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Hot Chocolate Cookies Recipe

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★★★★★

4.6 from 70 reviews

These Hot Chocolate Cookies combine the rich flavor of unsweetened cocoa powder with melty chocolate chips and gooey mini marshmallows for a cozy, irresistible treat. Perfectly soft with slightly crisp edges, they offer the comforting experience of hot chocolate in cookie form, ideal for sharing or enjoying warm at home.

Ingredients

Scale

Wet Ingredients

  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups (250 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Mix-ins

  • 1 cup (170 g) chocolate chips or chunks
  • 1 cup mini marshmallows

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which provides a tender texture to the cookies.
  3. Add Eggs and Vanilla: Beat in the eggs and vanilla extract until smooth, ensuring even incorporation and moisture for the dough.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agent and cocoa flavor.
  5. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough which could toughen the cookies.
  6. Add Chocolate Chips and Marshmallows: Gently fold in the chocolate chips and mini marshmallows to evenly disperse these delicious mix-ins without breaking the marshmallows apart.
  7. Scoop Dough: Using a tablespoon-sized scoop, portion the cookie dough onto the prepared baking sheet, leaving enough space between each cookie to allow spreading during baking.
  8. Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, until the edges are set but the centers remain soft, achieving the perfect gooey texture.
  9. Cool: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely or be enjoyed warm.

Notes

  • For a gluten-free version, substitute all-purpose flour with Bob’s Red Mill 1-to-1 Gluten Free Flour.
  • Use good quality unsweetened cocoa powder and butter for best flavor; Kerrygold Grass-Fed Irish Butter is highly recommended.
  • Enjoy cookies warm for gooier marshmallows or store in an airtight container for up to five days.
  • Do not overbake to maintain soft centers with gooey marshmallows.

Keywords: hot chocolate cookies, cocoa cookies, chocolate chip cookies, marshmallow cookies, easy dessert, cozy cookies, chocolate recipes

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