Hot Cocoa Cookies
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A batch of these Hot Cocoa Cookies feels like the baking equivalent of wrapping yourself in a warm blanket on a chilly night. They’re soft, chocolatey, and topped with gooey marshmallows that melt just enough to look cozy without losing their shape.
I love whipping up warm delicious cookies made from cake mix. Here are two of my families favorites: Strawberry Cake Mix Cookies and my easy Cake Mix Chocolate Chip Cookies.
Why this Hot Chocolate Cookie Recipe Works
The whole kitchen smells like a mug of cocoa on the stove, and the cookies come out with that nostalgic, winter‑evening charm that makes everyone hover. Whether you’re baking for a snow day, a holiday tray, or just because you want something warm and sweet, these cookies bring all the comfort of hot chocolate. No mug required.
- All the flavor of hot cocoa in cookie form: Soft, chocolatey, and topped with melty marshmallows. These taste like a mug of cocoa you can hold in your hand.
- Simple pantry ingredients: No fancy tools or complicated steps.
- Perfect holiday or snow‑day treat: They look festive and feel nostalgic.
- Kid‑friendly and crowd‑pleasing: Everyone loves a soft chocolate cookie with gooey marshmallows.
- Great for gifting: They hold their shape, pack well, and stay soft for days.
Why did my marshmallows melt into the cookie?
Mini marshmallows melt fast. Adding them during the last few minutes of baking—or using a single large marshmallow half—helps them stay puffy instead of disappearing
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“My kids can’t get enough of these delicious cookies. So easy to make too!!”
~ Elena
Ingredient Notes for Hot Cocoa Cookies
You only need a few ingredients to make these incredibly decadent cookies.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Marshmallows: Use mini marshmallows for fluffy cookies or jet-puffed marshmallows for a classic hot chocolate treat.
- Cocoa Powder: For the top of the cookies, the brownie mix has all other chocolate ingredients needed.
Variations and Substitutions in the Cookie Dough
You make so many different varieties of these cookies. Making them a wonderful treat that your family will really love.
- Peppermint Hot Cocoa Cookies: Add ½ teaspoon peppermint extract to the dough or sprinkle crushed candy canes on top.
- Mexican Hot Chocolate: Add a pinch of cinnamon and cayenne for warmth and a little heat.
- Mocha Version: Stir in 1 tablespoon instant espresso powder for a deeper chocolate flavor.
- Gluten‑Free: Use a 1:1 gluten‑free baking blend.
- Dairy‑Free: Swap butter for a dairy‑free alternative and use dairy‑free chocolate chips + marshmallows.
Special Equipment Needed To Bake The Cookies
You will need baking sheets, large bowl and a mixer and the equipment listed below to make these soft and chewy cookies.
- Parchment paper or silicone baking mat: Makes clean up easier and helps prevent the cookies from sticking.
- Cookie scoop: It helps keep cookies uniform in size, so they bake better.
- Cooling rack: Allows the air to circulate around the cookie helping them to cool.
How to Make Marshmallow Cocoa Cookies
This Cocoa Cookies Recipe will be a winter staple in your household for years to come. Nothing says Christmas quite like a cup of hot cocoa and cookies. They’re perfect for when you need some holiday cheer with minimal effort. It’s believed hot chocolate began in Mexico with cocoa seeds and chili peppers.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix the Dough: Preheat the oven to 350°F. In a bowl, combine the brownie mix, eggs, olive oil, and flour. Roll the dough into 1‑tablespoon balls and place them 2 inches apart on a parchment‑lined baking sheet.
- Bake & Add Marshmallows: Bake for 5 minutes, then quickly open the oven and press a marshmallow onto each cookie. Bake for another 2–3 minutes until the marshmallows are soft and lightly melted.
- Cool & Finish: Transfer the cookies to a cooling rack and let them cool completely. Dust the tops with cocoa powder.
Prep Ahead Suggestions to Love these Cookies
- Make the dough ahead: Chill up to 48 hours. The flavor deepens and the cookies bake thicker.
- Freeze the dough balls: Freeze unbaked scoops and bake straight from frozen (add 1–2 minutes).
- Pre‑cut marshmallows: If using large marshmallows, cut them in half ahead of time so they’re ready to place on top.
Alternate Cooking Methods
- Air Fryer: Bake at 320°F for 5–7 minutes. Add marshmallows during the last minute.
- Toaster Oven: Works great for small batches—just keep an eye on the marshmallows so they don’t scorch.
How to Store, Reheat and Use Leftovers
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- Storing: Place parchment between layers to keep marshmallows from sticking.
- Reheat: Warm in the microwave for 5–7 seconds to soften the cookie and re‑melt the marshmallow. For a slightly crisp edge, warm in a 300°F oven for 2–3 minutes.
- How to Use Leftovers: Crumble over ice cream. Make cookie truffles.
Mix crumbled cookies with a little cream cheese, roll, and dip in chocolate.
Turn into a cookie crust, pulse into crumbs and use for a chocolate pie crust.
Questions about Hot Cocoa Cookies with Marshmallows
You can, but the flavor will be milder. Cocoa powder gives a richer chocolate taste.
Yes, you can add chocolate chips or chunks instead.
The butter may have been too soft or the dough too warm. Chill the dough for thicker cookies.
Tips for Making the Recipe for Hot Cocoa Cookies
Here are a few tips to make your hot cocoa cookies even better.
- Chill: Chill the dough for at least 30 minutes for thicker, softer cookies.
- Cocoa: Use Dutch‑process cocoa for a deeper chocolate flavor.
- End: Add marshmallows at the end so they stay puffy and gooey.
- Underbake: Slightly underbake for the softest, most brownie‑like texture.
- Tapping: Tap the tray after baking to help the cookies settle into that perfect bakery‑style look.
- Salt: Sprinkle flaky salt on top to balance the sweetness and make the chocolate pop
- Serve this recipe with: Try serving with my Vintage Jello Salad and my Sugar Cookie Truffles.
More Recipes You Might Like
Hot Cocoa Cookies Recipe
Equipment
- Cookie Spatula
Ingredients
- 18.4 ounce Brownie mix, 1 box
- 1 ½ cups Flour
- 3 Eggs
- ⅓ cup Olive oil
- 1 cup Marshmallows
- 4 tablespoons Cocoa powder
Instructions
- Preheat oven to 350 degrees F.
- Combine brownie mix, eggs, olive oil and flour. Take one tablespoon of dough and roll into a ball in your hand. Place about two inches apart on a baking sheet lined with parchment paper.
- Bake for five minutes, then open the oven and add marshmallows on top of the cookies. Make sure they are stuck well, and bake for 2 to 3 minutes. Remove from oven and transfer to a cooling rack using a cookie spatula.
- Sprinkle cocoa powder on top of cookies once they cool.
Christina’s Notes
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and bake following the directions. Great for a cookie exchange or Christmas party.
- Add Flavors: Mix in peppermint, nuts, or chili powder for extra flavor.
- Short cut tip: Sprinkle hot chocolate powder or drizzle caramel on the top of these cookies.
- Variation tip: Use jet puffed mini marshmallows. They taste just like hot chocolate marshmallows.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
I added sprinkles on top to make them more colorful and lively, it was a hit! We can’t get enough of them, sooo pleasing!
I used colorful marshmallows and added chocolate chips on top of these cookies, turned out so chocolatey and enjoyable. Highly recommended!
This is so nice and perfect for Valentine’s! Love this!
These are so cute and delicious! My kids loved helping make them and loved eating them even more.
My kids can’t get enough of these delicious cookies. So easy to make too!!