These Hot Chocolate Cookies are soft, gooey, and loaded with hot chocolate flavors! Topped with gooey marshmallows and chunks of chocolate, they’re the ultimate cozy treat for any season.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup hot chocolate mix (not sugar-free)
- 1 cup semisweet chocolate chips or chunks
- 1 cup mini marshmallows
Instructions
Step 1: Prep the Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Step 2: Make the Dough
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and hot chocolate mix. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Mix in Chocolate Chips: Fold in the chocolate chips or chunks with a spatula.
Step 3: Scoop and Bake
- Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake and Add Marshmallows: Bake for 8 minutes, then quickly remove the cookies from the oven and gently press 2-3 mini marshmallows into the top of each cookie.
- Finish Baking: Return the cookies to the oven and bake for an additional 2-3 minutes, or until the edges are set but the centers are still soft.
Step 4: Cool and Serve
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or at room temperature with a mug of hot chocolate!
Optional Toppings
- Drizzle melted chocolate or caramel over the cooled cookies.
- Sprinkle with crushed peppermint or graham cracker crumbs for extra texture.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freeze the Dough: The dough can be frozen in individual scoops for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
- Hot Chocolate Mix: Use a high-quality hot chocolate mix for the best flavor.
Nutrition (Per Cookie, Makes 24):
- Calories: 200
- Carbohydrates: 28g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 100mg
- Sugar: 18g
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