Hot Chocolate Cookies Recipe

If you’re on the hunt for a cozy, chocolatey treat that feels like a warm hug in cookie form, you’re going to adore this Hot Chocolate Cookies Recipe. These cookies perfectly balance rich cocoa flavor with melty chocolate chips and those magical little bits of marshmallow that bring nostalgia right to your taste buds. When I first tried this recipe, I was hooked immediately — they’re soft, just sweet enough, and have that comforting hot chocolate vibe baked right in. Trust me, once you bake a batch, your family and friends will be begging for more!

this Recipe

Ingredients You’ll Need

Each ingredient in this Hot Chocolate Cookies Recipe works together to create that perfectly chocolatey, gooey texture you crave. I always recommend using regular hot cocoa mix (not sugar-free) to make sure you get the right richness.

• Butter: Make sure it’s softened to room temperature for easy creaming and a tender cookie base.
• Sugar (both white and brown): White sugar helps with sweetness and crisp edges, while brown sugar adds moisture and rich flavor.
• Eggs: They bind everything together and add some moisture and lift.
• Vanilla extract: Don’t skip this—it enhances all the chocolatey flavors.
• All-purpose flour: The structure of the cookie depends on this; measuring it right is key to success.
• Hot cocoa mix: Use classic, non-sugar free hot chocolate mix—Swiss Miss Dark Chocolate is my favorite for a deep flavor.
• Salt: Just a pinch to balance the sweetness and highlight the chocolate.
• Baking soda and baking powder: These leaveners help give your cookies just the right lift and softness.
• Chocolate chips: For those melty pockets of chocolate goodness that everyone loves.
• Mallow Bits: These tiny marshmallow bits melt beautifully without the mess of mini marshmallows, giving that perfect hit of gooey sweetness.

Variations

I love experimenting with this Hot Chocolate Cookies Recipe depending on the season or who I’m baking for. You can easily swap out ingredients to make it your own and keep things exciting.

• Dark Chocolate Delight: Using dark chocolate Swiss Miss cocoa mix really deepens the flavor and pairs beautifully with bittersweet chocolate chips.
• Extra Marshmallow Love: If you want an over-the-top gooey bite, press extra Mallow Bits into the cookie tops just before baking for a fun, visible marshmallow pop.
• Peanut Butter Twist: Add a half cup of peanut butter or swirl it into your dough to bring a nutty richness that pairs surprisingly well with hot cocoa flavors.
• Gluten-Free Version: Swap all-purpose flour for a gluten-free blend making sure it contains xanthan gum; chilling the dough longer helps with texture.
• Spiced Hot Chocolate: Sprinkle in a pinch of cinnamon or cayenne to add a cozy or spicy kick to your cookies — a game changer!

How to Make Hot Chocolate Cookies Recipe

Step 1: Cream Butter and Sugars Until Fluffy

Start by beating the softened butter with both sugars using a stand mixer or hand mixer. I like to mix on medium speed until the mixture is light and fluffy—this usually takes about 2-3 minutes. This step is crucial because it adds air, which gives your cookies a lighter texture. You’ll notice the color lightens, which is a good sign.

Step 2: Add Eggs and Vanilla, Mix Well

Next, add your eggs and vanilla extract into the creamed butter mixture. Mix until everything is fully combined. This step binds your dough and adds moisture. Be sure to scrape down the sides of your bowl to incorporate all the tasty bits stuck to the edges.

Step 3: Combine Dry Ingredients Separately

In another bowl, whisk together flour, hot cocoa mix (make sure it’s not sugar-free!), salt, baking soda, and baking powder. One key thing I’ve learned is to gently stir and spoon the flour into your measuring cups rather than scooping to avoid packing it in—which can make your cookies dense.

Step 4: Gradually Add Dry Ingredients to Wet Mix

Slowly beat the dry ingredients into your wet mixture on low speed until just blended. Overmixing at this stage can lead to tough cookies, and you want to keep that soft texture alive. The dough will look thick and a bit dry — this is normal! Don’t add any more liquid or you’ll throw off the balance.

Step 5: Stir in Chocolate Chips and Mallow Bits

Now it’s time to fold in chocolate chips and Mallow Bits. A little trick I discovered is to mix Mallow Bits in *after* chilling the dough to avoid them melting into the dough too much during baking. You can simply press them onto the dough balls before baking. This keeps their texture intact and gives beautiful marshmallow pops in the finished cookie.

Step 6: Chill the Dough

Cover your dough and chill for at least 30 minutes, though up to 24 hours is even better for flavor and texture. The longer chilling time helps the flavors meld and prevents your cookies from spreading too much when baked.

Step 7: Bake to Perfection

When ready, preheat your oven to 350°F (175°C). Drop spoonfuls of dough (about 2 tablespoons each) onto a baking sheet lined with parchment or a silicone mat, spacing them about 2 inches apart. Bake for 9 to 11 minutes until the edges are just lightly browned — they’ll look somewhat soft in the middle, but they firm up as they cool. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

How to Serve Hot Chocolate Cookies Recipe

Garnishes

I like sprinkling a few extra mini marshmallows or chocolate shavings on top of the warm cookies just before serving for a little extra charm. A light dusting of powdered sugar mimics that snowy winter feel, which is perfect if you’re serving these during the holidays.

Side Dishes

These cookies pair amazingly with a cold glass of milk, a mug of warm coffee, or of course, a cup of hot chocolate if you want that full-on chocolate experience! I also love adding them to a dessert platter alongside brownies and shortbread for a party.

Creative Ways to Present

For special occasions, I’ve served these Hot Chocolate Cookies Recipe stacked on a tiered tray lined with little festive napkins. Another fun idea is to sandwich softened marshmallow fluff between two cookies for marshmallow cookie sandwiches—kids and adults both go crazy for these!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature. They stay soft and fresh for up to 4 days this way. If the cookies start to harden, popping one into the microwave for 10-15 seconds revives that just-baked softness.

Freezing

These cookies freeze beautifully! I recommend freezing baked cookies in a sealed container with parchment paper between layers. They last up to 3 months, so you can bake a big batch ahead of time and enjoy them whenever the craving strikes.

Reheating

To reheat, I place cookies in the microwave for about 15-20 seconds or warm them in a preheated oven at 300°F for a few minutes. This brings back that soft, melty texture that makes these cookies so irresistible.

FAQs

Final Thoughts

This Hot Chocolate Cookies Recipe is one that I always keep handy because it’s perfect for any time you want that comforting chocolate fix without the hassle. I love how it brings together the simplicity of classic cookies and the warmth of hot cocoa, with those little marshmallow bits that make each bite feel special. Give it a try like you’re making it just for yourself—you’ll soon find it becomes a beloved staple in your baking rotation, just like it is in mine!

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