Picture this: gooey centers, crackly tops, and a whisper of bourbon-kissed vanilla—these cookies don’t just show up, they shut down the room. If hot chocolate had a rebellious cousin, this would be it. One bite and you’ll understand why your grandma will ask for the recipe and your friends will “accidentally” take a dozen home.
These cookies stack like little pillows of winter comfort with a Southern wink. Got 30 minutes? You’ve got a plate of applause.
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What Makes This Recipe Awesome
These aren’t just chocolate cookies with marshmallows slapped on top—these are hot chocolate cookies that taste like a campfire hug.
A blend of cocoa, brown sugar, and melted butter gives you a chewy, fudge-forward bite with a glossy top. We fold in mini marshmallows and chopped chocolate so every mouthful is a surprise. And because we’re Southern at heart, there’s a touch of brown butter and a pinch of cinnamon to keep things warm and cozy.
They’re simple to pull off but feel bakery-level.
The dough is sturdy, the texture is plush, and the edges kiss the line between soft and crispy. Translation: they’re dangerously snackable.
What You’ll Need (Ingredients)
- 1 cup (2 sticks) unsalted butter, browned and cooled slightly
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract (or 1 tsp vanilla + 1 tsp bourbon, optional but glorious)
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-process if you want extra depth)
- 2 tablespoons hot cocoa mix (the kind with tiny marshmallow bits is fine)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon (optional but encouraged)
- 1 cup mini marshmallows
- 1 cup semisweet or dark chocolate chunks (or chips)
- Flaky sea salt, for finishing (optional, but do it)
Cooking Instructions
- Brown the butter: In a medium saucepan, melt the butter over medium heat, swirling until it foams and the milk solids turn amber and smell nutty. Remove from heat and let cool 10–15 minutes until just warm to the touch.
- Mix the sugars: In a large bowl, whisk the brown sugar and granulated sugar.
Pour in the browned butter and whisk until glossy and combined.
- Add eggs and vanilla: Whisk in the eggs one at a time, then the vanilla (or split vanilla/bourbon). Beat for 30–45 seconds until the mixture looks slightly thick and ribbony.
- Combine dry ingredients: In another bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, baking powder, salt, and cinnamon.
- Bring it together: Add the dry mix to the wet mix in two additions. Stir gently with a spatula until just combined—no streaks, but don’t overmix.
Fold in chocolate chunks and half the mini marshmallows.
- Chill briefly: Cover and chill the dough for 20–30 minutes. This makes thicker, chewier cookies and keeps the marshmallows from melting into oblivion.
- Preheat and prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment.
- Scoop and stud: Scoop 2-tablespoon mounds (about 2 oz each) and place 2 inches apart.
Press a few extra mini marshmallows and chocolate bits into the tops for that bakery look.
- Bake: Bake 9–11 minutes, until the edges are set and the centers are puffed but still soft. If the marshmallows start to brown too fast, tent loosely with foil for the last minute.
- Finish like a pro: Immediately sprinkle a pinch of flaky sea salt. For perfectly round cookies, scoot a round cutter around each cookie while hot to nudge them into circles.
Cool on the sheet 5 minutes, then transfer to a rack.
Keeping It Fresh
Store in an airtight container at room temperature for up to 4 days. To keep them plush, tuck in a slice of sandwich bread; the cookies steal the moisture like little thieves (in a good way). For longer storage, freeze baked cookies for up to 2 months.
Rewarm in a 300°F oven for 5–6 minutes to revive the gooey magic.
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You can also freeze the dough in scooped balls. Freeze on a sheet, then bag. Bake from frozen at 350°F, adding 1–2 minutes.
FYI: press extra marshmallows on top right before baking from frozen for best looks.
Benefits of This Recipe
- Big flavor, low stress: No stand mixer required—just a whisk and a bowl.
- Brown butter depth: Adds toasty, caramel notes that make the chocolate sing.
- Hot-cocoa nostalgia: The cocoa mix layers in a familiar, cozy sweetness.
- Perfect texture: Chewy centers, crisp edges, and melty pockets of chocolate and marshmallow.
- Party-proof: Scales easily and travels well. Watch them vanish.
What Not to Do
- Don’t skip the chill: Warm dough spreads too much and loses that plush center.
- Don’t overbake: Pull them when the centers look just set. They finish on the sheet.
- Don’t pack the flour: Spoon and level.
Too much flour = cakey, dry cookies.
- Don’t mix marshmallows too early: Keep some for the tops; otherwise they vanish inside.
- Don’t fear the salt: A pinch of flaky sea salt makes the chocolate pop. This is law.
Variations You Can Try
- Mexican Hot Chocolate: Add 1/4 teaspoon cayenne and 1/2 teaspoon cinnamon; swap some dark chocolate for cinnamon-spiced chocolate if you can find it.
- Salted Pecan Crunch: Fold in 3/4 cup toasted chopped pecans for Southern swagger.
- Mocha Buzz: Dissolve 1 teaspoon espresso powder in the browned butter while warm.
- Triple Chocolate: Use a mix of milk, semisweet, and white chocolate chunks.
- Caramel Core: Press a soft caramel cube into the center of each dough ball and seal.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend with xanthan gum and chill the dough an extra 10 minutes.
- Peppermint Patty: Add 1/2 teaspoon peppermint extract and sprinkle crushed candy canes after baking.
FAQ
Can I use regular cocoa powder instead of Dutch-process?
Yes. Natural cocoa works, but the flavor will be slightly brighter and less deep.
If using natural cocoa, keep the leaveners as written—this recipe balances both baking soda and baking powder to play nice with either cocoa type.
My marshmallows melted away—what happened?
Likely the dough was too warm or they were buried too deep. Chill the dough, then press a few marshmallows on top of each scoop right before baking. That keeps them visible, gooey, and photogenic.
Do I have to brown the butter?
No, but you’ll miss that nutty, toffee edge.
If skipping, just melt the butter and proceed. Maybe add an extra 1/4 teaspoon of salt to compensate for the lost depth.
Can I make the dough ahead?
Absolutely. Chill up to 48 hours, tightly covered.
Let it sit at room temp 15–20 minutes so it’s scoopable, then add the marshmallow toppers and bake.
How do I get thicker, bakery-style cookies?
Chill longer (30–60 minutes), use a slightly larger scoop (3 tablespoons), and stack two balls of dough for a “double-stack” bake. Bake until just set and let them rest on the sheet.
What if I don’t have hot cocoa mix?
Replace it with 1 extra tablespoon cocoa powder plus 1 tablespoon powdered sugar. Not identical, but close enough to keep the vibe.
Can I reduce the sugar?
Yes, by up to 1/4 cup total without wrecking texture.
Any more and the chew and spread will suffer, IMO. Consider darker chocolate to balance sweetness instead.
Final Thoughts
These Decadent Hot Chocolate Cookies – Your Southern-Style Favorite bring cozy mug energy to a handheld treat, with brown-butter swagger and marshmallow drama. They’re easy enough for a Tuesday night and special enough for the holidays.
Follow the chill-rest-bake rhythm, don’t overbake, and let the flaky salt do its thing. Make a batch, watch them disappear, then pretend you’re annoyed when everyone demands more. You built a crowd favorite—own it.
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