If you’re craving a cozy treat that perfectly captures the warmth and joy of a steaming cup of cocoa, then this Hot Chocolate Cookies Recipe will become your new best friend. These cookies are a delightful fusion of rich chocolate, creamy marshmallow bits, and the nostalgic flavor of hot cocoa mix baked into every bite. Soft, chewy, and studded with melty chocolate chips, they bring all the comfort and sweetness of hot chocolate in a hand-held, shareable form. Whether you’re baking for a crowd or just yourself, these cookies make every day feel like a special occasion.
Ingredients You’ll Need
The magic behind these Hot Chocolate Cookies lies in simple, pantry-friendly ingredients that each add an important touch to the final cookie. From the buttery base to the signature cocoa mix, every element plays a role in creating irresistible texture and flavor.
- Butter (1 cup softened): Adds richness and a tender crumb to the cookies for that melt-in-your-mouth feel.
- Sugar (1 cup): Provides sweetness and helps with the cookie’s delightful chewiness.
- Brown sugar (2/3 cup): Brings moisture and a slight caramel undertone that deepens the flavor.
- Eggs (2 large): Bind the ingredients and contribute to the cookie’s structure.
- Vanilla extract (1 teaspoon): Enhances the overall flavor, balancing the chocolate notes perfectly.
- All-purpose flour (3 1/4 cups): Forms the sturdy base of the cookie dough.
- Hot cocoa mix (4 packages or 3/4 cup): The star ingredient that infuses the dough with classic hot chocolate flavor.
- Salt (1 teaspoon): Elevates all the flavors and balances sweetness.
- Baking soda (1 teaspoon): Ensures slight leavening for a soft, airy texture.
- Baking powder (2 teaspoons): Works alongside baking soda for perfect rise.
- Chocolate chips (1 cup): Adds pockets of melty chocolate delight.
- Mallow Bits (1 cup): Tiny marshmallow pieces that give the cookies their signature gooey charm.
How to Make Hot Chocolate Cookies Recipe
Step 1: Prepare Your Oven and Mix Wet Ingredients
Start by preheating your oven to 350°F (175°C) so it’s ready when your dough is. In a stand mixer, beat softened butter with both the white and brown sugars until the mixture becomes light and fluffy. This process is key for that perfect cookie texture. Then, add eggs one at a time, blending each fully before adding the next, followed by a splash of vanilla extract to deepen the aroma and flavor.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder. This step ensures that everything is evenly mixed and that the rising agents are distributed properly, which will yield soft, tender cookies.
Step 3: Blend Wet and Dry Ingredients
Gradually add your dry mix into the wet ingredients, combining just until everything becomes a uniform dough. Avoid overmixing to keep the cookies tender. Now it’s time to fold in the chocolate chips and those irresistible mallow bits—these give the cookies their character and that lovely gooey surprise.
Step 4: Chill the Dough
Pop the dough into the refrigerator for at least 30 minutes. This step isn’t just about chilling; it helps the flavors meld and prevents the cookies from spreading too much during baking, so you get thick, chewy results.
Step 5: Bake to Perfection
Drop generous tablespoons of the chilled dough onto baking sheets lined with parchment paper, giving each cookie plenty of space to expand. Bake them for 9 to 11 minutes or until the edges turn a light golden brown. After baking, cool the cookies on the baking sheets for about five minutes before transferring them to wire racks to cool completely.
How to Serve Hot Chocolate Cookies Recipe
Garnishes
A sprinkle of powdered sugar or a drizzle of melted white chocolate over the cooled cookies adds an elegant touch and extra sweetness. For festive occasions, a few crushed peppermint candies can bring a refreshing contrast to the rich chocolate and marshmallow flavors.
Side Dishes
These cookies pair wonderfully with a warm cup of milk or your favorite hot chocolate for an ultra-cozy snack session. They’re also fabulous alongside a scoop of vanilla ice cream or dollops of whipped cream for an indulgent dessert treat.
Creative Ways to Present
For parties or holiday gatherings, stack these cookies in a mason jar tied with a festive ribbon as a charming gift idea. Alternatively, sandwich two cookies together with marshmallow fluff or chocolate ganache for a playful twist that heightens the hot chocolate vibe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies fresh by placing them in an airtight container at room temperature. They’ll maintain their chewy texture and rich flavor for up to a week, making them perfect for enjoying any time.
Freezing
If you want to enjoy a batch anytime, freeze unbaked dough balls on a parchment-lined tray. Once frozen, transfer them to a freezer bag and bake directly from frozen, adding a couple of extra minutes to the bake time. You can also freeze baked cookies in airtight containers, but freezing the dough preserves that freshly baked experience best.
Reheating
For that just-baked warmth, reheat cookies in a preheated 300°F oven for about 5 minutes. You’ll revive the soft texture and melted chocolate goodness like they just came out of the oven.
FAQs
Can I substitute hot cocoa mix with cocoa powder?
Yes, you can use unsweetened cocoa powder instead of hot cocoa mix, but keep in mind you may need to adjust the sugar quantities since hot cocoa mix usually contains sugar and other ingredients.
What if I don’t have mallow bits?
If mallow bits aren’t available, mini marshmallows work well too. Just add them quickly after baking if you want to avoid melting, or fold in gently during mixing if you prefer them gooey inside the cookie.
Are these cookies gluten-free?
This Hot Chocolate Cookies Recipe calls for all-purpose flour, which contains gluten. For a gluten-free version, substitute with a gluten-free baking blend, but results may vary slightly in texture.
How long do these cookies stay fresh?
Stored properly in an airtight container, these cookies stay fresh and chewy for about 5 to 7 days at room temperature.
Can I make these cookies vegan?
To make a vegan version, swap the butter for a plant-based alternative, use flax or chia eggs (as egg replacements), and check that your hot cocoa mix doesn’t contain dairy ingredients. The mallow bits may also need to be replaced with a vegan-friendly marshmallow alternative.
Final Thoughts
There’s something truly special about baking cookies that capture the warmth and comfort of hot chocolate, and this Hot Chocolate Cookies Recipe does exactly that with every tender, gooey bite. Whether it’s for a cozy night in or a festive gathering, these cookies will fill your kitchen with irresistible aromas and your heart with joy. Give this recipe a try—you’ll soon find it hard to stop at just one!
Print
Hot Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich and chocolaty Hot Chocolate Cookies combining the deep flavors of hot cocoa mix with sweet chocolate chips and marshmallow bits. Perfectly soft with slightly crisp edges, these cookies offer a cozy treat reminiscent of a warm cup of hot chocolate in cookie form.
Ingredients
Wet Ingredients
- 1 cup softened butter
- 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 (or 3/4 cup)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
Add-ins
- 1 cup chocolate chips
- 1 cup Mallow Bits (mini marshmallows or marshmallow bits)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies at the correct temperature.
- Cream Butter and Sugars: In a stand mixer, beat together softened butter, sugar, and brown sugar until the mixture is light and fluffy, which creates a smooth base for the dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Then add the vanilla extract and mix until well combined for flavor and structure.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder to evenly distribute the leavening agents and cocoa powder.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet mixture while mixing until everything is blended smoothly. Then gently fold in the chocolate chips and Mallow Bits to incorporate them without deflating the batter.
- Chill Dough: Chill the dough in the refrigerator for at least 30 minutes, which helps to firm it up and improve the texture of the cookies when baked.
- Form Cookies: Drop tablespoons of the chilled dough onto baking sheets lined with parchment paper or silicone mats, spacing each about two inches apart to allow room for spreading.
- Bake: Bake the cookies for 9 to 11 minutes until the edges are lightly browned, indicating they are cooked through but still soft-centered.
- Cool: Let the cookies cool on the baking sheets for five minutes before transferring them to wire racks to cool completely, enhancing the texture and preventing breakage.
Notes
- You can substitute the hot cocoa mix with homemade cocoa powder blend if preferred.
- For extra gooey marshmallows, add additional Mallow Bits on top of the cookies before baking.
- Make sure to chill the dough well to prevent excessive spreading during baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
