Introduction

These Hot Chocolate Cookies are a delightful treat for anyone who loves the cozy flavors of winter in a soft, chewy cookie. Packed with rich cocoa, marshmallow bits, and chocolate chips, they bring the warmth of hot chocolate into every bite. Perfect for sharing with friends or enjoying with a warm drink.

Several thick, round dark brown chocolate cookies sit on a metal cooling rack and a white marbled surface, each topped with small white mini marshmallows and shiny chocolate chips that add texture and contrast. One cookie is broken, showing a soft, gooey inside layered with melted chocolate and marshmallow bits. The cookies have a slightly cracked surface, showing their rich, moist texture. Scattered mini marshmallows and chocolate chips surround the cookies on the surface. The lighting highlights the glossy chocolate pieces and the dark, rich color of the cookie dough. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (softened)

1/4 cup sugar

1/4 cup brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla

1 1/8 cups flour (1 cup + 2 tablespoons)

1/3 cup powdered hot cocoa mix

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup marshmallow bits (plus extra for topping)

1/2 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

Step 1: Preheat your oven to 350℉ and line baking sheets with parchment paper.

Step 2: In a stand mixer fitted with the paddle attachment, combine the softened butter, sugar, and brown sugar. Mix on low until combined, then increase to high speed until the mixture is light and fluffy.

Step 3: Add the egg, milk, and vanilla to the mixer. Mix until well combined, scraping down the sides of the bowl once or twice with a rubber spatula during mixing.

Step 4: Add the flour, hot cocoa mix, unsweetened cocoa powder, baking soda, and salt. Mix on low until all ingredients are fully incorporated.

Step 5: Stir in the marshmallow bits and semi-sweet chocolate chips until evenly distributed throughout the dough.

Step 6: Optional: Cover the dough and chill in the refrigerator for up to 36 hours to enhance the flavors and improve texture.

Step 7: Use a cookie scoop to portion the dough evenly onto the prepared baking sheets, spacing them apart to allow for spreading.

Step 8: Bake one sheet at a time for 8-10 minutes. Be careful not to overbake; the cookies should remain soft in the center.

Step 9: Immediately after removing the cookies from the oven, press a few extra chocolate chips and marshmallow bits on top of each cookie while they’re still hot.

Step 10: Let the cookies cool completely on the baking sheet. The residual heat will continue to bake them slightly and help set their shape.

Tips & Variations

For a richer chocolate flavor, try using Dutch-processed cocoa powder instead of regular unsweetened cocoa.

If marshmallow bits are hard to find, mini marshmallows chopped into smaller pieces can be a great substitute.

Adding a pinch of cinnamon or a teaspoon of instant coffee powder can deepen the chocolate flavor for a unique twist.

Refrigerating the dough overnight enhances the texture and flavor, but the cookies bake well without chilling too.

FAQs

Can I use regular chocolate chips instead of semi-sweet?

Yes, you can substitute regular, milk, or even dark chocolate chips based on your preference. Each will slightly change the sweetness and intensity of the cookies.

What if I don’t have marshmallow bits?

You can use mini marshmallows chopped into small pieces as a perfect alternative. They will melt slightly and give the same gooey texture inside the cookies.