Hot Chocolate Cookies Recipe
Imagine the decadent comfort of a mug of hot cocoa transformed into a soft, chewy treat—that’s exactly what you get with these Hot Chocolate Cookies. Bursting with gooey mini marshmallows and studded with pockets of melted chocolate, each bite is nostalgia wrapped in a cookie. Whether you’re chasing away winter chills or simply want a dessert that impresses with every tender, melty bite, this recipe is bound to become a cherished staple. Let’s jump in and create a batch of just-baked coziness!
Ingredients You’ll Need
Hot Chocolate Cookies come together with a medley of pantry staples and a few star ingredients that create their signature flavor. Each component brings either richness, fluffiness, or that irresistible chocolaty essence—so don’t skip a single one!
- Unsalted butter: Softened butter adds richness and a soft, tender crumb.
- Granulated sugar: Gives sweetness and structure to the cookies.
- Light brown sugar: Packed brown sugar offers caramel notes and extra chewiness.
- Large eggs: These bind the ingredients and lend a little lift.
- Vanilla extract: Enhances the overall flavor and balances the cocoa perfectly.
- All-purpose flour: The base that holds everything together and gives the cookies body.
- Unsweetened cocoa powder: For that true hot chocolate flavor and deep color.
- Baking soda: Helps the cookies rise and become deliciously puffy.
- Salt: Just a pinch brings out all the sweet and chocolaty flavors.
- Semi-sweet chocolate chips: Melty pockets of chocolate push these over the top.
- Mini marshmallows: The gooey signature of a hot chocolate experience—plus a few for finishing touches!
- Optional garnish: Crushed peppermint or more chocolate chunks for a festive flair or extra indulgence.
How to Make Hot Chocolate Cookies
Step 1: Prep the Oven and Baking Sheets
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper—this makes cleanup a breeze and ensures your Hot Chocolate Cookies won’t stick, so every marshmallow ends up right where it belongs.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter together with granulated and brown sugar until it’s light, fluffy, and nearly double in volume. This step creates the perfect base for a cookie that’s tender but not greasy, and gives you that classic home-baked aroma.
Step 3: Add Eggs & Vanilla
Mix in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract, which brings a touch of warmth and depth to every cookie.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This blend is crucial—it distributes the cocoa evenly and ensures the cookies rise without any baking soda clumps.
Step 5: Bring Everything Together
Gradually add the dry ingredients to your wet mixture, mixing just until combined. Avoid overmixing! Then, gently fold in the chocolate chips and mini marshmallows, ensuring they’re evenly spread throughout the dough for the ultimate Hot Chocolate Cookies experience.
Step 6: Scoop, Top, and Bake
Scoop out 2-tablespoon portions of dough and space them about 2 inches apart on your prepared baking sheets. For extra wow-factor, press a few more mini marshmallows or chocolate chunks onto the tops. Bake for 10–12 minutes, just until the edges are set but the centers are still soft. They’ll look slightly underbaked—that’s the magic!
Step 7: Cool—and Try Not to Sneak One!
Let the cookies cool on the baking sheets for about 5 minutes. This allows them to finish setting and keeps the marshmallows from becoming a sticky mess. Then, move to a wire rack to cool completely (if you can wait that long before grabbing one).
How to Serve Hot Chocolate Cookies
Garnishes
Before serving, sprinkle your cookies with a light touch of sea salt or drizzle them with extra melted chocolate. If you’re feeling festive, a pinch of crushed peppermint candy on top adds a beautiful finish and a little crunch.
Side Dishes
For the ultimate cozy treat, serve your Hot Chocolate Cookies with mugs of—what else?—real hot chocolate, perhaps topped with even more marshmallows. These cookies also shine alongside a scoop of vanilla ice cream or fresh seasonal berries for a decadent dessert plate.
Creative Ways to Present
Stack the cookies high on a rustic cake stand or wrap a few in parchment with baker’s twine for a delightful homemade gift. For party fun, create a winter dessert board including Hot Chocolate Cookies, white chocolate bark, and a variety of spiced nuts.
Make Ahead and Storage
Storing Leftovers
Any leftover cookies can be stored in an airtight container at room temperature for up to 4 days. Add a slice of bread to the container to help keep them soft and chewy—the marshmallows will stay just the right amount of gooey.
Freezing
If you want to make Hot Chocolate Cookies ahead, freeze unbaked dough balls on a baking sheet, then transfer them to a zip-top bag for up to 2 months. You can also freeze fully baked cookies; just let them cool completely before packing in an airtight container with parchment paper between layers.
Reheating
To revive that fresh-baked magic, pop a cookie in the microwave for about 10 seconds. This brings back the gooey marshmallow centers and makes your kitchen smell like you just baked a new batch.
FAQs
Can I use large marshmallows instead of mini marshmallows?
Mini marshmallows melt better and distribute more evenly in the dough, but if you only have large ones, just chop them into smaller pieces before mixing in.
Why did my cookies spread too much?
If your butter was too soft or the dough was warm, cookies can spread more in the oven. Chilling the dough before baking or freezing the marshmallows for a few minutes can help them hold their shape.
Can I make Hot Chocolate Cookies gluten-free?
Absolutely! Simply swap the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Just note that texture may vary slightly, but the flavor remains rich and chocolaty.
What’s the secret to getting gooey centers?
The key is to underbake the cookies slightly, so the centers stay soft and the marshmallows remain gooey. Removing them from the oven when the edges are set but the middle looks just a tad underdone does the trick.
Can I add nuts or other mix-ins?
Definitely! Chopped pecans, walnuts, or even a handful of toffee bits make great additions. Just keep the total volume of add-ins around 2 cups to avoid drying the dough.
Final Thoughts
Nothing warms the heart—or the kitchen—quite like a batch of homemade Hot Chocolate Cookies. Whether you’re making them for a holiday cookie swap, a snow day bake-a-thon, or just because you deserve a treat, these cookies always deliver smiles. Grab your ingredients, and get ready to savor every gooey, chocolate-packed bite!
Print
Hot Chocolate Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Hot Chocolate Cookies are a delightful treat that combines the flavors of a cozy winter beverage with a classic cookie. Rich cocoa dough studded with chocolate chips and gooey marshmallows, these cookies are perfect for holiday gatherings or a sweet indulgence any time.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ⅔ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
- 1 cup mini marshmallows
Optional Toppings:
- Extra mini marshmallows for topping
- Crushed peppermint or chocolate chunks for garnish
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
- Combine 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 wet mixture and mix until just combined.
- Add mix-ins: Fold in chocolate chips and mini marshmallows.
- Bake: Scoop dough onto baking sheets, press extra marshmallows or chocolate on top, then bake for 10-12 minutes.
- Cool and enjoy: Let cookies cool on the sheet before transferring to a wire rack to cool completely.
Notes
- If marshmallows melt too much, freeze before mixing into dough.
- Delicious with a sprinkle of sea salt or a chocolate drizzle on top.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17 g
- Sodium: 115 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
