If you are on the lookout for a cozy, chocolaty treat that feels like a warm hug from the inside out, this Hot Chocolate Cookies Recipe is exactly what you need. Imagine rich cocoa-infused dough, melty chocolate chips, and that irresistible finish of toasted marshmallows right on top, all in one bite. These cookies bring the magic of a cup of hot chocolate into a handheld, delightfully soft cookie form that’s perfect for any time of day or any season. Whether you’re baking for yourself or sharing with friends, these cookies will quickly become your go-to comfort snack.
Ingredients You’ll Need
This Hot Chocolate Cookies Recipe relies on a handful of simple, classic ingredients that work together beautifully to create a soft, chewy cookie packed with deep chocolate flavor and a hint of sweetness from toasted marshmallows. Each ingredient plays a crucial role in crafting the perfect balance of texture and taste.
- Unsalted butter (½ cup, softened but still cool): Provides creaminess and helps create a tender crumb without making the dough greasy.
- Light brown sugar (⅔ cup, packed): Adds moisture and caramel undertones, giving the cookie a soft chew.
- Granulated sugar (⅓ cup): Balances sweetness and promotes even browning on the cookie surface.
- Large egg (1): Binds ingredients and adds richness to the dough.
- Pure vanilla extract (1 teaspoon): Enhances the overall flavor with its warm, aromatic notes.
- Unsweetened cocoa (⅓ cup): Delivers the deep, rich chocolate flavor at the heart of these cookies.
- All purpose flour (1 cup plus 2 tablespoons): The structure builder for soft yet sturdy cookies; measure carefully for best results.
- Baking soda (½ teaspoon): A leavening agent that helps the cookies rise gently and spread just right.
- Salt (¼ teaspoon): Balances sweetness and amplifies chocolate flavor.
- Cornstarch (1 teaspoon): Keeps the cookies tender and adds a slight chewiness.
- Chocolate chips (1 cup, divided): For gooey pockets of rich milk or semi-sweet chocolate in every bite, with some reserved for topping.
- Full size marshmallows (10, cut in half): The secret star that toasts atop each cookie for that nostalgic hot chocolate feel.
- Finely chopped chocolate (2 tablespoons, optional): For an extra fancy sprinkle that melts delectably on warm cookies.
How to Make Hot Chocolate Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Preheat your oven to 350°F to create the perfect environment for baking these delightful cookies. Line two baking sheets with parchment paper to prevent sticking and help the cookies bake evenly with a tender bottom crust.
Step 2: Beat the Butter and Sugars
Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter together with the brown and granulated sugars for several minutes. The goal is to reach a light, fluffy texture — this aeration is what gives your cookies a soft and tender crumb, setting the stage for cookie perfection.
Step 3: Add the Egg and Vanilla
Once your butter and sugar mixture looks creamy and whipped, add in the egg and vanilla extract. Mix until completely combined, making sure to scrape down the sides of your bowl as needed to get an even blend of all the rich ingredients.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the unsweetened cocoa, flour, baking soda, salt, and cornstarch. This dry mixture is your cookie’s foundation — it brings structure, chocolate depth, and just enough lift.
Step 5: Mix Dry Ingredients into Wet
With your mixer on low speed, gradually add the dry ingredients into the butter-sugar-egg mixture. Do this slowly to prevent flour clouds and to avoid overmixing, which can toughen your cookies. Once combined, mix in ¾ of the chocolate chips, reserving the rest for topping.
Step 6: Scoop and Shape the Dough
Use a cookie scoop or tablespoon to portion out your dough into roughly 1½ tablespoon-sized mounds. Place them on your prepared baking sheets with plenty of space in between since these cookies will spread slightly. Make sure these mounds are rounded and not flattened to keep a nice thickness after baking.
Step 7: Add Toppings and Bake
Press some of the reserved chocolate chips onto the tops of the dough mounds before baking. Bake the cookies for 7 to 8 minutes until they begin to spread but still hold a center mound. Remove the trays from the oven, and gently press half a marshmallow on top of each cookie. Pop them back in the oven for 1 to 2 minutes so the marshmallows toast beautifully and the edges of the cookie set while the centers stay soft and slightly underbaked — just the way a perfect hot chocolate cookie should be! Optionally, sprinkle chopped chocolate on top while the cookies are warm to add an extra layer of melty goodness.
How to Serve Hot Chocolate Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of melted white chocolate can elevate these cookies visually, turning them into decadent treats perfect for holiday gatherings or special occasions. The toasted marshmallow tops naturally offer an inviting, gooey garnish that everyone will love.
Side Dishes
Pair your Hot Chocolate Cookies with a tall glass of cold milk, a steaming cup of coffee, or even get nostalgic with a mug of actual hot chocolate. Their rich, chocolaty profile makes them ideal companions for creamy or slightly bitter beverages that balance sweetness.
Creative Ways to Present
For a fun twist, serve these cookies warm inside mini mugs alongside a scoop of vanilla ice cream to mimic a decadent dessert sundae. Alternatively, stack them with sheets of wax paper between each cookie and tie with a festive ribbon for a charming homemade gift that shows you care.
Make Ahead and Storage
Storing Leftovers
Keep leftover Hot Chocolate Cookies Recipe treats in an airtight container at room temperature for up to 4 days. Placing a slice of bread in the container helps maintain moisture and keeps the cookies soft and chewy.
Freezing
If you want to stash some away for later, freeze baked cookies by placing them in a single layer on a baking sheet before transferring to a freezer-safe container or bag. They can be frozen for up to 3 months, ready to thaw for an indulgent snack whenever the craving hits.
Reheating
To bring your cookies back to that fresh-from-the-oven warmth, pop them in a preheated 300°F oven for 5 to 7 minutes. This revives the toasted marshmallow topping and melts the chocolate chips just right, making them taste practically homemade again.
FAQs
Can I substitute butter with margarine or oil?
While margarine can work in a pinch, butter gives the best flavor and texture for this Hot Chocolate Cookies Recipe. Oils tend to create a denser cookie and won’t provide the same delightful chew or taste depth.
What type of chocolate chips should I use?
Feel free to use semi-sweet or milk chocolate chips depending on your preference. Dark chocolate chips can also be a fantastic choice if you want a more intense chocolate punch.
Why are my marshmallows not toasting evenly?
The key to even toasting is to add the marshmallow halves just toward the end of baking and watch them closely. Your oven’s broiler can burn them fast if left unattended, so keep an eye and remove them as soon as they turn golden brown.
Can I make these cookies gluten-free?
Yes, swapping the all-purpose flour for a gluten-free blend that includes xanthan gum usually works well. Just make sure your chosen blend is suitable for baking to maintain the right texture in your Hot Chocolate Cookies Recipe.
Are these cookies soft or crispy?
This Hot Chocolate Cookies Recipe produces cookies that are soft, chewy, and slightly gooey in the middle, especially with the marshmallow topping. The edges have a slight crispness, providing a perfect textural contrast.
Final Thoughts
These Hot Chocolate Cookies Recipe treats are truly a little slice of chocolate heaven. They bring together nostalgic flavors with a chewy, tender texture and an irresistibly gooey marshmallow top that will make you want to bake them again and again. Whether shared with friends, gifted during the holidays, or enjoyed with a quiet cup of coffee, these cookies promise warm smiles and happy hearts. I can’t wait for you to try this recipe and make it your own cozy favorite.
Print
Hot Chocolate Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and chewy Hot Chocolate Cookies, bursting with rich cocoa, melty chocolate chips, and topped with warm, toasted marshmallows for the ultimate cozy treat. Perfect for sharing or enjoying with a cup of cocoa on a chilly day.
Ingredients
Wet Ingredients
- ½ cup unsalted butter (softened, but still cool)
- ⅔ cup packed light brown sugar (fresh and soft)
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Dry Ingredients
- ⅓ cup unsweetened cocoa powder
- 1 cup plus 2 tablespoons all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cornstarch
Add-ins and Toppings
- 1 cup chocolate chips (divided)
- 10 full size marshmallows (cut in half across the middle)
- 2 tablespoons finely chopped chocolate (optional, for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter with the light brown sugar and granulated sugar for several minutes until the mixture is light and fluffy. Add the egg and pure vanilla extract, then beat until all ingredients are well combined, scraping the bowl sides as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking soda, salt, and cornstarch to ensure even distribution of leavening agents and cocoa.
- Incorporate Dry into Wet: With the mixer on low speed, gradually add the dry mixture into the wet mixture. Mix just until combined to avoid overmixing. Reserve ¼ cup of chocolate chips for topping, then fold the remaining ¾ cup chocolate chips into the dough.
- Scoop Dough: Using a 1½ tablespoon cookie scoop, portion the dough onto the prepared baking sheets, placing dough balls about 2 inches apart. Maintain a rounded, high mound shape rather than flattening the dough. Press some of the reserved chocolate chips gently onto the top of each dough ball for a decorative touch.
- Bake Initial: Bake the cookies in the preheated oven for 7-8 minutes. They should just begin to spread and still have a raised center mound.
- Add Marshmallows and Finish Baking: Carefully remove the baking sheets from the oven and press one half of a marshmallow onto the top of each cookie, slightly flattening the dough just a bit. Return the cookies to the oven and bake for an additional 1-2 minutes. The edges will look nearly done while the centers remain slightly underbaked.
- Cool and Optional Topping: Remove the cookies from the oven and place the baking sheets on wire racks to cool completely, allowing the cookies to firm up as they cool. While still warm, optionally sprinkle finely chopped chocolate over the tops for extra decadence.
- Repeat: Repeat the scooping, baking, and marshmallow steps with the remaining dough once the baking sheets have cooled down to avoid melting the marshmallows prematurely.
Notes
- Do not overbake the cookies; they should appear slightly underbaked when removed from the oven to ensure a soft, chewy texture.
- Cut marshmallows in half to cover the cookie tops effectively and melt evenly.
- Using parchment paper simplifies cleanup and prevents cookies from sticking.
- Optional chopped chocolate topping adds extra chocolate flavor and a pretty finish.
- Cookies firm up as they cool, so handle gently when warm.
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