Get into the Christmas spirit with these cozy, warming, and comforting hot chocolate cookies!
Whether they’re for gifting or a cookie exchange party, these chocolatey treats are bound to be a hit.
What are they, you ask?
Oh, nothing, just fudgy, gooey brownie-like cookies bursting with chocolate chips and marshmallows.
They look and taste just like hot chocolate; they make me feel like a kid again.
Craving the warming goodness of hot cocoa? Give these hot chocolate cookies a try today, if possible!
Hot Chocolate Cookies
Nothing beats the warmth and comfort that hot chocolate brings on a cold, wintery morning.
But what if it’s not cold at all, and you’re craving hot cocoa?
That’s where these hot chocolate cookies come in.
One bite of these scrumptious sweets will remind you of everything you love about hot chocolate.
The only difference is, you won’t have to blow on them before you get to dig in!
- Butter – It gives the cookies the utmost richness.
- Sugar – I use equal parts white and brown sugar to get the best of both worlds. The molasses in brown sugar makes the cookies extra flavorful and moist. But since brown sugar is sweeter, you’ll need some white sugar to balance it out.
- Eggs – They bind the ingredients together and help make the cookies rise.
- Vanilla Extract – The ultimate cookie flavor enhancer.
- All-Purpose Flour – The base of the batter.
- Instant Hot Cocoa Mix and Cocoa Powder- These cookies don’t just look like hot chocolate, they taste like it, too! And you’ll add extra cocoa powder for a bigger boost of flavor.
- Baking Soda, Baking Powder, and Salt – The combo of two leavening agents ensure these cookies rise beautifully. And the salt helps to enhance the flavors.
- Vanilla Marshmallow Bits – The classic hot chocolate topping. Don’t mistake them for mini marshmallows! These are freeze-dried marshmallows with a firmer texture.
- Chocolate Chips – Are cookies even cookies without chocolate chips? I use semi-sweet, but dark, milk, and white are cool, too.
Tips for Making the Best Cookies
- Measure the flour with a kitchen scale to get the most accurate measurement. Scooping the flour with a measuring cup will yield more flour than you need, making the cookies dry.
- If you don’t have a kitchen scale, use a spoon to place the flour into the measuring cup, then level it off with the back of a knife.
- Forgot to take the butter and eggs out of the fridge? Microwave the butter for 10 seconds and dunk the eggs into a glass of warm water.
- Expect a dense and sticky dough! Best to use a cookie scoop so you can easily drop the dough onto the baking sheet. It also guarantees the cookies are the same size and that they bake evenly.
- Chill the dough if it’s too wet. 30 minutes in the freezer should keep it from spreading during baking.
- Stick to vanilla marshmallow bits. Mini marshmallows are softer and melt during baking. Marshmallow bits are firmer, drier, and will hold their shape when baked.
- Put a chunk of marshmallow in the middle before baking. Besides the pretty presentation, it’ll also make the cookies extra ooey-gooey.
- Test the baking powder and soda before using. If they’re out of date, the cookies won’t rise.
- To test, drop a teaspoon of baking powder and baking soda in a bowl of warm water and vinegar, respectively. If they fizz violently upon contact, they’re still potent.
How to Store Hot Chocolate Cookies
On the counter: Before storing, be sure the cookies have completely cooled to room temperature.
Pop the cookies in an air-tight container in a single layer and leave them on the counter for up to 2 days.
Don’t stack the cookies over each other because the marshmallows will glue them together!
In the freezer: You can also freeze leftovers for up to 6 months. Place the cookies on a baking sheet and freeze for 1-2 hours or until rock solid.
Transfer the cookies to freezer-safe bags and freeze them.
Allow the cookies to come to room temperature before serving.
Can I Prep These Cookies in Advance?
Everybody’s super busy during the holidays, so it helps to have a few dishes made ahead of time.
These hot chocolate cookies are one of them.
Store the cookies in an airtight container and refrigerate them for up to a week.
Or, if you want freshly baked cookies, just prepare the dough in advance, freeze it, and bake it when ready to serve.
- Form the dough into cookie-sized balls.
- Arrange them in a single layer on a baking sheet.
- Freeze for 1-2 hours or until frozen solid.
- Transfer the balls into freezer-safe bags.
- Freeze them for up to 4 months.
Bake the frozen balls as instructed but with an additional 1 to 2 minutes in the oven.
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