These soft, chocolatey hot cocoa cookies bring all of that comfort into one irresistible dessert. Rich and fudgy with a deep cocoa flavor, each cookie is topped with the cutest marshmallow snowman face, making them as delightful to look at as they are to eat.
There’s something magical about winter baking. The warmth of the oven, the smell of chocolate in the air, and treats that feel just as cozy as your favorite mug of hot cocoa.
Perfect for holiday baking, winter gifting, or a cozy night in with a cup of hot chocolate, these cookies are sure to become a seasonal favorite. Whether you’re baking with family, putting together festive cookie boxes, or simply treating yourself on a cold evening, these cookies are a wonderful way to celebrate the winter season.
Ingredients
Cookies
- 1 cup (227 g) unsalted butter
- ½ cup (50 g) unsweetened cocoa powder
- 1 cup (200 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups + 3 tbsp (260 g) all-purpose flour
- 2 teaspoons cornstarch
- 1-2 drops black gel food coloring, optional (deepens the chocolate color)
Topping
About 20 large marshmallows, cut in half (keep a few extra on hand in case some halves aren’t perfectly shaped)
Snowman Decoration
- 2-3 tbsp white melting wafers, tinted orange with gel food coloring
- ¼ cup melted dark chocolate wafers
- Toothpicks or fine piping tools
- Optional alternatives: orange candy melts or cookie icing
Instructions
1. Melt the butter and whisk in the cocoa powder until smooth. Whisk in the brown sugar and granulated sugar. Add the eggs and vanilla and whisk until the mixture becomes shiny and smooth. If using black gel food coloring, mix in 1-2 drops to deepen the chocolate color.
2. Add the salt and baking soda. Add the flour and cornstarch and stir with a spatula until a soft dough forms. Cover and chill for 30-45 minutes or up to overnight.
3. When ready to bake, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
4. Scoop the chilled dough into 2 tablespoon portions and place 2-3 inches apart on the prepared baking sheets. Bake for 9 minutes. Remove the pan from the oven and gently press one marshmallow half (cut side down) into the center of each cookie. Return the pan to the oven for 60-90 seconds, just until the marshmallows puff slightly. Do not bake longer to prevent browning or over-expansion.
5. Cool the cookies on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before decorating.
6. To decorate, melt the white chocolate wafers slowly in the microwave using 10-15 second intervals, stirring between each until smooth. Tint a small portion orange. Use a toothpick to add tiny carrot noses to each marshmallow. Melt the dark chocolate separately using the same slow microwave method and use a toothpick or fine piping tool to create eyes and smiles. Let the chocolate set completely before serving or packaging.
Snowman Hot Cocoa Cookies
Ingredients
Cookies
- 1 cup (227 g) unsalted butter
- ½ cup (50 g) unsweetened cocoa powder
- 1 cup (200 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 1 tsp baking soda
- 2 cups + 3 tbsp (260 g) all-purpose flour
- 2 tsp cornstarch
- 1-2 drops black gel food coloring optional (deepens the chocolate color)
Topping
- About 20 large marshmallows cut in half (keep a few extra on hand in case some halves aren’t perfectly shaped)
Snowman Decoration
- 2-3 tbsp white melting wafers tinted orange with gel food coloring
- ¼ cup melted dark chocolate wafers
- Toothpicks or fine piping tools
- Optional alternatives: orange candy melts or cookie icing
Instructions
- Melt the butter and whisk in the cocoa powder until smooth. Whisk in the brown sugar and granulated sugar. Add the eggs and vanilla and whisk until the mixture becomes shiny and smooth. If using black gel food coloring, mix in 1-2 drops to deepen the chocolate color.
- Add the salt and baking soda. Add the flour and cornstarch and stir with a spatula until a soft dough forms. Cover and chill for 30-45 minutes or up to overnight.
- When ready to bake, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop the chilled dough into 2-tablespoon portions and place 2-3 inches apart on the prepared baking sheets. Bake for 9 minutes. Remove the pan from the oven and gently press one marshmallow half (cut side down) into the center of each cookie. Return the pan to the oven for 60-90 seconds, just until the marshmallows puff slightly. Do not bake longer to prevent browning or over-expansion.
- Cool the cookies on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before decorating.
- To decorate, melt the white chocolate wafers slowly in the microwave using 10-15 second intervals, stirring between each until smooth. Tint a small portion orange. Use a toothpick to add tiny carrot noses to each marshmallow. Melt the dark chocolate separately using the same slow microwave method and use a toothpick or fine piping tool to create eyes and smiles. Let the chocolate set completely before serving or packaging.
Notes
Helpful Tips
- Chilling the dough overnight gives thicker cookies with deeper chocolate flavor.
- If the dough becomes firm while chilling, let it rest for 10-15 minutes before scooping.
- Keep extra marshmallows on hand. Some may not cut evenly, and extra pieces are great for practicing the snowman faces before decorating your cookies.
- Orange candy melts can be used instead of tinting white chocolate.
- When melting chocolate wafers, use short intervals and stir constantly to avoid overheating or seizing.
- Work in two steps. I did the orange first, then dark chocolate. This is key, especially if your kitchen is cool and chocolate firms quickly. If the chocolate starts to firm up then may need to reheat for a few seconds in the microwave.
- Want the cookies to be extra chocolatey? Try adding in chocolate chips! You can fold in ½ cup mini chips before chilling the dough.
- For neat faces, use toothpicks for small details and let the chocolate fully set before packaging.
Storage
Store in a single layer in an airtight container for 2-3 days at room temperature. Because of the marshmallow topping, avoid stacking unless you use parchment between layers. These cookies are not ideal for freezing once decorated.FAQ
Can I make the dough ahead of time? Yes. Chill up to 24 hours. Add 1-2 minutes to the initial bake time if baking from fully chilled dough. Can I decorate in a different style? Absolutely. Heart sprinkles, holiday sprinkles, and extra chocolate accents all work great. Melted chocolate gives the firmest finish for packaging. Why did my marshmallows brown? They were baked too long during the second bake. Reduce the marshmallow step to 60-90 seconds.Related Articles: