Hot chocolate is one of our favorite drinks when the weather turns cold, so of course I had to create a cookie that tastes like it.

These Hot Chocolate Cookies are rich, soft, and filled with dark chocolate chips. Mini marshmallows melt into the tops, and an optional toasted marshmallow glaze adds even more of that familiar hot chocolate flavor.

To me, this cookie is the definition of cozy.

Why I Named Them Brody’s Cozy Hot Chocolate Cookies

I’ve created a lot of bakery-style cookie recipes through the years, and my son Brody has several favorites.

These Hot Chocolate Cookies are one of the cookies he requests most often, so it seemed only right to include his name.

I decided to call them Brody’s Cozy Hot Chocolate Cookies because that name captures exactly what I love about them. They have all the flavors of a warm cup of hot chocolate baked into a soft, extra-large chocolate cookie.

The dark chocolate chips become warm and gooey, while the mini marshmallows melt into the top. You can also add a toasted marshmallow glaze and chocolate sprinkles if you want to make them a little more special.

What Makes These Hot Chocolate Cookies So Good?

These Hot Chocolate Cookies begin with a rich chocolate cookie dough made with unsweetened cocoa powder.

Then I add three cups of dark chocolate chips.

The dark chocolate keeps the cookies from becoming overly sweet, especially once the marshmallows and optional glaze are added. It also creates little pockets of melted chocolate throughout the centers.

The mini marshmallows aren’t added until the cookies have finished their initial baking time. I gently press them into the tops and return the cookies to the oven for another two minutes.

That gives the marshmallows enough time to soften and melt without completely disappearing into the cookie.

Brody’s Cozy Hot Chocolate Cookies Recipe

Print Recipe

Ingredients

3 cups packed brown sugar
3/4 cup granulated sugar
1 cup butter, melted
1 cup margarine, melted
5 large eggs
2 tablespoons vanilla extract
4 teaspoons baking soda
2 teaspoons salt
3/4 cup unsweetened cocoa powder
6 to 7 cups all-purpose flour, spooned and leveled, plus more if needed
3 cups dark chocolate chips
Additional dark chocolate chips for the tops, optional
Mini marshmallows for topping
Chocolate sprinkles, optional

Optional Toasted Marshmallow Glaze

Approximately 1 cup powdered sugar
Torani Toasted Marshmallow Syrup

I don’t usually measure the syrup. I start with about one cup of powdered sugar and gradually stir in the Torani Toasted Marshmallow Syrup until the glaze is thin enough to drizzle over the cookies, but not so thin that it runs right off.

Instructions

Preheat the oven to 350°F. If you’re baking at elevations above 4,000 feet, try 325°F instead.
In a large mixing bowl, combine the melted butter, melted margarine, brown sugar, and granulated sugar. Mix until smooth.
Beat in the eggs and vanilla until fully incorporated.
Gradually add the baking soda, salt, cocoa powder, and 6 cups of flour. Mix until the dough is combined.
Check the consistency of the dough. If it’s too sticky to hold its shape, add more flour a little at a time. If it seems too dry or crumbly, add milk one tablespoon at a time until the dough holds together. You may not need any milk.
Stir in the dark chocolate chips.
For extra-large Hot Chocolate Cookies, use a large 4-tablespoon cookie scoop. Combine two scoops of dough to create an approximately 5-ounce dough ball.
Place the dough balls on a cookie sheet, leaving plenty of room between them. Press additional dark chocolate chips into the tops, if desired.
Bake the extra-large cookies for approximately 14 to 17 minutes. Adjust the baking time and temperature based on your oven, altitude, and cookie size.
Remove the cookies from the oven and immediately press mini marshmallows into the tops.
Return the cookies to the oven for an additional 2 minutes to soften and melt the marshmallows.
Allow the cookies to cool before drizzling them with the optional toasted marshmallow glaze and adding chocolate sprinkles.

Yield

This recipe makes approximately:

2 dozen extra-large cookies
6 dozen regular-sized cookies

Recipe Notes

I’ve learned through years of baking that my dough doesn’t always need exactly the same amount of flour, which is why I always recommend baking one test cookie before baking the entire batch.
Add the flour gradually. I start with 6 cups and add more only if the dough needs it.
Add the mini marshmallows after the cookies have completed their initial baking time.
The toasted marshmallow glaze and chocolate sprinkles are optional.
Allow the cookies to cool completely before freezing them.
Reheat frozen cookies by placing them in a cool oven and then setting it to 350°F.
Reheat a 2-ounce cookie for approximately 8 minutes.
Reheat a 5 to 6-ounce cookie for approximately 12 minutes.

Weight Measurements

For anyone who prefers weighing ingredients, these are the measurements I use:

Brown sugar: 789 grams
Granulated sugar: 189 grams
Eggs: 253 grams
Unsweetened cocoa powder: 88 grams
All-purpose flour: 1,272 to 1,412 grams

I don’t weigh the other ingredients because they’re easy to measure.

Bake One Hot Chocolate Cookie First

Because flour, humidity, altitude, and even the way we measure ingredients can affect cookie dough, I always recommend baking one test cookie before baking the entire batch.

Start with 6 cups of flour and bake one Hot Chocolate Cookie.

If the cookie spreads too much, add a little more flour to the remaining dough. Don’t add an entire cup all at once. Add it gradually until the dough holds its shape.

If the test cookie barely spreads, you probably don’t need any more flour.

That one test cookie makes it much easier to adjust the dough before you bake an entire tray.

Baking Hot Chocolate Cookies at High Altitude

At lower elevations, I recommend starting at 350°F. I bake at just over 4,000 feet, where I’ve found that 325°F works well for my extra-large cookies.

For extra-large cookies weighing approximately 5 to 6 ounces, bake for about 14 to 17 minutes before adding the marshmallows.

For smaller 2-ounce cookies, bake for approximately 12 to 14 minutes.

After the initial baking time, add the mini marshmallows and return the cookies to the oven for approximately 2 more minutes.

Every oven is a little different, so watch your first cookie carefully and adjust the time if necessary. The edges should look set, while the centers should still be soft.

How I Freeze and Reheat Hot Chocolate Cookies

These Hot Chocolate Cookies freeze beautifully.

Once they have cooled completely, place them in an airtight freezer-safe container. If you stack the cookies, place parchment or wax paper between the layers to protect the marshmallows and glaze.

King Arthur Baking also has some useful tips for freezing baked treats and cookie dough.

My favorite part is how these cookies taste when they’re reheated.

I place the frozen cookie or cookies in a cool oven. Then I turn the oven to 350°F and heat a 2-ounce cookie for approximately 8 minutes.

For an extra-large cookie weighing 5 to 6 ounces, I heat it for approximately 12 minutes.

Starting with a cool oven allows the cookie to warm gradually as the oven heats. The chocolate becomes soft and gooey again, giving you that warm, freshly baked cookie experience.

Another Chocolate and Marshmallow Cookie to Try

If chocolate and marshmallow is a combination you love, try my Chocolate Marshmallow Cookies with Caramel next. They’re another giant chocolate cookie filled with gooey marshmallow, but they add buttery caramel for an even more over-the-top treat.

Explore The Cookie Collection

Some cookies become special because of the people who keep asking me to make them, and Brody’s Cozy Hot Chocolate Cookies are definitely one of those. You can browse all of my bakery-style cookie recipes for more giant cookies, stuffed cookies, family favorites, creative flavor combinations, and the stories behind them.

A Hot Chocolate Cookie That Feels Like Home

I love these cookies because the flavors are pure perfection to me.

You get the rich chocolate cookie, melted dark chocolate chips, and soft marshmallows all in one bite. The toasted marshmallow glaze adds another layer of flavor, but the cookies are still delicious without it.

They’re everything I love about a warm cup of hot chocolate, only in cookie form.

Brody has several favorite cookies that I’ve created, but this is one he likes to request often. That makes Brody’s Cozy Hot Chocolate Cookies even more special to me.

They’re warm, gooey, chocolatey, and exactly what I picture when I think of a cozy cookie.

Every cookie with a name has a story. And this one belongs to Brody.