Hot Chocolate Cookies Recipe

Introduction

These Hot Chocolate Cookies combine the rich flavor of cocoa with the comforting texture of marshmallows and chocolate chips. Perfect for cozy evenings or sharing with friends, they offer a delightful twist on classic chocolate cookies.

Ingredients

• 1 cup butter (softened)
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 1/4 cups all purpose flour
• 4 packages hot cocoa mix (or 3/4 cups hot cocoa mix, not sugar free)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup chocolate chips
• 1 cup Mallow Bits (mini marshmallows do not work the same and can be sticky)

Instructions

1. Step 1: Beat the softened butter, sugar, and brown sugar in a large bowl with a standing mixer until the mixture is light and fluffy. Add the eggs and vanilla, then mix well to combine.
2. Step 2: In a separate bowl, combine the flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually add the dry ingredients to the butter mixture, beating until blended. Stir in the chocolate chips and Mallow Bits. Cover the dough and chill for at least 30 minutes, or up to 24 hours.
3. Step 3: When ready to bake, preheat your oven to 350°F (175°C). Drop 2 tablespoons of dough onto baking sheets lined with silicone mats or parchment paper, spacing each cookie about 2 inches apart.
4. Step 4: Bake for 9 to 11 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

• Make sure to use Mallow Bits instead of mini marshmallows to avoid excess stickiness and ensure the best texture.
• Chilling the dough longer enhances the flavors and helps the cookies keep their shape during baking.
• For a nuttier flavor, add 1/2 cup of chopped nuts like walnuts or pecans.
• If you prefer a richer chocolate taste, use dark chocolate chips or add a handful of cocoa nibs.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, warm cookies in the microwave for 10–15 seconds or until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular hot cocoa mix instead of the packets?

Yes, you can use 3/4 cup of regular hot cocoa mix as a substitute for the 4 packets, but be sure it is not sugar free to maintain the right sweetness and texture.

Why shouldn’t I use mini marshmallows instead of Mallow Bits?

Mini marshmallows tend to melt and become sticky, which affects the cookie texture. Mallow Bits hold up better during baking, giving the right soft marshmallow pockets without excess stickiness.

Hot Chocolate Cookies Recipe

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★★★★★

4.9 from 61 reviews

Delight in these rich and chewy Hot Chocolate Cookies, bursting with the comforting flavors of cocoa and melty marshmallow bits. Perfectly soft with crisp edges, these cookies are ideal for cozy gatherings or a sweet treat alongside your favorite cup of hot chocolate.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour
• Yield: 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup butter (softened)
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 3 1/4 cups all-purpose flour
• 4 packages hot cocoa mix (equivalent to about 3/4 cups, not sugar free)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder

Add-ins

• 1 cup chocolate chips
• 1 cup Mallow Bits (mini marshmallows not recommended due to stickiness)

Instructions

1. Cream Butter and Sugars: In a large bowl, use a standing mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, ensuring proper aeration for tender cookies.
2. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, then blend in the vanilla extract to enhance the flavor depth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder to ensure even distribution of leavening agents and cocoa.
4. Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture into the butter and sugar mixture, beating continuously until fully blended without overmixing.
5. Fold in Chocolate Chips and Mallow Bits: Gently stir in the chocolate chips and Mallow Bits to evenly distribute throughout the dough.
6. Chill Dough: Cover the bowl and refrigerate the dough for a minimum of 30 minutes and up to 24 hours to improve texture and flavor development.
7. Preheat Oven: When ready, preheat the oven to 350°F (175°C) and prepare baking sheets by lining them with silicone mats or parchment paper.
8. Shape Cookies: Drop 2 tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
9. Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly browned and the centers look set.
10. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, ensuring they firm up properly.

Notes

• Mallow Bits are preferred over mini marshmallows to avoid melting into a sticky mess during baking.
• You can chill the dough for up to 24 hours to enhance flavor and prevent excessive spreading during baking.
• Make sure to use hot cocoa mix that contains sugar (avoid sugar-free versions) to maintain sweetness and texture.

Keywords: hot chocolate cookies, cocoa cookies, marshmallow cookies, chocolate chip cookies, winter cookies, holiday cookies