If you love rich red velvet flavor, gooey marshmallows, and cozy winter hot chocolate, these Red Velvet Hot Cocoa Cookies are about to become your new Christmas obsession.
These cookies bake up soft, chewy, and fudgy — with the signature cocoa-vanilla taste of red velvet and pockets of melty chocolate. Each cookie is topped with soft mini marshmallows that toast beautifully in the oven, giving you all the flavors of a warm mug of hot cocoa in a festive holiday cookie.
Perfect for cookie exchanges, Christmas dessert platters, hot cocoa bars, gifting, or cozy nights by the tree, these cookies are red, stunning, gooey, and absolutely irresistible.
Why You’ll Love Red Velvet Hot Cocoa Cookies
These cookies are soft, chewy, festive, and chocolatey.
- Gorgeous deep red color perfect for Christmas
- Chewy red velvet base with cocoa + vanilla notes
- Marshmallow topping for the “hot cocoa” vibe
- Melty chocolate bites throughout
- Easy recipe with pantry staples
- Smells like a bakery and tastes like holiday magic
Why You Should Try This Recipe
If you adore hot chocolate and red velvet, this recipe combines them into one incredibly comforting cookie. The dough is soft, slightly cakey, and chocolate-rich, while the marshmallows melt into a gooey topping that makes each cookie look like a cup of hot cocoa overflowing with sweetness. It’s festive, indulgent, and guaranteed to be a holiday favorite.
Ingredients You’ll Need
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp white vinegar (classic red velvet tang)
- 1–1.5 tsp red gel food coloring
Add-Ins & Topping
- 1 cup chocolate chips (milk, semi-sweet, or dark)
- 1 cup mini marshmallows
- ½ cup white chocolate chips (optional for hot cocoa vibe)
How to Make Red Velvet Hot Cocoa Cookies (Detailed)
1. Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Cocoa powder
- Baking soda
- Salt
Set aside.
2. Cream Butter & Sugar
Beat softened butter and brown sugar until creamy, fluffy, and well combined.
3. Add Egg & Flavors
Mix in the egg, vanilla, vinegar, and red food coloring until smooth and vibrant.
4. Combine Wet & Dry
Add dry ingredients into the wet mixture.
Fold until a soft dough forms.
Stir in chocolate chips (and white chocolate chips, if using).
5. Chill the Dough
Refrigerate dough for 30 minutes to enhance texture and prevent spreading.
6. Scoop & Bake
Scoop cookie dough onto a parchment-lined baking sheet.
Bake at 350°F (175°C) for 8–10 minutes.
7. Add Marshmallows
Remove cookies from the oven and quickly press 3–5 mini marshmallows into the top of each warm cookie.
Return to oven for 1–2 minutes until marshmallows puff and soften.
8. Cool & Serve
Cool on the pan for 5 minutes before transferring.
Enjoy warm for the ultimate hot cocoa experience!
Nutritional Information (Estimated per cookie)
- Calories: 170
- Carbs: 22g
- Fat: 7g
- Sugar: 15g
- Protein: 2g
Tips for the Best Red Velvet Hot Cocoa Cookies
- Use gel food coloring for a rich red color.
- Don’t overbake — cookies should stay soft and fudgy.
- Add marshmallows near the end to keep them from burning.
- Chill dough for better structure and flavor.
- Mix chocolate types for deeper flavor.
- For ultra-gooey marshmallows: add one last marshmallow after baking and torch lightly.
Variations & Substitutions
- Peppermint Hot Cocoa Cookies: Add ½ tsp peppermint extract + crushed candy canes.
- Marshmallow Stuffed: Wrap dough around 1 large marshmallow.
- Double Chocolate: Add dark chocolate chunks.
- White Hot Cocoa Version: Use white chocolate + omit cocoa powder.
- Gluten-Free: Use 1:1 gluten-free baking flour.
What to Serve with These Cookies
- Hot cocoa (best combo!)
- Peppermint mocha
- Eggnog
- Holiday dessert boards
- Christmas brunch spreads
- Cocoa-themed cookie boxes
Common Mistakes to Avoid
- Overbaking cookies: They dry out — remove while soft.
- Skipping dough chill: Cookies will spread too much.
- Adding marshmallows too early: They burn quickly.
- Using too much vinegar: Only 1 teaspoon — it balances flavor.
- Using liquid red dye: Results in weak color and watery dough.
Storing Tips
- Store in airtight container for 3–4 days.
- Place parchment between layers to prevent sticking.
- Refrigerate dough up to 48 hours before baking.
- Freeze baked cookies up to 2 months.
- Freeze unbaked dough balls and bake fresh anytime.
Conclusion
These Red Velvet Hot Cocoa Cookies are soft, chewy, chocolatey, and topped with gooey marshmallows that make each bite taste like a warm cup of hot chocolate. With their deep red color and snowy marshmallow tops, they’re one of the most festive Christmas cookies you can bake. Perfect for gifting, parties, or cozy nights in December — these cookies bring holiday comfort in every bite.
Recipe FAQ’s
Can I use regular cocoa powder?
Yes — natural or Dutch-process both work.
Can I skip the vinegar?
It’s optional but recommended for classic red velvet flavor.
Can I use large marshmallows?
Cut them into small pieces or use one per cookie.
Why aren’t my cookies red enough?
Use gel coloring — liquid dye is too weak.
Can I double this recipe?
Absolutely — perfect for holiday batches.