet mixture. Mix just until combined to avoid overworking the dough. Fold in the semi-sweet chocolate chips gently.
Step 4: Line a baking sheet with parchment paper. Roll the dough into balls and place them about 2 inches apart on the sheet. Bake for 8–10 minutes, just until the edges are set but the centers are still soft.
Step 5: Remove the cookies from the oven. Quickly press half of a marshmallow, cut side down, into the center of each cookie. Return the cookies to the oven for an additional 2 minutes, allowing the marshmallows to puff slightly.
Step 6: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Melt the semi-sweet chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each until smooth. To make the chocolate easier to drizzle, you can add 1-2 teaspoons of oil if desired.
Step 8: Drizzle the melted chocolate over the cooled cookies using a spoon, piping bag, or knife. For an extra festive touch, sprinkle crushed candy canes over the chocolate drizzle before it sets.

Tips & Variations

Use 2 3/4 cups of flour if you prefer thicker, sturdier cookies that hold their shape better.
Substitute peppermint extract with a splash of orange extract for a different flavor twist.
To make these cookies dairy-free, swap butter for a plant-based alternative and choose dairy-free chocolate chips.
For softer marshmallow centers, use fresh marshmallows and add them just before the last 2 minutes of baking.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep the marshmallows soft, avoid refrigeration. You can reheat individual cookies in the microwave for about 10-15 seconds to enjoy a warm, melty treat.

How to Serve

The image shows four round chocolate cookies on a white marbled textured surface with a patterned silver tray underneath. Each cookie has melted dark brown chocolate pools on top with large, soft white marshmallows partly melted into the cookies. Two whole white marshmallows lie on the surface beside the cookies. The cookies' texture looks soft and slightly cracked, showing a rich dark brown color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze the baked cookies without the marshmallow and chocolate drizzle. Place them in a freezer-safe container for up to 3 months. Add marshmallows and drizzle melted chocolate after thawing and warming slightly.

What if I don’t have cornstarch?

If you don’t have cornstarch, you can omit it or substitute with an equal amount of arrowroot powder or tapioca starch. Cornstarch helps keep cookies tender but is not essential.