Hot Chocolate Cookies Recipe
If you’re craving a hug in cookie form, these Hot Chocolate Cookies are your new best friend. Imagine the cozy richness of hot chocolate—made portable, chewy, and stuffed with gooey marshmallows and melty chocolate chips. Every bite will transport you to winter nights by the fireplace, no mug required! These cookies are soft at the center, a touch crisp at the edges, and stacked high with all the joy that classic hot cocoa brings. Hot Chocolate Cookies are destined to become a new favorite for cookie lovers of all ages.
Ingredients You’ll Need
The beauty of these Hot Chocolate Cookies is all in their simplicity—the magic happens when the most humble pantry staples come together in perfect harmony. Each ingredient has a starring role, from creating that rich, chocolatey crumb to making sure every bite has a pillowy marshmallow surprise.
- Unsalted butter, softened: For that classic cookie softness and rich, buttery flavor. Make sure your butter is at room temperature for the fluffiest result.
- Granulated sugar: Adds sweetness and helps create slightly crisp edges.
- Brown sugar, packed: Brings moisture and a hint of molasses, adding depth to the chocolate flavor.
- Large egg: Binds the dough together, giving structure to your cookies.
- Vanilla extract: A splash of warmth that enhances every chocolatey note.
- All-purpose flour: The backbone of your cookie dough, providing the ideal chewiness.
- Unsweetened cocoa powder: Turns these cookies into true chocolate showstoppers—rich, dark, and decadent.
- Baking soda: Gives your cookies the perfect lift and soft, tender crumb.
- Salt: Just a pinch wakes up all those fabulous flavors.
- Mini marshmallows: The heart of every hot chocolate experience, melting into gooey pockets inside each cookie.
- Semi-sweet chocolate chips: For bursts of melty chocolate in every bite—feel free to sub in dark chocolate chips for more intensity!
How to Make Hot Chocolate Cookies
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C) so it’s nice and toasty when your dough is ready. Line your baking sheets with parchment paper—this will keep your Hot Chocolate Cookies from sticking and makes cleanup a breeze!
Step 2: Cream the Butter and Sugars
In a big bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until it’s light and fluffy—think pale and airy. This step is essential for a tender, soft cookie with magical texture.
Step 3: Add the Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat everything together until combined. You’ll notice your dough start to look glossy and even more inviting!
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Giving these dry ingredients a quick whisk ensures your cocoa gets evenly dispersed and your cookies bake up beautifully chocolatey.
Step 5: Combine Wet and Dry
Gradually add the dry mixture to the wet, mixing on low just until everything is combined. Don’t overmix—just enough to bring the dough together so your Hot Chocolate Cookies stay soft and tender.
Step 6: Fold in Marshmallows and Chocolate Chips
With a spatula, gently fold in the mini marshmallows and chocolate chips. Be gentle here so your marshmallows don’t get squished—you want those wonderful little pockets of gooeyness intact!
Step 7: Portion and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie—they need space to spread and puff up. Pop them in the oven and bake for 10 to 12 minutes, just until the edges are set and the centers are still gloriously soft.
Step 8: Cool
When they’re done, let the cookies cool on the baking sheet for 5 minutes first (they’ll firm up and finish baking from the residual heat), then transfer them to a wire rack to cool completely. If you can resist eating them right away, you have superhuman willpower!
How to Serve Hot Chocolate Cookies
Garnishes
Make your Hot Chocolate Cookies extra special with a few finishing touches! Try dusting them lightly with powdered sugar for a “snowy” effect, or drizzle them with a little melted chocolate for a bakery-worthy look. A few extra mini marshmallows on top never hurt, either!
Side Dishes
Pair these cookies with a steaming mug of, you guessed it, hot chocolate for the ultimate treat. Coffee, cold milk, or even a scoop of vanilla ice cream turn your cookies into an irresistible dessert plate. These are wonderful alongside fruit like strawberries or bananas for a little fresh balance.
Creative Ways to Present
Try stacking your Hot Chocolate Cookies in a tall glass jar for a stunning homemade gift, or pile them on a platter with a big swirl of whipped cream in the center for dunking. For parties, nestle them around a fondue pot with extra marshmallows and fresh fruit for dipping—guaranteed to wow any crowd!
Make Ahead and Storage
Storing Leftovers
Keep your Hot Chocolate Cookies ultra-fresh by storing them in an airtight container at room temperature. They’ll stay soft and chewy for up to five days—just try not to eat them all on day one!
Freezing
Want to save some cookies for later? Freeze the dough in scoops on a baking sheet until firm, then transfer to a zip-top bag. Or, freeze baked cookies in layers separated by parchment—either way, they stay perfect for up to three months. Just don’t forget where you stashed your chocolatey treasures!
Reheating
To bring that fresh-baked magic back, simply warm cookies in the microwave for 10–15 seconds, or pop in a 300°F oven for 3–4 minutes. The marshmallows will get delightfully gooey, just like when they first came out of the oven.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and keep it in the fridge for up to 48 hours. In fact, chilling the dough for at least 30 minutes helps prevent excessive spreading and makes the cookies even richer.
What’s the best way to get gooey marshmallows in every bite?
The best trick is to make sure your mini marshmallows are gently folded into the dough. You can also press a few onto the tops of each dough ball before baking for extra melty goodness.
Can I use large marshmallows instead of mini?
Mini marshmallows work best in these Hot Chocolate Cookies because they melt evenly and distribute perfectly throughout the dough. You can chop large ones if that’s all you have, but go for mini when possible for the full effect.
How do I prevent the cookies from spreading too much?
Chilling the dough for at least 30 minutes before baking will help your Hot Chocolate Cookies hold their shape. Also, ensure your butter is just softened, not melted.
Can I use other types of chocolate chips?
Absolutely! Try milk chocolate, white chocolate, or dark chocolate chips to switch up the flavor profile. You can even mix and match for a truly decadent batch.
Final Thoughts
I can’t wait for you to try these Hot Chocolate Cookies and make them part of your own cozy traditions. From chilly winter days to indulgent holidays, there’s never a wrong time for a batch of these dreamy, marshmallow-studded treats. So turn on the oven, gather your favorite people, and savor every bite—you’re going to love them!
Print
Hot Chocolate Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich, comforting flavors of hot chocolate in cookie form with these delightful Hot Chocolate Cookies. These soft and chewy treats are filled with gooey marshmallows and decadent chocolate chips, perfect for a cozy winter treat.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional:
- 1 cup mini marshmallows
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cream butter and sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Add mix-ins: Gently fold in mini marshmallows and chocolate chips.
- Bake: Drop rounded tablespoons of dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, until edges are set but centers remain soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, refrigerate the dough for 30 minutes before baking to reduce spreading.
- Substitute dark chocolate chips for a richer flavor.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
