Hot Chocolate Cookies Recipe
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Hot chocolate cookies? Yes please! Imagine a comforting mug of hot cocoa with marshmallows, but in cookie form. The soft and gooey hot cocoa cookies are topped with a melty marshmallow and drizzled with chocolate, perfect for cozy nights this holiday season. Don’t be that person that misses out on an incredible treat – run to your kitchen and make these delicious Christmas cookies now!
Whenever I’m in a cozy mood, I usually enjoy a warm mug of chocolate chai latte. But when it’s the holidays, hot chocolate is definitely my comfort drink. But between making holiday treats, Christmas shopping, and doing errands, I rarely get the time to just sit down and enjoy one. That is why I love these hot chocolate cookies so much – I get to enjoy everything good about my favorite Christmas drink even when I’m on the go.
They’re easy to make, great for sharing, and taste so, so good. I don’t mind that you need to chill the dough for a couple of hours because the cookies always come out perfectly soft and chewy!
They make a great snack, party treat, or thoughtful holiday gift for family and friends. If you can only make one Christmas cookie this year, it should definitely be these hot chocolate cookies!
Why You’ll Love This Recipe
- Quick to prepare: Prep time is only 10 minutes, then you just need to chill the dough and bake. Super easy for such a delicious treat!
- Fun twist on a holiday favorite: These cookies capture the nostalgic, cozy vibes of hot chocolate in every bite, complete with gooey marshmallows and rich chocolate flavor.
- The ultimate Christmas cookie: Hot chocolate cookies are fun and festive, making them an ideal addition to cookie exchanges, gift baskets, or holiday parties.
- Great for sharing: One batch makes 22 cookies, perfect for sharing with family, friends, and party guests – or keeping a secret stash for yourself!
- Gift-worthy: Place them in a festive box and spread the holiday cheer to your loved ones. These would also make a thoughtful gift year round.
How to Make Hot Chocolate Cookies
If you love hot chocolate, there’s no doubt that you’ll love these cookies, too. They’re as pretty as they are tasty, and they look irresistible whether they’re in your cookie jar or holiday spread. Make the dough in 10 minutes, chill the dough for 2 hours, and bake for just 10 minutes! Enjoy them warm for the ultimate comfort.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Unsalted butter: Creates the soft, melt-in-your-mouth texture of the cookies.
- White and brown sugar: Granulated sugar sweetens the cookies and contributes to a slightly crisp edge, with a tender, soft center. Brown sugar adds a caramel-like flavor and helps make the cookies chewy.
- Eggs: Bind the ingredients together.
- Vanilla extract: Enhances the flavor of the cookies by adding a subtle sweetness that complements the cocoa. It will make your kitchen smell amazing while baking, too!
- All-purpose flour
- Cocoa powder: Provides a rich chocolate flavor to the cookies.
- Hot cocoa mix powder: Adds sweetness and enhances the hot chocolate theme with a creamy, chocolatey flavor.
- Baking soda
- Salt
- Marshmallows: Mimics the classic hot chocolate topping. They end up toasty and gooey out of the oven! I use Jet-Puffed marshmallows.
- Chocolate chips: Melted to make chocolate drizzle topping.
Optional Add-ins:
- Crushed candy canes for a peppermint hot chocolate vibe.
- Toffee bits for extra sweetness and crunch.
- Nuts like pecans or walnuts for added texture.
- Sea salt flakes sprinkled on top for that gourmet touch.
- Cinnamon or chili powder for a spicy twist.
Step-By-Step Instructions
If you’ve never made Christmas cookies before, I suggest you start with this recipe! For perfect cookies every time, follow the simple steps below. I promise you’ll end up with outrageously good, ultra chocolatey hot cocoa cookies!
Step 1: Make the batter
Cream the butter and sugars together on medium speed in a medium mixing bowl until fluffy, about 2 minutes. Add eggs and vanilla. Whisk flour, cocoa powder, cocoa mix, baking soda, and salt in a second bowl.
Pour the wet ingredients into the dry and mix on low until combined. The dough will be thick and sticky.
Step 2: Chill
Cover and chill in the refrigerator for at least 2 hours or overnight.
Step 3: Bake
Once ready, preheat the oven to 350 F. Line a baking sheet with parchment paper.
Remove the dough from the fridge and scoop into a generous 1-tablespoon sized portion. Roll into balls. Place on the prepared baking sheet with about 2 inches spacing between each cookie.
Bake for 6 minutes before removing from the oven temporarily to gently press one marshmallow half into the top of each cookie. Put them back in the oven and continue baking for 4 more minutes.
Step 4: Cool
Let cool for 6 to 8 minutes on the baking sheet. Then, transfer the cookies to a wire rack and leave them to cool completely.
Step 5: Melt the chocolate
Melt the chocolate chips in a microwave safe bowl, at 30 second increments, stirring in between or in a double boiler over low heat on the stove until the chocolate is melted.
Step 6: Set and serve
Drizzle the melted chocolate with a spoon evenly over each cookie. Once chocolate is set and firm, serve or store in an airtight container. Putting the cookies back on the baking sheet before drizzling with the melted chocolate helps minimize the mess on your counter.
Substitutions
This recipe calls for quite a number of ingredients, but you most likely already have most of them in your kitchen. In case you’re missing some or want to use alternatives, feel free to substitute with these:
- Unsalted butter: I use and recommend unsalted butter because it gives me control over the amount of salt I put in the recipe. If unavailable, use the same amount of salted butter, but omit the added salt.
- Granulated sugar: Out of granulated sugar? Try coconut sugar for a subtle caramel vibe, or even raw sugar, though it might make your cookies a bit crunchier.
- Brown sugar: Coconut sugar or dark sugar (demerara) are great substitutes.
- Vanilla extract: No vanilla extract on hand? Vanilla bean paste will work, too. Just make sure to stir it in well. Almond extract could also work in a pinch.
- All-purpose flour: Swap out the all-purpose flour with a 1:1 gluten-free flour blend to make these cookies gluten-free without sacrificing texture.
- Cocoa powder: For an even darker, richer taste, use Dutch-process cocoa. Prefer a more natural option? Go with cacao powder.
- Hot cocoa mix powder: Use a mix of cocoa powder and powdered sugar if hot cocoa mix is unavailable. Feeling fancy? Swap in gourmet drinking chocolate!
- Semisweet chocolate chips: If you don’t have semisweet chocolate chips on hand, use any kind you have available, like including milk, white, or ruby chocolate. A chopped up chocolate bar will work well, too.
Expert Tips
- Use high-quality ingredients: Your cookies are only as good as the chocolate you use! Splurge on a good cocoa powder and real chocolate chips or chunks for maximum flavor. Trust me, you’ll be able to taste the difference.
- Don’t overmix the dough: Mixing your dough too much can lead to tough cookies. Stir until just combined. This keeps your cookies soft and tender.
- Use a cookie scoop: Use a cookie scoop to make sure that your cookies are the same size so that they bake evenly. Hot chocolate cookies that are uniform in size are great for gifting and look beautiful on your holiday spread.
- Wait to add the marshmallows: For that gooey, picture-perfect marshmallow topping, add them to your cookies halfway through baking, just like the recipe describes. This prevents the marshmallows from melting completely into the dough.
- Don’t overbake: Cookies can go from perfect to overbaked in seconds. Check them around the 6-minute mark – they should be just set in the middle. Remember, they’ll firm up as they cool, so don’t wait for them to look completely done in the oven.
How to Store This Recipe
Place baked cookies in an airtight container, preferably layered with parchment paper, and store in the refrigerator for up to 2 days. To freeze, place in a freezer-safe container and keep in the freezer for up to 1 month. Defrost at room temperature before serving.
What to Serve with Hot Chocolate Cookies
Hot chocolate cookies make a great stand-alone snack or dessert, but best enjoyed with none other than a warm mug of hot chocolate! They pair great with hot or cold coffees and teas, too – I love them with an iced coffee or a warm cup of matcha tea.
More Easy Cookie Recipes To Try
If you make these hot chocolate cookies, please leave a review. I really appreciate each and every 5-star rating and review comment!
Hot Cocoa Cookies Recipe
Ingredients
- ½ cup unsalted butter softened
- ½ cup sugar
- ½ cup brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- ¼ cup hot cocoa mix powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 11 large marshmallows cut in half
- ¾ cup chocolate chips semi-sweet
Instructions
- Cream the butter and sugars together on medium speed in a medium mixing bowl until fluffy, about 2 minutes. Add eggs and vanilla.
- Whisk flour, cocoa powder, cocoa mix, baking soda, and salt in a second bowl.
- Pour the wet ingredients into the dry and mix on low until combined. The dough will be thick and sticky.
- Cover and chill in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 350 °F. Line a baking sheet with parchment paper.
- Remove the dough from the fridge and scoop into a generous 1-tablespoon sized portion. Roll into balls. Place on the prepared baking sheet with about 2 inches spacing between each cookie.
- Bake for 6 minutes before removing from the oven temporarily to gently press a one marshmallow half into the top of each cookie. Put them back in the oven and continue baking for 4 more minutes.
- Let cool for 6-8 minutes on the baking sheet. Then, transfer the cookies to a wire rack and leave them to cool completely.
- Melt the chocolate chips in a microwave safe bowl, at 30 second increments, stirring in between or in a double boiler over low heat on the stove until the chocolate is melted.
- Drizzle the melted chocolate with a spoon evenly over each cookie. Once chocolate is set and firm, serve or store in an airtight container.
Video
Notes
- Use high-quality cocoa powder and real chocolate chips for maximum flavor. Trust me, you’ll be able to taste the difference.
- Mixing your dough too much can lead to tough cookies. Stir until just combined. This keeps your cookies soft and tender.
- Use a cookie scoop to make sure that your cookies are the same size so that they bake evenly.
- For that gooey, picture-perfect marshmallow topping, add them to your cookies halfway through baking. This prevents the marshmallows from melting completely into the dough.
- Cookies can go from perfect to overbaked in seconds. Check them around the 6-minute mark – they should be just set in the middle.
