Hot Chocolate Cookies: The Ultimate Cozy Treat Recipe
These Hot Chocolate Cookies are the ultimate cozy treat, perfectly combining rich cocoa, melty chocolate chips, and gooey mini marshmallows to bring the comforting flavors of hot chocolate into cookie form. Soft-centered and lightly crisp on the edges, these cookies make a deliciously indulgent snack or dessert, ideal for chilly days or anytime you crave a warm, sweet delight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup (225 g) unsalted butter, softened (Recommended: Kerrygold Grass-Fed Irish Butter)
- 1 cup (200 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups (250 g) all-purpose flour (Recommended: King Arthur All-Purpose Flour; Gluten-Free Option: Bob’s Red Mill 1-to-1 Gluten Free Flour)
- ¾ cup (75 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup (170 g) chocolate chips or chunks
- 1 cup mini marshmallows
Instructions
- Preheat Oven and Prepare Baking Sheet: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes. This step is crucial for texture and sweetness.
- Add Eggs and Vanilla: Incorporate the eggs one at a time and add vanilla extract, mixing until the batter is smooth and homogenous.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of the leavening agent and chocolate flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolate and Marshmallows: Gently fold in the chocolate chips or chunks along with the mini marshmallows to distribute them evenly throughout the dough.
- Scoop and Space the Dough: Using a tablespoon, scoop dollops of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes. The cookies are done when the edges are set but the centers remain soft, ensuring a gooey middle.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm for the best gooey texture or store in an airtight container for up to five days.
Notes
- For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
- Using high-quality butter like Kerrygold enhances flavor.
- Do not overbake; cookies continue to set as they cool.
- Store cookies in an airtight container at room temperature for up to five days to maintain freshness.
- Mini marshmallows melt and create a delightful chewy texture inside the cookies.
- For extra gooeyness, reheat cookies briefly before serving.
Keywords: hot chocolate cookies, chocolate cookies, marshmallow cookies, cozy cookie recipe, chocolate chip cookies, cocoa powder cookies, winter treats
