These Hot Chocolate Cookies are the perfect treat when the weather turns chilly! There’s nothing like cozying up with a mug of hot chocolate — or in this case, cookies! Imagine soft, fudgy cookies infused with the rich flavors of hot cocoa, complete with gooey marshmallows and semi-sweet chocolate chips that melt in every bite. Perfect for winter gatherings or just a sweet night in, these cookies are like a warm, chocolatey hug.
Looking for more delicious chocolate cookies to make? Be sure to try these ones next: Chocolate Crinkle Cookies, Chocolate Sugar Cookies, and Texas Sheet Cake Cookies.
Hot Chocolate Cookie Recipe
There’s just something so nostalgic and heartwarming about these Hot Chocolate Cookies. As soon as I took my first bite, I was taken back to chilly evenings wrapped in blankets, sipping on a warm mug of cocoa by the fireplace. But let me tell you, these cookies are even better.
They’re thick, chewy, and packed with that classic hot chocolate flavor, thanks to a mix of semi-sweet chocolate chips, cocoa powder, and actual hot cocoa mix. Each bite practically melts in your mouth, with gooey marshmallows and melted chocolate making them seriously irresistible (you’ll be coming back for another cookie or two!) They’re like a cozy cup of hot cocoa, but in cookie form – perfect for sharing or keeping all to yourself.
What I love most about this hot chocolate cookie recipe is how easy it is to make, yet the cookies turn out tasting like something you’d buy from a bakery. You don’t need any fancy ingredients or techniques, just a few pantry staples and about 10 minutes of baking. Plus, these cookies look so festive with the marshmallows, making them ideal for including on holiday cookie trays, taking to parties, or even making on a fun winter baking day with the family. Trust me, once you try them, they’ll become your new winter favorite – no mug needed!
Why You’ll Love This Hot Chocolate Cookie Recipe
- All the Cozy Flavors of Hot Chocolate in a Cookie: These cookies capture the rich, comforting taste of hot chocolate with gooey marshmallows and melted chocolate chips in every bite, making them perfect for chilly days or holiday treats.
- Simple Ingredients, Big Flavor: You only need a few pantry staples to make these bakery-worthy cookies, but the result is soft, chewy, and loaded with chocolatey goodness, without any complicated steps.
- Festive and Fun: Top them with extra marshmallows, a drizzle of chocolate, and fun sprinkles, for fun and festive cookies that look as good as they taste. They’re perfect for holiday parties or gifts!
How to Make Hot Chocolate Cookies
Making these Hot Chocolate Cookies is as easy as it is satisfying! In just about 20 minutes, you’ll have warm, gooey cookies that taste just like a cozy cup of hot cocoa! As always, you can find the full printable recipe card at the end of this post.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat.
- Beat butter and brown sugar in a mixing bowl until smooth and creamy. Mix in vanilla extract and eggs.
- Stir in the sifted hot chocolate mix and the unsweetened cocoa powder just until combined.
- Whisk together the all purpose flour, baking powder and salt. Add half of the flour mixture and mix on low speed until combined. Add remaining flour mixture and mix just until combined.
- Stir in chocolate chips just until combined.
- Use a medium cookie scoop or scoop out 1½ tablespoons of cookie dough and place on prepared cookie sheet, about 2 inches apart.
- Press four or five of the reserved marshmallows from the hot chocolate mix onto the top of each cookie dough ball.
- Bake for 10 to 11 minutes until lightly golden on the edges. Remove from the oven and let rest on the baking sheet for 5 minutes. Add additional chocolate chips to the tops, if desired.
- Transfer the cookies to a cooling rack to cool completely or enjoy warm!
Top cookies with chocolate drizzle and sprinkles for a fun, festive touch.
Storage Information
Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days.
Refrigerator: For longer storage, store the cookies in an airtight container in the fridge for up to a week.
Freezer: Freeze in a freezer-safe container for up to 3 months; just thaw at room temperature when you’re ready to enjoy!
Variations to Try
- Add ½ teaspoon of peppermint extract to the dough and sprinkle crushed candy canes on top after drizzling the melted chocolate for a minty holiday twist.
- Place a small marshmallow in the center of each dough ball before baking for an ooey-gooey surprise in the middle of the cookie.
- Swap the semi-sweet chocolate chips for dark chocolate or add white chocolate chips to the mix for an extra layer of chocolatey richness.
- For a unique twist, add ¼ teaspoon of cinnamon and a pinch of cayenne pepper to the dough, giving the cookies a warm, subtle kick reminiscent of Mexican hot chocolate.
Frequently Asked Questions
Can I use regular hot chocolate mix without marshmallows?
Absolutely! You can use any hot chocolate mix you have on hand. If it doesn’t include marshmallows, you can still top each cookie with mini dehydrated marshmallows before baking or add them as a garnish after baking. You can easily find hot chocolate mix with marshmallows online.
Can I make the dough ahead of time?
Yes, the dough can be prepared ahead and stored in the fridge for up to 2 days. When you’re ready to bake, let the dough soften at room temperature for 10-15 minutes for easier scooping.
How do I prevent the hot chocolate cookies from spreading too much?
To keep the cookies thick and chewy, make sure your butter is at room temperature (not melted) and chill the dough for 30 minutes before baking.
Trish’s Tips
- Let your butter and eggs come to room temperature before starting the hot chocolate cookie recipe. This will help the ingredients blend smoothly, resulting in a softer, more cohesive dough.
- Sift the hot chocolate mix to remove any lumps and to reserve the marshmallows.
- Take the cookies out of the oven when they still look a bit soft in the center. They’ll continue to set on the baking sheet, creating a perfectly chewy, fudgy texture.
More Holiday Cookie Recipes to Try
- Hot Cocoa Cookies
- Italian Christmas Cookies
- Gingerbread Cookies
- Snowball Cookies
- Chewy Ginger Molasses Cookies
- Cranberry Orange Cookies
- Sugar Cookie Recipe
Hot Chocolate Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed (or dark brown sugar)
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- ¾ cup hot chocolate mix with marshmallows sifted, reserve marshmallows for topping cookies. I used nestle carnation hot chocolate with marshmallows.
- ¼ cup unsweetened cocoa powder
- 2 ¼ cups all-purpose flour spoon and leveled
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup semi sweet chocolate chips plus additional chocolate chips for garnish if desired
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat. Set aside.
- Combine butter and brown sugar in a large bowl or the bowl of a stand mixer and beat together on medium speed until smooth and creamy.1 cup unsalted butter, 1 cup light brown sugar
- Add vanilla extract and eggs and continue mixing until combined.2 large eggs, 1 teaspoon vanilla extract
- Stir in the sifted hot chocolate mix (reserving the marshmallows for the topping) and the unsweetened cocoa powder just until combined.¾ cup hot chocolate mix with marshmallows, ¼ cup unsweetened cocoa powder
- In a separate medium bowl, whisk together the all purpose flour, baking powder and salt.2 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon fine sea salt
- Add half of the flour mixture and mix on low speed until combined. Add remaining flour mixture and mix just until combined being careful not to over mix.
- Stir in chocolate chips just until combined.1 cup semi sweet chocolate chips
- Use a medium cookie scoop or scoop out 1½ tablespoons of cookie dough and place on prepared cookie sheet, about 2 inches apart. Repeat with remaining dough.
- Press four or five of the reserved marshmallows from the hot chocolate mix onto the top of each cookie dough ball.
- Bake for 10 to 11 minutes until lightly golden on the edges.
- Remove from the oven and let rest on the baking sheet for 5 minutes. Now is a great time to add a few chocolate chips to the top of each cookie. Just press lightly when adding the chips.
- Transfer the cookies to a cooling rack to cool completely or enjoy warm!
Notes
Storage Information Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days Fridge: For longer storage, store them in the fridge for about a week. Freezer: Freeze in a freezer-safe container for up to 3 months; just thaw at room temperature when you’re ready to enjoy!
Leave a Reply