Hot Chocolate Cookies
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These hot chocolate cookies start with a box of Devil’s Food cake mix and bake up soft, rich, and loaded with chocolate flavor. Topped with gooey marshmallows and a drizzle of melted chocolate, they’re everything you love about a cup of hot cocoa in cookie form.
Easy Hot Cocoa Cookies
There’s nothing more comforting on a chilly winter night than a cup of hot cocoa, except maybe these hot chocolate cookies with marshmallows. They’ve got the same cozy flavors, just like my Hot Chocolate Poke Cake, but in cookie form.
I like eating mine while they’re still a little warm, so the marshmallow stays gooey. They’re a little messy when warmed with the chocolate drizzle, but so worth it! The chocolate and marshmallow combo is similar to my Hostess Cupcake Cookies, which are also a favorite when I’m craving a decadent chocolate cookie.
Ingredients
- Devil’s Food cake mix – The base for the cookie dough. I used Duncan Hines.
- Canola or vegetable oil – Keeps the cookies soft and moist.
- Large eggs – Help bind the dough and give structure to the cookies.
- Mini chocolate chips – Mix into the dough for more chocolate flavor.
- Large marshmallows (cut in half) – Go on top of the cookies for that classic hot chocolate flavor.
- Semi-sweet chocolate chips – Melted and drizzled over the cookies.
How to Make the Chocolate Marshmallow Cookies
- Prep – Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the dough – In a large bowl, combine the cake mix, oil, and eggs until a soft dough forms.
- Add chocolate chips – Stir in the mini chocolate chips until evenly distributed.
- Scoop and shape – Scoop dough onto the baking sheet, spacing them about 2 inches apart.
- Bake – Bake for 8–9 minutes, until the edges are set but the centers are still soft.
- Add marshmallows – Remove from the oven and quickly press a marshmallow half, cut side down, into the center of each cookie.
- Bake again – Return to the oven for 2–3 minutes, just until the marshmallows puff slightly.
- Cool – Let the cookies cool on the pan for 10 minutes, then transfer to a wire rack.
- Drizzle – Melt the semi-sweet chocolate chips and drizzle over the cooled cookies.
Variations and Substitutions
- Brownie cookies – Use a brownie cookie base, like my Peppermint Bark Brownie Cookies, instead of a cake mix cookie.
- Swap the chocolate chips – Try milk chocolate, white chocolate, or even peppermint chips for a twist.
- Mini marshmallows instead – Use 3–4 mini marshmallows per cookie if you don’t have large ones.
- Add crushed peppermint – Sprinkle crushed candy canes over the drizzle for a festive version.
- Skip the drizzle – If you’re short on time, the cookies are still great without the chocolate on top.
- Add a hot cocoa mix packet – Mix in one packet with the dough for even more hot chocolate flavor.
Tips for Success
- Don’t overbake – The cookies should still look soft in the center when you pull them out the first time. They’ll continue to set as they cool.
- Use parchment paper – It keeps the cookies from sticking and makes cleanup easier, especially with the drizzle.
- Let them cool before drizzling – If the cookies are too warm, the drizzle can slide right off.
- Melt chocolate slowly – Use a microwave-safe bowl and stir every 15–20 seconds to avoid burning the chocolate.
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Hot Chocolate Cookies Recipe
Ingredients
- 1 (15.25-ounce) box Devil's Food cake mix (I used Duncan Hines)
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 1/2 cup mini chocolate chips
- 9 large marshmallows cut in half shortways
- 1/3 cup semi-sweet chocolate chips for drizzle
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix the cake mix, oil, and eggs until a soft dough forms.
- Stir in the mini chocolate chips.
- Scoop dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 8–9 minutes, until edges are set but centers are soft.
- Remove from the oven and immediately press a marshmallow half, cut side down, into the center of each cookie.
- Return the cookies to the oven for 2–3 more minutes, just until the marshmallows puff slightly.
- Let cookies cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Melt the semi-sweet chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth. Drizzle over cooled cookies.
Notes
- Store the cooled cookies in an airtight container at room temperature for up to 4 days. If stacking, place parchment paper between layers to keep the marshmallows and drizzle from sticking.
- The cookies can be frozen for up to 3 months. Thaw at room temperature.
- If using a 13.25 ounce box of cake mix, reduce the oil to 1/3 cup.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.