As the perfect treat for chilly nights, Hot Chocolate cookies combine the comfort of a warm drink with the satisfying bite of a delicious cookie. These cookies are a delightful twist on a traditional favorite, delivering both gooey sweetness and rich chocolate flavor that everyone in the family will love.
Every time I make these cookies, I’m reminded of winter weekends at my grandmother’s house. We’d sip hot chocolate by the fireplace and dream up new recipes to try. It was a guaranteed way to make both our socks and our hearts feel warmer. Baking these cookies always makes me nostalgic for those simple, cozy days.
Why You’ll Love This Recipe
- Unique Blend: The perfect combo of hot chocolate warmth and cookie crunch.
- Simplicity: Easy to make with common pantry ingredients.
- Versatile: Perfect for holiday treats, parties, or a cozy night in.
- Family-Friendly: A recipe that’s fun to make and love by all ages.
Ingredients Notes
For the best flavor, use high-quality cocoa powder and mini marshmallows that create a gooey center. You can substitute semi-sweet chocolate chips if you prefer a less sweet cookie. Ensure your butter is at room temperature for easy mixing. If you’re looking for a gluten-free version, a 1:1 gluten-free flour substitute works just fine.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
Cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, mixing well after each addition.
Step 3
Sift together the flour, cocoa powder, baking powder, and salt. Gradually add this mixture to the butter mixture and stir until just combined.
Step 4
Fold in the chocolate chips and mini marshmallows until evenly distributed throughout the dough.
Step 5
Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes until the edges are set but the centers are soft. Let them cool on the sheet for a few minutes before transferring to a wire rack.
Storage Options
Store these cookies in an airtight container at room temperature for up to a week. If you want to save some for a later date, freeze the cookies for up to three months. To reheat, pop them in the oven at 350°F for a few minutes to refresh their gooey texture.
Variations & Substitutions
For a fun twist, try adding peppermint extract to the dough for a minty flavor or use White Chocolate chips for added sweetness. You can also substitute marshmallow fluff for mini marshmallows for an extra gooey texture. For those with dietary restrictions, use dairy-free butter and chocolate chips to make the cookies vegan.
Serving Suggestions
These cookies are a perfect fireside treat, ideally served warm with a glass of milk or hot chocolate. They also make a great centerpiece for holiday cookie exchanges or as a dessert for a cozy dinner party. Pair them with a side of vanilla Ice Cream for an extra indulgent treat.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough up to 48 hours in advance. Simply store it in the refrigerator, covered. When you’re ready to bake, let it sit at room temperature for a few minutes before scooping onto the baking sheet.
What should I do if my cookies spread too much? If your cookies spread too much, try chilling the dough for about 30 minutes before baking. This will help in maintaining their shape. Also, make sure your butter isn’t too warm when you start mixing.
Can I use a different kind of cocoa powder? Absolutely! While we recommend unsweetened cocoa powder for a rich flavor, feel free to experiment with Dutch-processed cocoa powder to see which taste you prefer.
Hot Chocolate Cookies
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup butter softened
- 2 eggs beaten
- 1 tsp vanilla extract pure
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Drop cookie dough by tablespoonfuls onto the prepared baking sheet.
- Bake in the preheated oven for 10 minutes, or until edges are firm. Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
