If you are craving a delightful treat that tastes like a warm hug on a chilly day, this Hot Chocolate Cookies Recipe is your new best friend. Imagine biting into a cookie loaded with rich cocoa and bursts of melty chocolate chips, crowned with tiny, toasted marshmallows that mimic the cozy feeling of sipping a cup of hot chocolate. These cookies boast a perfect balance of chewy and tender textures, making them incredibly satisfying and utterly irresistible. Whether you’re baking for a crowd or treating yourself, this recipe turns classic flavors into a crowd-pleasing masterpiece.
Ingredients You’ll Need
This recipe comes together with simple, everyday ingredients that each bring a special something to the table. From the creamy butter that keeps everything soft, to the cocoa powders that give these cookies their deep chocolatey allure, every item serves a purpose in creating that unforgettable taste and texture.
- Unsalted butter (1 cup, softened): Provides a rich, creamy base and tender crumb.
- Granulated sugar (1 cup): Adds sweetness and lightens the dough for perfect cookies.
- Light brown sugar (1 cup, packed): Brings moisture and a subtle caramel note to the cookies.
- Large eggs (2): Bind everything together and add structure.
- Vanilla extract (1 teaspoon): Elevates the chocolate flavors with a warm, aromatic touch.
- All-purpose flour (2 1/2 cups): The sturdy foundation for these classic cookies.
- Unsweetened cocoa powder (1/2 cup): Delivers deep, rich chocolate flavor.
- Hot cocoa mix (1/4 cup, without marshmallows): Enhances that cozy, nostalgic hot chocolate taste.
- Baking soda (1 teaspoon): Helps the cookies rise and spread just right.
- Salt (1/2 teaspoon): Balances sweetness and intensifies the chocolate notes.
- Semi-sweet chocolate chips (1 cup): Add melty pockets of chocolate bliss.
- Mini marshmallows (1 cup): The star garnish that gives these cookies a magical, gooey finish.
How to Make Hot Chocolate Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter with both the granulated and brown sugars until the mixture is light and fluffy. This step infuses air into the dough, keeping your cookies wonderfully tender and light.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in the vanilla extract for that signature warm, sweet aroma.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, hot cocoa mix, baking soda, and salt. Mixing the dry ingredients separately ensures even distribution of flavors and raising agents.
Step 5: Mix Wet and Dry Ingredients
Gradually fold the dry mixture into the wet ingredients just until blended to avoid overmixing, which can make cookies tough. Then gently fold in the semi-sweet chocolate chips to sprinkle in those rich chocolate bursts.
Step 6: Scoop the Dough
Using a spoon or cookie scoop, place rounded tablespoons of dough onto your prepared baking sheets, making sure to leave enough space between each cookie for spreading.
Step 7: Bake and Add Marshmallows
Bake your cookies for 8 to 10 minutes until they’re just set but still soft. Remove them from the oven and quickly press 2 to 3 mini marshmallows onto the top of each warm cookie. This step is key to that signature gooey, toasty marshmallow topping.
Step 8: Final Bake and Cool
Pop the cookies back into the oven for 1 to 2 minutes so the marshmallows soften and get lightly golden. Afterward, allow your cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Hot Chocolate Cookies Recipe
Garnishes
If you want to elevate presentation, try sprinkling a pinch of flaky sea salt atop your marshmallows just before serving. It contrasts beautifully with the sweet chocolate and brings out even more complex flavors.
Side Dishes
These cookies make a perfect companion for a warm glass of milk or a mug of your favorite hot beverage. Their chocolatey flavor complements coffee, tea, or classic hot chocolate very well, making for a cozy treat anytime.
Creative Ways to Present
For parties, try stacking these cookies on a pretty platter with a few mini hot chocolate mugs for dipping. Or, sandwich marshmallow fluff between two cookies for an indulgent twist on s’mores that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Hot Chocolate Cookies Recipe in an airtight container at room temperature. They stay soft and chewy for up to five days, so you can enjoy that freshly baked goodness throughout the week.
Freezing
If you want to save these cookies for longer, freeze them in a tightly sealed bag or container. When properly stored, they last for up to three months and can be thawed at room temperature to enjoy anytime.
Reheating
To revive that melty marshmallow charm, warm your cookies for about 10 to 15 seconds in the microwave. Just enough to soften the chocolate and marshmallows without making the entire cookie hot.
FAQs
Can I use regular cocoa powder instead of hot cocoa mix?
Yes, but the hot cocoa mix adds extra sweetness and a hint of powdered milk flavor that regular cocoa powder doesn’t provide. If you substitute, you might want to adjust the sugar content slightly to keep the perfect balance.
Why do I add mini marshmallows after baking instead of mixing them into the dough?
Adding mini marshmallows after the first bake lets them toast lightly on top without melting completely into the cookie. This creates that irresistible gooey and slightly caramelized marshmallow effect that makes these cookies special.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend, making sure it contains xanthan gum or another binder to help mimic the texture of regular flour.
How do I make the cookies more chewy?
Using the combination of granulated and brown sugar in this recipe naturally creates a chewy texture, but for extra chewiness, you can slightly underbake them by a minute or so and let them finish setting on the baking sheet.
Are these cookies suitable for freezing after baking or only before?
You can freeze these cookies both before and after baking. Freeze dough balls on a tray first, then transfer to a bag, or freeze baked cookies in a container. Both methods work well to preserve their delicious taste.
Final Thoughts
This Hot Chocolate Cookies Recipe is like a warm sweater on a winter day — comforting, sweet, and endlessly satisfying. Once you try these, they’ll quickly become one of your go-to recipes for sharing happiness with family and friends. So grab your apron, gather those simple ingredients, and bake yourself a batch of cozy joy!
Print
Hot Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Hot Chocolate Cookies are a delightful twist on classic chocolate chip cookies, incorporating unsweetened cocoa and hot cocoa mix for a rich, chocolatey flavor. Topped with gooey mini marshmallows, they deliver the cozy taste of hot chocolate in a convenient, chewy cookie form—perfect for a comforting treat during chilly days.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup hot cocoa mix (without marshmallows)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-Ins and Toppings
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Cream the butter and sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which should take about 2-3 minutes. This step incorporates air for a tender cookie texture.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure proper blending. Stir in the vanilla extract for flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, hot cocoa mix, baking soda, and salt to evenly distribute the leavening and cocoa.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough. Then fold in the semi-sweet chocolate chips evenly throughout the dough.
- Portion dough on baking sheets: Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto each prepared baking sheet, spacing them adequately to allow for spreading during baking.
- Bake and add marshmallows: Bake the cookies for 8-10 minutes until just set. Remove the baking sheets from the oven and immediately press 2-3 mini marshmallows onto the top of each cookie for a gooey finish.
- Final baking and cooling: Return the cookies to the oven for an additional 1-2 minutes to soften the marshmallows. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- If you prefer, substitute the hot cocoa mix with extra unsweetened cocoa powder and adjust sweetness accordingly.
- For a crispier cookie, bake an extra 1-2 minutes, but do not overbake if you want a chewy center.
- The mini marshmallows added at the end give a classic hot chocolate feel—don’t skip this step for best flavor and presentation.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
