Description

Delight in these decadent Hot Chocolate Cookies that perfectly capture the rich, velvety flavors of your favorite winter beverage. Crafted with a blend of powdered hot cocoa, unsweetened cocoa powder, marshmallow bits, and semi-sweet chocolate chips, these cookies offer a soft, chewy center with a slightly crispy edge. Whether enjoyed fresh from the oven or shared with friends and family, they bring a cozy, comforting treat ideal for chilly days and holiday gatherings.

Ingredients

Scale

Wet Ingredients

1/2 cup butter (softened)
1/4 cup sugar
1/4 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract

Dry Ingredients

1 1/8 cups all-purpose flour (1 cup + 2 tablespoons)
1/3 cup powdered hot cocoa mix
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Add-ins

1/2 cup marshmallow bits (plus extra for topping)
1/2 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

Preheat the Oven: Preheat your oven to 350℉ (175℃) and line baking sheets with parchment paper to prevent sticking and help with even baking.
Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, sugar, and brown sugar. Mix on low speed until just combined, then increase to high and beat until the mixture is light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Add the egg, milk, and vanilla extract to the creamed butter and sugars. Mix until well combined, scraping down the sides of the bowl with a rubber spatula halfway through to ensure even mixing.
Incorporate Dry Ingredients: Add the flour, powdered hot cocoa mix, unsweetened cocoa powder, baking soda, and salt to the wet mixture. Mix at low speed until just incorporated to avoid overworking the dough.
Fold in Marshmallow Bits and Chocolate Chips: Gently stir the marshmallow bits and semi-sweet chocolate chips into the dough until they are evenly distributed.
Optional Refrigeration: For enhanced flavor and easier handling, cover the dough and refrigerate for up to 36 hours. This step is optional but recommended.
Scoop the Dough: Use a cookie scoop or spoon to evenly portion the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the Cookies: Bake one sheet at a time in the preheated oven for 8-10 minutes. Avoid overbaking; the cookies should remain soft in the center when removed from the oven.
Add Toppings: While the cookies are still hot, press a few additional semi-sweet chocolate chips and marshmallow bits on top for an attractive, gooey finish.
Cool Completely: Allow the cookies to cool completely on the baking sheet. The residual heat from the pan will continue to bake the cookies slightly, achieving the perfect texture.

Notes

Using a stand mixer or hand mixer helps achieve a fluffy dough but mixing by hand with a sturdy spoon is possible.
Refrigerating the dough intensifies the flavors and makes the dough easier to scoop.
If marshmallow bits are unavailable, mini marshmallows chopped finely can be substituted.
Do not overbake the cookies; they should be soft in the center when you remove them from the oven as they firm up while cooling.
For a dairy-free version, substitute butter and milk with plant-based alternatives.

Prep Time: 15 minutes
Cook Time: 8-10 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Keywords: hot chocolate cookies, cocoa cookies, marshmallow cookies, chocolate chip cookies, winter dessert, holiday cookies, soft cookies, easy cookie recipe