Hot Chocolate Cookies Recipe

Introduction

Warm up your kitchen with these delightful Hot Chocolate Cookies. Packed with cocoa, marshmallows, and chocolate chips, they offer a cozy twist on a classic treat that’s perfect for any chocolate lover.

Ingredients

• 1/2 cup butter (softened)
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 1/8 cups flour (1 cup + 2 tablespoons)
• 1/3 cup powdered hot cocoa mix
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup marshmallow bits (plus extra for topping)
• 1/2 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Step 1: Preheat oven to 350℉ and line baking sheets with parchment paper.
2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, and brown sugar. Mix on low until combined, then increase to high and beat until light and fluffy.
3. Step 3: Add the egg, milk, and vanilla. Mix until well combined, scraping the bowl with a rubber spatula at least once during mixing.
4. Step 4: Add the flour, hot cocoa mix, cocoa powder, baking soda, and salt. Mix until everything is incorporated.
5. Step 5: Fold in the marshmallow bits and chocolate chips until evenly distributed.
6. Step 6: Optional: Cover the dough and refrigerate for up to 36 hours to enhance flavor and texture.
7. Step 7: Use a cookie scoop to evenly portion the dough onto the prepared baking sheets.
8. Step 8: Bake one sheet at a time for 8-10 minutes. Avoid overbaking; the centers should remain soft.
9. Step 9: While cookies are still hot, gently press additional chocolate chips and marshmallow bits on top for extra gooeyness.
10. Step 10: Let the cookies cool completely on the pan, allowing the residual heat to finish baking them slightly.

Tips & Variations

• Refrigerating the dough overnight deepens the chocolate flavor and helps the cookies hold their shape.
• Substitute marshmallow bits with mini marshmallows for a gooier texture.
• Add a pinch of instant espresso powder to intensify the chocolate taste.
• For a nutty twist, fold in chopped toasted pecans or walnuts.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months; thaw at room temperature before enjoying. To refresh, warm cookies briefly in the microwave to soften marshmallows and chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

Yes, you can replace the hot cocoa mix with an equivalent amount of unsweetened cocoa powder, but you may want to add a bit more sugar to balance the flavor.

Why are my cookies spreading too much?

If your cookies spread excessively, ensure your butter is not too soft or melted, and chill the dough before baking to help maintain shape.

Hot Chocolate Cookies Recipe

Print Recipe

★★★★★

4.8 from 138 reviews

Delightfully rich and soft Hot Chocolate Cookies featuring a blend of hot cocoa mix, cocoa powder, marshmallow bits, and semi-sweet chocolate chips. These cookies capture the comforting flavors of hot chocolate in a chewy, melt-in-your-mouth treat that’s perfect for any season.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes per batch
• Total Time: 23-25 minutes (excluding optional chilling time)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup butter (softened)
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla

Dry Ingredients

• 1 1/8 cups flour (1 cup + 2 tablespoons)
• 1/3 cup powdered hot cocoa mix
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Add-ins

• 1/2 cup marshmallow bits (plus extra for topping)
• 1/2 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 350℉ and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter, sugar, and brown sugar. Mix on low speed until just combined, then increase to high speed and beat until the mixture is light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients: Add the egg, milk, and vanilla extract to the butter mixture. Mix until well combined, stopping to scrape down the sides of the bowl with a rubber spatula at least once to ensure even mixing.
4. Incorporate Dry Ingredients: Add the flour, powdered hot cocoa mix, unsweetened cocoa powder, baking soda, and salt to the wet ingredients. Mix on low speed until all dry ingredients are fully incorporated and the dough forms.
5. Fold in Marshmallows and Chocolate Chips: Gently stir in the marshmallow bits and semi-sweet chocolate chips with a spatula, evenly distributing them throughout the dough.
6. Optional Chilling: For enhanced flavor and texture, cover the dough and refrigerate for up to 36 hours before baking. This step is optional but recommended for best results.
7. Scoop the Dough: Use a cookie scoop to evenly portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake Cookies: Bake one sheet at a time in the preheated oven for 8–10 minutes. Take care not to overbake; the cookies will be very soft in the centers when done.
9. Add Toppings: Immediately after removing from the oven, press a few extra semi-sweet chocolate chips and marshmallow bits onto the tops of the warm cookies for an appealing finish.
10. Cool on Pan: Allow the cookies to cool completely on the baking sheet. The residual heat from the pan will continue baking them slightly and set the texture.

Notes

• Refrigerating the dough for up to 36 hours enhances the flavor and texture but is optional.
• Do not overbake; cookies should remain soft in the center when taken out of the oven.
• Use parchment paper on baking sheets to prevent sticking and ensure even baking.
• Marshmallow bits can be replaced with mini marshmallows if unavailable.
• Pressing additional chocolate chips and marshmallows on top after baking adds extra gooeyness and visual appeal.

Keywords: hot chocolate cookies, cocoa cookies, marshmallow cookies, chocolate chip cookies, soft cookies, winter cookies, holiday cookies