These Hot Chocolate Cookies are a delightful twist on everyone’s favorite winter drink. Rich, fudgy, and packed with gooey mini marshmallows, they capture the cozy, warming flavors of hot chocolate in every bite. With the addition of real hot cocoa mix, these cookies are an ideal treat for chilly days, holiday parties, or a comforting snack by the fireplace.
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup light brown sugar, packed
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup hot cocoa mix (without marshmallows)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
Instructions:
Prepare the Oven and Baking Sheets:
Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper.
Cream the Butter and Sugars:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes, until light and fluffy.
Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for extra flavor.
Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, unsweetened cocoa powder, hot cocoa mix, baking soda, and salt.
Mix Dry and Wet Ingredients:
Gradually add the dry mixture to the butter mixture, stirring until just combined. Fold in the chocolate chips to give every cookie a melty, chocolatey bite.
Shape the Cookies:
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie for spreading.
Bake and Add Marshmallows:
Bake the cookies for 8-10 minutes, until just set. Remove from the oven, press 2-3 mini marshmallows onto the top of each cookie, and return to the oven for another 1-2 minutes until the marshmallows soften.
Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Allow them to cool completely or enjoy warm for a cozy, gooey treat!
Serving Tips:
Warm and Gooey: For an extra cozy treat, serve these cookies slightly warm. The chocolate chips and marshmallows will be gooey, making each bite taste like a sip of hot cocoa.
Holiday Party Platter: Arrange the cookies on a festive platter for a holiday party or winter gathering. Garnish the platter with extra marshmallows or mini candy canes for a fun presentation.
Hot Chocolate Pairing: Pair these cookies with a mug of hot chocolate or warm milk for a delightful, indulgent snack that’s perfect for cold weather.
Storage Tips:
Room Temperature: Place the cookies in an airtight container and store them at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container; this helps maintain moisture in the cookies.
Reheating: If you want to enjoy the cookies warm later, microwave them for about 5-10 seconds, just until the marshmallows soften slightly.
Freezing Tips:
Freeze Before Baking: For fresh cookies whenever you want them, portion the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag or container. Bake directly from frozen, adding an extra 1-2 minutes to the bake time.
Freeze After Baking: If you have leftover baked cookies, store them in a freezer-safe container for up to 2 months. Thaw at room temperature or reheat in the microwave for a few seconds for that fresh-baked taste.
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FAQs:
Can I use regular hot cocoa mix with marshmallows in this recipe?
Yes, you can, but it’s best to use hot cocoa mix without marshmallows for the dough to keep the cookie texture smooth. Adding mini marshmallows on top after baking provides the perfect gooey topping without affecting the dough’s consistency.
How do I keep the marshmallows from melting too much?
To keep marshmallows soft and gooey instead of overly melted, press them into the cookies right after the initial baking time, then return the cookies to the oven for only 1-2 minutes. This way, they’ll soften without fully melting.
Can I substitute the semi-sweet chocolate chips with another type of chocolate?
Absolutely! Feel free to use milk chocolate, dark chocolate, or even white chocolate chips, depending on your taste preference. Each will add a unique flavor to complement the cocoa in the cookie.
How do I make these cookies extra chewy?
To achieve an extra chewy texture, slightly underbake the cookies by baking them until they’re just set, around 8-9 minutes. Allow them to cool on the baking sheet, which will help them firm up while remaining soft and chewy inside.
Conclusion:
These Hot Chocolate Cookies are a perfect treat to warm up with, making them a hit at winter gatherings and holiday celebrations. With their rich chocolate base and marshmallow topping, they’re guaranteed to bring joy to any cold day!
📖 Recipe:
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Hot Chocolate Cookies
- Total Time: 25-27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Hot Chocolate Cookies are the ultimate winter treat, combining rich chocolate flavor with gooey mini marshmallows for a cozy, indulgent dessert. With a hint of hot cocoa mix in every bite, they’re the perfect cookie for chilly days and holiday gatherings. Quick to make and irresistible, these cookies are a must-try for any chocolate lover.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 cup hot cocoa mix (without marshmallows)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 8-10 minutes, until the cookies are just set. Remove from the oven and immediately press 2-3 mini marshmallows into the top of each cookie.
- Return to the oven for 1-2 minutes to allow the marshmallows to soften. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra gooeyness, press additional marshmallows into the tops of the cookies after baking.
Storage Tip: Keep cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Marshmallow Choice: Using fresh mini marshmallows helps achieve the best texture.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 160 kcal per cookie
