Hot Chocolate Cookies Recipe

Introduction

Warm up your kitchen with these delightful Hot Chocolate Cookies. Combining the rich flavors of cocoa and melty marshmallows, they’re a cozy treat perfect for any season. Soft, chewy, and full of chocolatey goodness, these cookies are sure to become a favorite.

Ingredients

• 1 cup butter (softened)
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/4 cups all-purpose flour
• 4 packages hot cocoa mix (or 3/4 cup hot cocoa mix – NOT sugar free versions)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup chocolate chips
• 1 cup Mallow Bits (mini marshmallows do not work the same and can be sticky)

Instructions

1. Step 1: In a large bowl, beat the softened butter, sugar, and brown sugar with a standing mixer until the mixture is light and fluffy. Add the eggs and vanilla extract, then mix well to combine.
2. Step 2: In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually beat the dry ingredients into the butter mixture until fully blended. Stir in the chocolate chips and Mallow Bits. Cover the dough and chill for at least 30 minutes, or up to 24 hours.
3. Step 3: Preheat the oven to 350°F (175°C). Drop 2 tablespoons of dough onto baking sheets lined with silicone mats or parchment paper, spacing them about 2 inches apart.
4. Step 4: Bake the cookies for 9 to 11 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

• For extra gooey marshmallow pockets, be sure to use Mallow Bits instead of mini marshmallows, which can melt and create stickiness.
• You can add a pinch of cinnamon or espresso powder to the dry ingredients for a subtle flavor boost.
• If you prefer, substitute half of the chocolate chips with white chocolate or peanut butter chips for a fun twist.
• Chilling the dough helps to develop flavor and prevents excessive spreading during baking.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh slightly, warm in a low oven or microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of Mallow Bits?

Mini marshmallows tend to melt completely and make the cookies sticky rather than chewy. It’s best to use Mallow Bits for the ideal texture and flavor.

Is it necessary to chill the cookie dough?

Chilling the dough helps the flavors meld and reduces spreading during baking, resulting in thicker, chewier cookies. However, if short on time, you can bake immediately but expect a slightly thinner cookie.

Hot Chocolate Cookies Recipe

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★★★★★

4.7 from 121 reviews

Delight in these rich and comforting Hot Chocolate Cookies, perfectly capturing the cozy flavors of hot cocoa with the added fun of chocolate chips and mallow bits. Soft, chewy, and packed with warm cocoa goodness, these cookies are a perfect treat for chilly days or any time you crave a chocolatey indulgence.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes (including chilling time)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup butter (softened)
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 3 1/4 cups all-purpose flour
• 4 packages hot cocoa mix (or 3/4 cup hot cocoa mix – NOT sugar free versions)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder

Add-ins

• 1 cup chocolate chips
• 1 cup Mallow Bits (mini marshmallows do not work the same and can be a bit of a sticky mess)

Instructions

1. Cream Butter and Sugars: In a large bowl, use a standing mixer to beat together the softened butter, sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3 to 4 minutes on medium speed. Then add the eggs and vanilla extract, mixing well until fully combined.
2. Combine Dry Ingredients and Mix: In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually add the dry ingredients to the butter mixture, beating until everything is well incorporated. Stir in the chocolate chips and mallow bits by hand to evenly distribute them throughout the dough. Cover the dough and chill it in the refrigerator for at least 30 minutes, or up to 24 hours to enhance the flavors and make it easier to handle.
3. Preheat and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper to prevent sticking and allow even baking.
4. Scoop and Bake: Using a tablespoon or cookie scoop, drop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges begin to turn a light golden brown. The centers will remain soft but set.
5. Cool: Let the cookies cool on the baking sheets for 5 minutes after removing from the oven, then transfer them to wire racks to cool completely. This helps them finish setting and prevents sogginess on the bottom.

Notes

• Use hot cocoa mix that contains sugar and is not sugar-free to ensure proper sweetness and texture.
• Mallow Bits are preferred over mini marshmallows to avoid melting into a sticky mess during baking.
• Dough can be chilled up to 24 hours; chilling improves flavor and dough handling.
• Make sure to space cookie dough portions adequately as they will spread during baking.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: hot chocolate cookies, chocolate chip cookies, cocoa cookies, fall dessert, winter treats, marshmallow cookies, chocolate dessert