Hot Cocoa Cookies Recipe: A Soft, Chewy, and Decadent Winter Treat
Hot Cocoa Cookies are the ultimate wintertime indulgence—warm, gooey, and bursting with rich chocolatey flavor, just like a cup of hot cocoa on a chilly day. These cookies combine the best of both worlds—soft and chewy texture with a deep, comforting cocoa taste. Topped with mini marshmallows and a sprinkle of cocoa powder, they bring the cozy vibes of a hot chocolate to your cookie jar. Perfect for gifting, sharing at holiday parties, or just enjoying by the fireplace, these cookies will quickly become a winter favorite. If you’re a fan of hot chocolate, then these cookies are your next must-try treat. Simple to make and filled with the perfect balance of sweetness and chocolatey goodness, Hot Cocoa Cookies are sure to warm your heart this winter.
What Makes These Cookies Special?
Hot Cocoa Cookies are an irresistible twist on the classic chocolate chip cookie. The combination of rich cocoa powder, chocolate chips, and marshmallow toppings brings the flavor of hot cocoa into cookie form. They’re soft, chewy, and the marshmallows add a fun, melty surprise with every bite. This easy-to-make treat is perfect for the winter months, and they make the perfect gift for friends and family.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 18 cookies
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup mini chocolate chips
- ½ cup mini marshmallows
- 2 tbsp milk (optional for extra softness)
Instructions
1. Prepare the Cookie Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla extract and beat until combined. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. If the dough feels a bit too dry, add a tablespoon or two of milk to achieve a soft, doughy consistency.
2. Add the Chocolate Chips
Fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the dough.
3. Shape the Cookies
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches between each cookie. Gently flatten each dough ball with your fingers or the bottom of a glass.
4. Bake and Add Marshmallows
Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set but the centers are still soft. Remove from the oven and immediately press a few mini marshmallows into the center of each cookie. Return the cookies to the oven for an additional 1–2 minutes, allowing the marshmallows to melt slightly.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations
- Chocolate Lovers: Add a handful of chopped chocolate or use dark chocolate chips for an extra rich flavor.
- Mint Twist: Stir in some crushed peppermint candies or use mint chocolate chips for a festive touch.
- Nutty Option: Fold in chopped pecans or walnuts for an added crunch and depth of flavor.
- Extra Marshmallow: Top the cookies with larger marshmallows for a gooey, campfire-style cookie.
Equipment You’ll Need
- Baking sheet
- Parchment paper
- Medium and large mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Wire rack for cooling
Nutritional Information (Approx. Per Serving)
- Calories: ~180
- Carbohydrates: 25g
- Fat: 8g
- Protein: 2g
- Sugar: 15g
Storage Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: These cookies store well in the fridge for up to 1 week.
- Freezing: Freeze the cookies in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Reheat in the microwave or oven for a few minutes before serving.
My Cooking Experience
With over 4 years of baking, Hot Cocoa Cookies always stand out during the colder months. I love the ease of making them, and the kids enjoy helping me top them with marshmallows. The combination of chocolate and marshmallow makes each bite a delightful little surprise. These cookies are a holiday classic in our home and always disappear quickly, no matter how much I make!
Conclusion
Hot Cocoa Cookies are the perfect treat to enjoy with a cup of cocoa, offering a delightful combination of chocolatey goodness and gooey marshmallows. These cookies are easy to make, customizable, and the ideal dessert for any winter occasion. Whether you’re baking for family, friends, or just yourself, these cookies are guaranteed to add a bit of warmth and sweetness to your day.
Hot Cocoa Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg and vanilla extract and beat until combined. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. If the dough feels a bit too dry, add a tablespoon or two of milk to achieve a soft, doughy consistency.
- Fold in the mini chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches between each cookie. Gently flatten each dough ball with your fingers or the bottom of a glass.
- Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set but the centers are still soft. Remove from the oven and immediately press a few mini marshmallows into the center of each cookie. Return the cookies to the oven for an additional 1–2 minutes, allowing the marshmallows to melt slightly.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely
Notes
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: These cookies store well in the fridge for up to 1 week.
