Nothing feels cozier than biting into soft, chocolatey treats that remind you of a steaming mug of your favorite winter drink. This Hot Cocoa Cookies Recipe brings that warm, nostalgic flavor to your kitchen in cookie form. Packed with rich cocoa, chocolate chips, and those delightful mini marshmallows that melt just so, these cookies are the perfect blend of fudgy and fluffy. Whether you’re baking for a holiday gathering or just craving a comforting snack, these cookies will quickly become a beloved classic in your repertoire.
Ingredients You’ll Need
These ingredients are straightforward but unique enough to transform simple cookies into a wonderful treat that tastes just like hot cocoa in cookie form.
- Butter (2 sticks, softened): Brings richness and helps create a tender, melt-in-your-mouth texture.
- Granulated sugar (1 cup): Adds necessary sweetness that balances the cocoa flavor.
- Brown sugar (2/3 cup, packed): Adds moisture and a slight caramel undertone for depth.
- Large eggs (2): Bind everything together and contribute to the chewy texture.
- Vanilla extract (1 teaspoon): Enhances the chocolate notes and rounds out the flavor.
- All-purpose flour (3 ¼ cups): Forms the cookie structure, ensuring they hold together perfectly.
- Hot cocoa mix (4 packages or ¾ cup): The secret ingredient that brings the iconic hot cocoa flavor straight into each bite.
- Baking powder (½ teaspoon): Helps the cookies rise slightly for a light, inviting crumb.
- Baking soda (¾ teaspoon): Works with the acids in the brown sugar to create lift and softness.
- Salt (½ teaspoon): Balances sweetness and enhances all the chocolate flavors.
- Semi-sweet chocolate chips (1 cup): Adds pockets of melty chocolate that make every bite luxurious.
- Dehydrated mini marshmallows (1 cup): Mimics those classic hot cocoa toppings, adding a chewy surprise throughout.
How to Make Hot Cocoa Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by beating your softened butter with both sugars until the mixture turns light and fluffy. This process is key for a light texture and helps the cookies spread evenly as they bake. No rushing here—take your time for the best results.
Step 2: Add Eggs and Vanilla
Next, introduce the eggs and vanilla extract into your fluffy butter and sugar mix. Beat everything together until fully combined, creating a smooth base for your cookie dough that will hold all the flavors perfectly.
Step 3: Mix Dry Ingredients Separately
In a separate bowl, whisk the flour, hot cocoa mix, baking powder, baking soda, and salt. Incorporating the dry elements evenly ensures each cookie ends up with consistent flavor and texture. Gradually add this mixture to the wet ingredients, mixing just until combined—the dough will be thick, which is exactly what you want.
Step 4: Fold in Chocolate Chips and Marshmallows
Now the fun part: gently folding in the semi-sweet chocolate chips and those dehydrated mini marshmallows. These add the special touches of chocolate bursts and marshmallow chew that make this Hot Cocoa Cookies Recipe so magical.
Step 5: Chill the Dough
Cover your dough with plastic wrap and refrigerate it for at least 30 minutes. This step firms up the dough, making it easier to scoop and helping the cookies maintain their shape while baking.
Step 6: Prepare to Bake
Preheat your oven to 350°F and line your baking sheets with parchment paper to prevent sticking and promote even baking.
Step 7: Scoop the Dough
Scoop out dough balls about 1 ½ inches in diameter and place them on the baking sheets with at least 1 inch of space between each to allow room for spreading.
Step 8: Bake the Cookies
Bake for 9 to 11 minutes until the edges are just set and the centers still look slightly soft. This timing ensures a perfect balance between soft and chewy textures.
Step 9: Cool Before Enjoying
Let your cookies cool on the baking sheets for 3 to 5 minutes before transferring them to a wire rack. Cooling helps them set completely, giving you that ideal bite every time.
How to Serve Hot Cocoa Cookies Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of melted white chocolate can elevate your cookies visually and add an extra layer of sweetness that complements the rich cocoa flavor exquisitely.
Side Dishes
Serve these cookies alongside a tall glass of cold milk or with a warm mug of hot chocolate to double down on that comforting cocoa experience. They pair wonderfully with creamy vanilla ice cream as well for a delightful dessert.
Creative Ways to Present
Try stacking the cookies with marshmallow fluff spread between for a luscious sandwich cookie or use them as an edible garnish on top of hot cocoa for a whimsical touch. Wrapping a few in a festive ribbon also makes a charming homemade gift!
Make Ahead and Storage
Storing Leftovers
Store leftover Hot Cocoa Cookies in an airtight container at room temperature for up to five days. This keeps them soft and chewy while preserving that delightful marshmallow texture.
Freezing
These cookies freeze beautifully. Lay them flat on a baking sheet, freeze until firm, then transfer them to a freezer-safe bag for up to three months. Thaw at room temperature before enjoying.
Reheating
If you prefer warm cookies, pop one in the microwave for about 10 seconds or heat a few in a low oven (300°F) for 5 minutes. The marshmallows will soften perfectly, giving you a fresh-baked experience any time.
FAQs
Can I use regular cocoa powder instead of hot cocoa mix?
You can substitute regular cocoa powder, but keep in mind that hot cocoa mix contains sugar and sometimes milk powder which contribute to the cookie’s sweetness and texture. Adjust sugar accordingly if using cocoa powder.
Will the marshmallows melt completely when baking?
The dehydrated mini marshmallows mostly hold their shape thanks to their low moisture content, giving the cookies those fun, chewy little bites without disappearing entirely.
Can these cookies be made gluten-free?
Yes! Use a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour, and double-check your hot cocoa mix and marshmallows to be gluten-free as well.
How do I prevent the cookies from spreading too much?
Chilling the dough is essential to prevent excessive spreading. Also, using parchment paper and spacing the cookies adequately on the baking sheet will help keep their shape.
What is the best way to scoop the dough?
A cookie scoop sized for about 1 ½-inch balls works best for uniform cookies that bake evenly. If you don’t have a scoop, use two spoons to shape the dough and keep them consistent in size.
Final Thoughts
Trust me, this Hot Cocoa Cookies Recipe is a game changer. Every bite is like a cozy hug in cookie form—rich chocolate, melty chips, and those nostalgic marshmallows all come together in a way that will have you baking them again and again. So grab your apron and mix up a batch to enjoy some sweet warmth anytime you need a little comfort!
Print
Hot Cocoa Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Total Time: 41 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully rich and chocolatey, these Hot Cocoa Cookies capture the cozy flavors of classic hot chocolate with a soft, chewy texture. Infused with cocoa mix, semi-sweet chocolate chips, and mini marshmallows, they’re perfect for warming up on chilly days or sharing as a nostalgic treat.
Ingredients
Wet Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 ¼ cups all-purpose flour
- 4 packages hot cocoa mix (about ¾ cup)
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- ½ teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips (regular or mini)
- 1 cup dehydrated mini marshmallows (freeze-dried)
Instructions
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which takes about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, mixing after each addition until well incorporated into the batter.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, hot cocoa mix, baking powder, baking soda, and salt to ensure they are evenly distributed.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully combined. The dough will become very thick.
- Fold in Mix-ins: Gently fold the semi-sweet chocolate chips and dehydrated mini marshmallows into the dough, distributing them evenly without crushing the marshmallows.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate it for at least 30 minutes to firm up, which makes it easier to scoop and improves texture.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Shape Cookies: Scoop dough into 1 ½-inch balls using a cookie scoop or spoon, and space them at least 1 inch apart on the prepared baking sheets to allow for spreading.
- Bake: Bake the cookies for 9 to 11 minutes or until the edges are set but the centers remain soft, avoiding overbaking for the best chewy texture.
- Cool: Let cookies cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely, allowing them to set properly.
Notes
- Freeze-dried mini marshmallows are preferred to maintain shape and texture during baking.
- Chilling the dough is important to prevent spreading and enhances flavor development.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on preference.
- For a more intense chocolate flavor, add a tablespoon of cocoa powder to the dry ingredients.
