Decadent Hot Chocolate Brownie Cookies

I have to be honest. These cookies might be the most dangerous thing I have ever baked. I made them on a cold evening when I was craving something warm and chocolatey, and the moment I tasted that fudgy middle with a melty marshmallow on top, I knew I’d created a monster. And now I’m passing that monster to you, with love.

If you’ve ever wished a mug of hot chocolate and a pan of brownies could merge into one perfect handheld bite, this is exactly that. Soft, chewy, deeply chocolatey cookies that feel like you dipped your hands straight into winter comfort.

These brownie cookies are special because they hit both cravings at once. You get the dense richness of a brownie, the cozy sweetness of hot cocoa, and the nostalgic fun of mini marshmallows. And they’re surprisingly easy. You just melt, mix, scoop, bake, and boom. Instant warmth for your soul.

Why You’ll Love This Recipe

You’re about to fall hard for these.

• Big chocolate flavor that tastes like brownie batter in cookie form.

• Cozy hot chocolate vibes thanks to cocoa mix and melty marshmallows.

• No fancy tools or complicated steps.

• Perfect edges with soft gooey centers.

• Great for gifting, holiday baking, or just spoiling yourself.

• Easy to customize with toppings and mix ins.

Tools You’ll Need

Here’s what I grab and why.

• Mixing bowls. One for dry ingredients, one for wet. Keeps things tidy and makes the batter behave.

• Whisk. Helps blend cocoa and flour so you don’t get dusty lumps.

• Hand mixer or stand mixer. Makes beating eggs and sugar super easy.

• Small saucepan. For melting butter and chocolate smoothly.

• Cookie scoop. Helps you get even cookies. If you don’t have one, use two spoons and you’ll be fine.

• Baking sheet. Lined with parchment so nothing sticks.

• Rubber spatula. Lets you scrape every last bit of batter. I never waste chocolate. Ever.

Ingredients

Dry Ingredients

• 1 cup all purpose flour (120 g)

• 1/3 cup unsweetened cocoa powder (30 g)

• 1 envelope hot chocolate mix, optional but amazing (about 25 g)

• 1 tsp baking powder

• 1/4 tsp salt

Wet Ingredients

• 1/2 cup unsalted butter (113 g)

• 6 oz semisweet or dark chocolate, chopped (170 g)

• 3/4 cup granulated sugar (150 g)

• 2 large eggs, room temperature

• 1 tsp vanilla extract

Toppings

• Mini marshmallows, as many as your heart desires

• Extra chocolate chunks, optional but highly encouraged

Step by Step Instructions

1. Melt the chocolate

Add butter and chopped chocolate to a small saucepan. Heat on low and stir until smooth. Don’t rush it. Low and slow keeps it glossy. Let it cool slightly.

2. Beat the eggs and sugar

In a mixing bowl, use a hand mixer to beat sugar and eggs for about 2 minutes. You want it pale and fluffy. This is what gives the cookies that brownie crackle on top.

3. Add the melted chocolate

Pour the warm chocolate mixture into the egg mixture. Do it slowly. Keep mixing. The batter will smell ridiculous already.

4. Combine dry ingredients

In a separate bowl, whisk flour, cocoa, hot chocolate mix, baking powder, and salt. Once it looks evenly brown, you’re good.

5. Bring it all together

Sprinkle the dry mix into the wet mixture, then fold gently with a rubber spatula. The batter will feel thick and shiny. If it looks like brownie batter, you’re perfect.

6. Chill the dough

Pop the bowl in the fridge for 20 to 25 minutes. This keeps the cookies thick instead of spreading into chocolate puddles.

7. Scoop and bake

Preheat your oven to 350°F (175°C). Scoop dough onto a parchment lined baking sheet. Leave space because they do spread a bit. Bake for 9 to 11 minutes until the edges are set and the centers look soft.

8. Add the marshmallows

At the 8 minute mark, pull the tray out. Press a few mini marshmallows into each cookie. Return to the oven for the last 1 to 2 minutes. The tops should look melted and adorable.

9. Cool and enjoy

Let them cool on the tray for at least 5 minutes. They firm up as they rest and get that perfect brownie chew.

Serving Ideas

• Pair with a mug of hot cocoa for double trouble.

• Sandwich two cookies around vanilla ice cream.

• Drizzle with melted chocolate.

• Sprinkle with crushed peppermint for holiday vibes.

Variations and Customization

• Add chocolate chips, white chocolate chips, or caramel bits.

• Swap marshmallows for toasted coconut.

• Add a pinch of cinnamon or espresso powder for deeper flavor.

• Stir in chopped nuts if you like crunch.

Storage and Make Ahead

• Keep cookies in an airtight container at room temperature for up to 4 days.

• Refrigerate for up to 1 week.

• Freeze baked cookies for up to 2 months.

• Freeze the dough for easy bake later. Just add 1 extra minute to the bake time.

Pro Tips and Mistakes to Avoid

I’ll share the secrets I wish someone told me.

• Don’t skip chilling the dough. Warm dough equals flat cookies.

• Melt chocolate gently. High heat ruins the texture.

• Don’t overbake. If they look slightly underdone, that’s exactly right.

• Use good chocolate. The flavor depends on it.

• Add the marshmallows near the end. If you put them in too early, they melt into lava blobs.

Recipe Info

Yield: 16 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 to 30 minutes

Nutrition (approx, per cookie)

Calories: 165

Fat: 8 g

Carbs: 22 g

Sugar: 16 g

Protein: 2 g

If you make these Decadent Hot Chocolate Brownie Cookies, I really want to hear how they turned out for you. Share a photo, leave a comment, or tell me if you added your own twist. I love seeing what you create in your kitchen. Enjoy every gooey bite.