Few things feel cozier than pulling a tray of Hot Chocolate Cookies from the oven while snow taps against the window. These cookies are soft, rich, and filled with gooey marshmallow pockets that melt just enough to remind you of your favorite winter drink. They come together in under 30 minutes and make about 36 warm, chocolatey bites of comfort.
Table of Contents
Why You’ll Love These Hot Chocolate Cookies
The Ultimate Hot Chocolate Flavor
These cookies taste like sipping a mug of cocoa on a cold night. The mix of cocoa powder, chocolate pudding, and two kinds of chocolate chips builds a deep, layered flavor. Each bite is rich and fudgy, balanced by sweet, fluffy marshmallows.
Quick Prep and Short Bake Time
You can have these cookies ready in about half an hour. The dough mixes quickly, and the short baking time keeps everything soft and chewy. They’re perfect for last-minute baking or when you want a homemade treat fast.
Soft, Chewy Texture with Gooey Centers
Instant pudding mix and just the right amount of butter give these cookies their signature chewy texture. The frozen mini marshmallows melt gently inside, creating that oozy hot chocolate center everyone loves.
Perfect for Gifting, Parties, and Holiday Baking
These cookies look festive on any dessert table. Their puffy marshmallow tops make them ideal for holiday cookie swaps, gifting boxes, or cozy nights in with a mug of milk.
Ingredients You’ll Need
Essential Baking Ingredients
You’ll start with simple pantry items: softened unsalted butter, both granulated and brown sugar for sweetness and chew, plus eggs and vanilla extract for structure and flavor.
Chocolate Components
The chocolate pudding mix adds moisture and a soft texture, while cocoa powder deepens the flavor. Semi-sweet and milk chocolate chips make every bite rich and satisfying.
The Marshmallow Factor
Freeze mini marshmallows before baking. This step keeps them from melting too fast and helps them puff just right during baking. Skipping this step will change both texture and look.
Optional Add-Ins and Flavor Variations
You can mix it up with white chocolate chips, dark chocolate chunks, or crushed peppermint candies for a fun twist. These small swaps keep the cookies exciting every time you bake them.
How to Make Hot Chocolate Cookies Step-by-Step
Mix the Wet Ingredients for a Light, Creamy Base
Start by creaming the butter with both sugars until the mixture looks light and fluffy. Then add eggs and vanilla extract. This creates a smooth base that traps air and helps the cookies stay soft.
Add the Dry Ingredients for a Thick, Chocolate-Rich Dough
Blend in the instant pudding mix and cocoa powder until smooth. Add baking soda, salt, and flour next. Mix just until combined to avoid overworking the dough.
Fold in Chocolate Chips for Double-Chocolate Flavor
Stir in both types of chocolate chips evenly. This guarantees every cookie has the perfect mix of milk and semi-sweet chocolate pockets.
Scoop and Bake the Cookies for Initial Rise
Scoop about 2 tablespoons of dough for each cookie and place them on parchment-lined baking sheets. Bake for 8 minutes so they start to puff but stay soft inside.
Add the Frozen Mini Marshmallows Mid-Bake
Take the cookies out and press 4–5 frozen mini marshmallows into each one. Return them to the oven for 2–3 minutes until the marshmallows just puff up.
Cool Properly for the Perfect Soft-Chewy Texture
Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. This helps them set while keeping the centers chewy and gooey.
Expert Tips for Perfect Results
Why You Must Freeze the Marshmallows
Frozen marshmallows hold their shape longer in the oven, giving you that iconic melty-but-not-messy center. Just one hour in the freezer makes a big difference.
Avoid Overbaking for Soft Centers
These cookies bake quickly. Pull them out when the edges are just set, even if the centers look soft. They’ll firm up slightly as they cool.
Best Storage Methods for Freshness
Keep cookies in an airtight container at room temperature for up to five days. If you need longer storage, freeze baked cookies for up to three months.
How to Freeze Dough or Baked Cookies
Freeze unbaked dough balls on a tray, then store them in a bag. Bake straight from frozen, adding one extra minute to the baking time. This keeps cookies fresh and ready anytime.
Recipe FAQs
Can I Use Different Types of Chocolate Chips?
Yes. Try white, dark, or even mint chips for different flavors. The base recipe works beautifully with any type.
Can I Make the Dough Ahead of Time?
You can. Store it covered in the fridge for up to 24 hours before baking. Let it soften slightly before scooping.
How Do I Prevent the Marshmallows from Melting Too Much?
Always freeze them first and don’t add them until mid-bake. This keeps them soft but not runny.
Can I Double or Halve the Recipe?
Yes, the recipe scales easily. Just adjust baking sheets and timing slightly if making smaller or larger batches.
How Long Do the Cookies Stay Fresh?
At room temperature, about five days. For longer storage, freeze them in a sealed container with parchment between layers.
More Such Recipes
- chewy chocolate chip cookies
- soft gingerbread cookies for winter baking
- pumpkin cheesecake cookies with holiday spices
- easy apple dumplings recipe
- pumpkin snickerdoodle cookies (pumpkindoodles)
- caramel apple cheesecake bars
- classic pumpkin chocolate chip cookies
Conclusion
These Hot Chocolate Cookies bring all the warmth of your favorite winter drink into a chewy, chocolate-stuffed treat. Each bite bursts with cocoa richness and gooey marshmallow goodness. Try them once, and you’ll find yourself baking them all season long. Share them with friends, gift them at holidays, or enjoy them with a mug of cocoa for double comfort.
Find more cozy dessert ideas and baking inspiration on Pinterest or join the community on Facebook.
Hot Chocolate Cookies – Ultimate Gooey Winter Treat
- Total Time: 40 minutes
- Yield: 24 cookies 1x
Description
Soft, chewy, and filled with gooey marshmallow centers, these Hot Chocolate Cookies capture all the flavor of your favorite winter drink in cookie form. Perfect for holidays or cozy nights in.
Ingredients
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 (3.9 oz) box instant chocolate pudding mix
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
2 ¼ cups all-purpose flour
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
2 cups mini marshmallows (frozen 1 hour before baking)
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Cream butter and both sugars until light and fluffy.
3. Add eggs and vanilla extract; mix until combined.
4. Blend in the dry pudding mix and cocoa powder.
5. Add baking soda, salt, and flour; mix until just combined.
6. Fold in both types of chocolate chips.
7. Scoop dough onto prepared baking sheets, about 2 tablespoons each.
8. Bake for 8 minutes, then remove from oven.
9. Press 4–5 frozen mini marshmallows into each cookie.
10. Return to oven and bake an additional 2–3 minutes until marshmallows puff.
11. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Freeze mini marshmallows for at least 1 hour before baking so they don’t melt too quickly.
Do not overbake to keep centers soft.
Cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.
Makes about 36 cookies.
Prep time: 15 minutes | Cook time: 10–11 minutes | Total time: about 30 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg