Hot Chocolate Cookies

Imagine sinking your teeth into a warm, fudgy Hot Chocolate Cookie that tastes exactly like your favorite winter drink in dessert form. The rich chocolate melts on your tongue while mini marshmallows create pockets of sweet, gooey goodness throughout each bite. These Hot Chocolate Cookies transform the cozy comfort of a classic hot cocoa into an irresistible handheld treat that’s perfect for holiday gatherings, cookie exchanges, or simply enjoying beside a crackling fire. You’ll learn how to create bakery-worthy Hot Chocolate Cookies with a perfectly crackly top, decadent chocolate flavor, and that signature marshmallow experience that makes them truly special.

Why You’ll Love This Recipe

These Hot Chocolate Cookies are guaranteed to become a family favorite for several compelling reasons. First, they deliver the nostalgic flavor of hot chocolate in a convenient cookie form, complete with a rich chocolate base and pillowy marshmallows that create the perfect textural contrast. The cookies feature a slightly crisp exterior that gives way to an incredibly soft, brownie-like interior – making each bite a delightful sensory experience.

What sets these chocolate marshmallow cookies apart is their impressive visual appeal. The crackly tops studded with melty marshmallows make them look professionally crafted with minimal effort on your part. They’re also incredibly versatile – perfect for Christmas cookie platters, winter celebrations, or pairing with actual hot chocolate for the ultimate cozy indulgence.

Perhaps best of all, despite their sophisticated appearance, these hot cocoa cookies are surprisingly simple to make. The dough comes together quickly, and the recipe is forgiving enough for bakers of all skill levels to achieve impressive results every time.

Ingredients

To make approximately 24 delicious Hot Chocolate Cookies, you’ll need:

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2/3 cup (133g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups (313g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder (high-quality Dutch-processed recommended for richer flavor)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons hot chocolate mix (the powder, not prepared)
• 1 1/2 cups (255g) semi-sweet chocolate chips, divided
• 1 1/2 cups (75g) mini marshmallows, plus extra for topping

The hot chocolate mix is crucial for achieving that authentic hot cocoa flavor, while using high-quality chocolate chips enhances the overall richness. The mini marshmallows are what transform these from ordinary chocolate cookies into true Hot Chocolate Cookies – they create that signature melty, gooey texture reminiscent of a perfect mug of hot chocolate.

Pro Tips

Perfect Marshmallow Placement: For picture-perfect Hot Chocolate Cookies, reserve some marshmallows to press into the tops of the cookies about halfway through baking. This prevents them from completely melting away and ensures those beautiful marshmallow pockets remain visible. Press 3-4 mini marshmallows into each cookie at the 6-minute mark for optimal results.

Chocolate Selection Matters: The quality of chocolate dramatically impacts these cookies. Use high-quality cocoa powder and chocolate chips for the richest flavor. For an elevated version, chop premium chocolate bars instead of using chips – they melt more evenly throughout the cookie, creating pockets of chocolate goodness.

Chill for Success: While it’s tempting to bake these immediately, chilling the dough for at least 30 minutes (or up to overnight) makes a significant difference. This firming period allows the flavors to meld and prevents excessive spreading during baking. The result is a thicker, chewier cookie with that perfect crackly top that makes Hot Chocolate Cookies so visually striking.

Instructions

Step 1
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This thorough creaming creates the foundation for that perfect cookie texture. Don’t rush this step – proper aeration here results in cookies with the ideal rise and crumb structure.

Step 2
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until completely incorporated. The mixture should look smooth and slightly increased in volume. These wet ingredients provide the necessary moisture and binding properties for your Hot Chocolate Cookies.

Step 3
In a separate bowl, whisk together the flour, cocoa powder, hot chocolate mix, baking soda, and salt. This ensures even distribution of the leavening agents and prevents any pockets of bitter baking soda in your finished cookies. The combination of cocoa powder and hot chocolate mix is what gives these cookies their distinctive flavor profile.

Step 4
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Overmixing at this stage can develop too much gluten, resulting in tough cookies rather than tender ones. You want your Hot Chocolate Cookies to maintain that soft, melt-in-your-mouth quality.

Step 5
Fold in 1 cup of the chocolate chips and 1 cup of the mini marshmallows by hand using a rubber spatula. This gentle incorporation preserves the integrity of the mix-ins. Reserve the remaining chocolate chips and marshmallows for topping the cookies later. Chill the dough for at least 30 minutes or up to overnight.

Step 6
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough into 2-tablespoon portions and roll into balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.

Step 7
Bake for 6 minutes, then remove from the oven and quickly press 3-4 reserved mini marshmallows and a few chocolate chips into the top of each partially baked cookie. Return to the oven and bake for an additional 4-5 minutes until the edges are set but the centers still look slightly underdone. This two-stage baking process is crucial for achieving those perfect marshmallow pockets in your Hot Chocolate Cookies.

Step 8
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set as they cool, resulting in that perfect balance between crisp edges and fudgy centers that makes Hot Chocolate Cookies so irresistible.

Variations

Peppermint Hot Chocolate Cookies: Transform your standard Hot Chocolate Cookies into a festive holiday treat by adding 1/2 teaspoon of peppermint extract to the dough and folding in 1/3 cup of crushed candy canes along with the chocolate chips. After baking, drizzle with white chocolate for an extra special touch. These mint-chocolate cookies capture the essence of the season and make perfect Christmas gifts.

Mocha Hot Chocolate Cookies: For coffee lovers, dissolve 1 tablespoon of instant espresso powder in the vanilla extract before adding it to the dough. This coffee-chocolate combination creates a sophisticated flavor profile reminiscent of a mocha latte. The coffee enhances the chocolate notes without overpowering the classic hot chocolate taste, making these cookies perfect for adult gatherings.

Gluten-Free Hot Chocolate Cookies: These delicious treats can be adapted for gluten-sensitive guests by substituting the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Look for blends containing xanthan gum for best results. The texture may be slightly different, but the rich chocolate flavor and marshmallow goodness of authentic Hot Chocolate Cookies remains intact.

Storage and Serving

These Hot Chocolate Cookies stay fresh in an airtight container at room temperature for up to 5 days, though their texture is absolutely best within the first 48 hours. For longer storage, freeze baked and completely cooled cookies in a single layer, then transfer to a freezer-safe container with parchment between layers. They’ll keep for up to 3 months frozen and can be thawed at room temperature for about 30 minutes before enjoying.

For an extra-special serving experience, warm these cookies in the microwave for 10-15 seconds to recreate that fresh-from-the-oven experience with melty chocolate and gooey marshmallows. Pair them with a mug of actual hot chocolate for an indulgent treat that doubles down on the cozy winter vibes.

These cookies also make a stunning addition to dessert platters when served alongside vanilla ice cream. For an elevated dessert, sandwich softened vanilla or peppermint ice cream between two cookies to create Hot Chocolate Cookie ice cream sandwiches that will impress guests of all ages.

FAQs

Why did my marshmallows completely disappear during baking?
This typically happens when marshmallows are mixed directly into the dough before baking. For visible marshmallows, follow the two-stage baking method: partially bake the cookies first, then press additional marshmallows into the tops before completing the baking process.

Can I use regular-sized marshmallows instead of mini ones?
While mini marshmallows are ideal for Hot Chocolate Cookies, you can substitute regular marshmallows cut into quarters. However, they may melt differently, so watch your baking time carefully.

Why did my cookies spread too much?
Over-spreading usually results from butter that’s too warm or insufficient chilling time. Make sure to chill your dough for at least 30 minutes, and consider refrigerating between batches if your kitchen is warm.

Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator before baking.

What’s the difference between using hot chocolate mix and just cocoa powder?
Hot chocolate mix contains sugar and often milk solids that give these cookies their distinctive flavor. Using only cocoa powder will result in a regular chocolate cookie rather than a true Hot Chocolate Cookie with that authentic hot cocoa taste.

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