Hot Chocolate Cookies
These Hot Chocolate Cookies capture the cozy flavors of your favorite winter drink in every bite! Soft, chocolatey, and filled with melty marshmallows, they’re perfect for holiday cookie platters, festive parties, or a warm treat on a chilly evening.
Ingredients
- Dry Ingredients:
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- Wet Ingredients:
- 1 cup unsalted butter room temperature
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- Add-ins:
- 1 cup chocolate chips or chunks
- ½ –1 cup mini marshmallows
- Optional Flavor Enhancements:
- Peppermint extract or crushed candy canes for festive flair
- White chocolate chips
- Pinch of espresso powder to deepen chocolate flavor
- Sea salt flakes for topping
Instructions
- Preheat & Prep
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars
- Beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Mix Dry Ingredients
- Whisk together flour, cocoa powder, baking soda, and salt. Gradually incorporate into wet ingredients until combined. Fold in chocolate chips.
- Chill Dough
- Scoop dough into balls and refrigerate for at least 30 minutes to prevent spreading.
- Bake with Marshmallows
- Bake cookies for 8 minutes. Remove from oven, press mini marshmallows on top, then bake 2–3 more minutes until marshmallows puff slightly.
- Cool & Serve
- Let cookies cool on the sheet for a few minutes before transferring to a wire rack. Serve warm for gooey perfection.
Notes
- Slightly underbake for soft, chewy centers.
- Use room-temperature ingredients for smooth mixing.
- Press extra chocolate chips or marshmallows on top for a bakery look.
- Try espresso powder to intensify chocolate flavor.