Hot Chocolate Cookies Recipe

Introduction

These Hot Chocolate Cookies bring the cozy warmth of your favorite winter drink into a delicious treat. Packed with rich cocoa, melty chocolate chips, and gooey mini marshmallows, they’re perfect for satisfying any sweet tooth.

Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups (250 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (170 g) chocolate chips or chunks
• 1 cup mini marshmallows

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Step 3: Add the eggs and vanilla extract, mixing until smooth.
4. Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Step 5: Gradually mix the dry ingredients into the wet ingredients until combined.
6. Step 6: Fold in the chocolate chips and mini marshmallows gently.
7. Step 7: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
8. Step 8: Bake for 9 to 11 minutes, until the edges are set but the centers remain soft.
9. Step 9: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra gooey marshmallows on top, gently press a few additional mini marshmallows onto each cookie dough ball before baking.
• Try using dark chocolate chips for a richer flavor or white chocolate chips for a sweeter twist.
• To make these gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
• Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate them for up to 10 days or freeze for up to 3 months. Reheat briefly in the microwave for a warm, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but reduce the added salt in the recipe to about ¼ teaspoon to avoid over-salting the cookies.

Why are my marshmallows not melting during baking?

If your marshmallows aren’t melting, try adding a few marshmallows on top of the dough balls before baking or bake the cookies a little longer. The mini marshmallows inside the dough tend to melt more than the ones on the surface.

Hot Chocolate Cookies Recipe

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★★★★★

4.4 from 52 reviews

Delight in these rich and fudgy Hot Chocolate Cookies, packed with cocoa powder, chocolate chips, and gooey mini marshmallows for the perfect cozy treat. Soft in the center with slightly crispy edges, these cookies are an irresistible blend of chocolatey goodness and comfort.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Add-ins

• 1 cup (170 g) chocolate chips or chunks
• 1 cup mini marshmallows

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
2. Cream butter and sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined, creating a smooth base for the cookies.
3. Add eggs and vanilla: Beat in the eggs and vanilla extract until the batter becomes smooth and homogenous, ensuring even flavor distribution.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa for consistent texture.
5. Mix wet and dry ingredients: Gradually add the dry mixture into the wet ingredients, stirring continuously until just combined to avoid overmixing which can toughen cookies.
6. Fold in chocolate chips and marshmallows: Gently fold the chocolate chips and mini marshmallows into the dough, ensuring even spread while preserving their shape.
7. Portion the dough: Using a tablespoon, scoop portions of cookie dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
8. Bake the cookies: Bake for 9 to 11 minutes, or until the edges are set but the centers remain soft, providing that perfect chewy texture.
9. Cool the cookies: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely and prevent sogginess.

Notes

• For gluten-free option, substitute with Bob’s Red Mill 1-to-1 Gluten-Free Flour.
• Using high-quality cocoa powder and butter enhances the rich chocolate flavor.
• Do not overbake to keep centers soft and chewy.
• Mini marshmallows may melt and spread slightly during baking, creating a delightful gooey texture.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: hot chocolate cookies, chocolate cookies, marshmallow cookies, cocoa cookies, easy dessert, cozy cookies, soft cookies