Hot Chocolate Cookies Recipe

Introduction

These Hot Chocolate Cookies bring the cozy flavors of a steaming mug of cocoa right into a soft, chewy treat. Perfect for chilly days, they combine rich chocolate, gooey marshmallow bits, and melty chocolate chips for a truly comforting bite.

Ingredients

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/8 cups flour (1 cup + 2 tablespoons)
• 1/3 cup powdered hot cocoa mix
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup marshmallow bits, plus extra for topping
• 1/2 cup semi-sweet chocolate chips, plus extra for topping

Instructions

1. Step 1: Preheat your oven to 350℉ and line baking sheets with parchment paper.
2. Step 2: In a stand mixer fitted with the paddle attachment, combine the softened butter, sugar, and brown sugar. Mix on low until just combined, then increase to high and beat until light and fluffy.
3. Step 3: Add the egg, milk, and vanilla extract to the mixture. Mix until fully incorporated, scraping down the bowl with a rubber spatula once during mixing.
4. Step 4: Add the flour, hot cocoa mix, cocoa powder, baking soda, and salt. Mix on low until everything is well combined.
5. Step 5: Gently fold in the marshmallow bits and chocolate chips until evenly distributed throughout the dough.
6. Step 6: Optional: Cover the dough and refrigerate for up to 36 hours to enhance flavor.
7. Step 7: Using a cookie scoop, portion the dough onto the prepared baking sheets evenly.
8. Step 8: Bake one sheet at a time for 8 to 10 minutes. Avoid overbaking; cookies should be soft and slightly underdone in the center.
9. Step 9: Immediately press a few extra chocolate chips and marshmallow bits onto the hot cookies for a pretty finish.
10. Step 10: Allow cookies to cool completely on the baking sheet so they finish baking with residual heat.

Tips & Variations

• Use dark cocoa powder instead of regular for a richer chocolate flavor.
• Marshmallow bits differ from mini marshmallows; use dehydrated bits for best texture.
• To save time, try the shortcut version by combining a boxed brownie mix with hot cocoa mix and marshmallow bits.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat gently in a microwave for 10–15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mini marshmallows instead of marshmallow bits?

It’s best to use marshmallow bits, which are dehydrated and hold their shape better during baking. Regular mini marshmallows tend to melt and can make the cookies overly sticky.

How can I make the cookies more chocolatey?

Try swapping regular cocoa powder for dark or Dutch-processed cocoa powder, and consider adding extra chocolate chips or a swirl of melted chocolate before baking.

Hot Chocolate Cookies Recipe

Print Recipe

★★★★★

4.4 from 95 reviews

These Hot Chocolate Cookies are rich, soft, and loaded with cocoa flavor, marshmallow bits, and chocolate chips. Perfectly balanced sweetness with a gooey center and slightly crisp edges make them an irresistible treat for chocolate lovers and a cozy dessert for any occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes per baking sheet
• Total Time: 23-25 minutes (excluding optional chilling time)
• Yield: 24 cookies (depending on size scooped) 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup butter, softened
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/8 cups all-purpose flour (1 cup + 2 tablespoons)
• 1/3 cup powdered hot cocoa mix
• 1/3 cup unsweetened cocoa powder (regular or dark cocoa powder)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup marshmallow bits
• 1/2 cup semi-sweet chocolate chips

Topping

• Extra marshmallow bits
• Extra semi-sweet chocolate chips

Instructions

1. Preheat and prepare baking sheets. Preheat your oven to 350℉ (177℃) and line baking sheets with parchment paper to prevent sticking and to ensure even baking.
2. Cream butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, sugar, and brown sugar. Mix on low speed until combined, then increase to high speed and beat until the mixture is light and fluffy, about 2-3 minutes.
3. Add wet ingredients. Add the egg, milk, and vanilla extract to the butter and sugar mixture. Mix on medium speed until everything is well-combined, scraping down the sides of the bowl with a rubber spatula at least once during mixing to ensure uniformity.
4. Incorporate dry ingredients. In a separate bowl, whisk together the flour, hot cocoa mix, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry ingredient mix to the wet mixture while mixing on low speed until just incorporated.
5. Add marshmallow bits and chocolate chips. Fold in the marshmallow bits and semi-sweet chocolate chips by stirring with a spatula until evenly distributed throughout the dough.
6. Optional chilling. For improved texture and flavor development, cover the dough and refrigerate for up to 36 hours. This step is optional but recommended.
7. Scoop dough onto baking sheets. Use a cookie scoop to evenly portion the dough onto the prepared baking sheets, spacing them adequately to allow for spreading during baking.
8. Bake the cookies. Bake one sheet at a time in the preheated oven for 8-10 minutes. Be careful not to overbake; the cookies should be soft in the center when removed.
9. Add toppings while warm. Immediately after baking, press a few additional chocolate chips and marshmallow bits onto the tops of the hot cookies for a visually appealing finish and extra flavor.
10. Cool the cookies. Allow the cookies to cool completely on the baking sheet. The residual heat from the pan will continue to bake the cookies slightly, helping to set their soft centers.

Notes

• You can use either regular unsweetened cocoa powder or dark cocoa powder for a richer flavor.
• Mallow bits differ from mini marshmallows; mallow bits are small dehydrated marshmallows like those found in hot cocoa mix and maintain their shape during baking, while mini marshmallows melt and can spread in the cookies.
• Shortcut version: Stir together 1 box (18 ounces) of brownie mix, 1/4 cup hot cocoa mix, 1/4 cup vegetable oil, 1 egg, 1/4 cup water, and 1/2 cup marshmallow bits. Scoop and bake according to the brownie mix instructions, then press additional marshmallow bits and chocolate chips onto the cookies while hot.
• You can refrigerate cookie dough for up to 36 hours before baking to deepen flavor and improve texture.
• For best results, do not overbake; the cookies should appear soft in the center when removed from the oven.

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