Your favorite cup of hot cocoa is now a rich, soft, and chewy mini hot cocoa bomb cookie! It has a chocolatey base that is infused with real hot chocolate powder and is stuffed with a fluffy marshmallow.

Close up of a mini hot cocoa bomb cookie that has been cut in half to show a marshmallow.

Mini Cocoa Bomb Cookies

These are little bombs of delight! These small chocolate cookies have actual hot cocoa powder in the dough, making them taste exactly like the frothy drink. With a chewy and soft texture, the dough wraps around a melty marshmallow and is rolled in extra hot chocolate powder/granulated sugar and drizzled with chocolate to really make it feel like a delicious hot cocoa bomb.

A stack of small hot cocoa bomb cookies cut in half to reveal a marshmallow inside.

Ingredients

*Find instructions and exact quantities in the recipe card at the bottom of the post.

Salted butter, softened – I like to use salted butter! You can sub in unsalted butter but you will want to add a pinch of extra salt to the dough.
Brown sugar
Granulated sugar – The mix of brown sugar and granulated sugar helps give these cookies the best flavor and textures.
Eggs
Corn syrup – This gives the cookies the ultimate chewy/soft texture.
Vanilla extract
All-purpose flour
Dutch processed cocoa
Hot cocoa mix, powder only – Use whatever brand is your favorite.
Cornstarch – This is key to making the cookies ultra soft for days!
Baking soda
Salt
Regular sized marshmallows – Yes, I’m talking about the regular s’mores type marshmallow. Not the minis or the tiny dehydrated ones.
Granulated sugar & hot cocoa powder mixture, for rolling – This is optional for rolling, but I highly recommend it!
Milk chocolate chips – Feel free to use dark or semisweet chips instead, if that’s your preference!

Aerial view of a pile of hot chocolate bomb cookies.

How to Make Mini Cocoa Bomb Cookies

Preheat the oven to 375°F and line your baking sheets with parchment paper or silicone baking mats.
Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This typically takes about 2 minutes.
Add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
Next, add the flour, cocoa, hot cocoa mix, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
Scoop out the dough using a #24 cookie scoop and flatten.
Cut a marshmallow in half and place one half in the center of each disk and pull the dough up around the marshmallow, enclosing it completely. Smooth out the dough until you have a thick puck-like shape.
Roll the sides and top of the puck into your sugar/hot cocoa mix, if desired.
Arrange 6 cookies on your prepared baking sheet. Bake for 6-8 mins or until the dough no longer looks glossy and cracks begin to form.
As soon as the cookies come out of the oven press down slightly to help shape the cookies, but do not overdo it, as they will deflate some as the marshmallow cools.
Allow the cookie to cool completely on the cookie sheet.
Once cool, drizzle the tops of each cookie with melted chocolate chips, and add your desired sprinkles/toppings.
Allow the chocolate to set before serving (you can speed this process up in the refrigerator).
Store in an airtight container on the counter for up to three days. Enjoy!

A hot cocoa bomb cookie cut in half to show the interior marshmallow.

How to store Mini Hot Chocolate Cookie Bombs

Once the cookies have cooled completely and the chocolate drizzle has set up, store these cookies in an airtight container on the counter for up to 3 days. Enjoy!

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer or Hand Mixer – These are not necessary for making this delicious cookie! But they are excellent options for when you don’t want to mix things by hand.
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop for these cookies!

A chocolate cookie rolled in hot cocoa powder, stuffed with a marshmallow and drizzled with chocolate. Across the top it says "mini hot cocoa bomb cookies"

Mini Cookies, Big Flavor

close up of a small hot cocoa bomb cookie stuffed with a marshmallow and rolled in hot cocoa powder.

Mini Hot Cocoa Bomb Cookies

No ratings yet

Print Pin Rate

Prep Time: 30

Servings: small cookies

Calories: 153kcal

Ingredients

¾ cups (167g) salted butter, softened
¾ cups (185g) brown sugar
¼ cup (58g) granulated sugar
1 egg + 1 egg yolk
1 Tbsp corn syrup
½ Tbsp vanilla extract
2 cups (304g) all-purpose flour
½ cup (60g) dutch processed cocoa powder
1/2 cup (70g) hot cocoa mix, powder only
½ Tbsp corn starch
1 tsp baking soda
½ tsp salt
10 large marshmallows, cut in half
sugar/hot cocoa mix (2 Tbsp of each)
1/3 cup (66g) milk chocolate chips, melted

Instructions

Preheat the oven to 375°F (190°C) and line your baking sheets with parchment paper or silicone baking mats.
Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This typically takes about 2 minutes.
¾ cups (167g) salted butter, softened, ¾ cups (185g) brown sugar, ¼ cup (58g) granulated sugar
Add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
1 egg + 1 egg yolk, 1 Tbsp corn syrup, ½ Tbsp vanilla extract
Next, add the flour, cocoa, hot cocoa mix, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
2 cups (304g) all-purpose flour, ½ cup (60g) dutch processed cocoa powder, 1/2 cup (70g) hot cocoa mix, powder only, ½ Tbsp corn starch, 1 tsp baking soda, ½ tsp salt
Scoop out the dough using a #24 cookie scoop and flatten into a disk.
Cut a marshmallow in half and place one half in the center of each disk and pull the dough up around the marshmallow, enclosing it completely. Smooth out the dough until you have a thick puck-like shape.
10 large marshmallows, cut in half
Roll the sides and top of the puck into your sugar/hot cocoa mix, if desired.
sugar/hot cocoa mix (2 Tbsp of each)
Arrange 6 cookies on your prepared baking sheet. Bake for 6-8 mins or until the dough no longer looks glossy and cracks begin to form.
As soon as the cookies come out of the oven press down slightly to help shape the cookies, but do not overdo it, as they will deflate some as the marshmallow cools.
Allow the cookie to cool completely on the cookie sheet.
Once cool, drizzle the tops of each cookie with melted chocolate chips, and add your desired sprinkles/toppings.
1/3 cup (66g) milk chocolate chips, melted
Allow the chocolate to set before serving (you can speed this process up in the refrigerator).
Store in an airtight container on the counter for up to three days. Enjoy!