There’s something magical about the smell of freshly baked cookies, especially when it’s chilly outside, and you’re in need of a cozy pick-me-up. If you’re a fan of hot chocolate (who isn’t?), let me introduce you to the cookie version of your favorite winter beverage: Hot Chocolate Cookies. These are everything you love about hot cocoa wrapped into a chewy, chocolatey cookie—with gooey marshmallow surprises in every bite!
These cookies are a holiday must-have in our house. They’re a favorite for cookie exchanges, gifting, and of course, sneaking warm from the tray with a steaming mug of coffee or, you guessed it, hot cocoa. The best part? They’re easy to whip up, making them perfect for bakers of all levels. So, let’s get started on this comforting dessert that’ll have you wishing winter lasted all year long!
Step 1: Gather Your Ingredients
Before you dive in, make sure you’ve got everything on hand. Here’s what you’ll need for these irresistible cookies:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 1 cup mini marshmallows
Optional Toppings:
- Extra mini marshmallows
- Grated chocolate or chocolate drizzle for garnish
Step 2: Preheat and Prep
Let’s get your kitchen smelling amazing! Start by preheating your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper or silicone baking mats. Trust me, this step saves you the hassle of sticky cleanup later.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together. You’re looking for a light and fluffy consistency here, which should take about 2-3 minutes with an electric mixer. This step is key to creating cookies that are perfectly soft and chewy.
Step 4: Add the Eggs and Vanilla
Next, crack in the eggs one at a time, mixing well after each addition. Once the eggs are fully incorporated, stir in the vanilla extract. This is where the magic begins—your kitchen will already be smelling like dessert heaven!
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to your wet ingredients, mixing on low speed. Be sure not to overmix—just stir until everything is combined.
Step 6: Chocolate Chips and Marshmallows Galore
Now for the fun part! Gently fold in the semi-sweet chocolate chips and mini marshmallows. The marshmallows will melt slightly during baking, creating gooey pockets of sweetness in every cookie.
Baking Your Hot Chocolate Cookies to Perfection
Now that you’ve mixed up that delicious dough, it’s time to get these cookies into the oven. This is where the magic really happens—the chocolate gets melty, the marshmallows gooey, and your house fills with the cozy aroma of homemade cookies. Let’s finish what we started and bring these treats to life!
Step 7: Scoop and Shape
Grab your trusty cookie scoop or a tablespoon to portion out the dough. Drop rounded scoops onto your prepared baking sheets, spacing them about 2 inches apart. This allows room for the cookies to spread as they bake.
Pro Tip: For uniform cookies (and who doesn’t love a tray of picture-perfect treats?), lightly press the dough balls with your hands or a spoon to even out their shape. You can even sneak in an extra marshmallow or two on top for extra gooey goodness.
Step 8: Bake to Perfection
Slide the baking sheets into your preheated oven and bake for 8-10 minutes. Keep a close eye on them—these cookies are best when the edges are just set, but the centers are still soft.
Pro Tip: Don’t wait for the cookies to look fully baked in the oven! They’ll continue to cook slightly as they cool on the tray, giving you that irresistible chewy texture.
Step 9: Optional Marshmallow Topping
Here’s where you can take things to the next level. The moment you pull the cookies out of the oven, press a few extra mini marshmallows onto the tops while they’re still warm. They’ll melt slightly and create that iconic hot chocolate look. Want to get extra fancy? Sprinkle some grated chocolate or drizzle melted chocolate over the cookies for a gourmet touch.
Step 10: Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack. This step ensures they stay intact while firming up just enough to handle. But who are we kidding? Sneak one warm off the tray—you’ve earned it!
Tips for the Best Hot Chocolate Cookies
- Room-Temperature Butter: Make sure your butter is softened but not melted. This helps create the ideal texture. If you’re short on time, cut the butter into smaller chunks to soften it faster.
- Measure Flour Correctly: Too much flour can make cookies dense. Spoon flour into your measuring cup, then level it off with a knife for accuracy.
- Use Quality Cocoa: A good-quality unsweetened cocoa powder makes a world of difference in flavor. Look for a rich, dark cocoa for that true hot chocolate vibe.
- Chill for Thicker Cookies: If you prefer thicker cookies, pop the dough in the fridge for 30 minutes before baking. This prevents the dough from spreading too much.
Variations to Try
- Peppermint Hot Chocolate Cookies: Swap the vanilla extract for peppermint extract and sprinkle crushed candy canes on top for a festive twist.
- Salted Caramel Hot Chocolate Cookies: Drizzle caramel sauce over the baked cookies and finish with a sprinkle of flaky sea salt.
- Dark Chocolate Lovers: Replace semi-sweet chocolate chips with dark chocolate chunks for a deeper, richer flavor.
Your Hot Chocolate Cookie FAQs and Final Thoughts
Your cookies are baked, your kitchen smells incredible, and you’re ready to dive into a plate of chocolatey, marshmallow-filled perfection. But before you go, let’s address a few common questions and wrap things up with some encouragement to make these cookies a staple in your home.
Frequently Asked Questions
1. Can I use regular marshmallows instead of mini ones?
Yes, but you’ll need to chop them into smaller pieces to distribute them evenly throughout the dough. Mini marshmallows are ideal because they melt quickly and create gooey pockets without overpowering the cookie.
2. Can I freeze the cookie dough?
Absolutely! Scoop the dough into portions and freeze them on a baking sheet until firm, then transfer to an airtight container or freezer bag. When ready to bake, add an extra minute or two to the baking time—no need to thaw!
3. How do I store leftover cookies?
Store your cookies in an airtight container at room temperature for up to 4 days. To keep them soft and chewy, add a slice of bread to the container—it works wonders!
4. What if I don’t have a cookie scoop?
No worries! Use a regular tablespoon to scoop the dough. Just try to keep the portions even for consistent baking.
5. Can I make these cookies gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour. Make sure your baking soda and cocoa powder are also gluten-free.
6. Can I use milk chocolate chips instead of semi-sweet?
Of course! Milk chocolate will create a sweeter cookie, while dark or semi-sweet adds a nice balance to the marshmallows’ sweetness. Choose your favorite!
7. Why did my marshmallows disappear during baking?
This is normal as some marshmallows melt into the dough while baking. If you love that gooey marshmallow look, press a few extras on top of the cookies as soon as they come out of the oven.
Conclusion: Your Winter Baking Essential
Congratulations—you’ve just mastered a recipe that’s sure to become a family favorite. These Hot Chocolate Cookies are the perfect blend of rich chocolate flavor and melty marshmallow goodness. Whether you’re serving them at a holiday party, gifting them to loved ones, or simply indulging with a warm drink on a cozy night in, these cookies bring comfort and joy with every bite.
Don’t forget to experiment with toppings, mix-ins, or flavor variations to make them your own. And if you’ve tried this recipe (or made some creative tweaks), I’d love to hear about it! Leave a comment below and share your thoughts.
PrintHot Chocolate Cookies
- Total Time: 25 minutes
Description
These Hot Chocolate Cookies are a cozy treat that combines the flavors of rich chocolate, gooey marshmallows, and a hint of warmth in every bite. Perfect for winter days or anytime you’re craving a little sweetness!
Ingredients
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- For Topping (Optional):
- Extra mini marshmallows
- Grated chocolate or chocolate drizzle
Instructions
1️⃣ Preheat the Oven
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
2️⃣ Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
3️⃣ Add Eggs and Vanilla
Mix in the eggs one at a time, followed by the vanilla extract, beating until fully incorporated.
4️⃣ Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5️⃣ Add Chocolate Chips and Marshmallows
Gently fold in the semi-sweet chocolate chips and mini marshmallows until evenly distributed.
6️⃣ Scoop the Dough
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
7️⃣ Bake the Cookies
Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
8️⃣ Add Extra Marshmallows (Optional)
If desired, press a few extra mini marshmallows onto the tops of the cookies immediately after removing them from the oven for an extra gooey look.
9️⃣ Cool and Serve
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve as-is or with a dusting of cocoa powder or grated chocolate.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze Ahead: You can freeze the dough balls for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.
- Customization: Add crushed peppermint candies for a holiday twist or a sprinkle of sea salt for a sweet-and-salty flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 24 cookies