When the weather outside is frightful, there’s nothing more delightful than the comforting taste of hot chocolate. Now, imagine that cozy, chocolatey warmth transformed into a soft, chewy cookie. Enter Hot Chocolate Cookies—the ultimate winter indulgence.
These cookies combine all the flavors of your favorite mug of hot cocoa: rich chocolate, gooey marshmallow bits, and a hint of sweetness that brings back childhood memories of snowy days. Perfect for holiday baking, cookie exchanges, or just a cozy night at home, this recipe is as simple as it is delicious.
In this article, we’ll dive into what makes these cookies so special, share tips for perfecting them, and offer a step-by-step guide to bring this winter treat to life.
Why You’ll Love Hot Chocolate Cookies
1. Warm, Chocolatey Goodness
These cookies are rich, soft, and bursting with chocolate flavor, thanks to hot cocoa mix and chocolate chips.
2. Marshmallow Magic
Mallow Bits give each bite the perfect chewy texture without the mess of melted marshmallows.
3. Perfect for the Holidays
They’re festive, fun, and ideal for Christmas cookie platters or holiday parties.
4. Kid-Friendly Recipe
This recipe is simple enough for kids to help out—great for creating holiday memories together.
5. Customizable and Versatile
Add different mix-ins like white chocolate chips, crushed peppermint, or nuts for your unique twist.
Ingredients
Here’s everything you’ll need to create these decadent Hot Chocolate Cookies:
Wet Ingredients
- 1 cup butter (softened): Adds richness and helps create that chewy texture.
- 1 cup sugar: For sweetness and structure.
- ⅔ cup brown sugar: Adds moisture and a slight caramel flavor.
- 2 large eggs: Helps bind the ingredients.
- 1 teaspoon vanilla extract: Enhances the chocolate flavor.
Dry Ingredients
- 3 ¼ cups all-purpose flour: Provides structure to the cookies.
- 4 packets hot cocoa mix (¾ cup): Use regular hot cocoa mix (not sugar-free) for maximum flavor.
- 1 teaspoon salt: Balances the sweetness.
- 1 teaspoon baking soda: Helps the cookies spread slightly while baking.
- 2 teaspoons baking powder: Adds a bit of lift for a soft, chewy texture.
Mix-Ins
- 1 cup chocolate chips: For gooey chocolate bursts in every bite.
- 1 cup Mallow Bits: Tiny marshmallows that hold their shape and add a fun texture.
Preparation Time and Yield
- Prep Time: 15 minutes
- Chill Time: 30 minutes to 24 hours
- Cook Time: 9–11 minutes per batch
- Total Time: 1 hour (minimum)
- Yield: About 24 cookies
Step-by-Step Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, beat 1 cup softened butter, 1 cup sugar, and ⅔ cup brown sugar with a standing or hand mixer until light and fluffy.
- Add 2 large eggs and 1 teaspoon vanilla extract, mixing well to combine.
2: Combine Dry Ingredients
- In a separate bowl, whisk together:
- 3 ¼ cups all-purpose flour
- 4 packets hot cocoa mix (¾ cup)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Gradually add the dry ingredients to the butter mixture, mixing until fully incorporated.
3: Add the Mix-Ins
- Fold in 1 cup chocolate chips and 1 cup Mallow Bits using a spatula.
- Cover the dough with plastic wrap and chill for at least 30 minutes, up to 24 hours.
4: Preheat and Portion
- Preheat your oven to 350°F (175°C).
- Line baking sheets with silicone baking mats or parchment paper.
- Using a cookie scoop or two tablespoons, drop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
5: Bake the Cookies
- Bake for 9–11 minutes, or until the edges are lightly browned. The centers will still look slightly soft but will firm up as they cool.
- Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve
Hot Chocolate Cookies are delightful on their own, but they’re even better paired with:
- Hot Beverages: Serve with hot chocolate, coffee, or a glass of milk for dunking.
- Ice Cream Sandwiches: Use two cookies to sandwich a scoop of vanilla or peppermint ice cream.
- Holiday Platters: Add them to a festive cookie tray with sugar cookies, gingerbread men, or snickerdoodles.
Tips for Perfect Hot Chocolate Cookies
- Chill the Dough: This step prevents the cookies from spreading too much and ensures a thick, chewy texture.
- Don’t Overbake: Remove the cookies when the edges are set but the centers are still soft for a perfect consistency.
- Use the Right Marshmallows: Mallow Bits hold their shape better than regular mini marshmallows, which can melt and become sticky.
- Mix Gently: Overmixing can lead to tough cookies. Stop mixing as soon as the dry ingredients are incorporated.
- Customize the Mix-Ins: Swap chocolate chips for white chocolate or add crushed peppermint for a festive twist.
Recipe Variations
- Peppermint Hot Chocolate Cookies: Add ½ teaspoon peppermint extract and sprinkle crushed candy canes on top before baking.
- Nutty Variation: Stir in chopped walnuts or pecans for added texture.
- Dark Chocolate Lovers: Use dark chocolate chips for a richer flavor.
- Spicy Kick: Add a pinch of cayenne pepper or cinnamon for a Mexican hot chocolate twist.
Storage and Freezing
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Freezing the Dough: Roll the dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
- Freezing Baked Cookies: Store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
FAQ
Q: Can I use instant hot cocoa mix?
A: Yes, but make sure it’s not a sugar-free version for the best flavor.
Q: What if I don’t have Mallow Bits?
A: Regular mini marshmallows can be used, but they may melt and create a stickier texture.
Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be chilled for up to 24 hours before baking.
Q: Can I use gluten-free flour?
A: Yes, substitute with a 1:1 gluten-free baking flour for a similar texture.
Conclusion
Hot Chocolate Cookies bring the magic of winter’s coziest drink into cookie form. With their rich chocolate flavor, gooey marshmallow bits, and chewy texture, these cookies are the perfect treat for holiday gatherings, cookie exchanges, or just a quiet night by the fire.
This easy recipe is a must-have for your holiday baking list. So grab your ingredients, preheat your oven, and get ready to enjoy the taste of hot chocolate in every bite. Happy baking!
Print
Hot Chocolate Cookies – Chewy, Gooey, and Perfect for Winter
- Total Time: 1 hour (minimum)
- Yield: 24 cookies 1x
Description
Soft, chewy cookies infused with hot cocoa mix, chocolate chips, and marshmallow bits for the ultimate winter treat
Ingredients
- 1 cup butter (softened)
- 1 cup sugar
- ⅔ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ¼ cups all-purpose flour
- 4 packets hot cocoa mix (¾ cup)
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup chocolate chips
- 1 cup Mallow Bits
Instructions
- Cream butter and sugars, then mix in eggs and vanilla.
- Combine dry ingredients and gradually mix into the butter mixture.
- Fold in chocolate chips and Mallow Bits. Chill the dough for 30 minutes to 24 hours.
- Scoop dough onto lined baking sheets and bake at 350°F for 9–11 minutes.
- Cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
Keep at room temperature for 5 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 9–11 minutes per batch