There’s nothing quite like biting into a batch of homemade Hot Chocolate Cookies—tender, chewy, and overflowing with gooey chocolate chips and melty mini marshmallows. These cookies take everything you love about a warming mug of hot cocoa and pack it into a decadent treat you can enjoy any time of year. Trust me, once you’ve shared these cookies with friends and family, they’ll become a comforting staple you return to every season!

Hot Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

The best part about Hot Chocolate Cookies is how accessible and familiar the ingredients are, but each one plays a crucial role in building that unforgettable chocolatey flavor and dreamy texture. Here’s what you’ll need:

Unsalted butter: Gives the cookies a rich, creamy base and keeps the centers soft.
Granulated sugar: Adds sweetness and helps create those lightly crisp edges.
Brown sugar: Contributes depth of flavor and a wonderfully chewy, moist texture.
Large egg: Binds everything together and provides structure.
Pure vanilla extract: Brings out the deep cocoa notes and rounds out the cookie’s flavor.
All-purpose flour: The foundation of the dough, giving the cookies body and bite.
Unsweetened cocoa powder: Delivers a fudge-like, chocolatey punch right at the heart of every bite.
Baking soda: Ensures a gentle rise while keeping the cookies tender.
Salt: Balances out the sweetness and brightens up the chocolate flavor.
Semi-sweet chocolate chips: Pockets of melted chocolate for richness in every taste.
Mini marshmallows: The signature hot chocolate touch that gets perfectly gooey in the oven.

How to Make Hot Chocolate Cookies

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—this prevents sticking and makes cleanup a breeze, ensuring your Hot Chocolate Cookies slide right off after baking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture turns light and fluffy. This step is key for creating tender cookies with a soft middle and those crisp, caramelized edges we all crave.

Step 3: Add the Egg and Vanilla Extract

Crack in the egg and pour in the vanilla extract, then beat until fully combined. These wet ingredients bring everything together and infuse the dough with warmth and aroma—think classic hot chocolate vibes!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk the flour, unsweetened cocoa powder, baking soda, and salt. Whisking evenly distributes the leavening agent and salt, which means your Hot Chocolate Cookies will bake up consistently every time.

Step 5: Mix Wet and Dry Ingredients

Gradually add your dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid over-mixing, as that can lead to tough cookies. You want to keep the dough soft and workable.

Step 6: Fold In Chocolate Chips

Using a spatula, gently fold in the semi-sweet chocolate chips so they’re evenly dispersed throughout the dough. This guarantees every single cookie is loaded with gooey chocolate pockets.

Step 7: Shape and Bake the Cookies

Scoop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 8 minutes first—this gives the cookies a head start before adding the marshmallow topping.

Step 8: Add the Marshmallows and Finish Baking

After 8 minutes, carefully press a few mini marshmallows into the top of each cookie. Pop them back into the oven for another 2–3 minutes, just until the marshmallows look slightly gooey and the edges are set.

Step 9: Cool and Enjoy

Let your Hot Chocolate Cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. This helps them firm up just enough so they stay perfectly chewy but don’t fall apart. Once they’re cool, dig in—or drizzle with melted chocolate or a sprinkle of crushed peppermint for an extra-special treat!

How to Serve Hot Chocolate Cookies

Garnishes

For a bakery-style finish, try drizzling cooled cookies with melted chocolate, showering them with a dusting of cocoa powder, or sprinkling on crushed peppermint candies. These little extras make your Hot Chocolate Cookies even more irresistible (and festive for the holidays!).

Side Dishes

If you want to go all out, set up a cookie platter with a cozy cup of real hot cocoa, a glass of cold milk, or even a scoop of vanilla ice cream. These cookies also pair beautifully with a warm latte or spicy chai for an afternoon pick-me-up.

Creative Ways to Present

Stack your Hot Chocolate Cookies in clear cellophane bags with a ribbon for charming edible gifts, or arrange them on a rustic wooden board with marshmallows and chocolate bars, s’mores-style, for parties. Kids (and grown-ups!) will adore the playful look.

Make Ahead and Storage

Storing Leftovers

If you have leftover Hot Chocolate Cookies, just store them in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy, especially if you slip a slice of bread in the container to maintain moisture.

Freezing

You can absolutely freeze these cookies! Simply let them cool completely, then place them in a freezer-safe zip-top bag. They’ll keep for up to 2 months—just thaw at room temperature and enjoy as if they were freshly baked.

Reheating

To enjoy a warm, gooey treat, microwave a cookie for 10–15 seconds. This will get the chocolate and marshmallows nice and melty again, recreating that just-baked Hot Chocolate Cookie experience even days later.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Mini marshmallows work best for even distribution on top of each cookie, but if you only have regular ones, just chop them into smaller pieces before adding. This way, your Hot Chocolate Cookies will still get that signature gooey topping.

How do I make the cookies extra fudgy?

For ultra-fudgy results, make sure not to overbake your cookies—pull them from the oven when the edges are set but the centers still look a bit soft. Adding a few extra chocolate chips to the dough also amps up that gooey factor.

Can I make these cookies gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. Just be sure the rest of your ingredients are gluten-free as well, and your Hot Chocolate Cookies will turn out tender and delicious.

Why did my cookies spread too much in the oven?

If your cookies spread excessively, the butter might have been too soft or melted, or you may have used a bit too much. Chilling the dough for 20–30 minutes before scooping can help prevent spread and keep the cookies thick and chewy.

Can I add nuts or other mix-ins?

Of course! Chopped walnuts, pecans, or even white chocolate chips are fantastic in Hot Chocolate Cookies. Just fold them in with the chocolate chips for extra crunch and flavor.

Final Thoughts

I can’t wait for you to experience the cozy magic of Hot Chocolate Cookies in your own kitchen. Whether you’re baking a batch to share with loved ones or treating yourself on a chilly day, these cookies are pure comfort and joy. Give them a try—you might just find your new favorite sweet tradition!

Hot Chocolate Cookies Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the rich, chocolatey goodness of these Hot Chocolate Cookies with gooey marshmallows, a perfect treat for any occasion.

Ingredients

Scale

Cookie Dough:

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Topping:

1 cup mini marshmallows

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Prepare the Dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar. Mix in the egg and vanilla extract. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Fold in the chocolate chips.
Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets. Bake for 8 minutes, then press mini marshmallows into the tops of each cookie. Bake for an additional 2-3 minutes until done.
Cool and Serve: Let the cookies cool on the baking sheets before transferring them to a wire rack to cool completely.