These hot chocolate cookies are warm, soft, and full of chocolatey goodness. With a rich cocoa flavor and melty chocolate chips, they taste like winter in a bite!
It’s like having a cup of hot cocoa in cookie form! I always sneak one or two while they’re still warm. Just pair them with a glass of milk, and you’ve got a cozy treat! ☕️🍪
Key Ingredients & Substitutions
Unsalted Butter: This is important for controlling the saltiness of your cookies. If you only have salted butter, just skip the added salt in the recipe.
Sugars: The mix of granulated and brown sugar gives these cookies a nice texture. If you want, you can replace brown sugar with coconut sugar for a different sweetness.
Cocoa Powder: Unsweetened cocoa is a must for that deep chocolate flavor. If you can’t find unsweetened, Dutch-processed cocoa also works but might give a slightly different taste.
Chocolate Chips: I love using semi-sweet chocolate chips, but you can use dark chocolate or milk chocolate chips based on your preference.
Mini Marshmallows: If you want a healthier twist, try using cut-up pieces of dried fruit, like apricots, for a chewy component instead of marshmallows.
How Can I Ensure My Cookies Are Soft and Chewy?
The key to soft and chewy cookies is monitoring baking time and temperature. Here’s how to get that perfect texture:
- Make sure not to overbake! Remove the cookies from the oven when the edges look set but the centers are still soft. They will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes. This step helps maintain moisture and softness.
- Chill the dough for 30 minutes before baking to prevent spreading. This helps achieve thick cookies.
With these tips, your hot chocolate cookies will turn out soft, chocolatey, and delightfully gooey every time!
Hot Chocolate Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips or chunks
For Topping:
- Mini marshmallows (about 1 cup)
- Optional: Powdered sugar, for dusting
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of preparation time, plus an additional 10-12 minutes for baking. You’ll want to let the cookies cool for about 5 minutes on the baking sheet before moving them to a wire rack to cool completely. In total, you can expect to spend around 30 minutes to enjoy these delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy. This may take about 2-3 minutes.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then, stir in the vanilla extract until everything is well combined.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This step is crucial for evenly distributing the leavening and cocoa in your batter.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to your wet ingredients. Mix just until everything is combined, being careful not to overmix as this can lead to tougher cookies.
6. Fold in Chocolate Chips:
Gently fold the chocolate chips or chunks into the cookie dough. This ensures the chocolate pieces are evenly distributed throughout the cookies.
7. Shape the Cookies:
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart so they have room to spread while baking.
8. Top with Marshmallows:
Gently press 4 to 5 mini marshmallows onto the top of each cookie dough ball. This gives the cookies a fun hot chocolate look and adds a gooey topping!
9. Bake:
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are set around the edges but still soft in the center. The marshmallows should be soft and slightly golden.
10. Cool and Serve:
Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This helps them firm up before transferring them to a wire rack to cool completely.
11. Optional Dusting:
If you’d like, lightly dust the cooled cookies with powdered sugar for a sweet finish.
12. Enjoy!
Indulge in these warm, gooey hot chocolate cookies with a glass of milk or your favorite hot beverage. They’re a delightful treat that captures the cozy flavors of hot chocolate!
These cookies, with their rich chocolate base and melted marshmallow topping, truly embody the spirit of classic hot chocolate in a cookie form. Enjoy every bite, and share with friends and family!
Can I Use Different Types of Chocolate Chips?
Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate chips based on your preference. Just keep in mind that the sweetness level may vary with different types.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to a month. Just make sure they’re completely cooled before freezing!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough ahead of time! Simply wrap it tightly in plastic wrap and refrigerate for up to 3 days. When you’re ready to bake, you can scoop and bake straight from the fridge—just add a couple of extra minutes to the baking time if needed.
What Can I Substitute for Butter in This Recipe?
If you need a dairy-free option, you can use coconut oil or a plant-based butter substitute in equal amounts. Just make sure it’s softened but not melted before you start mixing!
