If you are on the hunt for a cookie that perfectly captures the cozy essence of your favorite winter drink, look no further than this Hot Chocolate Cookies Recipe. These cookies are tender, rich, and bursting with chocolate goodness, combining the deep flavor of cocoa powder with the comforting sweetness of hot cocoa mix. Every bite is like a warm hug, featuring melty chocolate chips and soft mini marshmallows that create the ultimate nostalgic treat. Whether you’re baking for a special occasion or just craving a little indulgence, this recipe brings the magic of hot chocolate straight to your fingertips in cookie form.

Hot Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of a great Hot Chocolate Cookies Recipe lies in its carefully chosen ingredients. Each one plays a vital role – from the creamy texture the butter provides, to the complexity of flavor contributed by two types of sugar, to the perfect hit of chocolate from cocoa powder and cocoa mix. These simple staples come together to create a cookie that’s both familiar and irresistible.

1 cup unsalted butter, softened: Adds richness and ensures a soft, chewy texture.
1 cup granulated sugar: Provides the perfect amount of sweetness and helps the cookies spread evenly.
1 cup light brown sugar, packed: Adds moisture and a subtle caramel undertone to the dough.
2 large eggs: Bind everything together and give structure to the cookies.
1 teaspoon vanilla extract: Enhances all other flavors with its warm, inviting aroma.
2 1/2 cups all-purpose flour: Creates the sturdy base for these soft, yet sturdy treats.
1/2 cup unsweetened cocoa powder: Delivers a deep chocolate flavor that’s essential for that classic hot chocolate taste.
1/4 cup hot cocoa mix (without marshmallows): Adds extra sweetness and the unmistakable cozy note of hot chocolate.
1 teaspoon baking soda: Helps the cookies rise and achieve a tender crumb.
1/2 teaspoon salt: Balances sweetness and intensifies the chocolate flavors.
1 cup semi-sweet chocolate chips: Gives bursts of melted chocolate in every bite.
1 cup mini marshmallows: Melts beautifully on top to mimic the marshmallow topping classic in a cup of hot cocoa.

How to Make Hot Chocolate Cookies Recipe

Step 1: Prepare Your Workspace

Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This simple prep sets you up for perfect baking and easy cleanup.

Step 2: Cream Butter and Sugars

In a large bowl, beat the softened butter together with the granulated and brown sugars until the mixture is light, fluffy, and creamy. This step is important because it creates air pockets in the dough, ensuring your cookies turn out tender and soft.

Step 3: Add Eggs and Vanilla

Next, add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract, which will brighten and deepen the flavors throughout the dough.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, unsweetened cocoa powder, hot cocoa mix, baking soda, and salt. This step ensures all your dry ingredients are evenly combined and helps avoid clumps.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture into the wet, stirring just until everything comes together. Avoid overmixing; you want to keep the cookies tender. Then fold in the semi-sweet chocolate chips, which add those irresistible chocolate pockets throughout each cookie.

Step 6: Scoop and Bake

Use a spoon or cookie scoop to place rounded tablespoons of dough onto your prepared baking sheets, spacing them out so they have room to spread. Bake for 8 to 10 minutes until they’re just set, but still soft in the center.

Step 7: Add Mini Marshmallows

Remove the cookies from the oven, and while they’re still warm, press 2 to 3 mini marshmallows gently into the top of each cookie. Return to the oven for 1 to 2 minutes more so the marshmallows melt slightly, giving you that perfect gooey finish.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This cooling time helps them set just right, making them easier to handle without losing that soft, chewy texture.

How to Serve Hot Chocolate Cookies Recipe

Garnishes

For an extra touch of charm, sprinkle a light dusting of cocoa powder or powdered sugar over the cooled cookies. You can also drizzle melted white chocolate for a beautiful contrast and added decadence.

Side Dishes

These cookies pair spectacularly with a glass of cold milk or a steaming mug of hot chocolate—of course! For a more festive treat, try them alongside whipped cream-topped coffee or a warm chai latte to complement the cozy flavors.

Creative Ways to Present

Stacking several cookies on a rustic wooden board with a small bowl of marshmallow fluff for dipping makes a fun party centerpiece. Alternatively, serve them with mini skewers allowing guests to dip cookies into melted chocolate or homemade hot cocoa for a playful twist.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (and trust me, you might), store your Hot Chocolate Cookies in an airtight container at room temperature. They’ll stay soft and delicious for up to five days—perfect for a midweek treat or to share with friends and family.

Freezing

You can freeze baked cookies by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag or container. They’ll keep their flavorful, fresh-baked texture for up to three months. Don’t forget to label your container so you remember this hidden treasure!

Reheating

To enjoy these cookies warm, simply microwave them for 10-15 seconds or pop them in a preheated oven at 300°F (150°C) for a few minutes. This method revives their gooey, melty texture, making every bite an experience all over again.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

Absolutely! The hot cocoa mix adds just a hint of sweetness and a familiar warmth, but regular unsweetened cocoa powder will still give you rich chocolate flavor. You might want to add a bit more sugar to balance it out.

Are mini marshmallows really necessary?

While you can skip them, the mini marshmallows on top are what give these cookies their whimsical, hot chocolate-inspired charm. They melt into a soft, pillowy topping that’s simply unbeatable.

Can I substitute the butter with margarine or oil?

Butter is key here for that rich texture and flavor. Margarine or oil can change the consistency and taste, making the cookies less tender or flavorful, so it’s best to stick with unsalted butter for this recipe.

How do I make these cookies gluten-free?

You can use a gluten-free all-purpose flour blend that includes xanthan gum. Just swap it cup for cup with the regular flour and keep an eye on the dough’s consistency during mixing.

Can I double the recipe for a larger batch?

Definitely! The ingredients scale well, so double everything and bake on multiple sheets, rotating halfway through for even baking. Just make sure you don’t overcrowd the baking sheets to keep cookies perfectly shaped.

Final Thoughts

This Hot Chocolate Cookies Recipe is a true delight that brings the warmth and joy of a favorite winter drink into a delicious, bite-sized form. It’s the kind of recipe you’ll find yourself returning to again and again—whether you’re cozying up on the couch, sharing with friends, or just treating yourself. Trust me, once you try these, they’ll become a cozy classic in your baking repertoire.

Hot Chocolate Cookies Recipe

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3.8 from 28 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x

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Description

Delight in these rich and chewy Hot Chocolate Cookies, packed with cocoa powder, hot cocoa mix, and studded with semi-sweet chocolate chips and mini marshmallows. Perfectly baked to achieve a soft center and a slightly crisp edge, these cookies are a nostalgic treat that bring the warm, comforting flavors of hot chocolate to cookie form.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup hot cocoa mix (without marshmallows)
1 teaspoon baking soda
1/2 teaspoon salt

Add-ins

1 cup semi-sweet chocolate chips
1 cup mini marshmallows

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets 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 unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract for flavor.
Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, hot cocoa mix (without marshmallows), baking soda, and salt to evenly distribute the leavening and flavor components.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough. Then gently fold in the semi-sweet chocolate chips for pockets of melted chocolate.
Scoop Dough: Using a tablespoon or cookie scoop, place rounded scoops of dough evenly spaced on the prepared baking sheets, allowing room for spreading.
Bake and Add Marshmallows: Bake the cookies for 8 to 10 minutes until they are just set and slightly firm to touch. Remove from the oven and immediately press 2 to 3 mini marshmallows onto the top of each cookie to give a gooey finishing touch.
Final Bake and Cool: Return the cookies to the oven for an additional 1 to 2 minutes to soften the marshmallows. Then cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring perfect texture.

Notes

For best results, use room temperature butter to achieve a creamy texture when creaming with sugars.
If you prefer, substitute the semi-sweet chocolate chips with dark or milk chocolate for different flavor profiles.
If marshmallows brown too quickly, keep an eye on them and remove cookies promptly from oven.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
For a gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American