Hot Chocolate Cookies Recipe
Delight in these rich and gooey Hot Chocolate Cookies, packed with velvety cocoa, melty chocolate chips, and soft mini marshmallows. Perfect for satisfying your chocolate cravings, these cookies boast a tender crumb and a hint of vanilla that elevates their warmth and sweetness. Ideal as a comforting treat any time of year, especially during chilly weather or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ cup (75 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup (170 g) chocolate chips or chunks
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a mixer until the mixture is light, fluffy, and creamy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Continue mixing until the batter is smooth and uniformly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep cookies tender.
- Fold in Add-ins: Fold in the chocolate chips and mini marshmallows carefully so they are evenly distributed throughout the cookie dough.
- Scoop Dough: Using a tablespoon, scoop portions of cookie dough onto the prepared baking sheet, spacing them apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, until the edges are set and slightly firm, but the centers remain soft and gooey.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes to firm up slightly before transferring them to a wire rack to cool completely or enjoy warm for a melty marshmallow experience.
Notes
- For best results, use room temperature butter to ensure proper creaming with sugars.
- You can substitute the all-purpose flour with a gluten-free 1-to-1 flour blend to make these cookies gluten-free.
- Store cookies in an airtight container at room temperature for up to five days to maintain freshness.
- Enjoy the cookies warm for a gooey, melty marshmallow texture, or cool completely if you prefer firmer cookies.
- Optional: Add a pinch of instant espresso powder to enhance the chocolate flavor without adding coffee taste.
Keywords: hot chocolate cookies, cocoa cookies, chocolate marshmallow cookies, chocolate chip cookies, easy cookie recipe, holiday cookies, soft cookies
Find it online: https://dinewithdylan.com/hot-chocolate-cookies-recipe/
