Chewy Hot Chocolate Cookies

Hot chocolate is a classic winter drink. It warms you up on cold days. Most people love the taste of chocolate and marshmallows together. This recipe turns that famous drink into a soft cookie. These cookies taste exactly like a mug of hot cocoa. They have a rich chocolate dough. They also have soft marshmallows on top.

I bake cookies often. I realized that using actual hot cocoa mix in the dough does not work well. It makes the cookies gritty. Instead, this recipe uses real cocoa powder. This gives a strong chocolate flavor. I also found that regular marshmallows melt too fast in the oven. They disappear. The trick is to use dehydrated marshmallow bits or freeze your mini marshmallows before you bake them.

These cookies are soft in the middle. They are chewy on the edges. You will notice the fudgy texture immediately. Kids love these cookies because they look fun. Adults love them because they taste rich. You do not need fancy tools to make them. You just need a bowl and a spoon. This guide teaches you exactly how to make them at home.

Reasons to Try Hot Chocolate Cookies

You should make this recipe for several reasons. First, the texture is unique. The center stays soft like a brownie. The edges get slightly crisp. This contrast feels good when you eat it.

Second, the chocolate flavor is strong. We use Dutch-processed cocoa powder. This type of cocoa is darker. It is less acidic than regular cocoa. It makes the cookie taste like an expensive chocolate bar.

Third, the marshmallows add a special sweetness. They get gooey when the cookie is warm. They add a vanilla flavor that cuts through the dark chocolate.

Finally, these cookies look beautiful. The dark cookie contrasts with the white marshmallows. They look like they came from a bakery. They make great gifts during the holidays. You can put them in a box, and they stay soft for days.

Save

Where did Hot Chocolate Cookies come from?

Chocolate has a long history. The Mayan people in South America drank chocolate thousands of years ago. They mixed crushed cocoa beans with water and spices. It was a bitter drink. Later, Europeans added sugar and milk to it. This became the hot chocolate we know today.

Cookies are a different story. Bakers in Persia invented early cookies in the 7th century. They used sugar, which was new to the region. The idea of combining hot chocolate and cookies is very modern. American bakers started experimenting with this idea recently. They wanted the comfort of the drink in a portable form.

In the last ten years, “gourmet” cookie shops became popular. They started putting toppings on cookies. This trend helped the Hot Chocolate Cookie gain fame. Now, many home bakers try to replicate that coffee-shop style at home.

Ingredients Notes

Unsalted Butter: Use unsalted butter. This lets you control the salt level. The butter must be at room temperature. Soft butter mixes better with sugar. If the butter is melted, the cookies will spread too much.

Brown Sugar: This is essential. Brown sugar has molasses in it. The molasses adds moisture. This makes the cookie chewy. It also adds a deep caramel flavor.

Granulated White Sugar: You need a small amount of white sugar. This helps the edges of the cookie get crisp.

Eggs: Use large eggs. The eggs bind the dough together. They add richness. Make sure the egg is at room temperature. A cold egg can shock the butter and make the batter lumpy.

Vanilla Extract: Vanilla enhances the chocolate flavor. It makes the chocolate taste stronger.

Dutch-Processed Cocoa Powder: This is the most important ingredient. Dutch-processed cocoa has a neutral acid level. It creates a dark color. It creates a fudgy texture. Do not use sweetened cocoa mix.

All-Purpose Flour: This provides the structure. Measure the flour carefully. Too much flour makes the cookie dry.

Baking Soda: This helps the cookie rise. It also helps the cookie spread slightly in the oven.

Salt: Salt balances the sugar. It prevents the cookie from tasting too sweet.

Semi-Sweet Chocolate Chips: These add texture. They create pockets of melted chocolate.

Mini Marshmallows or Mallow Bits: You can use mini marshmallows. However, “Mallow Bits” are better. These are small, hard marshmallows like in cereal. They hold their shape in the oven. If you use regular mini marshmallows, freeze them first.

Save

How to Make Hot Chocolate Cookies

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Parchment paper prevents sticking. It also helps the cookies bake evenly. Do not use aluminum foil. Foil can burn the bottoms.

Step 2: Mix Butter and Sugars

Place the softened butter in a large bowl. Add the brown sugar and the white sugar. Use a mixer or a wooden spoon. Beat the mixture for about 2 to 3 minutes. The mixture should look creamy and smooth. This step puts air into the dough.

Step 3: Add Wet Ingredients

Crack the egg into the bowl. Pour in the vanilla extract. Mix everything together until the egg disappears into the dough. Scrape the sides of the bowl with a spatula. This ensures everything mixes well.

Step 4: Combine Dry Ingredients

Get a separate medium bowl. Put the flour, cocoa powder, baking soda, and salt in it. Whisk these dry ingredients together. This removes lumps from the cocoa powder.

Step 5: Mix Wet and Dry

Pour the dry ingredients into the wet butter mixture. Mix slowly. Stop mixing as soon as you see no more white flour. Over-mixing makes the cookies tough. We want tender cookies.

Step 6: Add Mix-ins

Pour in the semi-sweet chocolate chips. Fold them in gently. If you use Mallow Bits (the crunchy kind), fold them in now. If you use regular mini marshmallows, wait. Do not add regular marshmallows to the dough yet.

Step 7: Chill the Dough (Optional but Recommended)

Cover the bowl with plastic wrap. Put it in the fridge for 30 minutes. Cold dough spreads less. This makes a thicker cookie.

Step 8: Scoop the Dough

Take the dough out of the fridge. Use a cookie scoop or a spoon. Scoop balls of dough. Each ball should be about 2 tablespoons. Place them on the baking sheet. Leave 2 inches of space between them. They will spread.

Step 9: Add Marshmallows (If using regular ones)

If you are using regular mini marshmallows, press 3 or 4 of them into the top of each dough ball now. Press them deep so they stick.

Step 10: Bake

Put the tray in the oven. Bake for 9 to 11 minutes. The edges should look set. The centers will still look soft. Do not overbake. They cook more on the hot tray after you remove them.

Step 11: Cool

Take the tray out of the oven. Let the cookies sit on the hot tray for 5 minutes. This sets the bottom. Then, move them to a wire rack to cool completely.

What You Must Know About Hot Chocolate Cookies

You must watch the marshmallows carefully. If you use regular marshmallows, they melt very fast. Sometimes they melt onto the pan. This creates a sticky mess. To avoid this, keep the marshmallows on the top of the cookie dough. Do not roll them inside the bottom of the ball.

The cocoa powder acts like flour. It dries out the dough. Because of this, the dough might look thick. This is normal. Do not add milk or water. The butter will melt in the oven and spread the cookie.

Accurate flour measurement matters. If you scoop flour directly with the cup, you pack it down. This adds too much flour. Instead, use a spoon to fill the measuring cup. Then, level the top with a knife. This keeps the cookie moist.

Save

Helpful Tips

The Pan-Banging Tip:

If you want crinkles on top of your cookies, try this. Take the pan out of the oven 2 minutes before they are done. Lift the pan 4 inches up. Drop it flat onto the oven rack. This deflates the cookie. It creates ridges on top. Put it back in the oven to finish.

Fixing Shapes:

Sometimes cookies come out shaped like ovals. As soon as you take the pan out of the oven, use a large round cookie cutter or a glass. Place it over the hot cookie. Gently swirl it in a circle. This pushes the edges in. It makes a perfect circle.

Chocolate Quality:

Use a chocolate bar instead of chips if you can. Chop the bar into chunks. Chocolate bars have more cocoa butter. They melt more smoothly than chips. This creates pools of chocolate.

Variations and Substitutions

Peppermint Hot Chocolate Cookies:

Add 1/2 teaspoon of peppermint extract with the vanilla. Crush candy canes. Sprinkle the crushed candy canes on top of the cookies right after baking. The heat will stick them to the chocolate.

Mexican Hot Chocolate Cookies:

Add 1 teaspoon of cinnamon to the flour mixture. Add a pinch of cayenne pepper. This adds a warm spice flavor. It mimics the traditional Mexican drink.

Double Chocolate:

Use white chocolate chips inside the dough. The white chips look nice against the dark cocoa dough. They add a creamy milk flavor.

Gluten-Free Version:

Swap the all-purpose flour for a 1:1 Gluten-Free Baking Flour blend. Ensure the blend has xanthan gum. The texture will remain very similar.

Serving Suggestions for Hot Chocolate Cookies

Serve these cookies warm. The chocolate is gooey when warm.

The Classic Pair:

Serve with a tall glass of cold milk. The cold milk balances the rich chocolate.

Cookie Sandwich:

Take two cookies. Put a scoop of vanilla ice cream in the middle. Squeeze them together. This makes a Hot Chocolate Cookie Sandwich.

Garnish:

Drizzle melted chocolate over the finished cookies. Dust them with a little powdered sugar. This makes them look like snowy mountains.

Save

Storage and Reheating

Storage:

Wait until the cookies are completely cool. Marshmallows get sticky if you cover them while warm. Place them in an airtight container. Put a slice of white bread in the container with them. The bread keeps the cookies soft. They last for 4 days at room temperature.

Freezing:

You can freeze the baked cookies. Put them in a freezer bag. They last for 3 months. You can also freeze the unbaked dough balls. When you want a cookie, bake the frozen ball. Add 2 extra minutes to the baking time.

Reheating:

These cookies taste best warm. Put a cookie on a plate. Microwave it for 10 seconds. This melts the chocolate chips again. It softens the marshmallow.

Nutrition Facts (Per Serving)

(Note: Nutritional values are estimates based on standard ingredients and may vary by brand)

Save

Chewy Hot Chocolate Cookies Recipe

Bake these easy Hot Chocolate Cookies today. They are fudgy, rich, and topped with gooey marshmallows. Perfect for winter. Get the recipe here.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

30 minutes mins

Total Time 55 minutes mins

Course cookies

Cuisine American

Servings 18 cookies

Calories 240 kcal

Ingredients

  

• 1/2 cup 113g Unsalted butter, softened
• 1/2 cup 100g Brown sugar, packed
• 1/2 cup 100g Granulated white sugar
• 1 large Egg room temperature
• 1 tsp Vanilla extract
• 1 1/3 cups 160g All-purpose flour
• 1/2 cup 45g Dutch-processed cocoa powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 1/2 cup 85g Semi-sweet chocolate chips
• 1/2 cup 25g Mini marshmallows (or dehydrated mallow bits)

Instructions

 

• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• Cream together the softened butter, brown sugar, and white sugar in a bowl until smooth (2-3 minutes).
• Add the egg and vanilla extract to the butter mixture and beat until combined.
• Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl.
• Gradually add dry ingredients to wet ingredients and mix until just combined.
• Fold in chocolate chips.
• Chill the dough in the refrigerator for 30 minutes.
• Scoop dough into balls (approx 2 tbsp each) and place on baking sheet 2 inches apart.
• Press marshmallows into the tops of the dough balls.
• Bake for 9-11 minutes until edges are set.
• Allow to cool on the pan for 5 minutes, then transfer to a wire rack.

Winter, Christmas, Holiday, Chocolate, Marshmallow, Cookies