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Hot Chocolate Cookies

When the temperature drops and the holiday spirit begins to fill the air, there’s nothing quite like the comforting warmth of hot cocoa to soothe the soul. Now imagine capturing that beloved flavor and turning it into a handheld treat. Introducing Hot Chocolate Cookies, the ultimate holiday indulgence. These cookies marry the rich, chocolatey warmth of a steaming cup of cocoa with the gooey sweetness of melted marshmallows, resulting in a chewy, melt-in-your-mouth delight that’s perfect for sharing—or savoring all by yourself.

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Hot Chocolate Cookies

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Warm up your taste buds with these Hot Chocolate Cookies – the perfect winter treat! 🍫☕ #HotChocolateCookies #WinterTreats #CozyVibes #CookieCravings #ChocoholicsUnite #SweetAndWarm #BakingJoy #HolidayBaking #ChocolateLovers #CookieMagic

  • Total Time: 40 minutes

Ingredients

  • Unsalted Butter (10 tablespoons): Softened to room temperature, it ensures a rich, creamy base for the dough.
  • Light Brown Sugar (½ cup, packed): Adds depth and moisture to the cookies.
  • Granulated Sugar (¾ cup, divided): Sweetens the dough and provides a sugary coating for a delightful crunch.
  • Egg (1 large): Acts as a binder, giving the cookies structure.
  • Vanilla Extract (1 teaspoon): Enhances the flavor with its warm, aromatic notes.
  • All-Purpose Flour (2 ¼ cups): The foundation of the dough, providing structure and chewiness.
  • Hot Chocolate Mix (1 ounce packet): Infuses the cookies with that classic hot cocoa flavor.
  • Unsweetened Cocoa Powder (3 tablespoons): Intensifies the chocolate richness.
  • Baking Soda (½ teaspoon): Helps the cookies rise slightly, giving them a tender texture.
  • Kosher Salt (½ teaspoon): Balances the sweetness and enhances the overall flavor.
  • Mini Marshmallows (120 pieces): The gooey center that makes these cookies irresistible.

Instructions

1. Prepare Your Baking Tools:
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. This prevents sticking and ensures even baking.

2. Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, brown sugar, and ½ cup of granulated sugar with an electric mixer until the mixture is fluffy—this should take about 2-3 minutes.

3. Incorporate Wet Ingredients:
Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully combined, creating a smooth batter.

4. Combine Dry Ingredients:
In a separate bowl, mix the flour, hot chocolate mix, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, blending just until a dough forms. Be careful not to overmix, as this can make the cookies tough.

5. Shape the Dough:
Using a cookie scoop, portion out 1 ½ to 2 tablespoons of dough for each cookie, making 24 even-sized portions. Roll each scoop into a ball, then flatten it into a disc.

6. Add the Marshmallow Filling:
Place 5-6 mini marshmallows in the center of each disc. Wrap the dough around the marshmallows, pinching the seams to seal. Roll the dough into a smooth ball, ensuring no marshmallows peek out.

7. Coat in Sugar:
Roll each dough ball in the remaining ¼ cup of granulated sugar to coat. This adds a delightful crunch and sparkle to the baked cookies.

8. Bake to Perfection:
Arrange the cookies several inches apart on the prepared cookie sheet. Bake for 10-12 minutes, or until the tops crackle and the marshmallows become visible.

9. Cool and Enjoy:
Transfer the cookies to a wire rack and let them cool for 15 minutes before serving. This helps the cookies set and ensures the marshmallow centers remain gooey.

Notes

  • Ingredient Substitutions:
    • Swap the hot chocolate mix for chocolate protein powder for a slightly healthier twist.
    • Use dark cocoa powder for a richer, more intense flavor.
    • Replace mini marshmallows with marshmallow cream for an extra gooey center.
  • Creative Variations:
    • Add crushed peppermint candy to the dough for a festive minty touch.
    • Mix in mini chocolate chips for even more chocolate goodness.
    • Drizzle the baked cookies with melted white chocolate for a visually stunning treat.
  • Serving Suggestions:
    • Pair these cookies with a warm mug of hot cocoa for the ultimate indulgence.
    • Serve alongside vanilla ice cream for a hot-and-cold dessert experience.
    • Pack them in holiday gift boxes for friends and family—they’re sure to impress!
  • Author: Rosa
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

In this article, we’ll delve into everything you need to know to make these irresistible cookies. From the simple ingredients that bring them to life to the step-by-step process that ensures perfection, you’ll be ready to bake like a pro. Plus, we’ll share tips for substitutions, creative variations, and serving suggestions to elevate your baking game.

The Appeal of Hot Chocolate Cookies

Hot Chocolate Cookies are more than just a dessert; they’re a nostalgic hug in cookie form. The chewy texture, crackled tops, and marshmallow-filled centers evoke memories of cozy winter evenings by the fire. These cookies are the perfect treat for holiday gatherings, cookie exchanges, or simply enjoying with a mug of hot cocoa.

The magic lies in their construction: the outer layer of rich chocolate cookie dough encases a pocket of gooey marshmallow. Each bite offers a burst of flavor and texture, creating a dessert that’s as fun to eat as it is delicious.

Ingredients Breakdown

To make these delightful cookies, you’ll need the following ingredients:

  • Unsalted Butter (10 tablespoons): Softened to room temperature, it ensures a rich, creamy base for the dough.
  • Light Brown Sugar (½ cup, packed): Adds depth and moisture to the cookies.
  • Granulated Sugar (¾ cup, divided): Sweetens the dough and provides a sugary coating for a delightful crunch.
  • Egg (1 large): Acts as a binder, giving the cookies structure.
  • Vanilla Extract (1 teaspoon): Enhances the flavor with its warm, aromatic notes.
  • All-Purpose Flour (2 ¼ cups): The foundation of the dough, providing structure and chewiness.
  • Hot Chocolate Mix (1 ounce packet): Infuses the cookies with that classic hot cocoa flavor.
  • Unsweetened Cocoa Powder (3 tablespoons): Intensifies the chocolate richness.
  • Baking Soda (½ teaspoon): Helps the cookies rise slightly, giving them a tender texture.
  • Kosher Salt (½ teaspoon): Balances the sweetness and enhances the overall flavor.
  • Mini Marshmallows (120 pieces): The gooey center that makes these cookies irresistible.

Step-by-Step Instructions

1. Prepare Your Baking Tools:
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. This prevents sticking and ensures even baking.

2. Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, brown sugar, and ½ cup of granulated sugar with an electric mixer until the mixture is fluffy—this should take about 2-3 minutes.

3. Incorporate Wet Ingredients:
Add the egg and vanilla extract to the butter-sugar mixture. Beat until fully combined, creating a smooth batter.

4. Combine Dry Ingredients:
In a separate bowl, mix the flour, hot chocolate mix, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, blending just until a dough forms. Be careful not to overmix, as this can make the cookies tough.

5. Shape the Dough:
Using a cookie scoop, portion out 1 ½ to 2 tablespoons of dough for each cookie, making 24 even-sized portions. Roll each scoop into a ball, then flatten it into a disc.

6. Add the Marshmallow Filling:
Place 5-6 mini marshmallows in the center of each disc. Wrap the dough around the marshmallows, pinching the seams to seal. Roll the dough into a smooth ball, ensuring no marshmallows peek out.

7. Coat in Sugar:
Roll each dough ball in the remaining ¼ cup of granulated sugar to coat. This adds a delightful crunch and sparkle to the baked cookies.

8. Bake to Perfection:
Arrange the cookies several inches apart on the prepared cookie sheet. Bake for 10-12 minutes, or until the tops crackle and the marshmallows become visible.

9. Cool and Enjoy:
Transfer the cookies to a wire rack and let them cool for 15 minutes before serving. This helps the cookies set and ensures the marshmallow centers remain gooey.

The Flavor and Texture Experience

From the moment these cookies come out of the oven, the aroma is intoxicating—think rich cocoa mingling with the sweet scent of toasted marshmallows. The first bite offers a delightful contrast: a slightly crisp exterior gives way to a chewy, chocolatey interior, and finally, the gooey marshmallow core steals the show.

Tips and Tricks

  • Ingredient Substitutions:
    • Swap the hot chocolate mix for chocolate protein powder for a slightly healthier twist.
    • Use dark cocoa powder for a richer, more intense flavor.
    • Replace mini marshmallows with marshmallow cream for an extra gooey center.
  • Creative Variations:
    • Add crushed peppermint candy to the dough for a festive minty touch.
    • Mix in mini chocolate chips for even more chocolate goodness.
    • Drizzle the baked cookies with melted white chocolate for a visually stunning treat.
  • Serving Suggestions:
    • Pair these cookies with a warm mug of hot cocoa for the ultimate indulgence.
    • Serve alongside vanilla ice cream for a hot-and-cold dessert experience.
    • Pack them in holiday gift boxes for friends and family—they’re sure to impress!

Conclusion

Hot Chocolate Cookies are a must-try for anyone who loves the cozy flavors of winter. With their gooey marshmallow centers, chewy chocolatey exteriors, and festive appeal, they’re a surefire hit at any gathering. Plus, they’re as fun to make as they are to eat!

So, preheat your oven, gather your ingredients, and let the aroma of homemade hot chocolate cookies fill your home. Whether you’re baking for loved ones or treating yourself, these cookies are bound to warm hearts and taste buds alike.

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