Hot Chocolate Cookies Recipe

Introduction

These Hot Chocolate Cookies bring all the cozy flavors of your favorite winter drink into a soft, chewy treat. Packed with chocolate chips and topped with gooey mini marshmallows, they’re perfect for any chocolate lover craving something warm and comforting.

Ingredients

• 1 cup butter, room temperature
• 1 cup brown sugar
• 3/4 cup hot cocoa mix, dry
• 2 teaspoons instant coffee or espresso powder (optional, enhances chocolate flavor)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup chocolate chips
• Mini marshmallows
• About 1/2 cup chocolate chips, melted (for drizzling)
• Sprinkles (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. Step 2: In a large bowl, cream the butter and brown sugar together until light and fluffy.
3. Step 3: Add the hot cocoa mix, instant coffee (if using), eggs, and vanilla extract. Stir until smooth and well combined.
4. Step 4: Mix in the flour and baking soda just until no dry pockets remain. Be careful not to overmix.
5. Step 5: Fold in the chocolate chips evenly throughout the dough.
6. Step 6: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them well apart (about 6 per sheet).
7. Step 7: Bake for 10–11 minutes, until the edges are set but the centers remain soft.
8. Step 8: Right after removing the cookies from the oven, use the back of a spoon to gently press a small indentation in the center of each cookie. Press a few mini marshmallows into each indentation.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Once cooled, drizzle melted chocolate over the cookies and add sprinkles if desired.

Tips & Variations

• For a deeper chocolate flavor, try using a dark hot cocoa mix or add a bit of cocoa powder alongside the mix.
• If you don’t have instant coffee, you can omit it; the cookies will still be delicious.
• Swap mini marshmallows for a marshmallow fluff filling by adding a small dollop after baking.
• Use white or peanut butter chips instead of chocolate chips for a fun twist.

Storage

Store cookies in an airtight container at room temperature for up to 3 days to keep them soft. For longer storage, freeze the cookies in a sealed container or bag for up to 2 months. To reheat, warm briefly in the microwave to soften marshmallows and chocolate drizzle.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without marshmallows?

Yes, the marshmallows add a gooey texture and extra sweetness, but the cookies are delicious on their own without them.

Why is instant coffee added to the recipe?

Instant coffee enhances the chocolate flavor, making it richer and more complex, but it’s optional and can be left out if preferred.

Hot Chocolate Cookies Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

Delight in the rich, cozy flavors of these Hot Chocolate Cookies, featuring a perfect blend of cocoa and a hint of espresso to intensify the chocolate taste. Soft and chewy with melty chocolate chips and topped with mini marshmallows and a drizzle of melted chocolate for an indulgent treat perfect for any chocolate lover.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 26 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup butter, room temperature
• 1 cup brown sugar
• 3/4 cup dry hot cocoa mix
• 2 teaspoons instant coffee or espresso powder (optional, enhances chocolate flavor)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup chocolate chips

Toppings

• Mini marshmallows
• About 1/2 cup chocolate chips, melted for drizzling
• Sprinkles (optional)

Instructions

1. Preheat oven: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to prepare for baking.
2. Cream butter and sugar: In a large bowl, beat the room-temperature butter and brown sugar together until the mixture is light and fluffy, which usually takes about 2-3 minutes using an electric mixer.
3. Add cocoa mix and coffee: Stir in the hot cocoa mix and instant coffee or espresso powder (if using), then add the eggs and vanilla extract. Mix thoroughly until the batter is smooth and evenly combined.
4. Combine dry ingredients: Add the all-purpose flour and baking soda to the wet ingredients. Mix gently just until there are no dry spots of flour left, taking care not to overmix to maintain tender cookies.
5. Fold in chocolate chips: Gently fold the chocolate chips into the dough to evenly distribute them throughout.
6. Scoop onto baking sheets: Using about 2 tablespoons of dough per cookie, scoop the dough onto the prepared baking sheets. Space the cookies about 2 inches apart to allow room for spreading, fitting about 6 cookies per sheet.
7. Bake: Bake in the preheated oven for 10 to 11 minutes, or until the edges are set but the centers remain soft and slightly underdone.
8. Add marshmallows: Immediately after removing the cookies from the oven, use the back of a spoon to gently press an indentation into the center of each cookie, then press a few mini marshmallows into this indentation to slightly melt into the warm cookie.
9. Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely.
10. Decorate: Once fully cooled, drizzle the melted chocolate over the cookies and sprinkle with optional sprinkles for a festive finish.

Notes

• For intensified chocolate flavor, be sure to include the espresso powder, though it’s optional.
• Room temperature ingredients help ensure even mixing and a smooth dough.
• Do not overmix once flour is added to avoid tough cookies.
• You can substitute the all-purpose flour with gluten-free flour if desired but may need to adjust baking time slightly.
• Use parchment paper or silicone baking mats to prevent sticking and for easier cleanup.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Hot chocolate cookies, chocolate cookies, marshmallow cookies, chocolate chip cookies, cozy dessert, winter cookies