Hot Chocolate Marshallow Gingersnaps

Soft, chewy Hot Chocolate Gingersnaps are everything you love about classic gingersnap cookies mixed with the cozy flavor of hot cocoa. These chocolate-ginger cookies are rolled in sugar, baked until fudgy, then topped with gooey marshmallows and crushed peppermint candy canes for an irresistibly festive finish. They’re the perfect Christmas cookie recipe for holiday baking, cookie exchanges, and snowy nights by the fire.

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Why You’ll Love These Hot Chocolate Gingersnap Cookies

• Tastes just like hot chocolate in cookie form
• Soft, chewy centers with crisp sugar edges
• Rich chocolate flavor with cozy warming spices
• Gooey marshmallow topping = instant crowd-favorite
• Easy to make with pantry staples
• Perfect for holiday cookie trays, parties, and gifting

If you love gingerbread cookies, or hot cocoa desserts, you’ll also love Hot cocoa biscuits and Peppermint Hot Chocolate

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Ingredients for Hot Chocolate Gingersnaps

Cookies

• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• ¼ cup molasses
• 1 large egg
• 1¾ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• ¾ teaspoon ground cloves
• ¾ teaspoon ginger
• 2 teaspoons vanilla extract
• ½ teaspoon espresso powder (optional)
• Extra sugar for rolling

Toppings for Hot Chocolate Marshmallow Gingersnaps

• Mini marshmallows
• Crushed candy canes or peppermint pieces

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How To Make Hot Chocolate Marshmallow Gingersnaps

Step 1: Mix Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking soda, cinnamon, cloves, ginger, and espresso powder (if using).

Step 2: Cream Butter & Sugar

In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes.

Step 3: Add Wet Ingredients

Beat in egg, molasses, and vanilla until smooth.

Step 4: Combine

Gradually mix the dry ingredients into the wet until a thick dough forms.

Step 5: Chill

Refrigerate dough for 45 minutes to ensure thick, chewy cookies.

Step 6: Roll

Preheat oven to 350°F (175°C).
Roll dough into 1-inch balls and coat in sugar.

Step 7: Bake

Bake for 8–10 minutes until edges set but centers are soft.

Step 8: Add Marshmallows

Press a mini marshmallow into each cookie and bake 1–2 more minutes until puffed.

Step 9: Finish with Peppermint

Sprinkle crushed candy canes immediately after baking.

Step 10: Cool

Cool on pan 5 minutes, then transfer to racks.

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Baking Tips for Perfect Hot Chocolate Cookies

• Do not overbake — chewy centers = best texture
• Use dark cocoa powder for intense chocolate flavor
• Press marshmallows in while cookies are hot
• Peppermint sticks best on melty marshmallows
• For glossy tops, broil 30 seconds only

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Flavor Variations

Peppermint Mocha
Add ½ tsp peppermint extract to dough.

Double Chocolate
Fold in ½ cup chocolate chips.

Dark Cocoa Lovers
Replace half cocoa with black cocoa powder.

Mexican Hot Chocolate
Add a pinch of cayenne or chili powder.

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Storage & Make-Ahead Tips

• Store in an airtight container up to 4 days
• Freeze baked cookies without marshmallows for up to 2 months
• Add marshmallows after reheating

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FAQ — Hot Chocolate Gingersnaps

Can I make these ahead?
Yes! Freeze baked cookies without marshmallows and rewarm before topping.

What cocoa works best?
Dutch-process or dark cocoa gives the best hot cocoa flavor.

Can I skip espresso powder?
Yes, but it deepens chocolate flavor if used.

Why chill the dough?
It prevents spreading and keeps cookies thick and chewy.