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Nothing is more festive than my Hot Cocoa Cookies. They are more than a chocolate cookie because when you eat them it’s like drinking the best cup of hot cocoa with every bite. The rich, smooth flavor of the dutch process cocoa in the fudgy cookie dough is complimented by the mocha chocolate drizzle on top of the perfectly placed ooey-gooey marshmallow.
The foundation of this cookie uses the same cookie base as these Buckeye Cookies. So if you’re wanting to make 2 types of cookies, you can easily make these cookies and the Buckeye cookie at the same time!
They are soft and chewy with a hint of espresso. All of the ingredients mix together so exquisitely that these Hot Cocoa Cookies are guaranteed to become a Wintertime favorite in your house.
- You get to eat marshmallows…and who doesn’t love them?
- You could eat these cookies with hot cocoa if you’re feeling really extra!
- If you love the flavors of coffee and chocolate together than you will love how the Mocha Glaze compliments the light expresso flavor in the fudgy, brownie-like cookie.
- They satisfy your sweet tooth no matter the occasion!
- A total baking win!
- All purpose flour: Be exact when measuring and make sure you use all-purpose flour since it makes a cookie with a soft, slightly chewy interior and a crispy exterior.
- Dutch process cocoa powder: The dutch process gives the cocoa powder a darker color and a smoother, softer flavor.
- Espresso powder: Espresso powder,which is also known as instant espresso, isn’t just espresso coffee beans that are very finely ground. Instead, it is an intensely-flavored, concentrated instant coffee.
- Baking powder: helps the cookie rise
- Cornstarch: adds a crumbly yet tender texture to the cookie
- Salt: Is not only a flavor enhancer but it affects the tenderness of the cookies.
- Unsalted butter: I like using unsalted butter so that I can control the flavors in my cookies. If you use salted butter, it may affect the saltiness of your cookies. Consider reducing the amount of added salt if you use salted butter.
- Chocolate chips (milk, dark or semi sweet): Milk Chocolate is made by combining chocolate liquor (cocoa solids and cocoa butter) with sugar, and milk. It is lighter and sweeter than Semi-Sweet and Dark Chocolate. Semi-sweet chocolate is a sub-category of dark chocolate, having a lower cocoa content than Dark chocolate.
- Vanilla extract: A wonderful flavor enhancer for all flavors in the cookie
- Large eggs: When you use room temperature eggs, they easily mix with the butter and the sugars to create a smooth, textured batter.
- Brown sugar: adds moisture and a molasses flavor
- Sugar: The most common granulated sugar for cookie baking is regular sugar, or “fine” or “extra fine” sugar.
- Marshmallows: You can use any size of marshmallow, it just depends on how much marshmallow you want on your cookie. I like using a regular size and cutting it in half.
- For the mocha glaze you’ll need powdered sugar, butter, Dutch cocoa, espresso or hot coffee, and a pinch of salt.
Step by Step Directions
- Mix together the dry ingredients in a medium sized bowl.
- Melt the butter and chocolate until smooth. Remove from heat, stir in vanilla extract and cool.
- Beat the eggs and sugars in a stand mixer or using a hand mixer.
- Stir in the cooled chocolate mixture until well combined.
- Add in the flour mixture and fold until combined.
- Chill cookie dough in fridge for at least 10 minutes.
- Scoop batter using a cookie scoop and bake partially for 8 minutes.
- Remove from the oven and press half of a marshmallow into the center. Then bake again for 2 minutes so the marshmallow can get soft.
- While the cookies are still warm, spoon the mocha glaze over the marshmallow.
- Add festive sprinkles and enjoy!
Tips and Variations
- Top the Hot Cocoa Cookies with crushed candy canes for a festive peppermint flavor.
- Add a touch of the tropics by generously sprinkling toasted coconut on top.
- To add some additional heat to your cookies, add in a teaspoon of cayenne pepper to the flour for a Spicy Hot Cocoa Cookie.
- Don’t skip chilling the cookie dough. It will keep the cookies from spreading when baking.
- If you are a coffee lover, top the cookies with chocolate covered coffee beans for extra coffee flavor.
- Sprinkle the top of the cookie with crushed graham crackers for a camp site S’more cookie.
What can I substitute for the espresso powder?
Instant coffee powder is the best substitute for espresso powder. Just use equal amounts so you don’t affect the flavor of the cookies.
Can I substitute regular cocoa powder for the dutch process cocoa?
Yes you can. Keep in mind that dutch process has a more chocolate-y flavor.
I wouldn’t recommend it. Chilling the dough will help the cookies bake up thicker and help prevent spreading.
Store the cookies in an air tight container and you can freeze them for up to 3 months. If you store the cookies in the refrigerator, you can store them in an air tight container for 3 to 5 days.
Can I substitute mini marshmallows for the regular size marshmallow?
Yes, you can. If you love marshmallows, pile them on!
Can I substitute Hot Cocoa Mix or Hot Chocolate Mix for cocoa powder?
I haven’t tested these cookies that way, but my guess would be no. Hot chocolate mix is a mixture of cocoa powder, sugar, and other ingredients to make a cup of ready to drink hot chocolate. Cocoa powder is made from cocoa beans with no sugar added or other ingredients. Hot Cocoa Mix will definitely change the sugar content the the flavor of your cookies.
Looking for more cookie recipes for your holiday parties and cookie exchanges? Look no further than my Holiday Cookie Series!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 1 3/4 cup all-purpose flour, spooned and leveled
- 1/4 cup Dutch process cocoa
- 2 tsp. espresso powder
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 8 Tbsp. butter, unsalted
- 1 cup chocolate chips (you can use milk, semi-sweet or dark)
- 2 tsp. vanilla extract
- 2 large eggs, room temperature
- 3/4 cup brown sugar (light or dark), tightly packed
- 1/4 cup white sugar
- 5 marshmallows, cut in half
For the mocha glaze
- 1 1/2 cups powdered sugar
- 2 1/2 Tbsp. butter, unsalted, melted
- 2 1/2 Tbsp. espresso or strong hot coffee
- 2 Tbsp. Dutch process cocoa
- 1/4 tsp. salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Combine the dry ingredients in a medium sized bowl: flour, Dutch cocoa powder, espresso powder, cornstarch, baking powder, and salt. Whisk and set aside.1 3/4 cup all-purpose flour, spooned and leveled, 1/4 cup Dutch process cocoa, 2 tsp. espresso powder, 1 tsp. baking powder, 1 tsp. cornstarch, 1/2 tsp. salt
- In a small saucepan over medium-low heat, melt the chocolate chips and butter. Stir just until ingredients are melted and be careful to watch so chocolate doesn't burn. Remove from heat, stir in vanilla extract and set aside to cool.8 Tbsp. butter, unsalted, 1 cup chocolate chips (you can use milk, semi-sweet or dark), 2 tsp. vanilla extract
- Using a stand-mixer fitted with the whisk attachment or a hand mixer, beat the eggs and sugars for 3-4 minutes or until thick and pale in color.2 large eggs, room temperature, 3/4 cup brown sugar (light or dark), tightly packed, 1/4 cup white sugar
- Using a rubber spatula, stir in the cooled chocolate/butter mixture until well combined.
- Add in the flour mixture and fold until combined, avoid over-mixing. Dough will look shiny.
- Chill cookie dough in fridge for at least 10 minutes so batter can thicken and look more like cookie dough. (Chilling the dough will also help the cookies bake up thicker & help prevent spreading). Preheat oven to 350°F while dough chills.
- Scoop batter using a cookie scoop so cookies come out even in size and roll into a ball in the palms of your hands. Place on a baking sheet or cookie sheet lined with parchment paper or a silicone baking mat.
- Partially bake the cookies for 8 minutes.
- While the cookies bake, make the mocha glaze. Combine the powdered sugar with the melted butter, cocoa, espresso and salt. Stir until combined. Add a splash more coffee or water to get desired consistency.1 1/2 cups powdered sugar, 2 1/2 Tbsp. butter, unsalted, melted, 2 1/2 Tbsp. espresso or strong hot coffee, 2 Tbsp. Dutch process cocoa, 1/4 tsp. salt
- Remove the cookies from the oven and press half of a marshmallow, cut side down, into the center.5 marshmallows, cut in half
- Bake again for 2 additional minutes so the marshmallow can get soft. Remove from the oven and while the cookies are still warm, spoon some of the mocha glaze icing on top of each cookie spreading it around the cookie. Top with festive sprinkles. Allow the cookies to cool on cookie sheet for at least 5 minutes, then transfer to wire rack to cool completely. Enjoy!
- These cookies are the same cookie base as these Buckeye cookies. So if you want to make some of the cookies chocolate+peanut butter, you already have the dough ready to go!
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.