Hot Chocolate Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in Chocolate Chips and Marshmallows: Gently fold in the chocolate chips and mini marshmallows so they are evenly distributed without melting or breaking.
- 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.
- 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.
- 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
Find it online: https://victoriablair.com/hot-chocolate-cookies-recipe/
