Dessert

Hot Chocolate Mug Sugar Cookies Recipe

Byreem everly November 16, 2025November 16, 2025

Introduction

Hot Chocolate Mug Sugar Cookies are a delightful blend of cozy hot chocolate flavors and sweet sugar cookies. Perfect for chilly evenings or holiday gatherings, these cookies are both fun to make and delicious to enjoy. Serve them alongside your favorite warm drink or use them as a charming topping for hot chocolate.

A mug-shaped cookie sits on a white marbled surface. The bottom layer is a golden brown cookie decorated with a bright red icing forming the mug's body and handle on the right side. On the red part, there is a small pale blue snowflake in the center dusted lightly with powdered sugar. Above the red layer, there is a thick dripping dark brown chocolate layer representing hot chocolate. On top of the brown layer, a creamy light brown icing layer looks like frothy milk, topped with several white marshmallows, giving a fluffy texture. The whole cookie is sprinkled lightly with powdered sugar. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter (softened)
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1/2 cup mini marshmallows
1/4 cup crushed peppermint candies (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, cream the softened butter and sugar until smooth and fluffy.
Step 4: Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 6: Using a cookie scoop or tablespoon, scoop portions of dough and roll into balls. Place them on a lined baking sheet about 2 inches apart.
Step 7: Bake for 10–12 minutes, until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 9: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Step 10: Dip the cooled cookie tops in the melted chocolate, then sprinkle with mini marshmallows and crushed peppermint candies if desired. Allow the chocolate to set before serving.

Tips & Variations

Add a tablespoon of cocoa powder to the dough for a chocolatey twist.
Mix in chocolate chips to the dough for extra sweetness.
Use colorful sprinkles or different types of chocolate for varied toppings.
Chill the dough for 30 minutes and roll it out to cut into festive shapes with cookie cutters.
For a nutty flavor, consider adding finely chopped nuts to the dough.

Storage

Store leftover cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer-safe container. They will keep well for up to 3 months. To reheat, allow frozen cookies to thaw at room temperature or warm gently in a low oven.

How to Serve

A cookie shaped like a mug with three layers: the bottom layer is red icing with a small blue snowflake decoration in the center, the middle layer is brown icing that looks like dripping chocolate, and the top layer is light brown icing that simulates foam. On top of the foam icing, several white marshmallows are placed, adding a fluffy texture. The mug's handle is also covered with red icing. The cookie is resting on a white marbled surface dusted lightly with powdered sugar, and there are two similar cookies blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance, wrap it tightly, and refrigerate for up to 3 days or freeze for up to 3 months. Thaw before baking as instructed.