Soft, chewy hot chocolate cookies made with hot cocoa mix, chocolate chips, and lots of marshmallow fluff.
Why they work
These cookies are everything you could want in a cozy chocolate cookie recipe. They're soft and delightfully chewy made with real hot cocoa powder. We finish them off with a swirl of marshmallow for some gooey delicious fun.
These cookies have a delicious true hot chocolate taste thanks to using actual hot cocoa mix in them. Of course, cocoa mix tastes like chocolate, but it has that nostalgia creamy chocolatiness that we remember from our childhoods when we would come inside after a day of playing in the snow and warm up.
My favorite part is the marshmallow. I love stuffing my cookies with marshmallow like in my s'mores cookies. I recently discovered the amazingness of marshmallow fluff in cookies though. If you haven't tried my fluffernutter cookies, you've got to give them a go! With marshmallow fluff, you don't have to worry about filling a cookie and can instead swirl the marshmallow around.
A few key ingredients go into these amazing treats. We won't go over every ingredient here (don't worry, the full list is in the recipe card below), but I wanted to touch on some of the important ones.
- Sugar - We use a mix of brown and granulated sugar. It is important to get the right texture and flavor in the cookies. The brown sugar adds chewiness and deepens the depth of the chocolate flavor. The granulated sugar adds more needed sweetness, but allows us to not let the molasses become too strong. I recommend light brown sugar, but these cookies are amazing with dark brown sugar as well.
- Hot chocolate mix - This gives our cookies that authentic hot chocolate taste. I highly recommend Ghiradelli or Rodelle hot cocoa mix, but Swiss Miss also works. It is important to use the regular kind and not the sugar-free version.
- Cocoa powder - You should use your favorite cocoa powder. Natural cocoa powder works the best, but I've used Dutch processed cocoa powder in this recipe with great results.
- Cornstarch - So, cornstarch is the secret for soft, chewy cookies. The cornstarch helps make the cookies thicken and puff and make them perfect. Don't skip this step, if possible.
- Marshmallow fluff - Marshmallow fluff is found at most grocery stores. It's made the same way as marshmallows, but a few things are changed to keep it gooey and spreadable. A little goes a long way. I also love adding some extra to the top just to make the cookies look even better.
- Whisk the dry ingredients together.
- Cream the wet ingredients together.
- Combine the wet and dry ingredients.
- Swirl in the marshmallow fluff.
- Portion out the dough
I used my recipe for Levain-bakery style giant double chocolate cookies as the basis for this cookie. We omitted the nuts because they aren't needed here. We also switched up the sugars to reduce the overall quantity because we are adding hot chocolate mix that already has sugar, plus added brown sugar to increase the chewiness. We then added hot cocoa mix and marshmallow fluff.
I know a lot about cookies. As mentioned in my favorite chocolate chip cookies, I've made a ton throughout the years, and even wrote a cookbook all about cookies. Here are some of my best tips for the best results every time.
Perhaps the most important tip is that a little goes a long way with the marshmallow fluff. This means we don't need a ton of marshmallow fluff and we don't need to mix it in a lot either. We just need a small amount of marshmallow fluff to swirl evenly throughout the dough.
If you want more marshmallow or just want to get a certain aesthetic, you can add a drizzle of the fluff on top of the hot chocolate cookies.
Chilling is essential for the cookies. My preferred method is to portion out the dough and leaving them in the freezer for about 30 - 45 minutes, and taking it out only when the oven is preheated and ready to bake.
By portioning out the dough before we chill, it makes it easier to handle and shortens the amount of time we need for the cookies to chill.
When portioning out the dough, make sure the bottom of each cookie doesn't have a ton of fluff. This makes it easier to transfer the cookies to a wire rack to cool.
The problem is probably too much marshmallow fluff. Make sure the fluff is spread evenly in the dough without huge sections of fluff in any one spot. If you feel the cookies need more fluff, I recommend adding a bit to the top of the cookies after you've portioned them out.
No! You can use all cocoa powder instead. If you skip the hot chocolate mix, then add another ¼ cup of brown sugar.
No. The hot cocoa mix does not have enough chocolate flavor to properly flavor the cookies on their own. Hot cocoa mix also has sugar of its own, so you would have to decrease the amount of sugar which can change the overall texture and flavor of the cookies.
Yes! You can skip the fluff and instead wrap a large marshmallow with the cookie dough, leaving the top of the marshmallow slightly exposed.
- 1 cup butter, room temperature
- 1 cups granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ cup cocoa powder
- ¼ cup hot chocolate mix (not sugar free)
- 2 teaspoons cornstarch
- 1 ¼ teaspoons baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- ⅔ cup marshmallow fluff
- Beat the butter, granulated sugar, and brown sugar together until light and fluffy.
- Add in the eggs and vanilla and beat until the mixture is fully combined and light.
- Mix together the flour, cocoa powder, hot chocolate mix, cornstarch, baking soda, and salt together.
- Pour the flour mixture into the butter mixture and mix until just combined.
- Fold in the chocolate chips.
- Gently swirl in the marshmallow fluff.
- Line two baking sheets with silicone baking mat.
- Portion out the dough and place on the baking sheets. Top the cookies with a small amount of fluff, if desired.
- Place the cookies in the freezer for about 30 mins.
- Preheat the oven to 350°F.
- Bake the cookies one sheet at a time for 10 - 12 minutes. Allow the cookies to cool on the baking sheet for about 5 - 10 minutes, then transfer to a wire rack to cool completely.
Chilling is necessary for the cookies to reach the best temperature for baking. You can chill the cookies instead of freezing them, but they will need longer.
Store finished cookies in an airtight container for up to a week.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 331mgCarbohydrates: 45gFiber: 2gSugar: 28gProtein: 4g
Calculations are estimations, use your own calculations using the brands you specifically used for more accurate numbers.