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Hot Chocolate Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/hot-chocolate-cookies-recipe/