Warming up with a cup of hot cocoa is what these soft, chewy, and gooey Hot Chocolate Cookies are like. These cookies come together fast and effortlessly without the need for chilling because they are made with hot cocoa mix and topped with a soft, fluffy marshmallow. They are ideal for the holidays or any time you want to feel warm.
Except for these hot chocolate biscuits, there is nothing nicer than a large mug of hot chocolate garnished with a few marshmallows on a chilly day. These hot chocolate cookies are always a hit with guests since they are soft and fudgy, much like the drink. They are excellent for holiday cookie exchanges or whenever you have friends over. Just like my chocolate crinkle cookie recipe, these cookies will disappear quickly. They are so opulent and indulgent that the first bite will have you hooked. Try my Easy Butter Cookies, Sugar Cookies, or Homemade Shortbread Cookies recipes for another holiday cookie recipe that everyone will love.
WHAT YOU NEED TO MAKE THIS RECIPE
Hot cocoa mix — use your favorite drink mix. However, skip the sugar-free cocoa mix. The cookies won’t bake up correctly.
Butter — plan ahead by bringing the butter out of the fridge so it can soften. It needs to be at room temperature to cream smoothly. Also, be sure to use unsalted butter as there is already salt added to the recipe.
Sugar — I use both white and brown sugar. White sugar adds sweetness and structure, whereas brown sugar adds a delicious caramelized flavor. Brown sugar also contributes to keeping the cookies soft and chewy in the center.
Chocolate chips — I use semi-sweet chocolate chips, but if you don’t have any, you can roughly chop a chocolate bar as well.
Marshmallows — Make sure the marshmallows aren’t stale, as you want the texture to be soft and gooey.
HOW TO MAKE HOT CHOCOLATE COOKIES
1. In a medium basin, stir together the flour, cocoa powder, salt, baking soda, and baking powder.
2. Using the paddle attachment on a stand mixer, beat the butter and sugars in the bowl for about 3 minutes, or until they are light and fluffy. As you mix in the egg and vanilla, scrape down the mixing bowl occasionally.
3. Add the flour mixture and blend briefly while mixing at low speed.
4. Add the chocolate chips and stir.
5. Utilizing a 112 tablespoon spring-loaded scoop, form the dough into balls. To make them more rounded, roll them with your hands.
6. Arrange them 2 inches apart on a cookie sheet or sheet pan lined with parchment paper and bake them for 9 minutes.
FREQUENTLY ASKED QUESTIONS
HOW DO I STORE LEFTOVERS?
Cookies can be kept for up to two days when completely cooled and sealed in a container. The marshmallows will cause the cookies to stick together if you stack them on top of one another.
CAN I FREEZE THESE COOKIES?
Although the baked cocoa cookies with marshmallows can be frozen, I suggest chilling the rolled cookie dough first. You may then top it up with a new layer of fluffy marshmallows. To do this, arrange the rolled cookie dough on a sheet pan that has been lined before freezing it. Transfer them to an airtight freezer-safe bag when they have frozen. As stated, bake from frozen, but add an extra minute.
CAN I USE FLAVORED MARSHMALLOWS?
