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Hot Chocolate Cookies Recipe

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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.

Ingredients

Scale

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.

Keywords: hot chocolate cookies, chocolate cookies, marshmallow cookies, cocoa cookies, chocolate chip cookies, holiday cookies, easy cookie recipe

Find it online: https://biteandenjoy.com/hot-chocolate-cookies-recipe/