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.
This Hot Chocolate Cookies recipe is a delightful twist on traditional cookies, blending the cozy warmth of hot chocolate and marshmallows with the indulgence of a cookie. Semi-sweet chocolate chips and marshmallow fluff add layers of sweetness and gooeyness, embodying the essence of hot chocolate in cookie form.
These cookies are ideal for those who love a twist on classic flavors, especially during colder months, or as a unique dessert option. Looking for a warm drink to pair with these cookies a White Chocolate Hot Cocoa or a creamy French Hot Chocolate is sure to do the trick.
Why I love hot cocoa cookies
- Marshmallow Gooeyness: The addition of marshmallow fluff adds a gooey texture reminiscent of a warm cup of hot cocoa.
- Rich Chocolate Flavor: The combination of cocoa powder, chocolate chips, and hot chocolate mix offers a deep, indulgent chocolate taste.
- Perfect Cocoa Pairing: Set one of these baked cookies on top of a hot cuppa cocoa to heat it up just a little before enjoying.
The Heart & Soul Of Hot Chocolate Cookies
Cuisine Inspiration: American
Cooking Method: Baked
Dietary Info: Contains gluten, dairy, and eggs.
Key Flavor: Chocolate
Skill Level: Intermediate
- Unique Flavors: These cookies offer a twist on traditional chocolate cookies by adding the rich and comforting flavor of a cup of hot cocoa.
- Marshmallows: The marshmallow fluff adds a unique, gooey texture that you don’t often find in other cookie recipes.
- Festive Cookies: Their warm, chocolatey essence makes them particularly appealing for holiday seasons and cold weather.
- Visual Appeal: The combination of marshmallows and chocolate chips creates an appealing look that will draw others to your cookie.
Ingredients to make hot chocolate cookies
- Unsalted Butter: It’s the base that gives the cookies their rich, creamy texture. Using unsalted butter lets us control the saltiness.
- Sugar: We need granulated sugar for every good cookie’s essential sweetness.
- Salt: Just a pinch balances the sweetness and enhances the overall flavor.
- Eggs: They bind everything together and add to the cookies’ richness.
- Vanilla: A dash of vanilla extract brings a warm, aromatic flavor that complements the chocolate.
- All-Purpose Flour: It’s the foundation, providing structure to the cookies.
- Cornstarch: This is my little secret to make the cookies extra tender.
- Cocoa Powder: It gives the cookies a deep, chocolatey flavor, essential for that hot cocoa taste.
- Hot Chocolate Mix: This adds that special hot cocoa twist, making the cookies reminiscent of your favorite winter drink.
- Semi-Sweet Chocolate Chips: For those lovely bursts of melty chocolate in every bite.
- Marshmallow Fluff: It’s like the marshmallow on top of your hot cocoa, adding gooeyness and fun to each cookie.
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!
Tips for making the best hot cocoa cookies
- Room Temperature Ingredients: All ingredients should be at room temperature. This will provide an even mixing.
- Bake Until ‘Just’ Done: 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 with high amounts of chocolate or gooey centers benefit more from this rule than others.
- Chilling The Dough: Chilling cookie dough helps to maintain its structure while baking. If a recipe calls for chilling, it’s important for the overall outcome.
- Generous with the fluff: Don’t be shy with the marshmallow fluff for the gooey texture.
Popular substitutions & additions
- Hot Cocoa Mix: This classic chocolate chip cookie dough is taken up a few notches with the addition of hot chocolate mix instead of unsweetened cocoa powder.
- High-quality Chocolate: Make sure to use your favorite high-quality chocolate chips. They make all the difference!
- Candies: Top your hot cocoa cookies with broken pieces of peppermint cookies or toffee bits.
- Coffee Flavors: A teaspoon of espresso powder or instant coffee can deepen the chocolate flavor.
What to serve with hot cocoa cookies
How to store & reheat hot chocolate cookies
How long will hot chocolate cookies last in the fridge?
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. They’ll keep fresh for 3-5 days, and longer while stored in the refrigerator.
Can I freeze hot cocoa cookies?
Baked hot cocoa cookies and the cookie 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.
Frequently asked questions
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.
Ues, you can substitute with mini marshmallows, but add them towards the last few minutes of baking to prevent them from melting away completely.
This could be because the dough has too much flour added. Always use the spoon and level technique when measuring flour. You can also weigh the flour for the most accurate measurment.
Each batch of hot cocoa cookies brings the cozy warmth of hot chocolate to life in a scrumptious, chocolaty cookie. Whether you’re a new baker or trying your hand at something new, these cookies are sure to bring joy and warmth to your kitchen.
More unique GBC cookies you’ll love:
- Turtle Cookies
- Mississippi Mud Cookies
- Eggnog Cookies
- Orange Chocolate Cookies
- White Chocolate Chai Butter Cookies
- Gingerbread Crinkle Cookies
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Hot Chocolate Cookies
- 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
- 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!