Hot Chocolate Cookies

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Imagine everything you love about a warm cup of hot chocolate — the rich cocoa, gooey marshmallows, and melty chocolate chips — all wrapped up in a soft, chewy cookie. That’s exactly what you get with these irresistible Hot Chocolate Cookies. They’re the perfect cozy treat for winter nights, festive gatherings, or anytime you’re craving something sweet and nostalgic.

Each bite delivers a perfect balance of crispy edges and a fudgy center, studded with mini marshmallows and pockets of melted chocolate. These cookies look as indulgent as they taste, with a dusting of powdered sugar that resembles freshly fallen snow. They’re a crowd favorite that’s easy to make and even easier to devour.

Why You’ll Love This Hot Chocolate Cookies Recipe

• Perfectly chewy with crisp edges and a soft center.
• Packed with real hot cocoa flavor, thanks to cocoa powder and chocolate chips.
• Topped with gooey mini marshmallows for the ultimate hot chocolate vibe.
• Simple pantry ingredients and quick prep time.
• A festive cookie that’s always a hit during the holidays or cold weather months.

Preparation Phase & Tools to Use (Essential Tools and Equipment)

To make Hot Chocolate Cookies, you’ll need a few kitchen basics that truly make a difference:

• Mixing Bowls: You’ll need at least two — one for dry ingredients and one for the wet mixture. Stainless steel or glass bowls are best for even mixing.
• Electric Mixer or Stand Mixer: Creaming the butter and sugar to the right texture is key to getting that perfect cookie consistency. An electric mixer saves time and effort.
• Cookie Scoop: Ensures even portions so your cookies bake uniformly.
• Baking Sheets + Parchment Paper: Prevents sticking and helps cookies bake evenly. Parchment also makes cleanup faster.
• Wire Cooling Rack: This keeps your cookies from overbaking on the hot tray and helps them cool evenly.

Preparation Tips

Let your butter come to room temperature before mixing — it should be soft but not melted, which helps with better creaming. Be sure not to overmix once the dry ingredients are added to avoid tough cookies. Fold in your chocolate chips and marshmallows gently at the end to keep them whole. If using mini marshmallows, you can slightly press a few into the tops of each dough ball before baking for that classic look. Finally, don’t skip chilling the dough if it feels too soft; even 20 minutes in the fridge helps prevent spreading and enhances the flavor.

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Ingredients for this Hot Chocolate Cookies Recipe

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder (preferably Dutch-processed)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet or dark chocolate chips
• 1 1/2 cups mini marshmallows (plus extra for topping)
• Optional: powdered sugar for dusting

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Step 1: Cream Butter and Sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed. Proper creaming is essential for creating a light cookie texture.

Step 2: Add Eggs and Vanilla

Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Make sure everything is fully incorporated to avoid uneven texture in the final cookies.

Step 3: Sift and Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Sifting helps to prevent lumps, especially with cocoa powder, and ensures even distribution.

Step 4: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to dense cookies.

Step 5: Fold in Chocolate Chips and Marshmallows

Using a spatula, gently fold in the chocolate chips and 1 1/2 cups of mini marshmallows. Try to distribute them evenly throughout the dough without crushing the marshmallows.

Step 6: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. If your dough feels too soft, chill it for 15-30 minutes in the fridge to prevent excessive spreading.

Step 7: Portion and Shape Dough

Use a medium cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Press a few extra marshmallows and chocolate chips into the tops for a bakery-style appearance.

Step 8: Bake

Bake the cookies for 9-11 minutes, or until the edges are set and the centers look slightly underbaked. The cookies will continue to firm up as they cool, ensuring a chewy center.

Step 9: Cool and Dust

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, dust lightly with powdered sugar for a festive finish.

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Notes

These Hot Chocolate Cookies are best enjoyed warm when the chocolate is melty and the marshmallows are gooey. If you want an extra touch of indulgence, serve them alongside a cup of real hot cocoa or dunk them directly in milk. For a festive twist, try using peppermint-flavored chocolate chips or adding a touch of cinnamon to the dough. You can also make them extra chewy by slightly underbaking and letting them finish setting on the baking sheet.

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Watch Out for These Mistakes While Cooking

• Using cold butter: Cold butter doesn’t cream well with sugar, which can lead to dense cookies.
• Overmixing the dough: Especially after adding the flour mixture, overmixing can make the cookies tough.
• Overbaking: Cookies should come out when the center is still slightly soft. They’ll continue cooking as they rest on the hot baking sheet.
• Adding marshmallows too early: Marshmallows can dissolve if baked too long. Make sure to gently press a few extras on top just before baking.
• Skipping the chill time: If your dough is too warm, cookies may spread too much and lose their chewy texture.

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Storage Instructions

Store cooled Hot Chocolate Cookies in an airtight container at room temperature for up to 4 days. To keep marshmallows soft and the cookies fresh, place a slice of bread in the container (this keeps moisture inside). You can also freeze baked cookies for up to 2 months — just thaw at room temperature or warm in the microwave for 10-15 seconds before enjoying. If freezing cookie dough, shape it into balls and freeze on a tray before transferring to a zip-top bag. Bake directly from frozen, adding an extra minute or two to the baking time.

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Estimated Nutrition

Per cookie (approximate values):

• Calories: 210
• Total Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 90mg
• Carbohydrates: 29g
• Fiber: 2g
• Sugar: 17g
• Protein: 2g

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Frequently Asked Questions

Can I use hot cocoa mix instead of cocoa powder?

It’s best to stick with unsweetened cocoa powder for a rich chocolate flavor. Hot cocoa mix often contains sugar and milk powder, which can throw off the balance of the recipe.

What kind of chocolate chips work best?

Semi-sweet or dark chocolate chips are ideal for this recipe. You can also use chocolate chunks or even chopped chocolate bars.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for about 10 minutes before scooping.

My marshmallows melted completely. What went wrong?

If marshmallows are mixed too deep into the dough or overbaked, they can melt. Try pressing them on top of the dough balls right before baking.

How do I make these cookies gluten-free?

Use a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture will be slightly different, but still delicious.

Can I double the recipe?

Absolutely! This recipe doubles well. Just make sure to chill the dough in batches if your mixing bowl is too small.

Can I add nuts?

Yes, chopped walnuts or pecans can be added for extra crunch and flavor. Reduce the amount of chocolate chips slightly to balance the texture.

Why are my cookies spreading too much?

This is usually due to warm dough or too much butter. Chill the dough before baking and measure your ingredients carefully.

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Conclusion

Hot Chocolate Cookies are the perfect cozy treat that brings the warmth of winter beverages into a fun, indulgent dessert. With their chewy centers, gooey marshmallows, and melty chocolate chips, these cookies are a crowd-pleaser you’ll want to make again and again. Whether you’re baking for the holidays, a cookie exchange, or just to treat yourself, this recipe is guaranteed to be a delicious success. Enjoy them fresh out of the oven or stash a few for sweet moments later — they’re bound to become a new favorite in your cookie rotation.

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