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Hot Chocolate Cookies Recipe

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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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/hot-chocolate-cookies-recipe/