Hot Chocolate Cookies Recipe

Why You’ll Love This Recipe

These Hot Chocolate Cookies offer the ultimate indulgence, with a chewy center and a crispy edge. Packed with chocolate chips and a subtle cocoa flavor, they’re like a warm cup of hot chocolate in cookie form. They’re quick to make and will fill your kitchen with an irresistible aroma, making them perfect for holiday gatherings, snack breaks, or even a special treat for yourself.

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups milk chocolate chips
• 1 cup mini marshmallows

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs, one at a time, followed by the vanilla extract. Mix well.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the chocolate chips and mini marshmallows.
7. Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: Approximately 24 cookies
• Prep time: 15 minutes
• Cook time: 8-10 minutes
• Total time: 25 minutes

Variations

• Use Dark Chocolate: If you prefer a richer, more intense flavor, swap out the milk chocolate chips for dark chocolate chips.
• Add Peppermint: For a festive twist, add crushed peppermint candies or peppermint extract to the dough.
• Make Them Gluten-Free: Use a gluten-free flour blend to make these cookies gluten-free.
• Top with Extra Marshmallows: Add extra mini marshmallows on top before baking for a gooey, melted marshmallow topping.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to one week.
• Freezing: These cookies freeze well. Freeze baked cookies for up to 3 months. For the dough, portion it into balls and freeze before baking. Then bake directly from the freezer, adding a couple of extra minutes to the baking time.
• Reheating: Reheat cookies in the microwave for about 10-15 seconds or in the oven at 300°F for 3-5 minutes to restore their softness.

FAQs

1. Can I use salted butter in this recipe?

It’s best to use unsalted butter to control the amount of salt in the cookies. If you only have salted butter, reduce the added salt by half.

2. Can I substitute cocoa powder with hot chocolate mix?

While it’s possible, the flavor and texture may differ. Hot chocolate mix contains sugar and milk powder, which could affect the consistency of the dough.

3. Can I use white chocolate chips instead of milk chocolate chips?

Yes, you can! White chocolate will add a sweet, creamy flavor to the cookies.

4. Can I freeze the dough before baking?

Yes, you can freeze the dough. Roll it into balls, place them on a baking sheet, and freeze them for 1-2 hours before transferring to an airtight container. Bake from frozen, adding a few extra minutes to the baking time.

5. How do I know when the cookies are done?

The cookies are done when the edges are set, and the center appears slightly soft. They will continue to firm up as they cool.

6. Can I add nuts to the cookies?

Yes, you can add chopped walnuts, pecans, or almonds if you like a nutty crunch in your cookies.

7. Can I use mini chocolate chips instead of regular chocolate chips?

Absolutely! Mini chips will distribute more evenly throughout the cookie dough, giving you a more consistent chocolate flavor.

8. Do these cookies need to be chilled before baking?

No, this dough doesn’t need to be chilled before baking, which makes the process quicker and easier.

9. Why are my cookies spreading too much?

If your cookies spread too much, it could be due to the dough being too warm or the butter being too soft. Try chilling the dough for 15-20 minutes before baking.

10. Can I make these cookies with a hand mixer instead of a stand mixer?

Yes, you can use a hand mixer to cream the butter and sugars and to mix in the flour. Just be sure not to overmix.

Conclusion

These Hot Chocolate Cookies are the ultimate treat for chocolate lovers, offering a warm and gooey bite that brings all the comforting flavors of hot chocolate into one perfect cookie. Whether you’re enjoying them with a glass of milk or sharing them at a holiday gathering, they’re sure to become a favorite in your cookie jar.