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Hot Cocoa Cookies Recipe

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★★★★★

4.5 from 67 reviews

Delight in these rich and chewy Hot Cocoa Cookies, combining the comforting flavors of classic hot chocolate with gooey marshmallows and melting chocolate chips. Perfect for holiday treats or cozy winter snacking, these cookies feature a chocolatey base enriched with cinnamon and topped with toasted marshmallow halves and shaved chocolate for an indulgent finish.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon hot water

Dry Ingredients

  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon cinnamon

Add-ins and Toppings

  • 1 cup semisweet chocolate chips
  • 10–11 large marshmallows, cut in half
  • Shaved chocolate for topping

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to ensure the cookies don’t stick and bake evenly.
  2. Cream Butter and Sugars: Using a stand mixer or hand mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating the perfect base for a tender cookie.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed mixture, ensuring they are fully incorporated for moisture and flavor.
  4. Dissolve Baking Soda: In a small cup, combine the hot water and baking soda, stirring until the baking soda completely dissolves; then, beat this mixture into the wet ingredients to help with leavening.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and cinnamon, evenly distributing the cocoa and spices.
  6. Combine Dry and Wet Mixes: Gradually beat the dry ingredients into the wet mixture, adding about 1/2 cup at a time, until a uniform cookie dough forms.
  7. Fold in Chocolate Chips: Gently stir the semisweet chocolate chips into the dough to ensure each cookie will have gooey pockets of melted chocolate.
  8. Refrigerate Dough: Refrigerate the cookie dough for at least 15 minutes to firm up, making it easier to handle and helping the cookies keep their shape during baking.
  9. Shape Cookies: Form the dough into 20-22 balls and place them on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
  10. Bake Initial Phase: Bake the cookies for 8 minutes in the preheated oven, partially baking to prepare for marshmallow topping.
  11. Add Marshmallows and Continue Baking: Remove the cookies from the oven and press a halved marshmallow gently onto the top of each one. Return to the oven and bake for an additional 2-3 minutes until the marshmallows are slightly melted and toasted.
  12. Cool and Garnish: Transfer the cookies to a cooling rack to cool completely. Finish by sprinkling shaved chocolate over the marshmallow tops for an extra touch of indulgence.

Notes

  • Refrigerate the dough for longer if you want thicker cookies or find the dough too sticky to handle.
  • Use parchment paper or silicone mats to prevent sticking and facilitate cleanup.
  • For a vegan version, substitute butter with dairy-free margarine and egg with a flax or chia egg.
  • Adding a pinch of espresso powder can enhance the chocolate flavor.
  • Store cookies in an airtight container at room temperature for up to 4 days.

Keywords: hot cocoa cookies, hot chocolate cookies, chocolate marshmallow cookies, chocolate Christmas cookies, double chocolate cookies

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