If you are craving something that delivers all the cozy goodness of a warm cup of cocoa in a handheld treat, this Hot Chocolate Cookies Recipe is an absolute game-changer. Imagine soft, chewy cookies infused with rich cocoa and a hint of that nostalgic hot chocolate aroma, studded with melty chocolate chips and topped with gooey mini marshmallows that toast just right in the oven. These cookies perfectly capture the comforting essence of winter evenings and make for a magical snack that’s just as fun to make as it is to eat.
Ingredients You’ll Need
Gathering the right ingredients is the secret behind those irresistibly soft, chocolatey cookies. Each one plays an essential role—from the creamy butter that keeps them tender to the hot cocoa mix which adds a unique depth of flavor and a touch of nostalgia. Here’s everything you’ll need to whip up these delightful treats.
- 1 cup unsalted butter, softened: Provides a creamy base that ensures a tender cookie texture.
- 1 cup granulated sugar: Adds sweetness and helps with browning for that perfect cookie crust.
- 1 cup light brown sugar, packed: Brings moisture and a subtle caramel flavor for chewiness.
- 2 large eggs: Bind the ingredients together and give the dough structure.
- 1 teaspoon vanilla extract: Enhances all the chocolate flavors with a warm, aromatic touch.
- 2 1/2 cups all-purpose flour: The backbone of your cookie, lending the right amount of fluff and chew.
- 1/2 cup unsweetened cocoa powder: Imparts a rich cocoa flavor and dark color to the cookies.
- 1/4 cup hot cocoa mix (without marshmallows): Adds an extra layer of chocolatey nostalgia and sweetness.
- 1 teaspoon baking soda: Helps the cookies rise and spread evenly.
- 1/2 teaspoon salt: Balances sweetness and intensifies the chocolate flavor.
- 1 cup semi-sweet chocolate chips: Creates pockets of melted chocolate in every bite.
- 1 cup mini marshmallows: The iconic warm, gooey topping that makes these cookies unforgettable.
How to Make Hot Chocolate Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
First things first, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper—it makes cleanup easy and prevents sticking, ensuring those cookies come off perfectly every time.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step takes about 2-3 minutes and is essential for creating a soft, airy cookie base with just the right amount of sweetness.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the vanilla extract—the secret ingredient that elevates the cookie’s sweetness and balances the rich chocolate.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, hot cocoa mix, baking soda, and salt. Mixing these beforehand ensures even distribution of rising agents and cocoa, which translates into evenly flavored and textured cookies.
Step 5: Mix Dry Ingredients Into Wet
Gradually add the dry mixture to your wet ingredients, beating just until combined. Overmixing can make cookies tough, so take care. Then gently fold in the semi-sweet chocolate chips for those irresistible melty chocolate pockets.
Step 6: Scoop and Bake
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Space them well apart so they have room to spread into those perfect cookie shapes during baking.
Step 7: Initial Bake
Bake for 8-10 minutes until the cookies are just set around the edges but still soft in the middle. This ensures a chewy texture once cooled instead of something dry or crumbly.
Step 8: Add Marshmallows and Finish Baking
Remove the cookies from the oven and immediately press 2-3 mini marshmallows into the top of each one. Return the cookies to the oven for another 1-2 minutes, enough to soften and lightly toast the marshmallows, which adds delicious texture and flavor. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
How to Serve Hot Chocolate Cookies Recipe
Garnishes
For an extra touch of whimsy and flavor, sprinkle a pinch of powdered sugar over the cooled cookies or drizzle a little melted white chocolate on top. You can also add a tiny dusting of cinnamon or even a pinch of sea salt to balance the sweetness.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk or, for a truly indulgent experience, a warm mug of hot chocolate or coffee. The mix of warm and cold can create a delightful contrast that enhances the chocolatey bliss of the cookie.
Creative Ways to Present
Try serving these cookies stacked with a scoop of vanilla ice cream sandwiched between two for a decadent dessert. Alternatively, package them in festive jars or tins as thoughtful homemade gifts, with a handwritten note sharing your love for this Hot Chocolate Cookies Recipe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 4 days. This maintains their perfect balance of chewy edges and soft centers without drying them out.
Freezing
If you want to enjoy these cookies later, freeze fully baked and cooled cookies in a sealed freezer-safe bag or container. They’ll keep beautifully for up to 2 months. When you’re ready, thaw them at room temperature or warm briefly in the oven to revive that fresh-baked softness.
Reheating
To bring back the magic after storage, pop the cookies in a 300°F oven for 5 minutes or microwave them for 10-15 seconds. This helps melt the chocolate chips and softens the marshmallows, just like fresh out of the oven!
FAQs
Can I use regular cocoa powder instead of hot cocoa mix?
You can swap regular cocoa powder for hot cocoa mix, but you might miss out on the extra sweetness and subtle flavors that the hot cocoa mix provides. If you do substitute, consider adding a bit of sugar to balance flavors.
Why do I add marshmallows after the initial baking?
Adding marshmallows after the first bake helps them stay gooey and soft without burning. It also lets you get that perfect toasted top, which is signature for the Hot Chocolate Cookies Recipe.
Can I substitute mini marshmallows with regular-sized ones?
Mini marshmallows work best because they melt evenly and fit nicely on each cookie. If using regular-sized marshmallows, you might want to cut them into smaller pieces or use fewer per cookie to avoid overwhelming the dough.
What’s the best way to make these cookies chewy?
Using brown sugar and properly creaming the butter with sugars will add moisture and tenderness. Make sure not to overbake—the cookies should be just set when taken out to keep them delightfully chewy.
Are these cookies suitable for freezing before baking?
Yes! Scoop the dough onto a baking sheet and freeze until solid. Then transfer them to a bag for longer storage. When ready to bake, add a minute or two to the baking time for frozen dough.
Final Thoughts
This Hot Chocolate Cookies Recipe is truly a treasure for anyone who loves the warm comfort of chocolate and marshmallows in a cookie form. Whether you’re baking for the holidays, a cozy night in, or just because, these cookies bring joy in every bite. Don’t wait to share these with your friends and family—the smiles they inspire are worth every second spent in the kitchen!
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
- Diet: Vegetarian
Description
Delight in these rich and fudgy Hot Chocolate Cookies, featuring a perfect blend of cocoa powder and hot cocoa mix for an extra chocolatey punch. Soft and chewy with melty chocolate chips and gooey mini marshmallows, these cookies are a cozy treat that mirrors the warmth of your favorite hot chocolate in cookie form.
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
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. This creates a creamy base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to add depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, hot cocoa mix, baking soda, and salt. This ensures even distribution of all dry components.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough. Then fold in the semi-sweet chocolate chips for bursts of chocolate richness.
- Scoop Dough: Using a spoon or cookie scoop, place rounded tablespoons of dough onto the prepared baking sheets, spacing them adequately to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes until the cookies are set but still soft. Immediately upon removing from the oven, press 2-3 mini marshmallows into the top of each cookie for a toasty, melty topping.
- Final Bake and Cool: Return the cookies to the oven for an additional 1-2 minutes to soften the marshmallows. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- Use hot cocoa mix without marshmallows to avoid burning during baking.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- Adjust the number of mini marshmallows based on your preference for gooeyness.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
