Oh my goodness, if you’re looking for a cookie that tastes like a warm hug on a chilly day, you’ve got to try my hot cocoa cookies! These little bites of joy are packed with rich chocolate flavor and gooey mini marshmallows that melt in your mouth. Every time I bake these, I’m transported back to cozy winter nights sipping hot cocoa by the fire. The combination of soft, chewy cookie texture with the delightful bursts of chocolate and marshmallow is simply irresistible. Trust me, once you take a bite, you’ll be hooked! Perfect for sharing or indulging all by yourself, these cookies are sure to bring a smile to your face.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips
• 1 cup mini marshmallows

How to Prepare the Hot Cocoa Cookie

Preheat and Prepare

First things first, let’s get that oven preheating! Set it to 350°F (175°C) so it’s nice and hot when your cookies are ready to go in. While that’s happening, line a baking sheet with parchment paper. This little trick makes cleanup a breeze and helps prevent sticking, which is always a win in my book!

Creaming the Mixture

Now, grab a mixing bowl and your trusty mixer. You’ll want to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy—this usually takes about 2-3 minutes. The goal here is to incorporate air, which will help your cookies rise beautifully. It should look pale and creamy, almost like a cloud in your bowl!

Incorporating Eggs and Flavor

Next, it’s time to add the eggs. I like to add them one at a time, mixing well after each addition. This helps to fully incorporate them into the mixture, ensuring your cookies have a lovely, even texture. Don’t forget to stir in the vanilla extract—this is where the magic happens! It adds a warm, inviting flavor that complements the chocolate perfectly.

Mixing Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Make sure no lumps remain; we want everything to be evenly distributed for consistent flavor. Accurate measuring is key here, so don’t just scoop and dump—spoon the flour into your measuring cup and level it off for the best results!

Combining Mixtures

Now it’s time to bring it all together! Gradually add the dry ingredients to the wet mixture. I like to do this in three parts, gently folding it in with a spatula until just combined. Be careful not to overmix—you want to maintain that tender texture! Once combined, fold in the chocolate chips and mini marshmallows, making sure they’re evenly distributed throughout the dough.

Portioning and Baking

Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet. Make sure to leave about 2 inches between each dollop because these cookies are going to spread a bit while baking. Bake them for 10-12 minutes, or until the edges are set. The centers might look slightly undercooked—that’s okay! They’ll firm up as they cool.

Cooling Process

Once the cookies are out of the oven, let them cool on the baking sheet for about 5 minutes. This resting time helps them hold together better when you transfer them. After that, gently move them to a wire rack to cool completely. This step is crucial if you want to avoid any gooey mishaps! Letting them cool fully will ensure that every bite is perfectly chewy and delicious.

Tips for Success

• Use room temperature ingredients: This helps everything combine smoothly and creates that perfect texture.
• Don’t skip the chilling: If you have time, refrigerate the dough for about 30 minutes before baking. It helps the cookies hold their shape and enhances the flavor.
• Experiment with chocolate: Try using a mix of semi-sweet and dark chocolate chips for a richer taste.
• Monitor baking time closely: Every oven is different! Keep an eye on your cookies, and remove them when the edges are set but the centers are still soft.
• Add a sprinkle of sea salt: Just before baking, a little sprinkle on top adds a delightful contrast to the sweetness.
• Store properly: Keep your cookies in an airtight container to maintain their freshness, or freeze them for a longer shelf life.

Variations on the Hot Cocoa Cookie

Oh, the fun doesn’t stop with just the classic hot cocoa cookie! You can easily customize this recipe to suit your taste buds. For a decadent twist, try using dark chocolate chips instead of semi-sweet for a richer flavor. If you’re feeling adventurous, why not add a pinch of cinnamon or a dash of cayenne pepper for a hint of spice? Another delightful variation is to mix in some crushed peppermint candies for a festive touch during the holidays. And if you love nuts, folding in some chopped walnuts or pecans can add a wonderful crunch! The possibilities are endless, so feel free to get creative and make these cookies your own!

Nutritional Information

Here’s a rough estimate of the nutritional content per cookie, just to give you an idea of what you’re indulging in. Remember, these are just estimates and can vary based on specific ingredients used and portion sizes:

• Calories: 150
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 100mg
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 10g
• Protein: 2g

So, whether you’re treating yourself or sharing with friends, you can enjoy these delightful hot cocoa cookies with a little knowledge about what’s in them! Happy baking!

FAQ Section

Can I use different types of chocolate in these cookies?
Absolutely! You can mix it up by using dark chocolate chips, white chocolate, or even a combination of your favorites. Each type will bring its unique flavor to the hot cocoa cookie!

How do I store leftover cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them in a single layer and transfer to a freezer bag once solid. They can last for about two months in the freezer.

Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time! Just wrap it tightly in plastic wrap and refrigerate for up to 2 days. When you’re ready to bake, you can scoop it directly onto the baking sheet.

Why do my cookies spread too much while baking?
If your cookies are spreading too much, it might be due to the butter being too soft or melted. Make sure your butter is softened but still cool to the touch before creaming. Also, chilling the dough for about 30 minutes before baking can help them keep their shape!

Can I add nuts to the hot cocoa cookies?
Of course! Chopped walnuts or pecans would add a lovely crunch and enhance the flavor. Just fold them in along with the chocolate chips and marshmallows.

What if I don’t have mini marshmallows?
No worries! You can use regular-sized marshmallows, just chop them into smaller pieces. Or, if you want to skip the marshmallows altogether, you can increase the amount of chocolate chips for an extra chocolatey cookie!

Final Thoughts

I’m so excited for you to try these hot cocoa cookies! They truly are a delightful treat that brings comfort and joy with every bite. Once you’ve baked them, I’d love to hear how they turned out for you! Don’t forget to share your variations and any fun twists you come up with. Happy baking, and enjoy the cozy vibes that come with each delicious cookie!

For more delicious cookie recipes, check out this hot chocolate cookie recipe or these salted caramel stuffed cookies!

Hot Cocoa Cookie: Indulge in 5 Secrets to Perfection

---

• Author: Julia marin
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Deliciously rich hot cocoa cookies infused with chocolate and marshmallows.

---

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips
• 1 cup mini marshmallows

---

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, blending until just combined.
6. Fold in the chocolate chips and mini marshmallows.
7. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until the edges are set. The center may appear slightly undercooked.
9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• For a richer flavor, use dark chocolate chips.
• Consider adding a sprinkle of sea salt on top before baking for contrast.
• Store in an airtight container for up to one week.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 100mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: hot cocoa cookie, chocolate cookie, dessert recipe