Fall brings out the baker in all of us – the cooler weather and cozy vibes seem to inspire us all to get in the kitchen! To celebrate that, I’ve put together a series of easy fall cookie recipes that capture the flavours and comfort of the season.

One of my favourite things about fall is that it means hot chocolate season is here! These Hot Chocolate Cookies are my way of bringing that cozy feeling into a cookie. With a rich chocolate base and gooey marshmallow centre, they’re just like sipping a warm cup of cocoa on a crisp morning—only in cookie form!

These cookies are quick and easy to make, requiring only ingredients that you likely already have in your house.

Ingredients Breakdown

Butter: Browning the butter brings out a nutty, caramelized flavour, which enhances the richness of the cookies. After browning, re-weigh the butter to ensure you have the right amount (113 grams), as some water evaporates during the browning process.
*If you don’t want to brown the butter, you can use regular melted butter, but the cookies won’t have the same depth of flavour.

Sugars (Brown & White): Brown sugar keeps the cookies soft and chewy, while white sugar provides a slight crispiness on the edges.
Egg: The egg acts as a binder, holding the cookie dough together and contributing to the structure. Using a room-temperature egg helps it blend more smoothly into the dough. If your egg is cold, you can place it in warm water for a few minutes before using.
Vanilla Extract: Vanilla enhances the overall flavour and adds a touch of sweetness.
Cocoa Powders (Regular & Black): A mix of regular and black cocoa brings a deep, intense chocolate flavour. You can use all regular cocoa if you don’t have black cocoa, but I love the complexity it adds.
Hot Chocolate Mix: This adds an extra layer of chocolate flavour and ties into the theme of a “hot chocolate” cookie.
All-Purpose Flour: The foundation of the cookie dough, flour provides structure. Be sure to measure it accurately—too much flour can lead to dry, dense cookies. For best results, weigh the flour or fluff it up before scooping into your measuring cup.
Baking Soda: Baking soda helps the cookies rise and spread. It reacts with the acidic ingredients (like the brown sugar and cocoa) to create a light and chewy texture.
Salt: A small amount of salt balances the sweetness and enhances the chocolate flavour. It’s essential for rounding out the overall taste of the cookies.
Mini Marshmallows: Freezing the marshmallows before baking prevents them from melting too quickly and seeping out of the cookies. The goal is to create a gooey, molten centre without losing the marshmallow’s form. If you don’t have mini marshmallows, you can cut larger ones into smaller pieces—just be sure to freeze them as well.

Extra White Sugar for Rolling: Rolling the dough balls in sugar before baking gives the cookies a delicate, crunchy exterior that contrasts nicely with the soft, chewy centre. It also adds a little sparkle to the finished cookies.

Instructions Overview

Brown the Butter: Browning the butter not only enhances flavour but also makes the cookie dough richer.
Mix the Ingredients: Combine the wet and dry ingredients without over-mixing to keep the texture just right.
Stuff with Marshmallows: Freezing the mini marshmallows ensures they don’t melt completely while baking, leaving that gooey, irresistible centre.
Chill the Dough: Chilling helps the cookies maintain shape and keeps them from spreading too much.
Bake to Perfection: These cookies bake quickly—watch for a soft centre with slightly crisp edges.

Scooting the Cookies

“Scooting” is a great technique to achieve perfectly round cookies. Right after the cookies come out of the oven, while they’re still soft, you can use a round cookie cutter or the lid of a mason jar that’s slightly larger than the cookies. Gently place the cutter or lid over each cookie and swirl it in small circles. This reshapes any uneven edges and creates a perfectly round, bakery-style appearance. It’s especially helpful for cookies that may spread a little unevenly during baking. Just be sure to do this while the cookies are still warm and pliable for the best results!

Storage

f you’re anything like me, these cookies will not last long! But if you need to pack them away, make sure to use an airtight container and keep them at room temperature for up to 4 days. After that, the cookies will lose their soft texture.

As always, if you make these cookies I would LOVE to see them. Upload a photo or video to social media and tag me – it truly makes my day to see your creations 🙂

Happy baking!

Print Recipe

Hot Chocolate Cookies

These hot chocolate cookies feature a rich chocolate base with a blend of regular and black cocoa for depth. Each cookie is filled with mini marshmallows, creating a deliciously gooey centre. With a slightly crisp exterior and a soft, chewy interior, these cookies create the perfect bite!

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Keyword: chocolate, cookies, hot chocolate, hot cocoa

Servings: 18 cookies

Ingredients

140 grams butter a little less than 2/3 cup
Re-weigh after browning; aim for 113 grams total 1/2 cup
135 grams brown sugar 3/4 cup, packed
50 grams white sugar 1/4 cup
1 egg room temperature
1 teaspoon vanilla extract
165 grams all-purpose flour 1 1/3 cups
40 grams cocoa powder: I like to do half regular cocoa and half black cocoa 1/2 cup total
15 grams hot chocolate mix 2 tablespoons
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini marshmallows
30 grams white sugar extra for rolling, about 1/4 cup

Instructions

Brown the Butter:

In a saucepan over medium heat, melt the butter, stirring frequently until it turns golden brown and has a nutty aroma. This should take about 5-7 minutes.
*Re-weigh the Butter: After browning, pour the butter into a heatproof bowl and let it cool slightly. Re-weigh to ensure you have 113 grams (1/2 cup) remaining. It you are slightly over, discard the extra. If you are slightly under, you can add a bit of non-browned butter and just stir until it's combined. Using the correct amount of butter is critical, so don't skip this step!

Prepare Ingredients:

While the butter cools, place the mini marshmallows on a plate and put them in the freezer for later. They should be in there for 10-15 minutes total.

Preheat the Oven:

Set your oven to 350°F (175°C).

Mix Wet Ingredients:

In a mixing bowl, whisk together the browned butter and both sugars until well combined, making sure to scrape up any browned bits from the bottom of the bowl.
Add the vanilla extract and the egg, whisking until the mixture is smooth and lighter in colour.

Add Dry Ingredients:

Sift in the cocoa powders, hot chocolate mix, flour, baking soda, and salt.
Use a spatula to fold until just combined. Be careful not to overmix.

Prepare the Cookies:

Using a 2-tablespoon cookie scoop, portion out the dough and roll each piece into a ball. Flatten slightly and place 3-4 frozen mini marshmallows in the centre. Seal the dough around the marshmallows, ensuring they are fully enclosed.
Roll the cookie balls in the extra sugar to coat.

Chill the Dough:

Place no more than 6 cookie balls on a tray lined with parchment paper (they spread a little bit!). Refrigerate for 10 minutes to help them maintain shape while baking.

Bake:

Bake in the preheated oven for about 9 minutes.
If desired, gently scoot the cookies with a round cookie cutter or lid of a mason jar to form perfectly round shapes while they are still warm.
Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Notes

Shelf Life & Storage:
- Storage: Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, you can add a slice of bread to the container—this helps maintain the moisture in the cookies.
- Freezing Dough: You can freeze the unbaked cookie dough balls (before baking). Simply shape the dough, fill with marshmallows, and freeze on a baking sheet. Once solid, transfer to a freezer bag and store for up to 3 months. When ready to bake, thaw slightly before baking for 1-2 extra minutes.
- Freezing Baked Cookies: Baked cookies can also be frozen for up to 3 months. Thaw at room temperature or warm in the oven for a few minutes to refresh their texture. Just note, that the texture of the marshmallow interior will be slightly more chewy, and less gooey.
Substitutions:
- Cocoa Powder: If you don’t have black cocoa, you can use all regular cocoa powder. However, the black cocoa adds a deeper, richer flavour that really elevates the chocolate base.
- Hot Chocolate Mix: You can omit the hot chocolate mix if needed, but it adds an extra layer of flavour that enhances the theme of the cookie. If you don’t have any, try adding an extra tablespoon of cocoa powder and a teaspoon of white sugar.
- Marshmallows: If mini marshmallows aren’t available, you can cut large marshmallows into smaller pieces. Just be sure they are frozen before stuffing them into the dough to prevent excessive melting.
Browning the Butter:
- Browning the butter is a step that’s absolutely worth it! It adds a nutty, caramelized flavour that gives the cookies a deeper, more complex taste. The slight nuttiness complements the rich chocolate and sweet marshmallow perfectly.
- If You Don’t Want to Brown the Butter: You can use regular melted butter, but the cookies won’t have quite the same depth of flavour. If using regular melted butter, make sure to cool it slightly before mixing with the sugars to avoid curdling the egg.