Think of a decked-out mug of hot cocoa, but in cookie form! That’s what you get with these delicious hot cocoa cookies that feature the subtle warming spices reminiscent of Mexican Hot Chocolate. Perfect for holiday cookie trays and gifting to others! 

Prep: 15 minsCook: 7-9 minsTotal: 22-24 mins
Servings: 16 cookies 1x


  • ⅓ cup semisweet chocolate chips
  • ¼ cup (½ stick) unsalted butter 
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup all-purpose flour or gluten-free baking flour blend*
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon fine salt 
  • ½ teaspoon ground cinnamon 
  • ¼ teaspoon chili powder
  • 1 pinch cayenne pepper
  • ¼ cup mini marshmallows, cut into halves
  • ⅓ cup chocolate chunks, for topping


  1. Line two large rimmed baking sheets with parchment paper and set aside. 
  2. In a small saucepan over low heat, combine the chocolate chips and butter, stirring occasionally until melted and smooth. Remove from heat and transfer to a mixing bowl. 
  3. Add the sugar, egg and vanilla to the bowl and stir well. 
  4. To the chocolate mixture, add the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, chili powder, and cayenne pepper. Stir until well combined and soft dough forms (keep stirring until it comes together – this will be a thick and dense dough). 
  5. Place the bowl in the refrigerator for 30 minutes to chill. 
  6. While the dough chills, preheat the oven to 350℉.
  7. Roll the chilled dough into 16 balls of equal size (about 1 ½ tablespoons) and place on prepared baking sheets. 

  8. With slightly damp fingers, press the dough balls into disks about ½-inch thick. You will need to use your hands to shape the dough into round cookie shapes. Press 3-4 marshmallow halves and 2-3 chocolate chunks onto each cookie.
  9. Bake 7-9 minutes or until cookies are set and tops are crackly in appearance. 
  10. Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


* if you want to make cookies that are gluten-free, we recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. If you don’t need cookies that are gluten-free, you can use unbleached all-purpose flour.

Nutrition Information

  • Serving Size: 1 cookie
  • Calories: 110
  • Fat: 5 g
  • (Sat Fat: 2 g)
  • Sodium: 220 mg
  • Carbohydrate: 17 g
  • (Fiber: 1 g
  • Sugar: 9 g)
  • Protein: 1 g
  • Cholesterol: 16 mg


© The Real Food Dietitians
Recipe By: Ana Ankeny