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Hot Chocolate Cookies Recipe

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★★★★★

4.4 from 83 reviews

These Hot Chocolate Cookies are a decadent treat combining rich cocoa, cozy hot chocolate mix, and gooey melted mini marshmallows wrapped inside a soft, chewy cookie. Perfect for a comforting dessert or festive snack, these cookies bring the warm flavors of hot cocoa into a delightful handheld form.

Ingredients

Scale

Cookie Dough

  • 10 Tablespoons unsalted butter, softened to room temperature
  • ½ cup light brown sugar, packed
  • ¾ cup granulated sugar, divided (½ cup + ¼ cup)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 ounce packet of hot chocolate mix
  • 3 Tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Filling

  • 120 mini marshmallows

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside to prevent sticking and ensure even baking.
  2. Mix Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and ½ cup of granulated sugar together using an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes.
  3. Add Egg and Vanilla: Crack in the egg and add the vanilla extract to the butter mixture. Continue beating until all ingredients are well incorporated and smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, hot chocolate mix, unsweetened cocoa powder, baking soda, and kosher salt.
  5. Form the Dough: Gradually add the dry ingredients to the butter mixture, mixing just until a dough forms. Be careful not to overmix to maintain a tender texture.
  6. Shape Cookies: Using a 1 ½ to 2 tablespoon cookie scoop, portion 24 even scoops of dough. Roll each scoop into a ball, then flatten slightly into a disc shape.
  7. Insert Marshmallows: Place several mini marshmallows (about 5 to 6) on each disc. Wrap the dough around the marshmallows tightly, pinching the seams closed to enclose them fully. Roll each dough ball smooth, then roll in the remaining ¼ cup granulated sugar to coat the outside.
  8. Bake: Arrange the dough balls spaced several inches apart on the prepared cookie sheet. Bake in the preheated oven for 10 to 12 minutes. The cookies are done when their tops have cracked and the marshmallows inside begin to be visible.
  9. Cool: Remove the cookies from the oven and transfer them to wire racks to cool for about 15 minutes to firm up before serving.

Notes

  • Use a 1 ½ tablespoon cookie scoop for consistent cookie size and baking time.
  • Watch closely during baking to prevent the marshmallows from melting too much and absorbing into the cookie dough.
  • Cookies will be soft when removed from the oven but will firm up and become chewy as they cool completely.
  • For variety, add chocolate chips, chopped nuts, or crushed peppermint candies to the dough.
  • Store cookies in an airtight container at room temperature for up to one week.
  • Freeze baked cookies wrapped in plastic wrap and stored in an airtight container for up to three months. Thaw overnight at room temperature before serving.

Keywords: hot chocolate cookies, marshmallow cookies, cocoa cookies, holiday cookies, chocolate dessert, chewy cookies, warm chocolate treat

Find it online: https://liamjayne.com/hot-chocolate-cookies-recipe/