If you have ever dreamed of capturing the cozy delight of a steaming cup of hot chocolate in a bite-sized treat, this Hot Cocoa Cookies Recipe is your answer. Packed with rich cocoa, melty chocolate chips, and those irresistible mini marshmallows that toast to gooey perfection as they bake, these cookies bring all the warmth and nostalgia of your favorite winter beverage to the oven. Whether you’re baking for a festive gathering or just to brighten up an ordinary day, these cookies offer a comforting hug in every bite that everyone will adore.
Ingredients You’ll Need
Simple pantry staples come together to create a cookie that boasts deep chocolate flavor, a soft yet chewy texture, and delightful pockets of melted marshmallow. Each ingredient plays a vital role in balancing richness and sweetness, making this recipe approachable yet irresistibly tasty.
- 1 cup unsalted butter, softened: Adds creamy richness and helps achieve that tender cookie texture.
- 1 cup granulated sugar: Provides sweetness and helps with the cookie’s slight crispness on the edges.
- 1 cup packed brown sugar: Contributes moisture and a hint of warm molasses flavor.
- 2 large eggs: Bind the ingredients together while giving structure to the dough.
- 1 teaspoon vanilla extract: Elevates the chocolate notes with a touch of fragrant sweetness.
- 3 cups all-purpose flour: Forms the base of the dough and ensures the perfect crumb.
- 1 cup unsweetened cocoa powder: Delivers the deep, rich chocolate flavor that defines these cookies.
- 1 teaspoon baking soda: Helps the cookies rise slightly for a soft, chewy texture.
- 1/2 teaspoon salt: Balances and enhances the sweetness and chocolate flavors.
- 1 cup semi-sweet chocolate chips: Adds bursts of melty chocolate goodness throughout.
- 1 cup mini marshmallows: Bring fun, gooey surprises that mimic the marshmallow topping of classic hot cocoa.
How to Make Hot Cocoa Cookies Recipe
Step 1: Prepare Your Workspace and Oven
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and to make clean-up easier. This simple step sets you up for perfect baking conditions right from the start.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture becomes light and fluffy. This aeration process is key to tender, chewy cookies, so don’t rush it. About 2-3 minutes with an electric mixer should do the trick.
Step 3: Incorporate Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition so the dough stays smooth and well combined. Stir in the vanilla extract to bring a lovely aroma and depth of flavor that perfectly complements the cocoa.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This even distribution ensures every bite is perfectly balanced. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined — overmixing can make the cookies tough, so easy does it.
Step 5: Fold in Chocolate Chips and Marshmallows
Gently fold in the semi-sweet chocolate chips and mini marshmallows. These add texture and sweetness bursts that make these Hot Cocoa Cookies Recipe stand out from ordinary chocolate cookies.
Step 6: Portion the Dough
Using a tablespoon or cookie scoop, drop rounded balls of dough onto your lined baking sheet, spacing them about 2 inches apart to allow spreading. This step guarantees even baking and nicely shaped cookies.
Step 7: Bake the Cookies
Bake in the preheated oven for about 10-12 minutes. Look for edges that are set and centers that still appear slightly soft. This timing ensures a chewy center with just the right amount of crisp on the outside.
Step 8: Cool Before Enjoying
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies firm up and develop their signature chewy texture.
How to Serve Hot Cocoa Cookies Recipe
Garnishes
Sprinkling a few extra mini marshmallows over the cookies right out of the oven adds a melty, inviting look. A light dusting of powdered sugar can also give a snowy effect that’s perfect for holiday vibes.
Side Dishes
Serve your Hot Cocoa Cookies alongside a warm mug of milk or a cup of your favorite hot chocolate for a classic pairing. For an adult twist, a small glass of coffee or a creamy liqueur works wonderfully too.
Creative Ways to Present
Stack the cookies in a clear glass jar tied with a festive ribbon to gift to friends and family. Alternatively, serve them on a wooden board with clusters of chocolate chunks and marshmallows for a cozy dessert spread that sparks conversation.
Make Ahead and Storage
Storing Leftovers
Store leftover Hot Cocoa Cookies in an airtight container at room temperature. They stay soft and delicious for up to five days, making them perfect for prepping ahead for parties or weekday treats.
Freezing
If you want to keep your cookies fresh for longer, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to three months and thaw easily when you need a cozy snack.
Reheating
Warm frozen or stored cookies briefly in a microwave (about 10-15 seconds) or in a low oven to revive their just-baked softness and that melty marshmallow goodness. It feels like biting into a fresh batch all over again.
FAQs
Can I substitute the butter with margarine or oil?
Butter provides flavor and texture that’s hard to replicate exactly. Margarine might work but can alter the taste and softness, while oil could make the cookies too dense. For best results, stick to unsalted butter as the recipe suggests.
What if I don’t have mini marshmallows? Can I use something else?
If you don’t have mini marshmallows, you can roughly chop regular marshmallows, but they may melt differently. Alternatively, adding extra chocolate chips or small chunks of white chocolate can give a different but tasty twist.
How can I make these cookies gluten-free?
Try substituting the all-purpose flour with a gluten-free blend that is meant for baking. Keep in mind that texture might vary slightly, so it’s good to choose a blend that includes xanthan gum or a similar binder.
Are these cookies suitable for freezing before baking?
Absolutely! Scoop the dough onto a baking sheet and freeze until firm, then transfer to a freezer bag. When ready to bake, place frozen dough balls on a baking sheet and add a couple of extra minutes to the bake time.
Can I make the dough without an electric mixer?
Yes, you can use a sturdy wooden spoon or a hand whisk to cream the butter and sugars, though it will take a bit more elbow grease. Just make sure the butter is very soft to make mixing easier.
Final Thoughts
There is something truly special about a Hot Cocoa Cookies Recipe that delivers the comforting flavors of hot chocolate in every bite. Whether you’re baking up a batch for yourself, loved ones, or a gathering, these cookies bring joy, warmth, and a little magic to the table. So, gather your ingredients and get ready for some cozy, chocolatey fun—these cookies are sure to become a beloved favorite in your household!
Print
Hot Cocoa Cookies Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 12m
- Total Time: 0h 32m
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Hot Cocoa Cookies are a delicious treat that combine the rich flavors of cocoa and chocolate chips with the gooey texture of mini marshmallows. Perfect for cozy winter days or as a fun dessert, these cookies are soft in the center with slightly crisp edges and visually reminiscent of a cup of hot cocoa in cookie form.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for easy cleanup and to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes using an electric mixer. This aerates the dough for better texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract to enhance flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Fold in Add-ins: Carefully fold the semi-sweet chocolate chips and mini marshmallows into the dough until they are evenly distributed.
- Shape Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches between each cookie to allow room for spreading while baking.
- Bake: Bake in the preheated oven for 10-12 minutes. The edges should be set, but the centers remain slightly soft for optimal chewiness.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely, allowing the marshmallows to set inside.
Notes
- Do not overmix the dough to keep the cookies tender.
- Use room temperature butter and eggs for best creaming results.
- For extra gooey marshmallows, add some mini marshmallows on top of the dough balls before baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
- To keep marshmallows soft, ensure cookies are not overbaked.
