Hot Chocolate Cookies Recipe
Delightfully rich and soft Hot Chocolate Cookies packed with marshmallow bits and semi-sweet chocolate chips, offering a perfect blend of cocoa flavors with a gooey, melty texture. These cookies are easy to make and perfect for cozying up during chilly weather or anytime you’re craving a warm chocolate treat.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes per batch
- Total Time: 23-25 minutes (excluding optional chilling time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 and Prepare: Preheat your oven to 350℉ (175℃) and line baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add softened butter, sugar, and brown sugar. Mix on low speed until combined, then increase to high and beat until light and fluffy, which takes about 2-3 minutes.
- Add Wet Ingredients: Incorporate the egg, milk, and vanilla extract into the creamed mixture. Mix until the ingredients are well-combined, scraping down the sides of the bowl with a rubber spatula once halfway through for even blending.
- Combine Dry Ingredients: Add flour, powdered hot cocoa mix, unsweetened cocoa powder, baking soda, and salt into the wet mixture. Mix on low speed just until all ingredients are incorporated without overmixing.
- Mix in Marshmallow and Chocolate Chips: Gently stir in the marshmallow bits and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Optional Chilling: For enhanced flavor and texture, cover the dough with plastic wrap and refrigerate for up to 36 hours. This step is optional but recommended.
- Scoop the Dough: Use a cookie scoop to evenly portion dough balls onto the prepared baking sheets, leaving space between each cookie for spreading.
- Bake: Bake one sheet at a time in the preheated oven for 8-10 minutes. Avoid overbaking; the centers will be very soft and slightly underbaked at this stage.
- Add Toppings: Immediately after baking, press a few additional semi-sweet chocolate chips and marshmallow bits onto the warm cookies for an inviting finish.
- Cool Completely: Allow the cookies to cool completely on the baking sheet. Residual heat from the pan will gently continue baking the cookies, achieving perfect texture.
Notes
- Do not overbake; cookies should remain soft in the center for the best texture.
- Refrigerating the dough overnight enhances the flavor and keeps the cookies from spreading too much.
- You can substitute mini marshmallows for marshmallow bits if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a richer chocolate flavor, use high-quality cocoa powder and chocolate chips.
Keywords: hot chocolate cookies, marshmallow cookies, chocolate chip cookies, soft cookies, cocoa cookies, winter dessert
Find it online: https://freshrecipehub.com/hot-chocolate-cookies-recipe/
