Introduction

These hot chocolate cookies capture the cozy flavors of your favorite winter drink in a soft, chewy cookie. Packed with marshmallow bits and chocolate chips, they’re perfect for warming up on a chilly day or sharing with friends and family.

The image shows several thick, dark brown chocolate cookies with a cracked, slightly rough texture on top. Each cookie is decorated with small, white mini marshmallows and shiny, smooth chocolate drops scattered across the surface. The cookies are placed on a silver wire cooling rack sitting on a white marbled surface. One cookie at the bottom left is broken, showing its soft inside. Loose mini marshmallows and chocolate drops are scattered around the cookies, adding to the casual, fresh-baked look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (softened)
1/4 cup sugar
1/4 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/8 cups 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
1/2 cup marshmallow bits (plus extra for topping)
1/2 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

Step 1: Preheat your oven to 350℉ and line baking sheets with parchment paper.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, sugar, and brown sugar. Mix on low until combined, then increase to high speed until light and fluffy.
Step 3: Add the egg, milk, and vanilla. Mix until well combined, scraping down the sides of the bowl at least once during mixing.
Step 4: Add the flour, powdered hot cocoa mix, unsweetened cocoa powder, baking soda, and salt. Mix until just incorporated.
Step 5: Stir in the marshmallow bits and semi-sweet chocolate chips until evenly distributed throughout the dough.
Step 6: Optional: Cover the dough and refrigerate for up to 36 hours to develop flavor and improve texture.
Step 7: Use a cookie scoop to evenly portion the dough onto the prepared baking sheets.
Step 8: Bake one sheet at a time for 8-10 minutes. Avoid overbaking; the cookies should remain soft in the center.
Step 9: While the cookies are still hot, press a few extra chocolate chips and marshmallow bits on top for a lovely finish.
Step 10: Let the cookies cool completely on the baking sheet. The residual heat will continue to bake them slightly and set their shape.

Tips & Variations

For a richer chocolate flavor, use Dutch-processed cocoa powder instead of natural unsweetened cocoa powder.
Substitute mini marshmallows if marshmallow bits are unavailable, but watch closely as they can melt more.
Try adding a pinch of cinnamon or a drop of peppermint extract for a festive twist.
Chilling the dough helps prevent spreading and enhances the cookie’s texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them wrapped tightly for up to 3 months. To reheat, warm gently in a microwave for 10-15 seconds or in a low oven to soften the marshmallow bits and chocolate chips.

How to Serve

The image shows a group of dark brown chocolate cookies placed on a metal cooling rack set on a white marbled surface. Each cookie is thick with a slightly cracked texture, and topped with shiny, smooth chocolate chips and small white marshmallows scattered on the surface. One cookie in the foreground is partly broken, revealing a soft, moist inside with melted chocolate and marshmallow. Some marshmallows and chocolate chips are also scattered around the cookies, adding extra detail and texture to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

Yes, you can substitute more unsweetened cocoa powder if you don’t have hot cocoa mix, but you may need to adjust the sugar or add a bit of powdered sugar to maintain sweetness and flavor depth.

Why are my cookies spreading too much?

Overly soft butter or warm dough can cause spreading. Be sure your butter is softened but not melted, chill the dough before baking, and avoid overmixing once you add the dry ingredients.