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KISSES Hot Cocoa Cookies


1 hour 40 minutes
Skill Level
36 cookies

Don't limit the delicious taste of hot chocolate to a mug this winter. Try this easy HERSHEY'S Cocoa cookie recipe that delivers that delicious hot cocoa taste. Pair with a mug of hot cocoa for double the sweetness.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
10 minutes
Cool Time
40 minutes
Chill Time
10 minutes


  • 3/4 cup
    HERSHEY'S Cocoa Powder
  • 1 cup
    HERSHEY'S Milk Chocolate Chips
  • 1 cup
    HERSHEY'S KISSES Brand Chocolates filled with Marshmallow Milk Flavored Crème
  • 18
  • 1 cup
    butter (2 sticks) , softened
  • 1 cup
    granulated sugar
  • 1/2 cup
    packed light brown sugar
  • 2
  • 2 tsps
    vanilla extract
  • 2 cups
    all-purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp


Equipment Needed 
Oven Oven
Cookie Sheet Cookie Sheet
Mixing Bowl Mixing Bowl
Freezer Freezer
Wire Rack Wire Rack

Heat oven to 350° F. Line cookie sheets with parchment paper. Cut each marshmallow into halves; cover and set aside. Remove wrappers from chocolates; set aside.


Beat butter, granulated sugar and brown sugar in large mixer bowl until fluffy. Add eggs and vanilla, beating until well blended. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until blended. Stir in chocolate chips. Chill dough in freezer 10 minutes.

Roll dough into 36 balls (about 1-1/2 inches). Place on prepared cookie sheets; flatten slightly.

Bake 6 to 7 minutes; top each cookie with marshmallow half. Continue baking an additional 3 to 4 minutes or until marshmallows are puffed but not browning and cookie edges are just set. (Total bake time should be about 10 minutes.) Remove from oven; cool 2 minutes. Gently press chocolate piece into the center of each marshmallow. Allow cookies to cool completely on cookie sheet before removing to wire rack.


Marshmallows are easier to cut with lightly greased scissors or knife.

Additional questions?