If you love the cozy, rich flavors of a warm drink and the comforting texture of a cookie, you are going to fall head over heels for this Hot Chocolate Cookies Recipe. These cookies capture everything you adore about hot cocoa—deep chocolatey goodness, bursts of melty marshmallows, and a perfectly soft, chewy bite. Each bite feels like wrapping yourself in a blanket beside a crackling fire, making them an irresistible treat for chilly days or anytime you want a sweet hug in cookie form.
Ingredients You’ll Need
The magic of this Hot Chocolate Cookies Recipe lies in a handful of simple, well-chosen ingredients that come together to give you an irresistible flavor and texture. Each component plays an important role, whether delivering richness, sweetness, structure, or a gooey surprise inside.
- Unsalted butter: Using room temperature butter ensures a creamy base that helps your cookies stay tender and flavorful.
- Brown sugar: Adds moistness and a subtle caramel undertone that complements the cocoa perfectly.
- Granulated sugar: Balances sweetness and helps create that slight crisp edge on your cookies.
- Large eggs: Provide structure and richness to keep your cookies chewy and soft.
- Vanilla extract: Enhances the overall flavor, tying together the chocolate and marshmallow notes beautifully.
- All-purpose flour: The backbone that holds everything together for the perfect cookie consistency.
- Dutch-process cocoa powder: Gives a deep, smooth chocolate flavor that is less bitter and more velvety.
- Baking soda: Creates lightness and lift, ensuring your cookies rise just right.
- Salt: A pinch brings out the sweetness and balances the rich chocolate flavors.
- Chocolate chunks or chips: For those melty pockets of extra chocolate goodness in every bite.
- Mini marshmallows: The star of the show that melts into gooey, pillowy surprises scattered throughout your cookies.
- Powdered sugar: A dusting at the end adds a subtle sweetness and gives the cookies a charming finishing touch.
How to Make Hot Chocolate Cookies Recipe
Step 1: Cream the butter and sugars
Start by beating the butter with brown and granulated sugars until the mixture is light, fluffy, and pale. This step incorporates air that will help your cookies have a tender, soft texture once baked. Taking your time here pays off in the final bite!
Step 2: Add eggs and vanilla
Next, add the eggs one at a time, mixing well after each. This ensures they’re fully incorporated, adding richness and stability. Stir in the vanilla extract to give the dough that warm, inviting aroma that makes these cookies so comforting.
Step 3: Mix the dry ingredients
In a separate bowl, whisk together your flour, Dutch-process cocoa powder, baking soda, and salt to distribute the leavening evenly. These ingredients form the chocolatey base of your cookie dough and set the stage for true hot chocolate flavor.
Step 4: Combine dry and wet ingredients
Gradually blend the dry ingredients into the wet mixture, stirring just until combined. This careful mixing prevents overworking the dough, which keeps the cookies tender instead of tough.
Step 5: Fold in chocolate chunks and mini marshmallows
Here’s where the magic happens: fold in the chocolate chunks for gooey melty bites and gently fold in the mini marshmallows. The marshmallows provide little pockets of softness and a nostalgic feel reminiscent of your favorite cup of hot cocoa.
Step 6: Chill the dough
For best results, scoop the dough into balls on a parchment-lined baking sheet and chill them for about 30 minutes. This step helps the cookies hold their shape, preventing them from spreading too much during baking.
Step 7: Bake the cookies
Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes until the edges are set but the centers remain soft. The residual heat will finish cooking them, leaving you with chewy, tender cookies loaded with chocolate and melted marshmallows.
Step 8: Cool and dust with powdered sugar
Let your hot chocolate cookies cool on the pan for about five minutes before transferring to a wire rack. While they’re still warm, dust them with powdered sugar for a delicate sparkle and an extra hint of sweetness that is just so inviting.
How to Serve Hot Chocolate Cookies Recipe
Garnishes
To highlight their cozy character, sprinkle a little more powdered sugar or even crushed peppermint on top. You can also drizzle melted white or dark chocolate for a decadent twist that elevates these cookies to treat status.
Side Dishes
These cookies shine brilliantly beside a steaming cup of milk, coffee, or your favorite hot cocoa. The creamy drinks complement the rich chocolate and marshmallow flavors perfectly. For an indulgent dessert, serve with vanilla ice cream or whipped cream on the side.
Creative Ways to Present
For a charming gift or party favor, arrange your hot chocolate cookies in a glass jar layered with mini marshmallows and chocolate chunks. Tie it with a festive ribbon and a handwritten tag with the recipe. You can also sandwich two cookies around marshmallow fluff for a playful s’mores-inspired treat.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay chewy and delicious for up to 5 days, making them perfect for sharing throughout the week or enjoying little bites as your sweet cravings hit.
Freezing
If you want to save some for later, the dough balls freeze beautifully. Simply scoop the dough, freeze on a tray, then transfer to a bag once solid. Bake straight from the freezer, just adding a couple of extra minutes to the baking time. This way, you can enjoy freshly baked Hot Chocolate Cookies Recipe anytime you like.
Reheating
Reheat stored cookies in a warm oven (around 300°F/150°C) for 5 minutes to restore their soft, just-baked texture. Microwave reheating works in a pinch but can sometimes make them chewier, so the oven is best if you have the time.
FAQs
Can I substitute regular cocoa powder for Dutch-process?
You can use regular cocoa powder, but Dutch-process cocoa provides a smoother, less acidic chocolate flavor that makes these cookies extra special. If you swap, expect a slightly different taste and might want to adjust baking soda amounts accordingly.
Why do I need to chill the dough before baking?
Chilling solidifies the fats and firms up the dough, which helps prevent the cookies from spreading too much. It also helps deepen the flavors and improve the final texture making them chewier and more satisfying.
Can I use larger marshmallows instead of mini ones?
Mini marshmallows work best because they distribute evenly and melt just right in these cookies. Larger marshmallows may melt too much and alter the texture, so if you only have big ones, try chopping them into smaller pieces first.
How do I know when the cookies are done?
Look for edges that are set and slightly firm, while the centers still appear soft and slightly underbaked. The cookies will continue to set as they cool, resulting in a luscious, chewy texture.
Are these cookies suitable for freezing after baking?
Absolutely! Once baked and cooled, place them in an airtight container or freezer bag. They freeze well for up to 3 months, and you can thaw them at room temperature or gently reheat before serving.
Final Thoughts
This Hot Chocolate Cookies Recipe is truly a comforting joy wrapped in chocolate and marshmallow goodness. Whether you’re baking for a crowd, a cozy night in, or a sweet gift, these cookies bring warmth, nostalgia, and melt-in-your-mouth happiness in every bite. Don’t wait to try baking them — I promise they’ll become one of your most treasured recipes!
Print
Hot Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Hot Chocolate Cookies combine rich cocoa, melty chocolate chunks, and gooey mini marshmallows for a comforting treat that tastes just like a cup of hot cocoa in cookie form. Perfectly soft with slightly crisp edges, they are dusted with powdered sugar to add a touch of sweetness and festive appeal. A delightful dessert for cozy winter days or any time you crave a chocolatey indulgence.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2/3 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins & Garnish
- 1 1/4 cups chocolate chunks or chips
- 1 1/2 cups mini marshmallows
- Powdered sugar, for dusting
Instructions
- Cream Butter and Sugars: In a large bowl, beat together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This helps incorporate air, contributing to the cookies’ tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure even incorporation. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. This ensures the leavening and cocoa are evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined to avoid overworking the dough which could make the cookies tough.
- Fold in Chocolate and Marshmallows: Gently fold in the chocolate chunks, followed by the mini marshmallows, ensuring they are evenly distributed without breaking the marshmallows too much.
- Chill Dough: Scoop the dough into cookie-sized balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes to firm up the dough for better shape retention during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Bake the Cookies: Bake the dough balls for 10 to 12 minutes, or until the edges are set and the centers remain soft, ensuring a chewy texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes so they firm up before transferring them to a wire rack to cool completely.
- Finish and Serve: While still warm, dust the cookies with powdered sugar for a festive touch. Serve and enjoy these delicious hot chocolate-inspired cookies!
Notes
- Chilling the dough is important for preventing excessive spreading during baking and helps the cookies maintain a soft, chewy center.
- Use Dutch-process cocoa powder for a smoother, more mellow chocolate flavor compared to natural cocoa powder.
- For extra gooey marshmallows, add half at the beginning of the fold and reserve the other half to press on top of dough balls before baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Substitute chocolate chips with your favorite chocolate type such as semi-sweet, dark, or milk chocolate.
