Double Chocolate Hot Cocoa Cookies: Gooey, Cozy, Unstoppable

Picture a mug of hot cocoa that decided to be a cookie. Now double the chocolate, crank up the gooey factor, and add mini marshmallows that toast at the edges like a campfire.

That’s what we’re baking—no gatekeeping, just straight comfort with a crisp-chewy edge. These cookies look bakery-fancy but pull together fast enough for a Tuesday night win.

Your only problem? Explaining why the cooling rack suddenly went missing.

The Magic in This Recipe

These aren’t just chocolate cookies; they’re hot cocoa in cookie form with actual hot cocoa mix baked in for nostalgic flavor.

Dark cocoa powder deepens the chocolate vibe while melted butter keeps the texture plush and fudgy. Chocolate chunks melt into pools (you deserve pools), and the marshmallows lightly caramelize for that toasty-s’mores energy.

A pinch of espresso powder boosts chocolate flavor without making it taste like coffee—just pure, amplified cocoa bliss.

Double Chocolate Hot Cocoa Cookies: Gooey, Cozy, Unstoppable

Recipe by Wendy CarterCourse: Dessert

Servings

18-22

servings

Prep time

15

minutes

Cooking time

11

minutes

Calories

210

kcal

Ingredients

• 1/2 cup (113 g) unsalted butter, melted and slightly cooled

• 3/4 cup (150 g) packed brown sugar

• 1/4 cup (50 g) granulated sugar

• 1 large egg + 1 large egg yolk, room temperature

• 2 teaspoons vanilla extract

• 1 1/4 cups (160 g) all-purpose flour

• 1/2 cup (45 g) Dutch-process cocoa powder (or natural, but Dutch gives deeper flavor)

• 1/2 cup (50–60 g) hot cocoa mix (regular, not sugar-free)

• 1 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 1/2 teaspoon espresso powder (optional but recommended)

• 1 cup (170 g) semisweet or dark chocolate chunks (or chips)

• 1 cup mini marshmallows

• Flaky sea salt, for finishing (optional but elite)

Step-by-Step Instructions

• Prep your station: Line two baking sheets with parchment. Set oven to 350°F (175°C). Stir the mini marshmallows with a teaspoon of flour to lightly coat—this helps them hold shape.
• Whisk wet ingredients: In a large bowl, whisk melted butter with brown sugar and granulated sugar until glossy, about 30 seconds. Add egg, egg yolk, and vanilla; whisk until smooth.
• Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, hot cocoa mix, baking soda, salt, and espresso powder until uniform and lump-free.
• Make the dough: Add dry mixture to wet and fold with a spatula just until a soft dough forms. Stir in chocolate chunks. Fold in half the marshmallows; reserve the rest for topping.
• Chill: Cover and refrigerate for 20 minutes. This keeps the cookies thick and chewy, not pancake-flat.
• Scoop and top: Use a 2-tablespoon scoop to portion dough onto sheets, 2 inches apart. Press 2–3 reserved marshmallows onto each dough mound. Add a few visible chocolate chunks for drama (and flavor).
• Bake: Bake 9–11 minutes, until edges are set and centers look slightly underdone. The marshmallows should be lightly golden on top.
• Finish: Immediately sprinkle with flaky sea salt. Let cookies cool on the sheet for 8–10 minutes before moving—gooey centers need time to settle.
• Optional glow-up: For perfectly round cookies, swirl a round biscuit cutter around each cookie while warm to nudge edges into shape. Totally unnecessary, extremely satisfying.

Storage Made Simple

• Room temp: Store in an airtight container for 3–4 days.
  

  Slip in a slice of bread to keep them soft (old bakery trick, still works).

• Freezer (baked): Freeze cooled cookies up to 2 months. Thaw at room temp or microwave 10–12 seconds for melty pockets.
• Freezer (dough): Scoop and freeze on a tray, then bag.
  

  Bake from frozen at 350°F, adding 1–2 minutes. Add marshmallows on top right before baking.

Why You’ll Love It

• Two-tier chocolate attack: Cocoa + chunks = fudgy center with big chocolate energy.
• Real hot cocoa flavor: The mix brings that nostalgic, cozy sweetness you grew up on.
• Textural drama: Chewy edges, soft middle, toasty marshmallow pops.
  

  It’s a vibe.

• Weeknight-friendly: One bowl for wet, one for dry, minimal dishes. Your sink says thanks.

Nutrition Stats

Per cookie (based on 20 cookies): ~210 calories, 10 g fat, 30 g carbs, 2 g fiber, 18 g sugar, 3 g protein, 180 mg sodium.

These are estimates and will vary with your hot cocoa mix and chocolate choice. Want to lighten it up?

Swap half the butter for Greek yogurt, use mini dark chips, and choose a lower-sugar cocoa mix. Just know you’ll trade a bit of richness—your call.

Watch Out for These Traps

• Overbaking: Pull them when centers look slightly soft.
  

  They set as they cool. Dry chocolate cookies are a tragedy we can prevent.

• Skipping the chill: Warm dough spreads too much, especially with melted butter.
  

  Chill = thick, chewy cookies. Science, baby.

• Using sugar-free cocoa mix: It can taste off and affect texture.
  

  Regular mix balances sweetness and melt.

• Marshmallow meltaways: If you bury all the marshmallows inside, they vanish. Press a few on top before baking for that toasty look.
• Old baking soda: Flat cookies happen when leavener is tired.
  

  If it’s older than 6 months, replace it. FYI: It’s cheap insurance.

Variations You Can Try

• Mint Night-In: Add 1/2 teaspoon peppermint extract and swap half the chocolate chunks for Andes chips.
• Spicy Campfire: Add 1/4 teaspoon cayenne and 1/2 teaspoon cinnamon for a Mexican hot chocolate vibe.
• Triple Chocolate Flex:</-strong> Use a mix of dark, milk, and white chocolate chunks.
  

  Overkill? Absolutely not.

• Salted Caramel: Press a soft caramel cube into the center of each dough ball, seal, and bake.
  

  Sprinkle extra flaky salt.

• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum. Chill a bit longer to help structure.
• Nutty Upgrade: Fold in 1/2 cup toasted pecans or hazelnuts.
  

  The crunch slaps, IMO.

FAQ

Can I use regular cocoa powder instead of Dutch-process?

Yes. Dutch-process gives a smoother, deeper chocolate flavor, but natural cocoa works.

The cookies may be slightly lighter in color and a touch more acidic; still fantastic.

What if I don’t have hot cocoa mix?

Replace with 2 tablespoons cocoa powder + 1/4 cup powdered sugar + a pinch of milk powder if you have it. Not identical, but close enough to keep the party going.

How do I keep the marshmallows from melting away?

Coat them lightly in flour and press a few on top of each dough ball right before baking.

Avoid mixing all of them into the center where they liquefy and disappear.

Can I make them bigger or smaller?

Absolutely. For jumbo bakery-style cookies, use 3 tablespoons dough and bake 11–13 minutes.

For minis, use 1 tablespoon and bake 7–8 minutes. Watch the edges for doneness cues.

Do I need the espresso powder?

No, but it enhances chocolate flavor without adding coffee taste.

If you’re sensitive or baking for kids, skip it—your cookies will still be a hit.

Why melted butter instead of creamed butter?

Melted butter delivers a denser, fudgier texture and faster prep. Creamed butter adds more lift and cakiness.

For hot cocoa vibes, fudgy wins.

My Closing Thoughts

These Double Chocolate Hot Cocoa Cookies aren’t subtle—they’re cozy, dramatic, and unapologetically rich.

You’ll get bakery-level results with weeknight effort, and the toasted marshmallow tops practically beg for a photo.

Make them for a movie night, a holiday tray, or a random Thursday when morale needs a boost. Just stash a secret cookie for yourself, because “they’re cooling” is code for “they’re disappearing.”