Hot Chocolate Cookies: The Ultimate Cozy Treat Recipe

Introduction

These Hot Chocolate Cookies are the ultimate cozy treat perfect for chilly days or whenever you crave a rich chocolatey snack. Soft, chewy, and studded with melty chocolate chips and mini marshmallows, they capture the essence of a warm cup of hot cocoa in cookie form.

Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups (250 g) all-purpose flour
• ¾ cup (75 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (170 g) chocolate chips or chunks
• 1 cup mini marshmallows

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Step 3: Add the eggs and vanilla extract to the butter mixture, mixing until smooth and fully combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
6. Step 6: Fold in the chocolate chips and mini marshmallows evenly throughout the dough.
7. Step 7: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart to allow for spreading.
8. Step 8: Bake for 9 to 11 minutes, or until the edges are set but the centers remain soft.
9. Step 9: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use high-quality butter like Kerrygold for a richer, creamier flavor in your cookies.
• For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
• Add a pinch of instant coffee powder to enhance the chocolate flavor even more.
• Try swapping mini marshmallows for white chocolate chips for a different sweet twist.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave for a soft, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized marshmallows instead of mini marshmallows?

Yes, but chop regular-sized marshmallows into smaller pieces to help them distribute evenly and melt properly within the cookies.

How do I keep my cookies soft and chewy?

Be careful not to overbake—remove the cookies when the edges are set but the centers still look slightly soft. Letting them cool on the baking sheet also helps maintain their chewy texture.

Hot Chocolate Cookies: The Ultimate Cozy Treat Recipe

Print Recipe

★★★★★

4.7 from 783 reviews

Indulge in the ultimate cozy treat with these Hot Chocolate Cookies, featuring a rich cocoa base, gooey chocolate chips, and soft mini marshmallows. Perfectly soft and chocolatey, they bring the warmth and comfort of a mug of hot cocoa into a delicious cookie form.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (225 g) unsalted butter, softened (My Pick: Kerrygold Grass-Fed Irish Butter ⭐⭐⭐⭐⭐ – Rich, creamy flavor!)
• 1 cup (200 g) brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Dry Ingredients

• 2 cups (250 g) all-purpose flour (Recommended: King Arthur All-Purpose Flour ⭐⭐⭐⭐⭐ – Perfect for roux; Gluten-Free Option: Bob’s Red Mill 1-to-1 Gluten Free Flour)
• ¾ cup (75 g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Add-ins

• 1 cup (170 g) chocolate chips or chunks
• 1 cup mini marshmallows

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring the sugars are well incorporated.
3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture, mixing well until everything is smooth and combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and flavoring agents.
5. Combine Mixtures: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
6. Fold in Chocolate and Marshmallows: Carefully fold the chocolate chips (or chunks) and mini marshmallows into the cookie dough, ensuring even distribution without melting.
7. Form Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
8. Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain soft and slightly underbaked for that chewy texture.
9. Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely.

Notes

• For a gluten-free version, substitute the flour with a 1-to-1 gluten-free flour blend like Bob’s Red Mill.
• Do not overbake; cookies should remain soft in the center for the best texture.
• Using high-quality cocoa powder and butter significantly enhances the flavor depth.
• Mini marshmallows may melt slightly but will add gooeyness and a unique texture to the cookies.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: hot chocolate cookies, cocoa cookies, chocolate chip cookies, marshmallow cookies, cozy dessert, easy baking recipe