If you love curling up with a steamy mug of cocoa on chilly nights, you’ll absolutely adore these Hot Chocolate Cookies. Imagine all the richness of your favorite winter drink reimagined as a soft, chewy cookie loaded with gooey marshmallows and melty chocolate chips! Each bite is like a mini dose of nostalgia, perfect for sharing with loved ones or treating yourself to something truly special. If you’re looking to turn that classic cozy beverage into a chocolatey treat you can stack, pack, or share, these cookies are your new go-to.
Ingredients You’ll Need
These Hot Chocolate Cookies are built from straightforward, pantry-friendly ingredients that each play a crucial role. Every component brings something delicious to the table — whether it’s depth of flavor, chewiness, or that irresistible crinkle-top finish.
- Unsalted butter (1 cup, softened): Ensures your cookies are rich and tender, so let it come to room temperature for easier mixing.
- Granulated sugar (1 cup): Provides classic sweetness and helps the cookies get those bakery-style crisp edges.
- Brown sugar (½ cup): Adds a touch of molasses flavor and gives these cookies that soft, chewy center.
- Large eggs (2): Bind all the ingredients together for a perfectly structured cookie and extra moisture.
- Vanilla extract (1 teaspoon): Rounds out all the chocolatey notes and adds luscious warmth.
- All-purpose flour (2¼ cups): Creates the foundation for the cookies’ texture and a soft, sturdy bite.
- Unsweetened cocoa powder (½ cup): Delivers deep chocolate flavor, turning every bite into pure decadence.
- Baking soda (1 teaspoon): Gives your cookies just the right amount of lift for fluffiness without cakiness.
- Salt (½ teaspoon): Balances sweetness and enhances all the rich flavors.
- Semi-sweet chocolate chips (1½ cups): Add pockets of melty chocolate in every single cookie.
- Mini marshmallows (1 cup): Mimic the best part of a mug of hot chocolate, creating gooey, toasty spots throughout.
- Hot cocoa mix (½ cup, optional for dusting or extra flavor): Sprinkling a bit into the dough makes the cookies even more reminiscent of a true cup of cocoa.
How to Make Hot Chocolate Cookies
Step 1: Prep Your Baking Sheets and Gather Ingredients
First things first — preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This not only helps with even baking but also guarantees easy cookie removal with zero sticky mess. Take a minute to set out all your ingredients, especially the butter, so it can soften while you get everything else ready.
Step 2: Cream Together the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture turns light and fluffy. This step is key: air gets whipped in and ultimately gives your Hot Chocolate Cookies their irresistible tender crumb. Don’t overdo it, just blend until totally smooth and pale.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. This ensures they’re fully incorporated and the dough stays silky. After both eggs are in, pour in the vanilla extract, stirring just enough to blend everything together for a beautiful, aromatic base.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Mixing these essentials before adding them to the wet ingredients helps distribute the cocoa and leaveners, so every Hot Chocolate Cookie bakes up with consistent, blissful flavor.
Step 5: Bring the Dough Together
Gradually add your dry ingredients to the wet mixture, mixing on low or by hand just until combined. Be careful not to overmix! Fold in the semi-sweet chocolate chips and mini marshmallows, plus a tablespoon or two of hot cocoa mix if you want a little extra “hot chocolate” punch.
Step 6: Shape and Bake
Scoop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. For signature bakery looks, press a few extra marshmallows and chocolate chips into the tops of each dough mound. Slide the sheets into the oven and bake for 9 to 11 minutes, until the edges are set and the centers look slightly underdone — they’ll firm as they cool.
Step 7: Cool and Enjoy
Let your Hot Chocolate Cookies cool on the baking sheet for about five minutes, then transfer them to a wire rack to cool completely. The cooling step gives marshmallows time to set into those melty, chewy pockets everyone adores.
How to Serve Hot Chocolate Cookies
Garnishes
Dress up your Hot Chocolate Cookies by dusting the tops with a whisper of cocoa powder or a sprinkle of flaky sea salt right out of the oven. For maximum marshmallow appeal, dot a few extra mini marshmallows on the cookies before baking, or drizzle with melted chocolate for show-stopping flair.
Side Dishes
Pair these cozy cookies with an ice-cold glass of milk, a mug of hot cocoa, or — for grown-ups — a freshly brewed espresso. For a playful touch, serve with a side of berries or a scoop of vanilla ice cream to balance all that chocolatey richness.
Creative Ways to Present
Build a decadent dessert platter with Hot Chocolate Cookies as the centerpiece, arrange them with fresh strawberries and homemade whipped cream, or gift them in decorative tins lined with parchment paper. For winter parties, stack them on a cake stand and surround with marshmallow-topped mugs for a conversation-starting display.
Make Ahead and Storage
Storing Leftovers
Hot Chocolate Cookies stay soft and chewy for days when stored in an airtight container at room temperature. Simply layer them with sheets of parchment or wax paper to prevent sticking, and they’ll stay fresh and delicious for up to five days — if they make it that long!
Freezing
You can easily freeze both unbaked dough balls and baked cookies. For dough, shape and freeze on a tray until solid, then store in freezer bags for up to three months. To freeze baked cookies, cool completely, then pack in airtight containers. Either way, when cookie cravings strike, you’re never far from a sweet fix!
Reheating
To enjoy that fresh-from-the-oven taste, pop a cookie (or two) in the microwave for 10–15 seconds. This re-softens the marshmallows and makes the chocolate chips extra-gooey, giving your Hot Chocolate Cookies their just-baked magic all over again.
FAQs
Can I use regular marshmallows instead of mini ones?
Mini marshmallows work best because they distribute evenly and melt into perfect gooey bites. If you only have regular-sized ones, just chop them up into smaller pieces so you still get those delicious marshmallow pockets.
Do I have to use hot cocoa mix in the dough?
No, the hot cocoa mix is totally optional! It just adds another layer of “hot chocolate” flavor. The cookies are already wonderfully chocolatey from the cocoa powder and chocolate chips, so leave it out if you prefer.
Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 48 hours before baking. If it’s been chilled, let it sit at room temperature for 15–20 minutes before scooping so it’s easier to work with — chilled dough often results in thicker, chewier cookies, too.
What if I don’t have parchment paper?
No problem! You can use silicone baking mats or lightly grease your cookie sheets instead. Just watch the baking time as cookies can brown a little faster without parchment.
How do I make my cookies look extra fancy?
Before baking, press a few extra chocolate chips and marshmallows onto the tops of your dough balls. Once baked, a light dusting of cocoa powder or a drizzle of melted chocolate will take your Hot Chocolate Cookies to the next level!
Final Thoughts
Whether you’re whipping up a winter batch for family movie night or just treating yourself to something irresistibly chocolatey, Hot Chocolate Cookies are pure joy in cookie form. I can’t wait for you to fall in love with their fudgy centers, gooey marshmallows, and cozy flavors — don’t be surprised if these quickly become a new favorite in your home, too!
Print
Hot Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the cozy flavors of hot chocolate in cookie form with these delicious Hot Chocolate Cookies. Packed with chocolate chips and mini marshmallows, these treats are perfect for winter or any time you crave a sweet, chocolatey dessert.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- ½ cup hot cocoa mix (optional, for dusting or extra flavor)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Prepare Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to the wet mixture, mixing just until combined. Fold in chocolate chips and mini marshmallows. Optionally, add hot cocoa mix for extra flavor.
- Bake the Cookies: Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, until the edges are set and the centers are soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Press extra marshmallows and chocolate chips on top of each dough ball for a bakery-style look.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
