Imagine biting into a cookie that captures all the cozy, nostalgic joy of sipping hot cocoa by the fireside—these Hot Chocolate Cookies do exactly that. With rich cocoa, gooey pockets of mini marshmallows, and melty chocolate chips in every chewy bite, this recipe transforms your favorite winter beverage into an irresistible dessert. Whether you’re baking up a batch for a snow day, a holiday party, or simply to satisfy a chocolate craving, these cookies promise warmth and delight in every bite.
Ingredients You’ll Need
Hot Chocolate Cookies only require a handful of pantry staples, but each ingredient brings something special—whether it’s deep chocolate flavor, plush texture, or that classic marshmallow finish. Let’s break down what you’ll need and why it matters.
- Unsalted butter (½ cup, softened): Ensures a rich flavor and perfect, tender texture for your cookies.
- Granulated sugar (½ cup): Adds sweetness and helps create those slightly crisp edges.
- Packed brown sugar (½ cup): Brings moisture and a caramel warmth that deepens the chocolate notes.
- Large egg (1): Binds everything together for a cohesive, chewy treat.
- Vanilla extract (1 teaspoon): Enhances the flavors and adds a touch of aromatic sweetness.
- All-purpose flour (1 cup): Gives the cookies structure and just the right amount of chewiness.
- Unsweetened cocoa powder (½ cup): Creates that deep, luscious chocolate base reminiscent of classic hot chocolate.
- Baking soda (1 teaspoon): Helps your cookies puff up, keeping them soft and thick.
- Salt (¼ teaspoon): Balances all the sweetness and amplifies the chocolate.
- Milk (1 tablespoon): Loosens the dough just enough for an irresistible soft bite.
- Semi-sweet chocolate chips (1 cup): Stud the cookies with bursts of molten chocolate in every bite.
- Mini marshmallows (1 cup): Toast up in the oven, giving these cookies their dreamy Hot Chocolate Cookie finish.
How to Make Hot Chocolate Cookies
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C) to ensure those cookies bake up perfectly from the first tray. Line your baking sheets with parchment paper—this makes for easy cleanup and helps prevent sticking, so your Hot Chocolate Cookies slide right off without losing any gooey marshmallow goodness.
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy. This step is key because it incorporates air, which leads to delightfully tender, bakery-style cookies with those soft, chewy centers we all love.
Step 3: Add the Egg and Vanilla
Mix in your egg and vanilla extract until everything is well combined. The egg helps hold your dough together, while vanilla adds that unmistakable aromatic warmth that makes these Hot Chocolate Cookies smell just as amazing as they taste.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together your flour, unsweetened cocoa powder, baking soda, and salt. Whisking ensures that everything’s evenly distributed, so each bite delivers the rich, chocolatey flavor and perfect rise.
Step 5: Bring the Dough Together
Gradually mix the dry ingredients into the wet mixture. The dough will be thick—that’s exactly what you want! Add the milk at this point to loosen it just a touch, making the dough easier to handle without sacrificing that signature Hot Chocolate Cookie texture.
Step 6: Stir in the Magic
Fold in your semi-sweet chocolate chips for extra chocolatey melty bits. Then, get ready for the showstopper: mini marshmallows! Hold off adding them just yet; they’ll go on top of each cookie, keeping them extra gooey and beautifully toasted.
Step 7: Shape and Top
Scoop out tablespoon-sized rounds of dough, placing them about 2 inches apart on your prepared baking sheets. Gently press 2 to 3 mini marshmallows onto the top of each mound. This gives you those picture-perfect, toasty-topped Hot Chocolate Cookies.
Step 8: Bake and Cool
Bake for 9 to 11 minutes, until the edges are set but centers still look a little soft. Let the cookies cool on the baking sheet for 5 minutes—this gives the marshmallows time to set—before moving them to a wire rack to finish cooling. For even gooier marshmallows, press a fresh marshmallow or two on top while the cookies are still warm.
How to Serve Hot Chocolate Cookies
Garnishes
Sprinkle your Hot Chocolate Cookies with a dash of cocoa powder, a dusting of powdered sugar, or even a drizzle of melted chocolate for a little extra flair. For the ultimate winter treat, nestle a few extra mini marshmallows on top just after baking so they melt into pillowy perfection.
Side Dishes
Pair these cookies with a mug of hot cocoa (why not double up on the coziness?), a glass of cold milk, or even a whipped cream-topped latte. They also shine next to fresh berries or a scoop of vanilla ice cream, making any dessert platter feel instantly more festive.
Creative Ways to Present
Stack the cookies in a rustic tin lined with parchment for a homey, gift-worthy treat, or layer them on a vintage cake stand at your next party. For a playful touch, serve warm Hot Chocolate Cookies alongside tiny mugs of milk or even hot chocolate shots—you’ll win over kids and adults alike.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Hot Chocolate Cookies in an airtight container at room temperature for up to 3 days. Their chewy centers and gooey marshmallows hold up beautifully, but make sure the container is tightly sealed to keep them fresh and soft.
Freezing
For longer storage, freeze baked cookies or unbaked dough balls for up to 2 months. If freezing raw dough, shape and add marshmallows first—just bake a minute or two longer from frozen. To keep marshmallows fluffy, wrap every few cookies with a bit of wax paper between layers.
Reheating
To enjoy Hot Chocolate Cookies warm and gooey, pop them in a 300°F oven for 3 to 5 minutes, or microwave for about 10 seconds. This brings back the soft centers and reactivates that marshmallow lava, perfect for a cookie that tastes freshly baked even days later.
FAQs
Can I use regular-sized marshmallows instead of mini marshmallows?
Mini marshmallows melt and toast evenly, creating beautiful pockets of goo on top of each cookie. If using regular marshmallows, cut them into small pieces for similar results—just be aware they may spread a bit more.
What kind of cocoa powder is best for this recipe?
Use unsweetened natural cocoa powder for an authentic hot chocolate flavor. Dutch-process cocoa also works for a deeper color and smooth chocolate taste. Avoid sweetened cocoa mix unless you reduce the overall sugar in the recipe.
Can I make Hot Chocolate Cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a good-quality 1:1 gluten-free baking blend. The other ingredients are naturally gluten-free, so it’s a simple switch for delicious, inclusive treats.
Why did my marshmallows melt away or disappear during baking?
Sometimes marshmallows sink into the dough or melt completely if nestled too deep. Make sure to gently press them on top of the dough balls right before baking, and after baking, you can press fresh ones on top to keep that gooey, visible marshmallow look.
How do I prevent my Hot Chocolate Cookies from spreading too much?
If your dough feels a bit warm or sticky (especially after creaming the butter), chill it for 20–30 minutes before scooping. This helps the cookies hold their shape and ensures those marshmallow peaks stay picture-perfect.
Final Thoughts
Whether you’re sharing them with friends or sneaking a few as a late-night snack, these Hot Chocolate Cookies bring pure, chocolatey comfort with every bite. Don’t be surprised if they become your new cold-weather tradition—they’re that irresistible! Go ahead, bake a batch, and experience just how magical a cookie can be.
Print
Hot Chocolate Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Hot Chocolate Cookies are a delightful treat that combines the rich flavors of hot cocoa with the chewy goodness of a classic cookie, topped with gooey mini marshmallows. Perfect for winter days or holiday gatherings!
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Additional:
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the ingredients: In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract; mix well.
- Combine dry ingredients: In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.
- Add finishing touches: Stir in milk, fold in chocolate chips. Scoop dough onto baking sheets, press mini marshmallows on top.
- Bake: Bake for 9–11 minutes until edges set and centers are slightly soft. Cool before serving.
Notes
- For extra gooey marshmallows, add more after baking.
- You can substitute cocoa powder with hot cocoa mix, adjusting sugar content if needed.
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