Hot Chocolate Cookies Recipe

Introduction

These Hot Chocolate Cookies are a delicious twist on a classic favorite, combining rich cocoa, gooey marshmallows, and melty chocolate chips in every bite. Perfectly soft and chewy, they bring the comforting flavors of a warm cup of hot chocolate to your cookie jar.

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 softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Step 3: Add the eggs and vanilla extract to the butter mixture, mixing until smooth and well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients into the wet ingredients, mixing just until combined.
6. Step 6: Fold in the chocolate chips and mini marshmallows gently to distribute them evenly through the dough.
7. Step 7: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart to allow for spreading.
8. Step 8: Bake for 9 to 11 minutes, or until the cookie 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 to a wire rack to cool completely.

Tips & Variations

• For extra gooey marshmallows, add a few more on top of each cookie right before baking.
• Swap regular chocolate chips for white or dark chocolate for a different flavor profile.
• Use gluten-free flour to make these cookies suitable for gluten sensitivities.
• Chill the dough for 30 minutes before baking to prevent spreading and get thicker cookies.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container or bag for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave to revive the gooey marshmallow texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

Will the marshmallows melt completely inside the cookies?

They soften and become gooey but generally retain some shape, adding a wonderful texture contrast.

Hot Chocolate Cookies Recipe

Print Recipe

★★★★★

4.7 from 121 reviews

Delight in these rich and chewy Hot Chocolate Cookies packed with cocoa, gooey marshmallows, and melty chocolate chips. Perfectly balanced with a buttery dough and a hint of vanilla, these cookies are a cozy treat reminiscent of sipping hot chocolate on a chilly day.

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

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (250 g) all-purpose flour (Recommended: King Arthur All-Purpose Flour, Gluten-Free Option: Bob’s Red Mill 1-to-1 Gluten Free Flour)
• ¾ cup (75 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup (225 g) unsalted butter, softened (Recommended: Kerrygold Grass-Fed Irish Butter)
• 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 and Prep Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies do not stick and bake evenly.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for the dough.
3. Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract, mixing thoroughly until the batter becomes smooth and homogeneous.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of the leavening agent and cocoa throughout the dough.
5. Combine Wet and Dry Mixtures: Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined to avoid overmixing which could make cookies tough.
6. Fold in Chocolate Chips and Marshmallows: Gently fold in the chocolate chips and mini marshmallows so they are evenly distributed without melting or breaking.
7. Scoop Dough onto Baking Sheet: Using a tablespoon or cookie scoop, place portions of dough onto the prepared baking sheet, spacing them to allow for spreading during baking.
8. Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, until the cookies’ edges are set but the centers remain soft and slightly underbaked for optimal chewiness.
9. Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes so they firm up before transferring them to a wire rack to cool completely.

Notes

• For gooier centers, bake the cookies closer to 9 minutes; for firmer edges, bake closer to 11 minutes.
• Do not overmix the dough once flour is added to keep the cookies tender.
• You can substitute mini marshmallows with chopped large marshmallows if preferred.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a dairy-free option, use vegan butter and dairy-free chocolate chips.

Keywords: hot chocolate cookies, cocoa cookies, marshmallow cookies, chocolate chip cookies, easy dessert, chewy cookies, holiday cookies