These hot chocolate cookies give off all the cozy chilling by the fire flavors. Warm, fudgy hot cocoa cookies packed with marshmallows and chocolate!
Check out all my other classic Christmas cookie recipes, like Gingerbread Latte Cookies or Chocolate Peppermint Cookies!
HOT CHOCOLATE COOKIES
Nothing beats these homemade hot cocoa cookies, especially with a hot latte during the holidays! Soft, fudgy cookies loaded with hot cocoa, marshmallows and chocolate chunks. These delicious cookies are so easy to make, the perfect sweet treat. They are great to make for all your Christmas cookie exchange parties during the holidays!
WHAT YOU NEED-
- Flour– Be sure to use a good quality all-purpose flour when making cookies! I like to use Bob’s Red Mill All-Purpose Flour.
- Cocoa Powder– Use unsweetened natural cocoa powder to give the cookies the fudgy flavors. Hershey’s cocoa powder is a great option.
- Hot Cocoa Mix– Your favorite hot chocolate mix can be used. Adding hot chocolate powder is what gives the cookies that delicious hot chocolate flavor. Be sure to use a powder mix.
- Baking Soda & Powder– To ensure the cookies rise and become fluffy, you want to use fresh baking soda and baking powder.
- Salt– Adding salt to cookies doesn’t make them salty but instead helps enhance all the flavors.
- Sugar– To sweeten the cookies this recipe uses both granulated sugar and brown sugar! For the brown sugar, you can use either light or dark brown sugar, whatever you have on hand will work.
- Butter– You want to use unsalted melted butter that is cool, make sure it is NOT still hot. Melt the butter and let it sit while preparing the rest of the ingredients.
- Vanilla– Use vanilla extract for this hot chocolate cookie recipe!
- Eggs– When adding fresh eggs to the cookie dough it helps everything bind together.
- Chocolate Chips– Either milk, semi-sweet, or dark chocolate can be used! You can use classic morsels, mini morsels or even chocolate chunks. Whatever you prefer!
- Marshmallows– You can add either fresh mini marshmallows or mini marshmallows bits (like you get in hot cocoa) into the cookie batter.
HOW TO MAKE HOT CHOCOLATE COOKIES
These fudgy and gooey hot cocoa cookies will become a household staple!
- Line a large baking sheet with parchment paper.
- Sift together the dry ingredients into a bowl. Set aside.
- In a separate bowl, whisk together melted butter, both sugar, vanilla, and eggs. Add the dry ingredients and mix to combine, the dough will be sticky.
- Add marshmallows and chocolate chips and fold them to combine.
- Using a cookie scoop, scoop dough into about 22-24 balls. Add to the baking sheet and chill in the fridge for at least 30 minutes.
- Preheat the oven and line another baking sheet with parchment paper.
- Lay out the cookie balls onto the lined baking sheets 1-2 inches apart from each other, do not overcrowd. (You will need 2 large baking sheets.)
- Bake until the edges are slightly brown and remove. Remove from the oven and carefully press extra chocolate and marshmallows into the top of the cookies.
- Allow them to rest for about 5-10 minutes.
- Serve warm or chilled.
| The key to perfect cookies is the bake time, you do not want to over bake the cookies! Be sure to keep an eye on the cookies and remember that they will continue baking for a little bit even after removing them from the oven. |
STORING COOKIE DOUGH-
You can either chill the batter in the bowl or already scoop and shape. I like to shape and then chill!
- Fridge– Chill the cookie dough in the fridge covered for 30 minutes or up to 3 days!
- Freezer– Shape the cookies and place on parchment paper and freeze for about 15-20 minutes, or until hard. Transfer the cookie dough balls into a freezer safe bag or container and freeze for up to 3 months!
- Baking Frozen Cookie Dough– If you are baking frozen cookie dough, be sure to add a little bit more time to the bake time! You can also thaw the cookie dough and then bake accordingly.
STORING BAKED HOT CHOCOLATE COOKIES
Everyone is going to love these gooey hot chocolate cookies! Make a batch or two and store to enjoy!
- Cookie Jar– After the cookies have completely cooled, store them in your airtight cookie jar for up to 6 days!
- Fridge– Once cooled, transfer the cookies to an airtight container or bag and store in the fridge for up to 1 week.
- Freezer– Once the cookies are cool, transfer the cookies to a freezer safe bag and freeze for up to 3 months! When ready to enjoy, just remove the desired number of cookies and allow them to thaw and then enjoy, they only take about 15-20 minutes to thaw!
| Warm Cookies– Pop the cookies in the microwave or air fryer for warm cookies! Pair with a glass of milk or a warm latte for the ultimate treat! |
QUESTIONS YOU MIGHT HAVE:
Chilling your chocolate cookies is VITAL! When chilling the cookies, it allows the fats to solidify so that when baking, the cookies don’t spread into puddles. You want to chill the cookies for a minimum of 30 minutes, but you can chill for up to 2-3 days!
If you want to leave out the hot chocolate mix, I recommend you make my double chocolate cookies instead. You can just add marshmallows to that dough!
This recipe makes about 22-24 cookies. You can cut the recipe in half and get only 12 cookies!
No worries! Just cut up the regular marshmallows.
You can leave out the marshmallows and just have hot chocolate cookies with chocolate chips!
Yes! You can have fun and instead of adding marshmallows to the dough, stuff the dough with a regular sized marshmallow. Once the cookie dough is scooped into balls, take a marshmallow and cover it with the dough.
Hot Chocolate Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1/3 cup cocoa powder
- 1 ½ Tbsp hot cocoa powder
- pinch salt
- 1 cup melted unsalted butter 2 sticks
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups chocolate chips
- 1 cup marshmallows
Instructions
- Line a baking sheet with parchment paper.
- Sift together the flour, baking soda, baking powder, cocoa powder, hot chocolate mix, and salt. Set it aside.
- In a separate bowl, whisk together the cooled melted butter, granulated sugar, brown sugar, vanilla and eggs.
- Add in the dry ingredients and mix until well combined, the batter will be sticky.
- Mix in the chocolate chip morsels and marshmallows to combine.
- Using a cookie scoop, scoop 2 Tbsp of dough and transfer to the line baking sheet. Repeat with all the dough.
- Chill the cookie dough balls for at least 30 minutes.
- Preheat the oven to 350°F and line another large baking sheet with parchment paper.
- Using your hands, roll the dough balls into nicely shaped balls. Place the cookie dough balls onto the baking sheets, 1-2 inches apart from each other. Do NOT overcrowd the cooking on the baking sheet.
- Bake at 350°F for 12 minutes or until the edges begin to turn brown.
- Remove from the oven and immediately top with cookies with extra chocolate chips and marshmallows, slightly pushing into the cookie to stick. (This is for aesthetic reasons and more chocolate and marshmallows never hurt anyone!)
- Cool for about 5-10 minutes. Top with crushed flakey salt and serve warm or cooled.
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