There’s nothing more comforting on a chilly day than a batch of Hot Chocolate Brownie Cookies — the perfect blend of a fudgy brownie and a cozy mug of hot cocoa. These chewy, rich, marshmallow-swirled cookies deliver the warmth and nostalgia of winter in every bite. What makes them irresistible is their simplicity: pantry ingredients, quick preparation, and a flavor so indulgent it feels like dessert and drink in one.
Why You’ll Love These Hot Chocolate Brownie Cookies
These Hot Chocolate Brownie Cookies bring together everything we love about classic chocolate desserts with an added seasonal twist.
- Quick and easy: No chilling required. Ready in under an hour.
- Fudgy and gooey: Melted dark chocolate and marshmallow creme create the ultimate texture contrast.
- Festive flavor: Made with real hot chocolate mix for a true cocoa experience.
- Crowd favorite: Perfect for Christmas cookie exchanges, parties, or cozy nights in.
Whether you’re baking for a holiday tray or treating yourself after dinner, these cookies feel like a warm hug from the oven.
Ingredients You’ll Need for Hot Chocolate Brownie Cookies
Each ingredient plays a special role in achieving that signature soft, chewy, and gooey texture.
• Dark Chocolate (60% or higher): Adds deep, rich chocolate flavor and a fudgy texture.
• Unsalted Butter: Creates a tender crumb and enhances richness.
• Granulated Sugar: Balances the dark chocolate’s intensity and adds sweetness.
• Eggs: Provide structure and contribute to the soft, brownie-like interior.
• Hot Chocolate Mix: Infuses true hot cocoa flavor into every bite.
• Espresso Powder: Enhances the depth of chocolate flavor without tasting like coffee.
• Baking Powder: Helps the cookies rise just enough for a soft, chewy center.
• Salt: Balances sweetness and deepens chocolate flavor.
• All-Purpose Flour: Provides the perfect texture—neither too cakey nor too dense.
• Marshmallow Creme: Swirled into the batter for a gooey, molten center reminiscent of melted marshmallows in hot cocoa.
Smart Ingredient Swaps and Variations
Don’t have everything on hand? Try these easy swaps while keeping the cookies delicious:
- Butter Alternatives: Use salted butter (omit added salt) or a dairy-free substitute for a lactose-free option.
- Chocolate Options: Substitute chopped chocolate chips or a semi-sweet bar if dark chocolate isn’t available.
- Hot Chocolate Mix Substitute: Unsweetened cocoa powder or Dutch-process cocoa can replace hot chocolate mix, though you may want to add a bit more sugar.
- Marshmallow Alternatives: Marshmallow fluff works beautifully if marshmallow creme isn’t available.
- Espresso-Free Version: Skip the espresso powder for a milder chocolate flavor.
Step-by-Step Instructions for Perfect Hot Chocolate Brownie Cookies
- Preheat & Prep: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- Melt Chocolate & Butter: Microwave dark chocolate and butter together for one minute. Stir until smooth and glossy.
- Whip Eggs & Sugar: In a stand mixer, beat eggs and sugar for 4–5 minutes until pale and fluffy. This step is key to that signature brownie chew.
- Combine Wet Ingredients: Slowly stream the melted chocolate mixture into the whipped eggs and sugar. Mix until combined.
- Add Dry Ingredients: Sift in hot chocolate mix, espresso powder, baking powder, and salt. Mix on low until smooth.
- Add Flour: Gently mix in flour until fully incorporated. Don’t overmix — this keeps the cookies tender.
- Marble with Marshmallow Creme: Dip a spoon in hot water, then swirl a scoop of marshmallow creme through the dough. The warm spoon helps it blend smoothly without sticking.
- Scoop & Bake: Drop large scoops of dough onto prepared baking sheets, spacing them about 2–3 inches apart. Bake for 10–14 minutes, until edges are set but centers are soft.
- Cool & Shape: Let cookies cool on the baking sheet for 10 minutes. Use a round biscuit cutter to gently nudge the cookies into perfect circles while still warm.
- Enjoy: Serve warm for gooey marshmallow centers or let cool completely for a fudgy brownie-like texture.
Expert Tips for Gooey Hot Chocolate Brownie Cookies
- Room Temperature Ingredients: Always bring eggs and butter to room temp for even mixing.
- Avoid Overbaking: These cookies continue to cook on the tray after baking — remove them while centers still look slightly underdone.
- Hot Spoon Trick: Dip your spoon in hot water before handling marshmallow creme to prevent sticking.
- Perfect Circles: A biscuit cutter or round mold helps reshape cookies for picture-perfect edges.
- Cooling: Allow cookies to cool on the tray to set their fudgy centers.
How to Store, Freeze, and Thaw
- Store: Keep cookies in an airtight container at room temperature for up to 4–5 days. Place parchment paper between layers to prevent sticking.
- Freeze: Wrap cookies individually in wax paper and store in an airtight container for up to two months.
- Thaw: Let cookies sit at room temperature for 30 minutes before serving. Warm in the microwave for 10–15 seconds for that fresh-baked gooeyness.
Delicious Pairings and Fun Variations
These Hot Chocolate Brownie Cookies are versatile and pair beautifully with various treats:
- Pair With: A cup of peppermint mocha, chai latte, or classic hot cocoa topped with whipped cream.
- Add-Ins: Stir in chocolate chips, white chocolate chunks, or crushed peppermint for a holiday twist.
- Make It Gluten-Free: Substitute a 1:1 gluten-free flour blend for an inclusive option.
- Festive Finish: Drizzle melted chocolate over cooled cookies and sprinkle with mini marshmallows for presentation flair.
Cozy Winter Baking Inspiration
Hot Chocolate Brownie Cookies are more than a dessert—they’re a winter ritual. Their blend of warmth, nostalgia, and texture makes them ideal for cold nights, cookie exchanges, or holiday gifting. Each bite is like a sip of hot cocoa transformed into a chewy, fudgy masterpiece.
Whether you’re sharing them with friends or baking a solo batch to enjoy by the fireplace, these cookies are guaranteed to become your go-to winter indulgence.
Bringing It All Together
These Hot Chocolate Brownie Cookies embody everything that makes winter baking special — warmth, indulgence, and pure comfort. They deliver the chewy, fudgy satisfaction of a brownie with the cozy sweetness of a steaming mug of hot cocoa. Perfect for holidays, cookie swaps, or simply curling up by the fire, they’re a dessert that feels like home.
Each bite brings layers of rich chocolate, hints of espresso depth, and ribbons of gooey marshmallow that melt into the cookie’s soft crumb. Simple to make and universally loved, this recipe turns an everyday craving into a bakery-worthy treat. Whether baked for a festive gathering or a quiet night in, Hot Chocolate Brownie Cookies are the kind of sweet memory you’ll crave all season long.
Frequently Asked Questions About Hot Chocolate Brownie Cookies
1. Can I use regular cocoa powder instead of hot chocolate mix?
Yes! You can substitute unsweetened cocoa powder or Dutch-process cocoa powder if you don’t have hot chocolate mix. However, you may want to add an extra tablespoon of sugar to balance the bitterness, as hot chocolate mix already includes sweeteners.
2. Why are my Hot Chocolate Brownie Cookies too flat or too thick?
Flat cookies often result from overmixing or using warm dough. Make sure your batter isn’t overheated after melting the butter and chocolate. If your cookies are too thick, check that you didn’t add extra flour — gently spoon and level it for accuracy.
3. Can I make Hot Chocolate Brownie Cookies ahead of time?
Absolutely. Prepare the dough up to 48 hours in advance and refrigerate it. When ready to bake, let the dough sit at room temperature for about 10 minutes before scooping. You can also freeze baked cookies for up to two months and thaw when needed.
4. How do I get that perfect gooey marshmallow swirl?
Dip your spoon in hot water before scooping the marshmallow creme. This helps it glide easily into the dough. Swirl lightly to create a marbled look—overmixing will blend it too much and lose the gooey texture that makes these cookies shine.
Final Thoughts
From their crackly tops to their molten marshmallow centers, Hot Chocolate Brownie Cookies are everything a winter cookie should be — rich, indulgent, and irresistibly cozy. With simple steps and everyday ingredients, this recipe transforms your favorite holiday beverage into a fudgy, chocolatey delight you’ll want to bake again and again.
Whether you’re gifting them to loved ones or saving a secret batch for yourself, these cookies promise a sweet moment of joy with every bite.
More Relevant Recipes
Print
Hot Chocolate Brownie Cookies: The Ultimate Gooey Winter Treat
- Total Time: 45 minutes
- Yield: 12 large cookies 1x
- Diet: Vegetarian
Description
These Hot Chocolate Brownie Cookies combine the rich, fudgy texture of brownies with the comforting flavor of hot cocoa. Swirled with gooey marshmallow creme, they’re soft, chewy, and perfect for cozy winter baking. Quick to make and irresistibly delicious, these cookies are ideal for holidays, parties, or an indulgent treat anytime.
Ingredients
- 8 oz (226g) dark chocolate bar (60% or higher)
- 1/2 cup (113g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 oz packet of powdered hot chocolate mix (without marshmallows)
- 2 tsp instant espresso powder
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (90g) all-purpose flour
- 1/2 cup marshmallow creme
Instructions
- Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper. Set aside.
- Melt the butter and dark chocolate together in a microwave-safe bowl for 1 minute. Stir until smooth and combined.
- In a stand mixer with the whisk attachment, beat the eggs and sugar on medium speed for 4–5 minutes until light and fluffy.
- Slowly pour the melted chocolate mixture into the whipped eggs and sugar, mixing on low speed until well combined.
- Sift in the hot chocolate mix, espresso powder, baking powder, and salt. Mix on low until smooth.
- Add the flour and mix gently until fully incorporated. Do not overmix.
- Dip a spoon into hot water, scoop a heaping spoonful of marshmallow creme, and swirl it lightly into the cookie batter for a marbled effect.
- Using a large cookie scoop, drop portions of dough onto the prepared baking sheets, leaving 2–3 inches between each cookie.
- Bake for 10–14 minutes, or until the edges are set and the centers are slightly soft and cracked.
- Cool the cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use high-quality dark chocolate for the richest flavor.
- For best results, bring all ingredients to room temperature before baking.
- Dipping the spoon in hot water prevents marshmallow creme from sticking.
- Do not overbake; cookies should appear slightly underdone in the center for a fudgy texture.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Hot Chocolate Brownie Cookies, hot cocoa cookies, fudgy brownie cookies, marshmallow cookies, winter desserts
