Chocolate Cocoa Bomb Cookies (For All the Chocoholics!)

Every holiday season, there are a few cookies that instantly bring out the child in all of us — the ones that feel warm, cozy, indulgent, and downright nostalgic. And if you’re a chocolate lover… well, these Chocolate Cocoa Bomb Cookies are about to become your new winter obsession.

They remind me so much of those childhood December nights when you’d come in from the cold, cheeks red from the wind, fingers freezing even through your gloves, and the only thing that could warm you faster than mom’s hug was a steaming mug of hot cocoa. Not the instant kind — the real deal. The kind topped with melting marshmallows and that perfect chocolate aroma you could smell all the way down the hallway.

These cookies taste exactly like that feeling.

They start with a soft, brownie-like chocolate cookie base — rich, dark, and fudgy. Midway through baking, each cookie is topped with half a marshmallow that melts and puffs into the most irresistible gooey topping. Then, while still warm, they’re crowned with a chocolate drop that sinks into the marshmallow just slightly, creating a little “cocoa bomb” right in the center.

And honestly? They’re even better than they look.

This is the kind of cookie that disappears fast from holiday trays. The kind people ask about. The kind you make “just once” for a cookie exchange, and suddenly it becomes your signature Christmas cookie.

If you love nostalgic holiday treats like this, you’d also enjoy the simple beauty of my Scottish Shortbread or the seasonal coziness in my Cherry Blossom Cookies — both are lovely additions to a winter dessert lineup.

But today? It’s all about chocolate. Deep, rich, melty holiday chocolate.
Let’s bake.

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2. Why You’ll Love This Recipe

• The perfect winter cookie: Everything you want in a cocoa-inspired treat

• Ultra chocolatey: Cocoa, brown sugar, melted butter, + Hershey center

• Fun marshmallow topping: Puffy, gooey, nostalgic

• Easy ingredients: Pantry staples

• Crowd pleaser: Kids love them, adults really love them

• Holiday-perfect: Christmas parties, cookie trays, teacher gifts

• Better than hot chocolate cookies: Because they look like mini cocoa bombs

• Very freezer-friendly

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3. Ingredients Section

⭐ For the Cookies

• ½ cup (1 stick) butter, melted

• ¾ cup light brown sugar, packed

• ¼ cup granulated sugar

• 1 large egg + 1 egg yolk

• 2 teaspoons vanilla extract

• 1⅓ cups all-purpose flour

• ¼ teaspoon baking soda

• ¼ teaspoon baking powder

• ½ teaspoon salt

• ½ cup Hershey’s cocoa powder

⭐ Toppings

• 16 regular-sized marshmallows (cut in half across the middle)

• 36 Hershey Milk Chocolate Drops

• McCormick Hot Cocoa Finishing Sugar (optional but delicious)

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4. Step-by-Step Instructions

⭐ Step 1 — Prepare the Dough

In a large bowl, combine melted butter, brown sugar, and granulated sugar. Beat until fluffy, about 4–5 minutes.

Mix in:

• egg

• egg yolk

• vanilla extract

⭐ Step 2 — Add Dry Ingredients

Whisk together:

• flour

• baking soda

• baking powder

• salt

• cocoa powder

Add dry mixture to wet, then mix just until fully combined.

⭐ Step 3 — Shape the Cookies

Scoop dough into 1-inch balls and place 3 inches apart on parchment-lined baking sheets.

Cut marshmallows horizontally so each cookie will get one half.

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⭐ Step 4 — Bake (First Stage)

Bake at 350°F for 6 minutes.

Remove from oven.

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⭐ Step 5 — Add Marshmallows & Continue Baking

Place one marshmallow half (cut-side down) on each partially baked cookie.

Return to oven for 4–5 more minutes, or until marshmallows look puffy and melty.

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⭐ Step 6 — Add Chocolate Drops

Let cookies rest 5 minutes on the hot baking sheet.

Press one Hershey Chocolate Drop gently into the center of each cookie.

Transfer to a wire rack to cool completely.

Optional: sprinkle with hot cocoa finishing sugar for sparkle.

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5. Expert Tips & Troubleshooting

⭐ “My marshmallows spread too much”

Use fresh, firm marshmallows — older ones melt unevenly.

⭐ “My cookies didn’t crack on top”

Beat the butter + sugars the full 4–5 minutes for the perfect texture.

⭐ “The chocolate center melted too much”

Let cookies cool 5 minutes before adding the drop — crucial step!

⭐ “Cookies are too dry”

Make sure to measure flour correctly (spoon and level).
A little extra butter solves dryness instantly.

⭐ “Cookies flattened too much”

Chill dough for 20 minutes next time.

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6. Variations & Add-Ins

• Peppermint: Add crushed candy canes or a drop of peppermint extract.

• Double Chocolate: Add chocolate chips to the dough.

• Mocha Bombs: Add 1 tablespoon instant espresso powder.

• Salted Hot Cocoa: Add flaky sea salt on top of the chocolate drop.

• White Chocolate: Swap the Hershey drop for a white chocolate truffle.

• Caramel Cocoa Bombs: Press a Rolos into the marshmallow center instead.

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7. Serving Suggestions

These cookies shine on:

• Christmas cookie trays

• Holiday potlucks

• Dessert boards

• Hot cocoa bars

• Neighborhood cookie exchanges

• Office parties

• Kids’ holiday parties

Pair wonderfully with cozy classics like homemade Scottish shortbread or soft Mexican wedding cakes.

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8. Storage, Freezer & Make-Ahead Instructions

⭐ Room Temperature

Keep in an airtight container for 4–5 days.

⭐ Refrigerated

Lasts 7–8 days.

⭐ Freezing the Dough

Freeze balls on a tray, then store in a freezer bag up to 3 months.

Bake from frozen — just add 1 extra minute before topping with marshmallow.

⭐ Freezing Baked Cookies

Freeze fully cooled cookies without chocolate drops; add the Hershey drop after thawing for best texture.

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9. FAQs (Google Style)

Q: Can I use mini marshmallows instead?
Yes, but the “cocoa bomb” look works best with halved full-size marshmallows.

Q: Do these taste like hot chocolate?
Yes — they’re rich, cocoa-forward, and marshmallowy, just like a mug of hot cocoa.

Q: Can I substitute Dutch-process cocoa?
You can, but the cookies will be darker and richer.

Q: Can I double the recipe?
Absolutely — this recipe doubles beautifully.

Q: Why use melted butter instead of softened?
It creates that crackly brownie-like top and deep chocolate flavor.

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⭐ Conclusion + Call to Action

These Chocolate Cocoa Bomb Cookies are everything we love about winter baking — cozy, chocolatey, sweet, and just a little nostalgic. Whether you’re making them for a holiday party, gifting them to neighbors, or simply enjoying them with a cup of hot cocoa on a chilly evening, they’re guaranteed to bring smiles.

If you make these, I’d love to hear how you liked them!
Leave a comment, rate the recipe, or share them with your holiday baking group.
And don’t forget to save this recipe on Pinterest so you can make it again next Christmas!