Hot Chocolate Cookies

Hot Chocolate Cookies

by

There’s something irresistible about a warm cup of hot chocolate on a chilly day—but imagine capturing all that cozy, chocolatey goodness in cookie form. That’s exactly what Hot Chocolate Cookies deliver: soft, chewy chocolate cookies infused with cocoa and topped with gooey marshmallows. These cookies are everything you love about hot cocoa, wrapped up in a bite-sized treat that’s perfect for winter holidays, cozy nights, or just when you need a chocolate fix.Hot Chocolate Cookies

Why You Will Love This Recipe

  1. Rich and Chocolatey: Made with cocoa powder and chocolate chips for deep chocolate flavor.

  2. Chewy with a Gooey Center: Soft in the middle with slightly crisp edges and melty marshmallows on top.

  3. Perfect for Gifting and Sharing: Great for cookie swaps, bake sales, and festive occasions.

  4. Nostalgic and Fun: Feels like a mug of hot cocoa in cookie form—comforting, warm, and joyful.

Ingredients List

Dry Ingredients

  • 1 ¼ cups all-purpose flour

  • ⅓ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup (1 stick) unsalted butter, softened

  • ½ cup brown sugar (light or dark)

  • ¼ cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

Mix-Ins and Toppings

  • ¾ cup semi-sweet or milk chocolate chips

  • 12–14 large marshmallows, halved

  • Optional: mini marshmallows for extra gooeyness

Timing & Servings

  • Prep Time: 15 minutes

  • Chill Time (optional but recommended): 30 minutes

  • Bake Time: 9–11 minutes

  • Total Time: 55–60 minutes

  • Servings: 20–24 cookies

Step-by-Step Instructions for Hot Chocolate Cookies

Step 1: Prepare the Dry Ingredients

  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

  • Set aside.

Step 2: Cream the Butter and Sugars

  • In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.

  • This step takes about 2–3 minutes and ensures chewy cookies.

Step 3: Add Egg and Vanilla

  • Beat in the egg until fully incorporated.

  • Add vanilla extract and mix again until smooth.

Step 4: Combine Wet and Dry Ingredients

  • Gradually add the dry ingredients into the wet mixture.

  • Stir just until combined—don’t overmix.

Step 5: Fold in the Chocolate Chips

  • Gently fold in the chocolate chips.

  • You can also use chocolate chunks for a richer bite.

Step 6: Chill the Dough (Optional)

  • Chill the dough for 30 minutes to prevent spreading during baking.

  • This helps keep the cookies thick and soft.

Step 7: Bake the Cookies

  • Preheat the oven to 350°F (175°C).

  • Line baking sheets with parchment paper.

  • Scoop out dough balls (about 1½ tablespoons each) and place them 2 inches apart.

  • Bake for 8–9 minutes.

Step 8: Add the Marshmallows

  • Remove cookies from oven after 8–9 minutes.

  • Quickly press a halved marshmallow (cut side down) into the center of each cookie.

  • Return to oven for 2 more minutes, until marshmallows puff slightly and start to melt.

Step 9: Cool and Serve

  • Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.

  • Serve warm for gooey goodness or at room temperature.

Hot Chocolate Cookies

Tips for the Best Hot Chocolate Cookies

Use Room Temperature Butter

  • Softened butter creams better with sugar and gives the cookies structure.

Don’t Overbake

  • Cookies may look soft when removed from the oven. They will continue to set as they cool.

Chill the Dough

  • Helps control spreading and enhances the cookie’s flavor and texture.

Use Fresh Marshmallows

  • Old marshmallows may dry out or melt unevenly. Fresh ones give that perfect gooey top.

Double Chocolate Boost

  • Add ¼ cup melted chocolate to the dough for ultra-rich cookies.

Flavor Variations

Peppermint Hot Chocolate Cookies

  • Add ¼ teaspoon peppermint extract to the dough.

  • Sprinkle crushed peppermint candies or candy canes on top.

Mocha Hot Chocolate Cookies

  • Add 1 teaspoon instant espresso powder to the dough for a coffee-chocolate twist.

Spicy Mexican Hot Chocolate

  • Add ¼ teaspoon cinnamon and a pinch of cayenne for warm, spicy notes.

S’mores Style

  • Add graham cracker crumbs to the dough and top with chocolate pieces along with marshmallows.

Serving Suggestions

Warm from the Oven

  • Best served warm so the marshmallows are soft and gooey.

  • Microwave leftovers for 5–10 seconds to recreate that just-baked softness.

With a Cup of Cocoa

  • Pair with hot chocolate for the ultimate chocolate treat.

  • Add whipped cream and a sprinkle of cinnamon for indulgence.

Cookie Platters and Dessert Boards

  • Include in holiday cookie trays or dessert boards alongside brownies and fudge.

  • Their unique look makes them stand out.

Make-Ahead and Storage Tips

Make Ahead

  • Cookie dough can be made 1–2 days in advance and stored in the fridge.

  • Shape into balls before chilling for easy baking later.

Freezing Instructions

  • Freeze dough balls for up to 2 months.

  • Bake from frozen, adding an extra minute to baking time.

  • Baked cookies can also be frozen in an airtight container.

Storage

  • Store in an airtight container at room temperature for 3–4 days.

  • Keep marshmallow-topped cookies in a single layer or use parchment paper between layers.

Nutritional Overview (Per Cookie)

Based on 24 cookies total:

  • Calories: ~140

  • Fat: 7g

  • Carbohydrates: 18g

  • Sugar: 12g

  • Protein: 2g

  • Fiber: 1g

  • Sodium: 70mg

Note: Nutritional values can vary depending on chocolate and marshmallow brands used.

FAQs

Can I use mini marshmallows instead of large ones?

Yes. You can press 3–4 mini marshmallows into the center instead of halved large ones.

Why are my cookies spreading too much?

This could be due to warm dough. Chill it for at least 30 minutes before baking.

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free baking flour. The texture may vary slightly but the flavor will still be delicious.

How do I keep the marshmallows from melting too much?

Add them during the last 2 minutes of baking, not at the start. This keeps them gooey but not runny.

Can I skip the marshmallow?

Yes, but you’ll lose the “hot chocolate” vibe. Try using white chocolate chips as an alternative for creamy sweetness.

Conclusion

Hot Chocolate Cookies are a cozy and irresistible treat, especially during colder months. With their soft, chewy texture, rich cocoa flavor, and gooey marshmallow tops, they’re guaranteed to please chocolate lovers of all ages. These cookies not only taste like a warm hug in dessert form but also make a wonderful addition to holiday spreads and winter baking traditions.