If you’re looking for a cookie that’s destined to disappear from the plate moments after you set them out, Hot Cocoa Cookie Blossoms are it. Imagine a fudgy, tender chocolate cookie topped with a soft cloud of toasted marshmallow and crowned with a creamy hot-cocoa-flavored Hershey’s Kiss. Every bite is pure winter comfort, perfect for cozy gatherings, gifting, or just spoiling yourself on a chilly day. This recipe captures everything we love about sipping hot cocoa — in portable, snackable form.

Ingredients You’ll Need

Hot Cocoa Cookie Blossoms Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Hot Cocoa Cookie Blossoms is their simple, familiar ingredients, each playing a key role in taste and texture. Here’s what you’ll need and how each one brings this sweet treat to life:

All-purpose flour: Your cookie’s backbone for the perfect chew; always spoon and level to avoid heavy cookies.
Baking soda: Gives every blossom that irresistible, soft lift.
Baking powder: Works alongside baking soda so the cookies puff up gently in the oven.
Unsweetened cocoa powder: Delivers that deep, chocolatey flavor Hot Cocoa Cookie Blossoms are all about.
Salt: Enhances all the chocolatey notes and balances sweetness.
Unsalted butter (melted and cooled): For rich flavor and a slightly crunchy edge; cooling is key so you don’t scramble the eggs.
Brown sugar (light or dark): Adds moisture and a subtle caramel depth that makes the cookies so plush.
White granulated sugar: For balanced sweetness and a touch of structure.
Pure vanilla extract: Rounds out the flavors and gives the cookies warmth and bakery-fresh aroma.
Large egg (room temperature): Binds the dough; room temp eggs blend in more smoothly.
Egg yolk (room temperature): The secret to richness and that extra tender bite.
Marshmallows (regular sized): For that gooey, classic hot cocoa topping – cut in half to sit prettily on each cookie.
Hershey’s Kisses Hot Cocoa Chocolates: The crowning touch that fuses creamy chocolate and nostalgic hot cocoa flavor.

How to Make Hot Cocoa Cookie Blossoms

Step 1: Prep the Dry Ingredients

Start by sifting your flour and cocoa powder together in a medium bowl. This breaks up lumps (especially in that cocoa!) for cookies that bake up evenly. Add in your baking soda, baking powder, and salt, whisking until everything looks uniformly chocolatey. Set aside—this mix is your cookie’s base and flavor backbone.

Step 2: Mix the Wet Ingredients

In a larger bowl, combine your melted (and cooled) butter with the brown sugar and white sugar. Add the vanilla, the whole egg, and that extra egg yolk. Mix until smooth and luxuriously glossy; that extra yolk means your Hot Cocoa Cookie Blossoms will be as rich and tender as the best hot chocolate.

Step 3: Combine Dry and Wet Mixtures

Gently add the dry ingredients to the wet, folding with a rubber spatula just until the flour vanishes. Resist over-mixing! That’s how you keep the cookies soft and avoid toughness. The dough will be sticky and deep brown, just as it should be.

Step 4: Preheat and Let the Dough Rest

Preheat your oven to 350°F and line two cookie sheets with parchment paper. Letting the dough rest while the oven preheats allows the flour to absorb moisture, resulting in thick, bakery-style Hot Cocoa Cookie Blossoms with the perfect bite.

Step 5: Scoop and Shape the Cookies

Using a 1-tablespoon cookie scoop, portion the dough into 18 even balls, arranging 12 per cookie sheet. Now, cut the marshmallows in half (kitchen scissors work wonders). This ensures that each cookie gets an even, gooey marshmallow cap that won’t overwhelm your cookie.

Step 6: Bake and Top with Marshmallows

Bake one cookie sheet at a time for 6 minutes. Then, gently press a marshmallow half (cut side down) into the center of each partially baked cookie. Pop the sheet back in for 2-3 more minutes. If your cookies spread a bit unevenly, now’s the time to scoot them into perfect circles with a biscuit cutter for that picture-perfect result!

Step 7: Add the Hershey’s Kiss and Cool

Let the cookies rest on the pan for 2 minutes – this helps them set a bit for easy transfer. Move them to a wire rack and, while still warm, gently place a Hershey’s Kiss Hot Cocoa Chocolate on each marshmallow. Let the cookies cool completely, so the Kiss holds its shape and everything firms up just right. Now, your Hot Cocoa Cookie Blossoms are ready to steal the show!

How to Serve Hot Cocoa Cookie Blossoms

Garnishes

Elevate each cookie by dusting with a little powdered sugar or drizzle them with melted dark chocolate for dramatic flair. If you want to really lean into the “hot cocoa” vibe, add a sprinkle of crushed peppermint or a pinch of cocoa powder right before serving — instant holiday magic!

Side Dishes

Nothing pairs with Hot Cocoa Cookie Blossoms quite like mugs of creamy hot chocolate or a robust cup of coffee. For a cookie platter, add shortbreads or sugar cookies for contrast, or set them out with sliced strawberries and raspberries for a pop of tart fruitiness alongside that chocolatey bliss.

Creative Ways to Present

For festive gatherings, stack these cookies on a tiered cake stand with mini marshmallows scattered around. Wrap them in clear cellophane bags tied with ribbon for sweet gifts, or line a rustic wooden board with parchment and let the cookies spill out family-style for a cozy dessert buffet. However you present them, Hot Cocoa Cookie Blossoms are always the star!

Make Ahead and Storage

Storing Leftovers

To keep your Hot Cocoa Cookie Blossoms soft and fresh, store them in an airtight container at room temperature for up to 5 days. Keep parchment between layers if stacking, so they don’t stick together (especially that gooey marshmallow).

Freezing

These cookies freeze beautifully! Place baked (cooled) cookies between sheets of wax paper in a sturdy container or zipper bag. Freeze for up to 2 months. Thaw at room temperature before serving and they’ll taste just as decadent as the day you made them.

Reheating

If you love a warm, gooey middle, pop a thawed or day-old cookie in the microwave for about 8–10 seconds. The marshmallow will get soft, and the chocolate Kiss will get just the right amount of melty—like freshly made Hot Cocoa Cookie Blossoms all over again!

FAQs

Can I use mini marshmallows instead of regular-sized ones?

Yes! You can place two or three mini marshmallows in the center of each cookie instead of half a regular-sized marshmallow. Just keep an eye on them when baking, as minis tend to melt a little faster.

What if I can’t find Hot Cocoa-flavored Hershey’s Kisses?

No worries—classic milk chocolate, dark chocolate, or even cookies and cream Hershey’s Kisses work beautifully in this recipe. The hot cocoa version adds a nostalgic twist, but any chocolate Kiss will give you that signature blossom look and taste.

My cookies keep spreading too thin. What can I do?

If your Hot Cocoa Cookie Blossoms are thinner than you’d like, make sure to spoon and level (or weigh) your flour accurately and don’t over-mix the dough. Also, chilling the shaped dough balls for 20–30 minutes before baking can help control spreading for thicker cookies.

Can I double this recipe for a big crowd?

Absolutely! Just double every ingredient and bake in batches as needed. Remember to rotate your baking sheets for even cooking, and make sure each cookie gets its marshmallow and Kiss for true Hot Cocoa Cookie Blossom perfection.

Do these cookies work for holiday cookie exchanges?

Hot Cocoa Cookie Blossoms are a huge hit at cookie exchanges! Their unique look and cozy, nostalgic flavor make them a stand-out among classics. Just be sure to let them cool completely before packing so the toppings set and don’t smudge.

Final Thoughts

There’s something undeniably special about sharing a batch of Hot Cocoa Cookie Blossoms—each bite is comfort, nostalgia, and celebration all wrapped into one sweet treat. Whether you bake them for a holiday, a snow day, or just because, you’re sure to fall for their chocolatey charm. Give them a try and see why these cookies have become an instant favorite in so many kitchens!