If you’re craving a winter cookie that feels like wrapping your hands around a warm mug of hot chocolate, these Hot Cocoa Cookie Blossoms are the perfect treat! With a soft, fudgy cocoa base, a gooey marshmallow center, and a melty chocolate kiss on top, they deliver all the cozy flavors of hot cocoa in one adorable bite. They come together quickly with simple pantry ingredients, making them an easy, kid‑friendly holiday bake that fits beautifully on Christmas trays, classroom party tables, or a cozy night at home!
Hot Cocoa Cookies with Marshmallows!
If winter baking makes you crave something warm, nostalgic, and chocolatey, these Hot Cocoa Cookie Blossoms are about to become your new cold weather favorite! They taste just like a mug of hot cocoa – soft, fudgy, and topped with a gooey marshmallow and melty chocolate kiss. They’re simple to make, kid friendly, and perfect for holiday cookie trays, classroom parties, or cozy nights at home!
This recipe brings together everything you love about hot chocolate – rich cocoa flavor, warm vanilla, soft marshmallow, and that iconic chocolate kiss center. They’re the kind of cookie that disappears fast and gets requested even faster!
Why this Recipe Works:
- All the Flavors of Hot Cocoa in a Cookie – Cocoa powder, brown sugar, vanilla, and a gooey marshmallow center give these cookies that nostalgic hot chocolate by the fire taste.
- Fudgy, Soft Texture Every Time – Melted butter and an extra egg yolk creates a rich, brownie like cookie that stays soft even after cooling.
- Simple Ingredients, Big Payoff – Everything is pantry friendly and the marshmallow + kiss combo makes them look far more impressive than the effort required.

Ingredients You’ll Need:
- 1 1/3 cup Flour – Gives the cookies structure while keeping them soft enough to hold the marshmallow and chocolate kiss.
- 1/4 tsp Baking Soda – Helps the cookies spread slightly and bake evenly.
- 1/4 tsp Baking Powder – Adds a touch of lift so the cookies stay soft and puffy around the center.
- 1/4 cup Cocoa Powder – Provides rich chocolate flavor and deep color – the base of that cozy hot cocoa taste.
- 1/2 tsp Salt – Balances sweetness and enhances the chocolate flavor.
- 1/2 cup Butter (Melted & Cooled) – Creates a soft, tender cookie with a fudgy texture.
- 3/4 cup Brown Sugar – Adds moisture and caramel flavor that pairs perfectly with cocoa.
- 1/4 cup Sugar – Sweetens the dough and helps create a soft, slightly crackly top.
- 2 tsp Vanilla – Rounds out the chocolate flavor and adds warmth.
- 1 Egg – Binds the dough and helps create a soft, chewy cookie.
- 1 Egg Yolk – Adds richness and enhances the fudgy texture.
- 10 Marshmallows (Cut in Half) – Melts into gooey centers that mimic a cup of hot cocoa.
- 20 Hersey Chocolate Kisses (Unwrapped) – Pressed into the warm marshmallow for that classic blossom look and extra chocolatey finish.

How to Make Hot Cocoa Cookie Blossoms
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 1 1/3 cups flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/4 cup cocoa powder, and 1/2 tsp salt. Set aside.
- In a separate large bowl, beat together 1/2 cup melted & cooled to room temperature butter, 3/4 cup brown sugar, 1/4 cup sugar, 2 tsp vanilla, 1 egg, and 1 egg yolk until well combined.
- Mix dry ingredients into the wet just until combined. Let sit.
- Unwrap 20 Hersey Kisses and set aside.
- Cut 10 regular size marshmallows in half and set aside.
- Roll 1 1/2 tbsp size scoops of cookie dough into sugar. Then set on the prepared baking sheet, leaving room between the cookies to spread.
- Bake for 10 minutes.
- Remove from oven and lightly press half of a marshmallow into the center of the cookie.
- Return to the oven and bake for 2 minutes.
- Remove from the oven and lightly press an unwrapped Hersey Kiss into the center of the marshmallow. (Be careful not to press to far into the marshmallow. Pressing in too hard will invert the marshmallow.)

My Best Tips:
- Bake Until Edges Are Set, Not Firm – Cocoa cookies can look underdone – that’s good. They finish setting as they cool and stay fudgy inside.
- Use Fresh Marshmallows – Older marshmallows don’t melt as evenly and can turn rubbery. Fresh ones give that perfect gooey center.
- Cool Completely for Best Shape – Blossoms set as they cool. Moving them too early can cause the kiss to slide or the marshmallow to stretch.

More Hot Cocoa Inspired Recipes:
- Thin Hot Cocoa Cookies with Crisp Edges
- Easy Hot Cocoa Cinnamon Rolls
- Crock Pot Hot Chocolate Recipe
- Hot Chocolate Fudge
- 20 Hot Cocoa Bar Ideas
Hot Cocoa Cookie Blossoms
Bake cozy Hot Cocoa Cookie Blossoms with fudgy cocoa dough, gooey marshmallows, and chocolate kisses! A festive, kid friendly winter cookie everyone loves!
Ingredients
- 1 1/3 cup Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 cup Cocoa Powder
- 1/2 tsp Salt
- 1/2 cup Butter, Melted & Cooled
- 3/4 cup Brown Sugar
- 1/4 cup Sugar
- 2 tsp Vanilla
- 1 Egg
- 1 Egg Yolk
- 10 Marshmallows, Cut in Half
- 20 Hersey Chocolate Kisses, Unwrapped
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
- In a separate large bowl, beat together melted & cooled butter, brown sugar, sugar, vanilla, egg, and egg yolk until well combined.
- Mix dry ingredients into the wet just until combined. Let sit.
- Unwrap Kisses and set aside.
- Cut marshmallows in half and set aside.
- Roll 1 1/2 tbsp size scoops of cookie dough into sugar. Then set on the prepared baking sheet, leaving room between the cookies to spread.
- Bake for 10 minutes.
- Remove from oven and lightly press half of a marshmallow into the center of the cookie.
- Return to the oven and bake for 2 minutes.
- Remove from the oven and lightly press an unwrapped Kiss into the center of the marshmallow. (Be careful not to press to far into the marshmallow. Pressing in too hard will invert the marshmallow.)
Notes
Recipe Credit:Stephanie's Sweets
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 173Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 32mgSodium: 133mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 2g
The nutrition facts were automated by the Nutritionix database. Because it's done by automation, it is best practice to double check for accuracy.




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