Hot Chocolate Cookies taste so much like the real thing, you may try to drink them! These cookies are dripping in chocolatey goodness and sprinkled with gooey bites of marshmallow fluff. Use your favorite flavored hot chocolate mix for an extra special treat. If you love these, you will also love these Flourless Chocolate Cookies, Turtle Cookies or Mississippi Mud Cookies.
Ingredients
This classic chocolate chip cookie dough is taken up a few notches with the addition of hot chocolate mix instead of unsweetened cocoa powder.
Make sure and use your favorite, high-quality chocolate chips. They make all the difference!
How to Make Hot Chocolate Cookies
In the bowl of a stand mixer, cream the butter and sugars on medium-high speed until they are light and fluffy. Add the eggs one at a time. Be sure to scrape down the sides during mixing so that you don’t over mix. Add the vanilla and give a quick mix.
In a large bowl whisk together flour, cornstarch, baking soda, cocoa powder, and hot chocolate mix.
On low speed, add the dry ingredients to the stand mixer. Mix until well incorporated. Fold in the chocolate chips and marshmallow fluff.
Use an ice cream scoop to portion out 6 cookies on each parchment lined cookie sheet. Top with an additional teaspoon of marshmallow fluff. Chill the cookies in the freezer for 30 minutes before baking. Bake cookies in batches.
Allow the cookies to cool on the sheet pan for 5-10 minutes before attempting to transfer to a wire rack. Give the cookies time to setup, otherwise they’ll fall apart from being so ooey and gooey!
What can I do with leftover dough?
This dough can be wrapped in plastic wrap and frozen for about 3 months. Slice off what you need when craving strikes to make the perfect hot chocolate cookies no matter the season.
How to store leftover cookies
Cookies can be kept in a cookie jar or in a ziploc bag. Whatever you choose to store them in, make sure it’s airtight and in a cool, dark place. Cookies can also be frozen for up to 3 months when stored in a ziploc bag.
I can’t find Marshmallow Fluff, what can I use?
If you can’t find fluff near you, try looking for freeze dried marshmallows. You can order them off amazon if they are not local. Just fold them into the dough the same time you fold the chocolate chips.
Tips for perfecting cookies
- All ingredients should be at room temperature. This will provide an even mixing.
- If your cookies look “just about done” in the oven, it’s time to remove them. There will be some carryover cooking while they rest on the pan. Cookies that have high amounts of chocolate or gooey centers benefit from this rule more than others.
More cookies you’ll love
Hot Chocolate Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup dark brown sugar packed
- 1 teaspoon salt
- 2 large eggs
- 1 tbsp pure vanilla extract
- 2 ¼ cup all-purpose flour sifted
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ cup cocoa powder sifted
- ½ cup hot chocolate mix
- 1 cup semi-sweet chocolate chips
- ⅔ cup marshmallow fluff plus more for topping
Instructions
- In a mixer bowl, beat together butter, both sugars and salt on medium-high speed for 3-4 minutes, or until pale, thick, and fluffy.
- Add in the eggs one at a time, stopping to scrape down the bowl between the two. Mix in the vanilla extract and continue to mix.
- While it mixes, whisk together flour, cornstarch, baking soda, cocoa powder, and hot chocolate mix in a separate bowl.
- Slow speed of mixer to low and slowly add in dry ingredients until well incorporated.
- Fold in the chocolate chips and carefully swirl in the marshmallow fluff.
- Line two baking sheets with parchment paper. Use an ice cream scooper to portion out 6 cookies on each sheet then if you desire, top each cookie with an additional teaspoon of marshmallow fluff. There will be extra dough, so you can either bake in batches or refrigerate/freeze the dough for later.
- Place both baking sheets in the freezer and chill for 30 minutes.
- Preheat the oven to 350 degrees.
- Once chilled, bake the cookies for 11-13 minutes. Remove the pan from the oven and allow the cookies to remain on the pan for 5-10 minutes.
- Transfer the cookies to a wire rack to cool completely, then serve!
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These look delicious! I definitely plan on making these soon, but I’m just wondering a couple of things…
Can I replace cacao powder for cocoa powder? And would I have to adjust the sugar levels if I did?
Also, any advice for baking in a small counter-top size convection oven vs a big conventional oven? I’ve been having a bit of trouble finding the perfect way to bake cookies (namely, your chewy chocolate chip cookies) using this method as that’s unfortunately all I have to bake with in my current location. They tend to overcook on top but still be undercooked on the bottom.
Thanks!
I have a question before I start baking, does it matter if the hot cocoa is a milk or water stir-in kind? Thanks!
It doesn’t matter.
My kids love everything about these cookies! Making them, eating them, and leaving them for Santa!
These are so yummy! I had to make another batch because the kids gobbled them all up!
These look absolutely amazing! I can’t wait to make them. I might – MIGHT – share them. I’m still undecided.
OMG! These marvelous cookies are going on my “must bake list” right now!
WOW! Hot chocolate cookies sound amazing. I pinned to try this for the holidays