This post may contain affiliate links. Please read our disclosure policy.
This rich, soft, and chewy hot cocoa cookie has a giant gooey surprise in the middle! It’s stuffed with a marshmallow, making these Hot Cocoa Bomb Cookies da bomb.
Hot Cocoa Bomb Cookie Recipe
This is the cookie of winter! It starts with an ultra soft and chewy chocolate cookie that is infused with delicious hot cocoa powder. That base is smoothed around a big ol’ marshmallow and then rolled in a mixture of granulated sugar and more cocoa powder. To finish it off, it’s drizzled with melted chocolate to complete the cocoa bomb look. It is equal parts delish, surprising, and comforting. If you’re a fan of hot chocolate in any form, you are going to really, really like this one.
Ingredients
*Find instructions and exact quantities in the recipe card at the bottom of the post.
- Salted butter, softened – I like to use salted butter! You can sub in unsalted butter but you will want to add a pinch of extra salt to the dough.
- Brown sugar
- Granulated sugar – The mix of brown sugar and granulated sugar helps give these cookies the best flavor and textures.
- Eggs
- Corn syrup – This gives the cookies the ultimate chewy/soft texture.
- Vanilla extract
- All-purpose flour
- Dutch processed cocoa
- Hot cocoa mix, powder only – Use whatever brand is your favorite.
- Cornstarch – This is key to making the cookies ultra soft for days!
- Baking soda
- Salt
- Regular sized marshmallows – Yes, I’m talking about the regular s’mores type marshmallow. Not the minis or the tiny dehydrated ones.
- Granulated sugar & hot cocoa powder mixture, for rolling – This is optional for rolling, but I highly recommend it!
- Milk chocolate chips – Feel free to use dark or semisweet chips instead, if that’s your preference!
How to Make Cocoa Bomb Cookies
- Preheat the oven to 375°F and line your baking sheets with parchment paper or silicone baking mats.
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This typically takes about 2 minutes.
- Add in the eggs, corn syrup and 1 Tbsp of vanilla. Mix until thoroughly combined.
- Next, add the flour, cocoa, hot cocoa mix, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
- Scoop out the dough using a #12 cookie scoop (1/3 cup) and flatten into a ½” thick disk.
- Place a whole marshmallow in the center of each disk and pull the dough up around the marshmallow, enclosing it completely. Smooth out the dough until you have a thick puck-like shape.
- Roll the sides and top of the puck into your sugar/hot cocoa mix, if desired.
- Arrange 6 cookies on your prepared baking sheet. Bake for 7-9 mins or until the dough no longer looks glossy and cracks begin to form.
- As soon as the cookies come out of the oven press down slightly to help shape the cookies, but do not overdo it, as they will deflate some as the marshmallow cools.
- Allow the cookie to cool completely on the cookie sheet.
- Once cool, drizzle the tops of each cookie with melted chocolate chips, and add your desired sprinkles/toppings.
- Allow the chocolate to set before serving (you can speed this process up in the refrigerator).
- Store in an airtight container on the counter for up to three days. Enjoy!
How to store Hot Chocolate Cookie Bombs
Once the cookies have cooled completely and the chocolate drizzle has set up, store these cookies in an airtight container on the counter for up to 3 days. Enjoy!
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer or Hand Mixer – These are not necessary for making this delicious cookie! But they are excellent options for when you don’t want to mix things by hand.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #12 scoop for these cookies!
Hot Chocolate Treats
Hot Cocoa Bomb Cookies
This rich, soft, and chewy hot cocoa cookie has a giant gooey surprise in the middle! It’s stuffed with a marshmallow, making these Hot Cocoa Bomb Cookies da bomb.
Ingredients
- 1 1/2 cups (333g) salted butter, softened
- 1 1/2 cups (369g) brown sugar
- 1/2 cup (115g) granulated sugar
- 3 eggs
- 2 Tbsp corn syrup
- 1 Tbsp vanilla extract
- 4 cups (608g) all-purpose flour
- 1 cup (120g) dutch processed cocoa
- 1/2 cup (70g) hot cocoa mix, powder only
- 1 Tbsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 20 regular sized marshmallows
- Sugar/Hot cocoa powder mix, for rolling , (1/4 cup granulated sugar, ¼ hot cocoa mix)
- 2/3 cup milk chocolate chips, melted
Instructions
- Preheat the oven to 375°F (190°C) and line your baking sheets with parchment paper or silicone baking mats.
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This typically takes about 2 minutes.1 1/2 cups (333g) salted butter, softened, 1 1/2 cups (369g) brown sugar, 1/2 cup (115g) granulated sugar
- Add in the eggs, corn syrup and 1 Tbsp of vanilla. Mix until thoroughly combined.
- Next, add the flour, cocoa, hot cocoa mix, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.4 cups (608g) all-purpose flour, 1 cup (120g) dutch processed cocoa, 1/2 cup (70g) hot cocoa mix, powder only, 1 Tbsp cornstarch, 2 tsp baking soda, 1 tsp salt
- Scoop out the dough using a #12 cookie scoop (1/3 cup) and flatten into a ½” thick disk.
- Place a whole marshmallow in the center of each disk and pull the dough up around the marshmallow, enclosing it completely. Smooth out the dough until you have a thick puck-like shape.20 regular sized marshmallows
- Roll the sides and top of the puck into your sugar/hot cocoa mix, if desired.Sugar/Hot cocoa powder mix, for rolling
- Arrange 6 cookies on your prepared baking sheet. Bake for 7-9 mins or until the dough no longer looks glossy and cracks begin to form.
- As soon as the cookies come out of the oven press down slightly to help shape the cookies, but do not overdo it, as they will deflate some as the marshmallow cools.
- Allow the cookie to cool completely on the cookie sheet.
- Once cool, drizzle the tops of each cookie with melted chocolate chips, and add your desired sprinkles/toppings.2/3 cup milk chocolate chips, melted
- Allow the chocolate to set before serving (you can speed this process up in the refrigerator).
- Store in an airtight container on the counter for up to three days. Enjoy!
Like this recipe? Rate and comment below!
I won my school’s cookie baking contest with these beauties!
Yay! Congrats! Thanks for trusting this recipe.
Can these be made slightly smaller?
Yes, just use a smaller cookie scoop and reduce baking time by a minute or two.
Your recipes are now my go-to, without fails!
My son LOVES hot cocoa and I would like to try making these for him. Is there anything I can substitute for the corn syrup? I don’t have any on hand.
You can omit the corn syrup and add an extra egg yolk. This should help maintain the chewy texture! The flavor and texture may differ slightly, but should still be delish!
So so soooooo delicious!!!❤️❤️❤️
Thank u for sharing this 🔥🔥🔥 recipe!!!
Best cookies I ever had!
Do you need the hot cocao powder mix? Im lactose intolerant and cant handle the milk powder that is in there
The hot cocoa mix helps these really taste like the hot chocolate cookie! If you’re looking for a plain chocolate cookie, I recommend something like this (just omit the peanut butter chips!): https://cookiesfordays.com/chocolate-peanut-butter-cookies/
Oh I’m excited to try these…I love all of your recipes.
Can I freeze these after they are baked ?
Yes, these can be frozen after baking. Let them cool completely and then freeze in a ziptop bag. Use within 3 months!
Oh my holy goodness!!!! These are da bomb!!! Definitely one of my all time favorites!!!! This popped up in my email just before Christmas and I thought yum let’s try it!! Now I’m going to be making these every Christmas!! I literally was so sad when my daughter ate the last one!!! I can’t stop thinking about them!! Will probably be making another batch this weekend to share with my coworkers!!! Thanks Karli!!!
Whats hot cocoa mix
I’m just talking about the hot chocolate powder that you would buy to make a cup of hot cocoa at home.
Another recipe winner! These are so easy to make yet they scream “impressive” to all the lucky taste testers. A wonderful nostalgic cookie flavor. I mean, who doesn’t love hot chocolate? It’s winter here in Texas but it was 83 degrees today. This cookie is the perfect answer to a winter treat whether its a typical winter day or a bit warmer than expected. The recipe was so helpful with knowing the perfect cook time. I set my timer for 7 minutes then checked the goods. They had a slight shine and no cracks. So I was patient for a minute longer and BOOM! Perfection! After smooshing down the first cookie I adjusted my pressure accordingly as to not over crack them. Seriously, they turned out great! I really appreciate when a recipe is fantastic the first time you make it! All the fine tuning and tweaking has already been done. #Chefskiss
My boyfriend told me I should go on great British baking show after making these cookies! Little does he know I use this website for all my cookie recipes 😂 They were so good! One note: I did accidentally over bake these a bit and most of the marshmallow had disappeared but I learned my lesson!!
My son is allergic to corn starch and syrup can I use a substitute?
I would use one of these corn starch substitutes: https://cookiesfordays.com/substitute-for-cornstarch/
And then omit the corn syrup entirely.
Have you tried substituting flour for gluten free flour in this or any of your recipes?
Yes! You can make my cookie recipes with a 1:1 gf flour substitute like King Arthur’s. Just make sure the other ingredients are gluten free, too.