Hot Chocolate Cookies Recipe

Introduction

These Hot Chocolate Cookies bring together the rich flavors of cocoa, melty chocolate chips, and gooey mini marshmallows for a delightful treat. Perfectly soft and chewy, they capture the warmth of your favorite winter drink in cookie form.

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 butter, brown sugar, and granulated sugar until light and fluffy.
3. Step 3: Add the eggs and vanilla extract, mixing until smooth.
4. Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Step 5: Gradually mix the dry ingredients into the wet ingredients until combined.
6. Step 6: Fold in the chocolate chips and mini marshmallows.
7. Step 7: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
8. Step 8: Bake for 9 to 11 minutes, until the edges are set but the centers are still soft.
9. Step 9: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips & Variations

• For an extra gooey center, slightly underbake the cookies by reducing the baking time by a minute or two.
• Try substituting the chocolate chips with white chocolate or peanut butter chips for a different flavor twist.
• If you want bigger marshmallow pockets, press a few mini marshmallows onto the tops of the cookies right after baking.

Storage

Store these cookies in an airtight container at room temperature for up to five days. To enjoy them warm again, microwave a cookie for about 10 seconds or heat briefly in a low oven. Avoid freezing marshmallow cookies as the texture can change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter but reduce the added salt in the recipe to about a quarter teaspoon to avoid over-salting.

Can I substitute the mini marshmallows with something else?

While mini marshmallows add a classic hot chocolate feel, you can replace them with chopped dried fruit or nuts for a different texture and flavor.

Hot Chocolate Cookies Recipe

Print Recipe

★★★★★

4.5 from 55 reviews

Delight in the cozy flavors of these Hot Chocolate Cookies, packed with rich cocoa, melty chocolate chips, and gooey mini marshmallows. Perfectly soft with slightly crisp edges, these cookies offer a nostalgic taste of your favorite hot chocolate in every bite.

• Author: Marco
• 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

Wet 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

Dry Ingredients

• 2 cups (250 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Add-ins

• 1 cup (170 g) chocolate chips or chunks
• 1 cup mini marshmallows

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies don’t stick and bake evenly.
2. Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps produce tender cookies.
3. Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing until the batter is smooth and homogeneous.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa flavor.
5. Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring until fully incorporated but avoiding overmixing to keep the cookies tender.
6. Fold in Chocolate and Marshmallows: Gently fold in the chocolate chips and mini marshmallows, which add delightful pockets of melted chocolate and gooey texture.
7. Form Cookies: Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, leaving space between cookies to allow for spreading.
8. Bake: Bake in the preheated oven for 9 to 11 minutes, until the cookie edges are set but the centers remain soft and slightly underbaked for that perfect chewy texture.
9. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps the cookies firm up without losing their softness.
10. Serve and Store: Enjoy cookies warm for an extra gooey experience or store in an airtight container at room temperature for up to five days to maintain freshness.

Notes

• For softer cookies, slightly underbake and let them cool on the sheet.
• Using high-quality cocoa powder will enhance the chocolate flavor.
• Mini marshmallows integrated in the batter give a unique gooey texture—ensure they are evenly distributed.
• You can substitute chocolate chips with chunks or a mix of dark and milk chocolate for varied texture.
• Store cookies in an airtight container at room temperature to keep them fresh for up to five days.

Keywords: hot chocolate cookies, cocoa cookies, chocolate chip cookies, marshmallow cookies, soft cookies, baking recipe, dessert