You know those days when the world outside is a little too cold, a little too gray, and all you really want is something to warm you up from the inside out? Well, that’s exactly when these Hot Chocolate Cookies are meant to be baked.
Picture this: You’re sitting in your kitchen, the aroma of chocolate filling the air, the sound of marshmallows melting just perfectly inside warm dough. These aren’t just cookies, they’re a warm hug, wrapped in chocolatey goodness.
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Whether you’re a die-hard fan of hot cocoa cookies, or you’re looking for something new to wow your friends this holiday season, these cookies will become your go-to recipe for every cold, rainy day, or any day you just need a little extra comfort.
Why You’ll Love These Hot Chocolate Cookies
- Perfect Balance of Flavors: These aren’t just another chocolate chip cookie. The combination of hot chocolate cookies with a bit of salt, dark brown sugar, and that secret cocoa twist make every bite perfectly balanced, never too sweet, never too bitter. Just right.
- Marshmallow Magic: There’s something about those little puffs of marshmallow that go just right in the oven, melty, gooey, but not too melted. It’s like the marshmallow just holds on tight to that chocolate dream inside the cookie.
- So Easy, Even on a Busy Day: No complicated steps or ingredients here. In about 30 minutes, you’ll have a batch of warm, melt-in-your-mouth cookies that feel like they’ve been baking for hours.
The Ingredients You’ll Need
- All-Purpose Flour- The base of the cookies, giving them the perfect chewy texture and structure.
- Baking Soda- Helps the cookies rise and spread just right, giving them that perfect softness.
- Baking Powder- Works with the baking soda to keep the texture light and fluffy.
- Unsalted Butter- Adds richness and that melt-in-your-mouth texture every good cookie needs.
- Light Brown Sugar- Brings a caramel-like sweetness that makes these cookies irresistibly cozy.
- Dark Brown Sugar- Gives a deeper, richer flavor and moisture to the dough.
- Granulated Sugar- Balances the sweetness and helps the cookies spread evenly as they bake.
- Eggs- Hold everything together, making the cookies moist and chewy.
- Vanilla Extract- A little boost of flavor that ties everything together without taking over.
- Unsweetened Cocoa Powder- Delivers that deep, rich chocolate flavor that’s essential to hot chocolate cookies.
- Chocolate Chips- Because more chocolate = more happiness! They melt perfectly into the dough.
- Mini-Marshmallows- The gooey surprise that makes each bite like a cup of hot cocoa.
- Salt- Just a pinch helps balance the sweetness and adds a subtle depth to the flavor profile.
How to Make Hot Chocolate Cookies
Let’s Get the Oven Ready
Before we dive into the dough, let’s get the oven preheated to 350°F. This is key because you want those cookies to go into a hot oven to bake evenly.
While the oven is warming up, line your baking sheet with parchment paper or a silicone mat. Trust me, this little step makes a world of difference when it comes to not having your cookies stick!
Mix the Dry Ingredients
Take a moment to whisk together the all-purpose flour, baking powder, baking soda, unsweetened cocoa powder, and salt in a medium-sized bowl.
I like to use a whisk here, it helps break up any lumps of cocoa powder and makes everything blend smoothly. Once it’s all mixed, set it aside. Dry ingredients don’t need too much attention, but this step is essential to get that perfect cookie texture!
Cream the Butter and Sugars
Now, for the good stuff. In a large mixing bowl, throw in your unsalted butter, light brown sugar, and white granulated sugar.
Use an electric mixer to beat everything on medium-high speed until it’s nice and creamy, think of it like fluffy clouds.
Next, add the eggs, one at a time, and then pour in the vanilla extract. Keep mixing until it all comes together in a smooth, velvety base. Take your time with this step, it’s the secret to bringing everything together beautifully!
Bring Everything Together
Time to unite the dry ingredients with the wet! Take that dry flour mixture you set aside, and begin adding it to the wet ingredients half a cup at a time.
Gently stir each portion into the dough, being careful not to overmix. The dough will come together quickly, so once you see everything incorporated, stop! We’re going for soft and chewy, not dense and heavy.
Stir in the Sweetness
Now, the fun part, stir in most of the chocolate chips and mini-marshmallows. These little guys are what will make these cookies extra dreamy. Leave a little bit of both behind, though.
We’ll top off the cookies with those once they’re fresh out of the oven for that extra pop of sweetness and texture. Just make sure to give it a gentle fold so all those chocolatey and marshmallowy pockets are spread out evenly through the dough.
Scoop the Dough
Grab your cookie scoop (or a regular spoon), and start placing generous dollops of dough onto the prepared baking sheets.Be sure to space each cookie about 2 inches apart to allow for even spreading while baking.
They’ll spread a bit as they bake, and we don’t want them to crowd each other. If you prefer big cookies, feel free to make the scoops slightly larger, but keep in mind, they may need a few extra minutes in the oven.
Bake Until Soft and Gooey
Now, let those cookies bake in the oven for 10-13 minutes. Keep an eye on them, you’re looking for the edges to be set but the centers to still look a bit soft.
The trick is not to overbake them; they’ll continue to firm up as they cool on the baking sheet. Trust me, this will give you the perfect chewy texture every time.
Top with Extra Chocolate and Marshmallows
Here comes the real fun: When the cookies are out of the oven, immediately press those half-cut mini-marshmallows gently into the top of each cookie.
Sprinkle the remaining chocolate chips over the top, too.
The heat from the cookies will make everything melt just enough, creating a beautiful, gooey topping. It’s the moment that takes these cookies from good to “I can’t believe how amazing these are!”
Cool Down and Enjoy
Let the cookies rest on the baking sheets for a couple of minutes. After that, transfer them to a wire rack to cool completely. Enjoy!
3 Mistakes to Avoid When Making Hot Chocolate Cookies
1- Don’t Overmix the Dough
It’s tempting to keep mixing until everything feels perfectly smooth, but trust me, overmixing is a no-go.
If you mix the dough too much, your cookies could turn out dense and tough instead of soft and chewy. Just mix until the dry ingredients are barely incorporated, think of it like a gentle handshake, not a wrestling match!
2- Watch the Baking Time
It’s easy to think your cookies need an extra minute or two, especially when they look a little soft in the middle.
But remember, undercooked cookies are better than overcooked ones! Once they’re out of the oven, they’ll continue to cook a little on the baking sheet. If you want that perfect chewy texture, stick to the baking time and check them a minute or two early.
They’ll firm up as they cool, so don’t worry if they seem a bit soft at first.
3- Not Measuring Flour Properly
Flour can easily get packed down in the bag or container, leading to too much flour in your dough. This can make your cookies dry and crumbly.
Always make sure to spoon your flour into the measuring cup and level it off with a knife. It’s a small step, but it makes a big difference for the texture!
How to Store Hot Chocolate Cookies
- Keep your hot chocolate cookies in an airtight container at room temperature for up to 4-5 days. This helps maintain their soft, chewy texture and keeps them tasting fresh. The marshmallows might lose some of their gooeyness, but they’ll still be delicious!
- Want to save some for later? Store unbaked cookie dough in a tightly sealed container or plastic wrap in the freezer for up to 3 months. When you’re ready to bake, let the dough thaw in the fridge for a few hours, then scoop and bake as usual. Fresh cookies whenever you crave them!
- If you’re stacking your cookies in a container, place a sheet of parchment paper between layers to prevent them from sticking together and losing shape.
More Chocolate Cookies to Try
- Chocolate Brownie Cookies
- Sourdough Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Chick Fil A Cookie Recipe
The Best Hot Chocolate Cookies You’ll Ever Bake
Ingredients
- 1 cup unsalted butter
- ¾ cup light brown sugar
- ¼ cup dark brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- 2 cups chocolate chips divided
- 1 cup mini marshmallows divided
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
Instructions
- Preheat your oven to 350°F and line your baking sheet with parchment paper or a silicone mat, this helps keep the cookies from sticking!
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, unsweetened cocoa powder, and salt. This step is important for getting that perfect texture, so make sure everything’s well mixed before setting it aside.
- In a large bowl, beat together the unsalted butter, light brown sugar, and white granulated sugar with an electric mixer on medium-high speed until it's creamy and fluffy.
- Once it’s smooth, add the eggs one at a time and then mix in the vanilla extract. Keep going until the mixture is perfectly smooth and velvety.
- Now, slowly add the dry ingredients to the wet mixture, about half a cup at a time, mixing gently after each addition. Stop mixing once everything is just combined, overmixing could make the cookies too dense, and we’re aiming for soft and chewy.
- Stir in most of the chocolate chips and mini marshmallows, leaving a little behind for topping.
- Give it a gentle mix to make sure the chocolate and marshmallows are evenly distributed throughout the dough.
- Scoop generous dollops of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie. If you want bigger cookies, feel free to use a larger scoop, but keep in mind they may need a few extra minutes to bake.
- Bake for 10-13 minutes, keeping an eye on them. You want the edges to be set, but the centers should still look a little soft. They’ll firm up as they cool, so don’t worry if they seem a bit underdone.
- As soon as the cookies come out of the oven, press the reserved half-cut marshmallows into the tops and sprinkle the remaining chocolate chips over them. The heat from the cookies will melt everything just perfectly, creating a gooey, irresistible topping.
- Let the cookies rest on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Make sure your butter is softened, not melted. Using softened butter is key to achieving that airy, fluffy texture we all love.
- Watch the baking time, cookies can look a little soft in the center when you take them out, but that’s okay! They’ll set as they cool.
- For extra flavor, try adding a pinch of cinnamon or a sprinkle of sea salt on top right after baking!
