Flourless Hot Cocoa Cookies

Double Chocolate Hot Cocoa Cookies | Fork Knife Swoon @forkknifeswoon

The timer beeped. I could see through the oven window that the pie was perfect, the gingersnap crust a deep, golden amber, and the pumpkin filling beautifully caramelized and slightly puffed in the center.

As I transferred the sheet pan from the oven to a waiting baking rack, I must have lost focus for a moment, because an instant later I was watching – in seemingly slow motion – the pie pan skittering off the baking sheet to imminent death below, the crust shattering on impact and the whole gingery, beautiful mess landing ingloriously in a slump on the kitchen floor.

So I made cookies. Double chocolate hot-cocoa cookies. With a big marshmallow melted on top for good measure.

Double Chocolate Hot Cocoa Cookies | Fork Knife Swoon @forkknifeswoon

They’re part brownie, part cookie, part hot cocoa (or even s’more), and definitely hard to resist.

I almost didn’t post these, since they were so last-minute and all, but decided you might enjoy some chewy, gooey, fudgy, crackly-topped, marshmallow-topped, chocolate goodness on a Saturday afternoon. I’ll be over here making you another pumpkin pie… Happy weekend!!

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Double Chocolate Hot Cocoa Cookies | Fork Knife Swoon @forkknifeswoon

Flourless Hot Cocoa Cookies


  • 3 cups powdered sugar, sifted
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 Tbsp cornstarch
  • 1/2 tsp espresso powder
  • 1 tsp fine sea salt
  • 1/4 tsp ground cinnamon
  • 2 large egg whites
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 18 large marshmallows
  • 1 oz semisweet or bittersweet chocolate, finely chopped (optional)


  1. Preheat oven to 350 degrees F. In a large mixing bowl, sift together the powdered sugar and cocoa. Stir in the cornstarch, espresso powder, salt and cinnamon until well combined.
  2. In a separate bowl, whisk together the egg whites and egg until light in color and completely scrambled. Stir into the dry ingredients until combined. At first it will seem like there isn’t enough liquid – keep stirring and folding together until a thick batter forms. Stir in the vanilla and fold in the chocolate chips.
  3. Spoon the batter in heaping tablespoons – it will be gloppy – onto a silpat or parchment paper-lined baking sheet, about 2-inches apart. Bake for 10 minutes, until the cookies begin to puff and crackle, then top each cookie with a marshmallow, and continue baking for another 4-6 minutes, until the marshmallows have puffed/melted and the cookies are set around the edges.
  4. Remove from the oven and let cool and firm up on the baking sheet for 5 minutes. Sprinkle with chopped chocolate, if using. Transfer to baking racks to cool completely. Serve warm (and gooey)! These cookies are best eaten the day of, and will dry out quickly – Keep in an air-tight container.


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  1. 11.19.19
    Laura Sullivan said:

    can you use instant coffee instead of expresso powder?

  2. 3.21.15
    Leona said:

    Is there any way I could make this sans coffee powder? I don’t eat/ drink coffee for religious reasons, but I’d love to make these for my gluten free sister, they look excellent!

    • 3.21.15
      Laura said:

      Hi Leona! Absolutely – the espresso powder just enhances the flavor of the chocolate, but you can omit no problem. Hope you enjoy!!

  3. 1.20.15
    Marissa said:

    These look perfect for my little guy’s wintry 1st birthday party 🙂 So excited to try this recipe! How on earth did you come up with such an awesome idea??? I am marveling at your creativity!

    • 1.22.15
      Laura said:

      Thanks, Marissa! Hope you and your little guy enjoy!

  4. 12.12.14

    Flourless chocolate brownie cookies? With a marshmallow on top? Sign me up!

  5. 12.12.14
    Sara said:

    Hello , i tried to bake this recipe yesterday and when i put the cookies inside the oven right after 5 min’s they melted on each other i dont know why tho i followed your instructions ?
    But i didnt add the marshmallows .

  6. 11.30.14
    rose said:

    Can I use instant coffee instead of espresso powder?

    • 11.30.14
      Laura said:

      Yes, instant coffee or instant espresso will work. Hope you enjoy!

  7. 11.30.14
    Samira said:

    Hi! I’m assuming if we don’t add the marshmallow on top that I would bake the cookies for a total of 12-14 minutes?

    • 11.30.14
      Laura said:

      Hi Samira! In my oven they take closer to 14 minutes in the oven sans the marshmallow. Then another 5-10 minutes on the baking sheet to rest and set up once you take them out. Hope you enjoy!

  8. 11.29.14

    Hi, Thanks for the quality of your offering recipes I appreciate. I am very very old grand=grand-ma of a great family and still able to have them around. I discover your site to-day and like greatly your vision of cooking, nice to look at et surely delicious to eat. Every member of my tribu will have great pleasure because of you. Be blessed and we wish you a Happy New Next Year coming. Billie

    • 11.30.14
      Laura said:

      Thank you, Billie! Happy New Year to you as well!

  9. 11.17.14
    Kelly said:

    That stinks about your pie but these cookies look delicious! I love the marshmallow on top!

  10. 11.17.14

    Well, I for one am ecstatic that you dropped that pie. These cookies look so warm and approachable, I just want to cuddle with them by the fire.

    And by cuddle, I mean eat ravenously.

    Very photogenic, too!

  11. 11.17.14

    Thank you. I can look for gluten-free chocolate and treat my mother-in-law to home-baked cookies!

    • 11.17.14
      Laura said:

      Thanks, Lydia! Make sure that the powdered sugar is GF too 🙂

  12. 11.16.14

    Gah! Those marshmallows on top make these so pretty! I just love the looks of these!

  13. 11.15.14

    Oh, so sad about your pie!! However, these cookies do look pretty amazing.

  14. 11.15.14
    Maureen said:

    I haven’t done exactly that but I did take out a very hot cast iron roaster that I’d used to bake bread and it was hot and started to burn my hands through the towel so I dropped it on the stove and shattered the cooktop. I went out for dinner. for days.

    I might have done better making these cookies instead. I love that shot of the marshmallow pulling apart.

    • 11.17.14
      Laura said:

      OH! That is so much worse!! At least my drop didn’t result in permanent damage – just dashed pie dreams 🙂 I’ve come pretty close with cast iron… It gets so crazy hot sometimes! Thanks, Maureen!!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.