Perfect Hot Cocoa Cookies Recipe with Festive Sprinkles

Imagine walking into a kitchen and being greeted with the warm scent of chocolate mingling with marshmallows. That’s exactly what happens every time I bake these Perfect Hot Cocoa Cookies with Festive Sprinkles. The first time I made them was on a chilly December evening, and let me tell you—it was magical. The cookies were warm and gooey, the kind of treat that makes you want to grab a blanket, sit by the fire, and savor every bite. My kids couldn’t stop sneaking them off the cooling rack, and honestly, I didn’t mind one bit (because I was doing the same).

This recipe has quickly become a holiday staple in our home. It’s perfect for gifting, sharing at holiday parties, or just enjoying on a quiet night in with a cup of tea. With festive sprinkles that make them almost too pretty to eat (almost!), these cookies are the ultimate way to bring a little holiday cheer to your kitchen. If you’re looking for a sweet treat that feels like a warm hug in cookie form, then you’re going to want to bookmark this one—it’s pure comfort food with a side of nostalgia.

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in under 30 minutes, making them perfect for last-minute holiday baking.
• Simple Ingredients: You likely already have everything you need in your pantry—no need for fancy store trips.
• Perfect for Holiday Gifting: Pack them in pretty boxes or bags with ribbons, and they make the cutest edible gifts.
• Crowd-Pleaser: Adults and kids alike adore these cookies, making them great for family gatherings.
• Unbelievably Delicious: The rich chocolate flavor paired with gooey marshmallows and a touch of crunch from the sprinkles is just heavenly.

What makes these cookies special is the way the flavors come together. Think of your favorite cup of hot cocoa, but in cookie form. The marshmallow chunks melt slightly into the dough, giving each bite a soft and chewy texture. The festive sprinkles add a pop of color and crunch, turning them into a holiday showstopper. Whether you’re looking to impress your guests or just treat yourself, these cookies are bound to become your new seasonal favorite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without any fuss. Here’s what you’ll need:

• Unsalted butter, softened: Adds richness and keeps the cookies moist.
• Granulated sugar: For that perfect touch of sweetness.
• Brown sugar: Adds depth and a slight caramel flavor.
• Large eggs: At room temperature for better mixing.
• Vanilla extract: Enhances the flavor of the chocolate.
• All-purpose flour: The base for the dough.
• Unsweetened cocoa powder: Gives the cookies their rich chocolate flavor.
• Baking soda: Helps the cookies rise just right.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Mini marshmallows: For that gooey, hot cocoa vibe.
• Festive sprinkles: Adds color and crunch—perfect for the holidays!

If you need substitutions, you can use dairy-free butter for a vegan option, or gluten-free flour to make them gluten-friendly. Trust me, they’ll still be delicious.

Equipment Needed

You don’t need any fancy gadgets for these cookies. Here’s what you’ll need:

• Mixing bowls: One for the wet ingredients and one for the dry.
• Electric mixer: A hand or stand mixer works fine. You can mix by hand, but it’ll take a little longer.
• Cookie scoop: Helps portion the dough evenly.
• Baking sheets: Line them with parchment paper for easy cleanup.
• Cooling rack: Allows the cookies to cool evenly and stay crisp.

If you don’t have a cookie scoop, just use a tablespoon to scoop the dough. And if you’re like me and always running out of parchment paper, silicone baking mats are a great alternative—they’re reusable and easy to clean!

Preparation Method

1. Preheat the oven: Set it to 350°F (175°C) and line your baking sheets with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
4. Add the eggs and vanilla: Mix in the eggs one at a time, followed by the vanilla extract. Beat until smooth.
5. Combine the wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
6. Fold in marshmallows and sprinkles: Gently stir in the mini marshmallows and festive sprinkles. Don’t overmix, as you don’t want to crush the marshmallows.
7. Scoop the dough: Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This step is important to keep them from breaking, as the marshmallows will be gooey.

Pro tip: If your marshmallows stick to the baking sheet, use a thin spatula to gently lift the cookies. And if you want extra gooeyness, press a few marshmallows on top of the dough before baking!

Cooking Tips & Techniques

• Chill the dough: If you want thicker cookies, chill the dough for 30 minutes before baking.
• Use fresh marshmallows: Stale marshmallows can get hard and won’t melt properly.
• Don’t overbake: The cookies should look slightly underdone in the center when you pull them out—they’ll continue to set as they cool.
• Customize the sprinkles: Go wild with seasonal colors—red and green for Christmas, or pastel for spring!
• Keep it festive: Add a sprinkle of flaky sea salt on top for that sweet-and-salty contrast.

Trust me, these little tweaks can take your cookies from good to absolutely irresistible!

Variations & Adaptations

• Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free baking flour. The texture will be slightly different but still delicious.
• Vegan Version: Use dairy-free butter and egg replacer (like flax eggs). Skip the marshmallows or use vegan marshmallows.
• Flavor Twist: Add a teaspoon of peppermint extract for a minty holiday kick or a pinch of cinnamon for a cozy spiced version.
• Seasonal Sprinkles: Change up the sprinkles to match the occasion—heart shapes for Valentine’s Day, stars for the Fourth of July, or snowflakes for winter.

I once tried adding crushed candy canes to the mix, and it was a hit! The minty crunch paired perfectly with the chocolatey base.

Serving & Storage Suggestions

These cookies are best served warm, straight out of the oven, when the marshmallows are still gooey. Pair them with a mug of hot cocoa or a glass of cold milk for the ultimate treat.

If you’re serving them at a party, arrange them on a festive platter with extra sprinkles scattered around for decoration. Trust me—it’s Instagram-worthy!

For storage, keep the cookies in an airtight container at room temperature for up to 5 days. To reheat, pop them in the microwave for about 10 seconds to revive the gooey marshmallow magic. You can also freeze the dough balls for up to 3 months and bake them fresh whenever you need a quick treat.

Nutritional Information & Benefits

Each cookie contains approximately:

• Calories: 120
• Fat: 5g
• Carbohydrates: 18g
• Protein: 2g

Thanks to the cocoa powder, these cookies offer a small boost of antioxidants, and if you use dark chocolate, you’re adding even more heart-healthy benefits. Keep in mind the sugar content—these are a treat meant to be enjoyed in moderation. And if you’re looking for a lighter option, you can experiment with sugar substitutes like coconut sugar or monk fruit sweetener.

Conclusion

There’s nothing quite like biting into a warm, gooey Hot Cocoa Cookie with Festive Sprinkles. Whether you’re baking them for a holiday party, a cozy night in, or as gifts for loved ones, these cookies are guaranteed to bring a smile to everyone’s face. They’re quick, easy, and endlessly customizable—perfect for any occasion.

I love how these cookies combine the nostalgia of hot cocoa with the joy of holiday baking. Every bite is like a little celebration. So grab your apron, preheat that oven, and let the baking begin! Don’t forget to share your creations and let me know how you made them your own. Happy baking!

FAQs

Can I make these cookies ahead of time?

Yes! You can freeze the unbaked dough balls for up to 3 months and bake them fresh when needed.

What type of cocoa powder should I use?

Unsweetened cocoa powder works best. If you want a richer flavor, try using Dutch-process cocoa.

Can I use regular-sized marshmallows?

Mini marshmallows work best, but you can cut regular ones into smaller pieces if that’s what you have on hand.

How do I prevent the marshmallows from spreading too much?

Use fresh marshmallows and avoid overmixing them into the dough. You can also chill the dough before baking.

What’s the best way to store these cookies?

Keep them in an airtight container at room temperature for up to 5 days. Freeze for longer storage.

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