Print

Hot Chocolate Cookies Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/hot-chocolate-cookies-recipe/