If you have a love for cozy, indulgent treats, you are going to fall head over heels for this Hot Chocolate Cookies Recipe. Imagine biting into a soft, fudgy cookie that carries the rich, warm flavor of hot chocolate, enhanced by melty chocolate chips and topped with gooey mini marshmallows. This recipe captures all the comforting magic of your favorite winter drink in a handheld delight, perfect for sharing or savoring solo on a chilly afternoon. Whether you’re baking for a holiday gathering or simply craving a sweet pick-me-up, these cookies will quickly become a go-to favorite.
Ingredients You’ll Need
This Hot Chocolate Cookies Recipe uses simple, pantry-friendly ingredients that each play a vital role in the flavor, texture, and irresistible look of the cookies. From the creamy butter that makes them tender to the hot cocoa mix that deepens the chocolatey goodness, each component is essential for creating cookies that taste like a warm hug.
- 1 cup unsalted butter, softened: Provides rich moisture and a tender crumb for the perfect cookie texture.
- 1 cup granulated sugar: Adds sweetness and helps create that slight crispness at the edges.
- 1 cup light brown sugar, packed: Brings a subtle caramel note while keeping cookies chewy.
- 2 large eggs: Bind the dough together and contribute to the cookie’s soft structure.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor with a hint of warmth.
- 2 1/2 cups all-purpose flour: The body of the cookie, balancing moisture for structure and chewiness.
- 1/2 cup unsweetened cocoa powder: Gives that deep chocolate base tone, richer than plain chocolate chips alone.
- 1/4 cup hot cocoa mix (without marshmallows): Adds an extra burst of chocolate flavor, mimicking the taste of a cup of hot cocoa.
- 1 teaspoon baking soda: Helps the cookies rise just enough to stay soft and puffy.
- 1/2 teaspoon salt: Balances the sweetness and intensifies the chocolate notes.
- 1 cup semi-sweet chocolate chips: Ensures pockets of gooey chocolate in every bite.
- 1 cup mini marshmallows: The crowning touch, melting slightly to create those dreamy, toasty marshmallow tops.
How to Make Hot Chocolate Cookies Recipe
Step 1: Preheat and Prepare
Start by getting your oven warmed up to 350°F (175°C) and lining your baking sheets with parchment paper. This small prep step is crucial to prevent sticking and ensures your cookies bake evenly without any fuss.
Step 2: Cream Butter and Sugars
Using a large bowl, cream together the softened butter with both the granulated and light brown sugars until the mixture is light and fluffy. This process takes about 2 to 3 minutes and sets the stage for tender, moist cookies with a perfect crumb.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition so everything blends smoothly. Then stir in the vanilla extract, which will enhance all the other flavors beautifully.
Step 4: Mix Dry Ingredients
In another bowl, whisk together the all-purpose flour, cocoa powder, hot cocoa mix, baking soda, and salt. Combining the dry ingredients evenly before adding them to the wet mixture ensures your cookies bake with a consistent texture and flavor.
Step 5: Combine and Add Chocolate Chips
Gradually add the flour mixture to your wet ingredients, mixing just until everything comes together. The key here is to avoid overmixing, so your cookies stay soft. Then, fold in the semi-sweet chocolate chips for that classic melty surprise in every bite.
Step 6: Scoop Dough onto Baking Sheets
Use a spoon or cookie scoop to place rounded tablespoons of dough onto your prepared baking sheets. Leave enough space between cookies for spreading, so they bake into perfect little rounds.
Step 7: Bake and Add Marshmallows
Bake for about 8 to 10 minutes, just until the cookies are set but still soft in the center. Once out of the oven, immediately press 2 to 3 mini marshmallows into the top of each cookie. This step creates that iconic hot chocolate look and gooey texture.
Step 8: Final Toast in Oven
Pop the cookies back into the oven for another 1 to 2 minutes, allowing the marshmallows to soften and lightly toast. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to fully cool and set.
How to Serve Hot Chocolate Cookies Recipe
Garnishes
Enhance the experience by sprinkling a little powdered sugar or cocoa powder on top just before serving. You can also drizzle some melted white chocolate for a festive, contrasting touch that elevates both flavor and presentation.
Side Dishes
Pair these cookies with a warm cup of your favorite hot chocolate or a creamy latte to really bring out the flavors. Freshly whipped cream or vanilla ice cream also make divine companions, balancing the richness with a cool, smooth finish.
Creative Ways to Present
For a fun twist, serve the cookies in a clear glass jar layered with hot cocoa mix and mini marshmallows as a gift idea. Or create a themed dessert platter with other chocolatey treats and festive decorations, making these Hot Chocolate Cookies Recipe the star of your celebration.
Make Ahead and Storage
Storing Leftovers
After the cookies have cooled completely, store them in an airtight container at room temperature. They will stay soft and fresh for up to 4 days, perfect if you want to enjoy these sweet comforts throughout the week.
Freezing
You can freeze baked cookies for up to 3 months by placing them in a freezer-safe container separated with parchment paper. Alternatively, freeze the unbaked dough balls on a tray, then transfer to a bag – bake directly from frozen, adding a few extra minutes to the baking time.
Reheating
To bring back that fresh-baked warmth, pop the cookies into a microwave for 15 to 20 seconds or warm them slightly in the oven at 300°F for a few minutes. This step revives the gooey marshmallow tops and soft texture you love.
FAQs
Can I use regular cocoa powder instead of hot cocoa mix?
Yes, you can use all unsweetened cocoa powder if you don’t have hot cocoa mix, but you may want to adjust the sugar slightly as hot cocoa mix usually contains some sugar and flavorings.
What if I don’t have mini marshmallows? Can I use something else?
If you don’t have mini marshmallows, you can chop larger marshmallows into small pieces or even sprinkle some marshmallow fluff on top right after baking for a different texture.
Are these cookies chewy or crispy?
These Hot Chocolate Cookies Recipe cookies are designed to be soft and chewy with slightly crisp edges, giving you the best of both worlds in every bite.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup to keep the texture as close to the original as possible.
How do I get the marshmallows to stay gooey?
Pressing the marshmallows onto the cookies immediately after the first bake and then returning them to the oven for just 1 to 2 minutes helps them soften without browning too much, keeping that perfect gooey marshmallow top.
Final Thoughts
This Hot Chocolate Cookies Recipe is a joyful, comforting treat that brings the magic of a warm mug of cocoa into cookie form. Whether you’re cozying up by the fire or baking for friends, these luscious cookies offer a perfect mix of nostalgia and delicious creativity. I can’t wait for you to try them and make sweet memories one bite at a time!
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 the cozy flavors of Hot Chocolate Cookies, a perfect treat combining rich cocoa, chocolate chips, and gooey marshmallows. These soft and chewy cookies are infused with hot cocoa mix, giving them an extra boost of chocolaty warmth, making them an ideal dessert for chilly days or any chocolate lover’s craving.
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
Mix-ins and Topping
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy, approximately 2 to 3 minutes. This step incorporates air for a tender cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter. Then, stir in the vanilla extract for added flavor.
- Combine 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 agents and cocoa flavors.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined. Avoid overmixing to maintain cookie tenderness. Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Scoop Dough: Using a spoon or cookie scoop, portion rounded tablespoons of dough onto the prepared baking sheets, spacing them apart to allow for spreading.
- First Bake: Bake the cookies for 8 to 10 minutes until they are just set but still soft in the center. Remove from oven promptly to keep from overbaking.
- Add Marshmallows: While the cookies are hot, immediately press 2 to 3 mini marshmallows onto the top of each cookie to create a soft, melted topping.
- Final Bake and Cool: Return the cookies to the oven for an additional 1 to 2 minutes to soften the marshmallows slightly. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, ensure butter is softened to room temperature before starting.
- If you prefer less sweetness, you can reduce the granulated sugar by 1/4 cup.
- Use hot cocoa mix without marshmallows to prevent excess moisture in the dough.
- Mini marshmallows can be substituted with regular-sized ones cut into smaller pieces if desired.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
