Name: Hot Chocolate Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 78 min
Ingredients: 2¼ cups all purpose flour; ½ cup cocoa powder; 1 tsp kosher salt; 1 tsp baking soda; ¼ tsp espresso powder; 1 cup unsalted butter (room temp); 1 cup brown sugar; ½ cup granulated sugar; 2 eggs (room temp); 1½ tsp vanilla extract; 12 oz semi sweet chocolate chips; 1 cup marshmallow fluff (divided); 3 candy canes (crushed ); ¼ tsp flaky sea salt

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Hot Chocolate Cookies are for the chocolate lovers. A double dose of chocolate with gooey marshmallow that just melts in your mouth. Enjoy these cookies warm, fresh out of the oven, or after they’ve cooled.

hot chocolate cookies with a bite taken out of the front cookie

What’s better than cuddling up with a warm mug of hot chocolate during the cold months? Cuddling up with Hot Chocolate Cookies. Or both, if you really need a chocolate overload!

If you’re looking for a new Christmas cookie or just a new chocolate craving, this recipe is it! The kids love them just as much as the adults!

Looking for other cookie recipes? Try these:

What are Hot Chocolate Cookies?

Hot Chocolate Cookies are a chocolate based cookie with chocolate chips and marshmallow fluff mixed in. More marshmallow fluff is added on top of the cookie before it bakes for some extra gooey-ness! These cookies are soft and very chocolately.

a hot chocolate cookie with crushed candy cane sprinkled on top

Ingredients you’ll need

Butter – I use unsalted butter so I’m able to control the salt level myself
Brown Sugar – Brown sugar helps keep these hot chocolate cookies soft and chewy
Granulated Sugar – To sweeten the cookies
Cocoa Powder – I use Dutch processed cocoa powder
Espresso Powder – This brings out the chocolate flavor, if you can’t find it you can omit it
Eggs – For the moisture in the cookies
Vanilla Extract – To help build flavor
Chocolate Chips – I prefer semi-sweet here but use whatever you like
Baking Soda – To help give the hot chocolate cookies a little rise
Kosher Salt – Sweets are always better with a little salt
All Purpose Flour – The structure of the cookies
Marshmallow Fluff – Store bought or homemade
Candy Cane (optional) – Crush the candy canes then sprinkle them on to the baked cookies if you like
Flaky Sea Salt (optional) – A little extra salt on top of something sweet is always delicious

Equipment you’ll need

Stand or Electric Hand Mixer – You can mix the Hot Chocolate Cookies either in a stand mixer or in a bowl with an electric mixer
Rubber Spatula – Use a rubber spatula to fold in the chocolate chips and the marshmallow
Whisk – Whisk together the dry ingredients then add them to the wet ingredients
Baking Sheets – You’ll need baking sheets to bake the cookies on. I like to use larger sheet pans like these half sheet trays
Oven – The Hot Chocolate Cookies need to be baked!

marshmallow fluff being stretched between two cookie pieces

Tips for the best Hot Chocolate Cookies

Chill the cookie dough before baking. Don’t skip this step. The cookies will spread then be a flat mess if you don’t chill the dough
If you don’t have/can’t find espresso powder then just omit it. While it does boost the chocolate flavor, it is not necessary
Let the Hot Chocolate Cookies cool most of the way on the cookie sheets before transferring them to a cooling rack or plate. They are soft cookies and will fall apart easily when warm
Save some pre-scooped cookies in the freezer for later! One of my favorite things to do after chilling the dough is to freeze it. That way you can bake them later when you’re craving just 1 or a couple cookies
Scoop the cookies then chill the dough, not vise versa. It’s easier on you and the cookie scoop
As always, don’t over mix the Hot Chocolate Cookie dough after adding the dry ingredients
If you forget to pull your eggs out of the fridge to come to room temp, there’s a trick you can use! Fill a bowl with warm water, place your eggs in it and let them sit for 5-8 minutes

How to make Hot Chocolate Cookies

Cream the butter and both sugars together for 3-4 minutes until light and fluffy in the bowl of a stand mixer fitted with the paddle attachment or a bowl with an electric hand mixer.

Add the eggs one at a time, scraping the bowl down and mixing just until combined after each addition. Add the vanilla and mix just until combined.

In a separate bowl, whisk the flour, espresso powder, cocoa, baking soda and salt. Add the flour mix to the wet mix then mix on low just until combined.

hot chocolate cookies spread on parchment paper after being baked

Fold in the chocolate chips then fold in half the marshmallow fluff so it’s still very streaky. Scoop the Hot Chocolate Cookies into 2oz balls, place them on a sheet tray then into the fridge for at least 1 hour and up to 72 hours. Overnight is best if you have time but not absolutely necessary.

raw chocolate cookie dough with marshmallow fluff on top

When you’re ready to bake the Hot Chocolate Cookies then preheat the oven to 350°F and line a baking sheet with parchment paper. Place the cookies at least 2 inches apart then bake for 8-10 minutes.

Please check them after 8 minutes, all ovens are different and 8 does it for me. Pull them out of the oven then let the Hot Chocolate Cookies rest on the pan for 1-2 minutes before transferring them to a cooling rack. Sprinkle with crushed candy cane or flaky sea salt if desired. Enjoy!

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If you’re looking for other cookie recipes, check out my Soft Molasses Cookies, Soft Gingerbread Cookies and Brown Butter Toffee Chocolate Chip Cookies!