Hot Chocolate Cookies: The Ultimate Cozy Treat Recipe
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.
- 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
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
- 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.
- 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.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture, mixing well until everything is smooth and combined.
- 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.
- Combine Mixtures: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Chocolate and Marshmallows: Carefully fold the chocolate chips (or chunks) and mini marshmallows into the cookie dough, ensuring even distribution without melting.
- Form Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
- 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.
- 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
