Go Back

Hot Chocolate Cookies

Deliciously soft and gooey cookies that capture the comforting flavors of hot chocolate with rich cocoa and sweet marshmallows.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Ensure the butter is perfectly softened to room temperature for the creamiest texture.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 3 cups all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-Ins
  • 1 cup chocolate chips
  • 1 cup mini marshmallows

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
  3. Beat in the eggs, one at a time, followed by the vanilla extract. Make sure everything is well combined.
  4. In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and stir until just combined.
  5. Gently fold in the chocolate chips and mini marshmallows until evenly distributed throughout the dough.
Baking
  1. Using a cookie scoop or tablespoon, drop the dough onto a lined baking sheet, leaving some space between each cookie as they will spread while baking.
  2. Bake in the preheated oven for 10-12 minutes until the edges look set, but the centers remain slightly soft.
  3. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  4. Enjoy them warm for the ultimate experience!

Notes

For a dairy-free version, replace unsalted butter with coconut oil or a dairy-free butter spread. Bake until the edges are firm but not overcooked for soft inner chewiness. Store in an airtight container at room temperature for up to a week or freeze in a zip-lock bag for up to three months.