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Hot Chocolate Cookies Recipe

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3.8 from 2 reviews

These Hot Chocolate Cookies are a delightful treat combining rich cocoa flavors, marshmallow bits, and semi-sweet chocolate chips. Soft and chewy with a gooey center, they’re perfect for cozy moments or holiday celebrations. With a balance of sweetness and a hint of vanilla, these cookies bring the comforting taste of hot chocolate into a handheld dessert.

Ingredients

Wet Ingredients

  • 1/2 cup butter (softened)
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla

Dry Ingredients

  • 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

Add-ins

  • 1/2 cup marshmallow bits (plus extra for topping)
  • 1/2 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat the oven: Set your oven to 350℉ (175℃) and line baking sheets with parchment paper to prevent sticking.
  2. Cream the butter and sugars: In a stand mixer bowl fitted with the paddle attachment, combine the softened butter, sugar, and brown sugar. Mix on low speed until just combined, then increase to high speed until the mixture is light and fluffy, about 2-3 minutes.
  3. Add wet ingredients: Incorporate the egg, milk, and vanilla into the creamed butter and sugar mixture. Mix thoroughly, scraping down the bowl with a rubber spatula midway to ensure even mixing.
  4. Combine dry ingredients: Add the flour, powdered hot cocoa mix, unsweetened cocoa powder, baking soda, and salt to the wet ingredients. Mix on low until fully incorporated and a smooth dough forms.
  5. Fold in add-ins: Gently stir in the marshmallow bits and semi-sweet chocolate chips until they are evenly distributed throughout the dough.
  6. Optional chilling: For improved flavor and texture, cover the dough and refrigerate it for up to 36 hours before baking. This step is optional but recommended.
  7. Scoop cookie dough: Use a cookie scoop to portion the dough evenly onto the prepared baking sheets, leaving enough space between for spreading.
  8. Bake the cookies: Bake one sheet at a time in the preheated oven for 8-10 minutes. Be careful not to overbake; the centers should remain soft and slightly underdone.
  9. Add toppings: Immediately after removing the cookies from the oven, press a few additional chocolate chips and marshmallow bits onto the tops to enhance flavor and appearance.
  10. Cool on pan: Allow the cookies to cool completely on the baking sheet. The residual heat from the pan will continue cooking the cookies slightly, ensuring a perfect soft texture.

Notes

  • Do not overbake the cookies; they should remain soft in the center when removed from the oven.
  • Refrigerating the dough for up to 36 hours helps deepen the flavors and improve texture.
  • Adding extra marshmallow bits and chocolate chips on top immediately after baking adds a visually appealing finish and extra gooeyness.
  • Use parchment paper to easily remove cookies and avoid burning on the baking sheets.
  • Make sure butter is softened, not melted, for proper creaming with the sugars.

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