Hot Chocolate Christmas Cookies

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Thick, fudgy, and oozing with melty marshmallows—Hot Chocolate Christmas Cookies are everything you love about a warm winter drink, baked into a festive treat. With a brownie-like texture and rich chocolate flavor, these cookies are packed with gooey chocolate chunks and toasted marshmallows that melt right into the center. Every bite tastes like holiday cheer!

Perfect for cookie swaps, winter parties, or just curling up on the couch with a cup of milk, these cookies are destined to be a holiday classic. Whether you’re making them ahead for gifting or baking a fresh batch for a snow day treat, this is one recipe you’ll want to keep in your Christmas rotation.

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What Kind of Chocolate Should I Use for Hot Chocolate Christmas Cookies?

To capture the richness of real hot chocolate, it’s best to use a mix of unsweetened cocoa powder and quality semi-sweet chocolate chunks. The cocoa powder gives that deep, dark chocolate base, while the chunks create those delightful pockets of melted chocolate inside every cookie. You can also use chopped baking chocolate or chocolate chips if that’s what you have on hand.

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Ingredients for the Hot Chocolate Christmas Cookies

• Unsalted Butter – Creates a rich, tender texture and helps balance the sweetness.
• Brown Sugar & Granulated Sugar – The combo gives the cookies a chewy texture and caramel notes.
• Eggs – Bind everything together and add richness.
• Vanilla Extract – Deepens the chocolate flavor with warm undertones.
• All-Purpose Flour – Provides structure and holds all the goodness together.
• Unsweetened Cocoa Powder – Essential for that bold hot chocolate flavor.
• Baking Soda & Salt – The leavening and flavor enhancers.
• Semi-Sweet Chocolate Chunks – Melt into gooey chocolate pockets.
• Mini Marshmallows – Toast slightly during baking and deliver that signature hot cocoa finish.

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How To Make the Hot Chocolate Christmas Cookies

Step 1: Cream the Butter and Sugars

In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy. This helps to aerate the dough and gives you that soft, chewy texture.

Step 2: Add the Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract. This adds depth of flavor and binds the dough together.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Step 4: Fold in the Chocolate Chunks

Stir in the semi-sweet chocolate chunks by hand to make sure they’re evenly distributed throughout the dough.

Step 5: Shape and Stuff with Marshmallows

Scoop out a ball of dough and flatten it slightly in your hand. Place 3–4 mini marshmallows in the center, then fold the dough around them and roll into a ball, sealing the marshmallows inside.

Step 6: Chill the Dough Balls

Refrigerate the stuffed dough balls for at least 30 minutes. This helps the cookies hold their shape and prevents spreading.

Step 7: Bake to Gooey Perfection

Bake the cookies in a preheated 350°F (175°C) oven for 9–11 minutes, just until the edges are set but the centers are still soft. Let them cool slightly on the baking sheet before transferring to a wire rack.

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Serving and Storing Hot Chocolate Christmas Cookies

Serve these cookies warm for the ultimate experience—the gooey marshmallow center and melty chocolate are just unbeatable straight from the oven. Pair them with a glass of cold milk or a mug of hot cocoa for double the cozy factor.

To store, keep cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies (or unbaked dough balls) for up to 2 months. When ready to serve, just warm them in the microwave for about 10 seconds to bring back the gooey magic.

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Frequently Asked Questions

How do I keep the marshmallows from melting out?

Be sure to seal the cookie dough well around the marshmallows before baking. Chilling the dough also helps the cookies hold their shape.

Can I use regular marshmallows?

Mini marshmallows work best for even melting, but you can cut regular-sized ones into smaller pieces if needed.

Can I make the dough ahead of time?

Yes! You can prepare and chill the dough balls up to 2 days in advance. Bake straight from the fridge—just add an extra minute to the baking time.

Can I double the recipe?

Absolutely. These cookies are great for gifting, so making a double batch is a smart move during the holidays.

What if I don’t have chocolate chunks?

Chocolate chips work just fine, but for an extra gooey effect, chopped chocolate bars melt beautifully inside the dough.

Do these cookies spread a lot?

Not much! Thanks to the chilled dough, they stay thick and soft with a brownie-like texture.

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Want More Cookie Ideas with a Twist?

If you loved these Hot Chocolate Christmas Cookies, try out these other festive favorites from Life with Jam:

• Condensed Milk Snow Cookies – Soft, snowy bites with a creamy finish.
• Caramel Cheesecake Cookies – A dreamy mashup of cookie and cheesecake.
• Lemon Raspberry Swirl Cheesecake Cups – Tart, creamy, and stunning in swirls.
• Chocolate Instant Pudding Cookies – Velvety chocolate flavor with minimal effort.
• Kentucky Butter Cake Cookies – Rich and buttery with that golden-brown crust.

For even more cozy and delicious dessert inspiration, check out my daily recipes on Pinterest @hallarecipes — where I share everything sweet, seasonal, and crave-worthy from Life with Jam.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use extra marshmallows? Maybe a pinch of cinnamon or a drizzle of chocolate on top?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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