Hot Chocolate Cookies Recipe
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.
- 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
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
- 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.
- 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.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until the batter becomes smooth and homogenous, ensuring even flavor distribution.
- 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.
- 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.
- Fold in chocolate chips and marshmallows: Gently fold the chocolate chips and mini marshmallows into the dough, ensuring even spread while preserving their shape.
- 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.
- 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.
- 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
Find it online: https://tastybella.com/hot-chocolate-cookies-recipe/
