Hot Chocolate Cookies Recipe

Introduction

These Hot Chocolate Cookies are a delightful twist on a classic treat, combining rich chocolate flavors with gooey mini marshmallows. Perfect for cozy nights or any time you crave a sweet, comforting snack.

Ingredients

• 10 Tablespoons unsalted butter, softened to room temperature
• 1/2 cup light brown sugar, packed
• 3/4 cup granulated sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 ounce packet of hot chocolate mix
• 3 Tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 120 mini marshmallows

Instructions

1. Step 1: Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper. Set it aside.
2. Step 2: In a large mixing bowl, beat the softened butter, brown sugar, and 1/2 cup of the granulated sugar together until fluffy, about 2-3 minutes with an electric mixer. Then add the egg and vanilla extract and beat until fully incorporated.
3. Step 3: Add the all-purpose flour, hot chocolate mix, cocoa powder, baking soda, and kosher salt to the bowl. Mix just until a dough forms, being careful not to overmix.
4. Step 4: Using a 1 1/2 to 2 tablespoon cookie scoop, portion out 24 even scoops of dough. Roll each into a ball, then flatten slightly into a disc. Place them several inches apart on the prepared cookie sheet. Top each disc with about 5-6 mini marshmallows, then wrap the dough around the marshmallows, pinching the seams closed. Roll the dough balls until smooth, then roll each one in the remaining 1/4 cup of granulated sugar to coat.
5. Step 5: Bake the cookies for 10-12 minutes, or until the tops have cracked and you can see the marshmallows peeking through. Remove from the oven and let them cool on wire racks for about 15 minutes before serving.

Tips & Variations

• For extra gooey marshmallows, slightly underbake the cookies by a minute or two.
• Substitute the mini marshmallows with regular-sized cut into smaller pieces if mini batches are not available.
• You can add a handful of chocolate chips or chopped nuts to the dough for added texture and flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container. Reheat gently in the microwave for 10-15 seconds to revive the gooey marshmallow center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, unsweetened cocoa powder works well in this recipe. Just be aware it might affect the color and slight flavor nuances but won’t affect the overall chocolate taste significantly.

Can I freeze the dough or baked cookies?

You can freeze the cookie dough balls before baking for up to 3 months. Thaw them in the refrigerator overnight before baking. Baked cookies can also be frozen in an airtight container for up to 2 months; thaw at room temperature before serving.

Hot Chocolate Cookies Recipe

Print Recipe

★★★★★

4.7 from 109 reviews

Delight in the cozy flavors of these Hot Chocolate Cookies, made with rich cocoa, hot chocolate mix, and a gooey marshmallow center. Perfectly soft and sweet, they are topped with mini marshmallows and coated in sugar for an irresistible treat that captures the essence of hot cocoa in every bite.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 10 Tablespoons unsalted butter, softened to room temperature
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar (divided)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 ounce packet of hot chocolate mix
• 3 Tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

For Topping

• 120 mini marshmallows
• 1/4 cup granulated sugar (remaining from divided amount)

Instructions

1. Prepare Oven and Baking Sheet: Preheat your oven to 350 degrees F (175 degrees C) and line a cookie sheet with parchment paper. Set it aside while you prepare the dough.
2. Mix Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and half of the granulated sugar together using an electric mixer until the mixture becomes fluffy, approximately 2 to 3 minutes. Incorporate the egg and vanilla extract, beating until combined.
3. Add Dry Ingredients: Gradually add the flour, hot chocolate mix, unsweetened cocoa powder, baking soda, and kosher salt to the wet mixture. Mix just until the dough forms, taking care not to overmix to keep the cookies tender.
4. Shape Cookies with Marshmallows: Using a 1 1/2 to 2 tablespoon cookie scoop, portion out 24 even-sized scoops of dough. Roll each into a ball and then flatten into a disc. Place each disc several inches apart on the prepared baking sheet. Top each with 5-6 mini marshmallows, then carefully wrap the dough around the marshmallows, pinching the seams closed. Roll the dough-ball to smooth the surface, then roll each in the remaining granulated sugar to coat fully.
5. Bake and Cool: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the tops crack and you can see the marshmallows peeking through. Remove from the oven and allow the cookies to cool on wire racks for about 15 minutes before serving.

Notes

• Be sure not to overmix the dough to prevent tough cookies.
• Using mini marshmallows ensures they melt nicely inside without overpowering the cookie.
• Rolling the dough in granulated sugar before baking adds a delightful crunch and shine to the cookies.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.
• For a deeper chocolate flavor, use a high-quality cocoa powder and hot chocolate mix.

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