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Hot Chocolate Cookies (Best Recipe)

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.

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What are they, you ask?

Oh, nothing, just fudgy, gooey brownie-like cookies bursting with chocolate chips and marshmallows.

Fudgy and Gooey Hot Chocolate Cookies

I mean, why drink hot chocolate when you can eat it instead?

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!

Hot Chocolate Cookies Ingredients - Butter, Sugar, Eggs, Vanilla Extract, Flour, Hot Cocoa Mix, Cocoa Powder, Marshmallow and Chocolate Chips

Ingredients 

  • 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 FlourThe base of the batter.
  • Instant Hot Cocoa Mix –  These cookies don’t just look like hot chocolate, they taste like it, too!
  • Cocoa Powder – For an added dose of chocolatey taste.
  • Salt – Aside from balancing out the sweetness, salt also enhances chocolate, giving it an even deeper flavor.
  • Baking Soda and Baking Powder – A combo of 2 leavening agents ensure these cookies rise beautifully.
  • 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.
Homemade Hot Chocolate Cookies with Marshmallows and Chocolate Chips

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. This will in turn make your cookies dry.
  • If you don’t have a kitchen scale, use a spoon to place the flour into the measuring cup, and 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.
  • If your dough turns out runny, pop it in the freezer for 30 minutes. That’ll keep it from spreading during baking.
  • I’d stick to vanilla marshmallow bits for this recipe. Mini marshmallows are softer and melt during baking. Marshmallow bits are firmer, drier, and will hold their shape when baked.
  • If you have large marshmallows, put a piece in the middle of each cookie towards the last minute of baking. Besides the pretty presentation, it’ll also make the cookies extra ooey-gooey.
  • Be sure the baking powder and soda aren’t expired, otherwise, your 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.
Sweet Homemade Hot Chocolate Cookies with Marshmallows and Chocolate Chips

How to Store Hot Chocolate Cookies

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.

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Don’t stack the cookies over each other because the marshmallows will glue them together!

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?

Definitely. 

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.

To prepare, form the dough into cookie-sized balls and arrange them in a single layer on a baking sheet.

Freeze them for 1-2 hours or until they’re frozen solid.

Transfer the balls into freezer-safe bags and freeze them for up to 4 months. 

Bake the frozen balls as instructed, but with an additional 1 to 2 minutes in the oven.

Hot Chocolate Cookies (Best Recipe)

Servings

60

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

81

kcal

These hot chocolate cookies totally hit the spot! Made with cocoa powder, chocolate chips, and vanilla marshmallow bits, they’re impossible to resist.

Ingredients

  • 3/4 cup 3/4 butter, softened

  • 3/4 cup 3/4 granulated sugar

  • 3/4 cup 3/4 packed brown sugar

  • 2 large 2 eggs, room temperature

  • 1 teaspoon 1 vanilla extract

  • 2 1/4 cups 2 1/4 all-purpose flour

  • 1/2 cup 1/2 (3 packets) instant hot cocoa mix

  • 3 tablespoons 3 cocoa powder

  • 1 teaspoon 1 salt

  • 1 teaspoon 1 baking soda

  • 1 teaspoon 1 baking powder

  • 1 cup 1 vanilla marshmallow bits

  • 1 cup 1 semisweet chocolate chips

Directions

  • Preheat the oven to 375 degrees Fahrenheit. Grease a baking sheet or line it with parchment paper.
  • In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 5-7 minutes. Beat in the eggs, one by one, followed by the vanilla.
  • In a separate bowl, sift together the flour, cocoa mix, cocoa powder, salt, baking, soda, and baking powder. Gradually pour this mixture into the butter-sugar mixture and gently mix until well combined. Mix in the marshmallow bits and chocolate chips.
  • Drop spoonfuls of dough onto the prepared baking sheet, allowing for 2 inches of space in between. Bake them for 10 to 12 minutes. Place the cookies onto a wire rack to cool. Serve and enjoy!
Hot Chocolate Cookies

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INSANELYGOOD

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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