This recipe started as a winter experiment and quickly became a family favorite. I wanted something that captured the nostalgia of a steaming mug of hot cocoa — the rich chocolate, the sweet marshmallow, the comfort of warmth — but in a handheld form that was easier to pass around at holiday gatherings. The first batch I baked on a snowy afternoon; the house smelled like cocoa and brown sugar, and my kids declared them "officially better than store-bought hot chocolate." Over the years I've tweaked the balance of dark and semisweet chips and perfected the marshmallow buttercream so it stays light and spreadable without weeping.

What makes these cookies special is the texture contrast: a soft, slightly cakey cookie flecked with chocolate chips, topped with pillowy marshmallow buttercream and finished with crunchy mini marshmallow bits for the best mouthfeel. They deliver deep chocolate flavor from both cocoa powder and hot chocolate mix, and the marshmallow buttercream adds a nostalgic gloss without overpowering the cookie. I often bake a double batch for parties; they travel well and always get raves from people who come back for seconds.

Ingredients

• Salted butter (cookies): 1 cup (2 sticks) at room temperature — gives structure and a gentle savory balance to the sweet dough; use good-quality butter like Land O'Lakes or Kerrygold for a richer flavor.
• White sugar: 1 1/4 cups — provides sweetness and helps the cookies spread slightly; use granulated cane sugar for consistent results.
• Brown sugar: 1/2 cup packed — adds moisture and a caramel undertone; light brown sugar is ideal here.
• Eggs: 1 whole egg plus 2 yolks — yolks add silkiness and tenderness without too much lift, keeping the final texture soft.
• Vanilla extract: 1 tablespoon — use pure vanilla for the cleanest flavor; it amplifies the chocolate notes.
• All-purpose flour: 2 cups — the primary structure; spoon and level into the cup to avoid a dense cookie.
• Cocoa powder: 1/2 cup — unsweetened natural cocoa lends deep chocolate character; Dutch-process can be used for a rounder flavor.
• Hot chocolate mix: 1/4 cup — adds nostalgic sweetness and instant cocoa flavor; use your favorite brand for slightly different sweetness levels.
• Baking powder & baking soda: 1 1/2 teaspoons each — combined leaveners give a gentle lift and tender crumb.
• Salt: 1 teaspoon — balances sweetness and highlights the chocolate.
• Dark chocolate chips: 1 cup — I use 60–70% cacao chips for depth and less overt sweetness.
• Semisweet chocolate chips: 1 cup — balances the darker chips and creates pockets of classic chocolate sweetness.
• For the marshmallow buttercream: 1 cup (2 sticks) salted butter, 3 cups powdered sugar, 2 teaspoons vanilla, 1 tub (7 ounces) marshmallow cream, and 1 teaspoon whipping cream to loosen the frosting to a spreadable texture.
• Garnish: Jet-Puffed Mini Marshmallow Bits — these add an irresistible crunch and nostalgic look when sprinkled on top.

Instructions

1. Preheat and prepare: Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats. Measuring and prepping before mixing keeps the process smooth — have chips and marshmallow cream ready so the assembly flows without cooling the butter too much. 2. Cream butter and sugars: In a large bowl or with a stand mixer fitted with a paddle, beat 1 cup softened salted butter with 1 1/4 cups white sugar and 1/2 cup packed brown sugar on medium speed until light and slightly fluffy, about 2–3 minutes. Scrape the bowl so everything is evenly incorporated. 3. Add eggs and vanilla: Beat in 1 whole egg and 2 egg yolks, then add 1 tablespoon vanilla extract. Mix until smooth; the extra yolks enrich the dough and keep the cookies tender without making them flat. 4. Combine dry ingredients: Whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa, 1/4 cup hot chocolate mix, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. Gradually fold the dry mix into the butter mixture at low speed until just combined to avoid overworking the gluten. 5. Fold in chips: Stir in 1 cup dark chocolate chips and 1 cup semisweet chips by hand. The dough should be thick and scoopable; if it looks too soft, chill briefly to firm up so cookies hold shape when baked. 6. Portion and chill: Use a medium cookie scoop (about 1 1/2 tablespoons) to portion dough onto the prepared sheets, spaced 2 inches apart. Chill the scooped dough on the sheet for 10–15 minutes — this limits spreading and produces a slightly puffy edge. 7. Bake: Bake at 350°F for 10–12 minutes, rotating halfway through. Cookies will look set but slightly soft in the center; they continue to cook on the tray as they cool. Allow them to cool 5 minutes on the sheet, then transfer to a rack to cool completely. 8. Make the marshmallow buttercream: Beat 1 cup softened salted butter until smooth. Gradually add 3 cups powdered sugar on low, then increase speed and add 2 teaspoons vanilla. Fold in the 7-ounce tub of marshmallow cream and 1 teaspoon whipping cream; mix until glossy and spreadable. If frosting is too thick, add a little more cream, 1/4 teaspoon at a time. 9. Assemble and garnish: Once cookies are completely cool, spread a generous tablespoon of marshmallow buttercream on each and sprinkle with Jet-Puffed Mini Marshmallow Bits. For a neat finish, pipe the frosting using a round tip or spread with an offset spatula.

Storage Tips

Store undecorated cookies in an airtight container at room temperature for up to 48 hours; add parchment between layers to prevent sticking. If decorated, keep them in a single layer or with cardboard separators in a cool place and eat within 3 days for best texture. To freeze, flash-freeze baked cookies on a tray for 30 minutes, then transfer to a freezer bag; thaw at room temperature before frosting. Frosted cookies can be frozen on a sheet and then stacked with parchment between layers; thaw in the fridge to minimize condensation.

Ingredient Substitutions

For dairy-free, substitute vegan margarine or a plant-based butter and use a dairy-free marshmallow spread; note the texture will change slightly. To reduce sweetness, swap one cup of semisweet chips for unsweetened chopped chocolate or reduce powdered sugar in the frosting by 1/2 cup and add more marshmallow cream for structure. If you prefer a chewier cookie, replace 1/4 cup of flour with an equal amount of oat flour. Espresso powder (1/2 teaspoon) stirred into the dough will deepen the chocolate flavor without making the cookie taste like coffee.

Serving Suggestions

Serve warm with a mug of hot cocoa or pour yourself a glass of cold milk for a classic pairing. For holiday platters, arrange cookies on parchment with sprigs of rosemary or pine for contrast, and include a small bowl of extra marshmallow bits for guests to add. These also make a charming edible gift — package in cellophane with a ribbon. For a grown-up dessert plate, serve alongside a scoop of vanilla ice cream and a drizzle of warmed chocolate sauce.

Cultural Background

Cookies inspired by hot cocoa combine two long-loved traditions: American cookie baking and the global ritual of drinking hot cocoa. Hot chocolate's history stretches from Central American cacao drinks to European innovations in sugar and milk; turning that flavor into a cookie feels like a modern continuation of adapting comforting drinks into baked treats. The marshmallow topping nods to the classic addition of marshmallows atop cocoa — a nostalgic touch that connects generations.

Seasonal Adaptations

In colder months, boost spices with 1/2 teaspoon cinnamon and a pinch of nutmeg to make the cookies feel like a winter spice cocoa. For spring, lighten the frosting with a tablespoon of cream cheese for tang and swap mini marshmallows for candied citrus peel. Around Halloween, use orange-tinted frosting and black sprinkles; for Valentine’s Day, add a teaspoon of raspberry extract to the buttercream and top with freeze-dried raspberries for a fruity contrast.

Meal Prep Tips

Prepare the dough up to 48 hours ahead and keep it refrigerated, portioned on the baking sheet and covered — bake fresh when needed. Alternatively, freeze scooped dough balls on a tray and store in a freezer-safe bag; bake directly from frozen, adding 2 extra minutes to cook time. Make the marshmallow buttercream 1–2 days ahead and store covered in the refrigerator; bring back to room temperature and re-whip briefly before using to restore fluffiness.

These cookies are an invitation to cozy moments and shared plates. Whether you're baking for a crowd or keeping a tin for yourself, they somehow turn an ordinary afternoon into something to remember. Try them with a steaming mug, and don't be surprised if they become the treat you reach for all winter long.