If you’re looking for a delightful treat that combines the comforting richness of hot cocoa and the irresistible charm of a freshly baked cookie, this Hot Chocolate Cookies Recipe will quickly become one of your favorites. Imagine biting into a soft, chewy cookie bursting with velvety chocolate, hints of marshmallow sweetness, and a cozy warmth that feels like a hug in dessert form. Perfect for chilly evenings or a fun twist on your cookie jar staples, these cookies are not only easy to whip up but also a guaranteed crowd-pleaser.
Ingredients You’ll Need
To make these scrumptious Hot Chocolate Cookies, you only need a handful of straightforward ingredients that work together to create an amazing balance of sweetness, texture, and flavor. Each one plays a special role to ensure your cookies are rich, tender, and full of that signature hot chocolate goodness.
- 3/4 cup butter, softened: Provides luscious richness and helps create that soft cookie texture.
- 3/4 cup sugar: Adds sweetness and helps with cookie browning.
- 3/4 cup packed brown sugar: Brings moisture and a subtle molasses flavor for chewiness.
- 2 large eggs, room temperature: Acts as a binder and adds moisture to the dough.
- 1 teaspoon vanilla extract: Enhances all the other flavors with warm, sweet notes.
- 2-1/4 cups all-purpose flour: The base that gives structure to the cookies.
- 1/2 cup instant hot cocoa mix (about 3 packets): Injects the classic hot chocolate flavor in every bite.
- 3 tablespoons baking cocoa: Deepens the chocolate intensity and dark color.
- 1 teaspoon salt: Balances sweetness and enhances flavor complexity.
- 1 teaspoon baking soda: Helps cookies rise and spread perfectly.
- 1/2 teaspoon baking powder: Contributes a light, tender crumb.
- 1 cup vanilla marshmallow bits (not miniature marshmallows): Adds delightful pockets of sweet, gooey marshmallow throughout.
- 1 cup semisweet chocolate chips: Provides melty bursts of chocolate bliss in every mouthful.
How to Make Hot Chocolate Cookies Recipe
Step 1: Prepare Your Oven and Mix the Base
Start by preheating your oven to 375°F, so it’s hot and ready for your cookie dough. In a large bowl, cream together the softened butter with both types of sugar until the mixture is light, fluffy, and pale—this takes about five to seven minutes and is key to that tender texture. Then, beat in the eggs one at a time along with the vanilla extract to build flavor and structure.
Step 2: Combine the Dry Ingredients and Incorporate Gently
In a separate bowl, whisk together the all-purpose flour, instant hot cocoa mix, baking cocoa, salt, baking soda, and baking powder. Gradually add this dry mixture into the creamed butter and sugar mixture. Stir just until combined, making sure you don’t overmix so your cookies stay soft and chewy. Then fold in those magical vanilla marshmallow bits and semisweet chocolate chips, which give these cookies their signature gooey and melty elements.
Step 3: Portion and Bake to Perfection
Using a tablespoon, drop the dough onto greased baking sheets, spacing each mound about 2 inches apart to allow for spreading. Bake these delightful hot chocolate treats for 10 to 12 minutes until the edges are set but the centers remain soft. Once baked, transfer the cookies to wire racks and let them cool completely—you’ll want to wait just long enough to enjoy their warm, melty goodness!
How to Serve Hot Chocolate Cookies Recipe
Garnishes
Sprinkle a few extra marshmallow bits or dust a little powdered sugar on top to add a whimsical snowy effect. You can also drizzle some melted white or dark chocolate for an elegant touch that enhances both look and taste.
Side Dishes
These cookies pair wonderfully with a steaming mug of milk, hot chocolate, or even a cup of black coffee to balance their sweetness. They also make a charming companion to a scoop of vanilla ice cream for a decadent dessert experience.
Creative Ways to Present
Arrange your hot chocolate cookies in a festive tin or stack them with parchment paper in between layers for homemade gifts. For parties, consider serving them alongside mini mugs of hot cocoa or creating a cookie and hot chocolate bar where guests can indulge in their favorite comfort flavors side by side.
Make Ahead and Storage
Storing Leftovers
Store any leftover Hot Chocolate Cookies Recipe batches in an airtight container at room temperature. They will stay fresh and soft for up to a week, making them a perfect make-ahead treat to enjoy whenever a chocolate craving strikes.
Freezing
You can freeze unbaked cookie dough balls on a parchment-lined tray for up to three months. Once frozen, transfer them to a freezer-safe bag and bake straight from frozen, just adding a minute or two to the baking time. Baked cookies also freeze well if stored properly, so you’re always ready with a quick sweet fix.
Reheating
To bring out that just-baked warmth, reheat cookies in the microwave for 10 to 15 seconds or pop them into a warm oven for a few minutes. This little trick revives the gooey chocolate and tender marshmallow bits to their delightful melting state.
FAQs
Can I substitute regular cocoa powder for the baking cocoa?
While you can swap in regular unsweetened cocoa powder, keep in mind that baking cocoa often has a slightly different fat content impacting texture. The flavor will still be rich, but using baking cocoa as in the recipe ensures the best result.
Are vanilla marshmallow bits necessary, or can I use regular mini marshmallows?
Vanilla marshmallow bits hold up better during baking, melting evenly without creating large gooey blobs. Regular mini marshmallows might melt too much and alter the cookie structure, so the bits are preferred for consistent texture.
Can I make these cookies vegan or dairy-free?
To make a vegan or dairy-free version, substitute butter with plant-based margarine and use egg replacers like flax eggs. Make sure your hot cocoa mix and chocolate chips are also dairy-free to maintain the flavor without animal products.
Why do the cookies need both baking soda and baking powder?
The combination of both helps create a balanced rise, texture, and spread. Baking soda neutralizes acid for tenderness, while baking powder adds extra lift for a light crumb—together ensuring your Hot Chocolate Cookies Recipe is perfectly chewy and soft.
Can I add nuts or other mix-ins?
Absolutely! Chopped nuts like walnuts or pecans add a delightful crunch that complements the soft cookies beautifully. Just fold them in during the final mixing step, being mindful not to overwhelm the signature hot chocolate and marshmallow flavors.
Final Thoughts
This Hot Chocolate Cookies Recipe is a cozy, chocolaty hug that you can bake up anytime to bring smiles and warm hearts. The combination of melted chocolate chips, marshmallow bits, and the unmistakable flavor of hot cocoa makes these cookies a must-try treat that’s perfect for sharing or savoring solo. So grab your ingredients, preheat your oven, and get ready to fall in love with cookies all over again!
Print
Hot Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Hot Chocolate Cookies combine the rich flavors of cocoa and marshmallows into a soft, chewy treat perfect for any chocolate lover. Featuring a blend of instant hot cocoa mix and baking cocoa, studded with vanilla marshmallow bits and semisweet chocolate chips, these cookies are a comforting twist on classic chocolate chip cookies, ideal for cozy gatherings or a sweet indulgence.
Ingredients
Wet Ingredients
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2–1/4 cups all-purpose flour
- 1/2 cup instant hot cocoa mix (about 3 packets)
- 3 tablespoons baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Add-ins
- 1 cup vanilla marshmallow bits (not miniature marshmallows)
- 1 cup semisweet chocolate chips
Instructions
- Preheat and Prepare Dough: Preheat the oven to 375°F (190°C). In a large bowl, cream the softened butter, sugar, and brown sugar together until the mixture is light and fluffy, which should take about five to seven minutes. Then, beat in the room temperature eggs and vanilla extract until well combined.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour, instant hot cocoa mix, baking cocoa, salt, baking soda, and baking powder. Gradually add this dry mixture to the creamed butter and sugar mixture, beating until just combined. Fold in the vanilla marshmallow bits and semisweet chocolate chips gently to distribute evenly without deflating the batter.
- Shape and Bake: Drop the cookie dough by tablespoonfuls onto greased baking sheets, spacing them approximately 2 inches apart to allow for spreading. Bake the cookies in the preheated oven for 10 to 12 minutes or until the cookies are set but still soft to the touch.
- Cool the Cookies: Remove the baking sheets from the oven and transfer the cookies to wire racks to cool completely before serving or storing. This helps the cookies firm up and prevents them from becoming soggy.
Notes
- Ensure the butter is softened, not melted, to achieve the right cookie texture.
- Using instant hot cocoa mix adds a subtle chocolate flavor and sweetness; do not substitute with regular cocoa powder alone.
- Vanilla marshmallow bits provide a gooey, creamy texture without excess moisture from regular marshmallows.
- For best results, do not overbake; cookies should look slightly underbaked when taken out as they’ll continue to set while cooling.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
