Make your winter cozy with this hot chocolate cookies recipe! Packed with the rich flavors of classic hot cocoa, these cookies are soft, chewy, and loaded with chocolate chips and Mallow Bits for the ultimate indulgence. Perfect for the holiday season or any chilly day, they bring the comforting taste of hot chocolate into every bite. Learn the secrets to baking these irresistible cookies, tips for customization, and how to make them perfect for parties or gifts. Whether you’re looking for a unique holiday dessert or a delicious way to warm up, these hot cocoa cookies are guaranteed to be a crowd-pleaser!
Ingredients
- 1 cup (226 g) butter, softened
- 1 cup (200 g) granulated sugar
- ⅔ cup (140 g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups (408 g) all-purpose flour*
- 4 packets (or ¾ cup) hot cocoa mix** (not sugar-free)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup (170 g) chocolate chips
- 1 cup (60 g) Mallow Bits*** (mini marshmallows are not recommended as they can melt and become sticky)
Instructions
- Cream Butter and Sugars:
In a large mixing bowl, use a stand or hand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. - Add Wet Ingredients:
Mix in the eggs one at a time, followed by the vanilla extract, until fully combined. - Prepare Dry Ingredients:
In a separate bowl, whisk together the flour, hot cocoa mix, salt, baking soda, and baking powder. - Combine Wet and Dry:
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Stir in the chocolate chips and Mallow Bits by hand. - Chill the Dough:
Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling prevents the cookies from spreading too much during baking. - Preheat Oven:
When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper. - Shape and Bake Cookies:
Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on the prepared baking sheets. Bake for 9–11 minutes, or until the edges are lightly golden but the centers are still soft. - Cool:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Why You’ll Love This Recipe
- Rich hot cocoa flavor: These cookies capture the cozy taste of a mug of hot chocolate.
- Soft and chewy texture: Perfectly balanced with gooey chocolate and crunchy Mallow Bits.
- Crowd-pleaser: Great for holiday parties, cookie swaps, or as an indulgent winter treat.
Tips
- Use high-quality hot cocoa mix: For the best flavor, choose a rich hot cocoa mix that isn’t sugar-free.
- Don’t skip chilling the dough: It helps the cookies hold their shape and enhances the flavor.
- Measure flour accurately: Over-measuring flour can make the cookies dense. Use the spoon-and-level method.
Variations and Substitutions
- Add peppermint: Stir in ½ teaspoon of peppermint extract for a festive twist.
- Extra gooeyness: Press a few extra chocolate chips on top of the cookies before baking.
- Gluten-free option: Substitute with a 1:1 gluten-free baking blend.
FAQs
Can I use mini marshmallows instead of Mallow Bits?
Mini marshmallows can melt and become sticky, so Mallow Bits are recommended for the best texture.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. You can also freeze them for up to 3 months.
Why is my dough too sticky to handle?
This is common before chilling. Refrigerate the dough for at least 30 minutes to make it easier to work with.
Serving
Serve these cookies with a glass of milk or alongside a mug of hot chocolate for a truly decadent treat. They’re perfect for winter gatherings, holiday dessert tables, or cozy nights in.
Suggestions
- Gift idea: Package these cookies in decorative tins or holiday-themed bags for a thoughtful homemade gift.
- Holiday decor: Sprinkle with festive sugar or drizzle with melted chocolate for a decorative touch.
- Double the batch: These cookies freeze well, so make extras to enjoy later!
Hot Chocolate Cookies
36
servings10
minutes20
minutesIngredients
1 cup (226 g) butter, softened
1 cup (200 g) granulated sugar
⅔ cup (140 g) brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 ¼ cups (408 g) all-purpose flour*
- 4 packets (or ¾ cup) hot cocoa mix** (not sugar-free)
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 cup (170 g) chocolate chips
- 1 cup (60 g) Mallow Bits*** (mini marshmallows are not recommended as they can melt and become sticky)
Directions
- Cream Butter and Sugars:
- In a large mixing bowl, use a stand or hand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add Wet Ingredients:
- Mix in the eggs one at a time, followed by the vanilla extract, until fully combined.
- Prepare Dry Ingredients:
- In a separate bowl, whisk together the flour, hot cocoa mix, salt, baking soda, and baking powder.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Stir in the chocolate chips and Mallow Bits by hand.
- Chill the Dough:
- Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling prevents the cookies from spreading too much during baking.
- Preheat Oven:
- When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper.
- Shape and Bake Cookies:
- Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on the prepared baking sheets. Bake for 9–11 minutes, or until the edges are lightly golden but the centers are still soft.
- Cool:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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