Oh, you know those chilly evenings where all you want is a giant mug of hot cocoa? The kind that warms you from your toes all the way up to your nose? Yeah, me too! That’s exactly the feeling I wanted to capture when I first dreamed up these amazing Hot Cocoa Cookies. It’s like taking that comforting drink and transforming it into a delightful little bite. Trust me, the secret is the super rich chocolate flavor with just a hint of gooey marshmallow that makes you feel instantly cozy. I’ve been baking for years, always trying to get that perfect balance of sweet and chocolatey, and finally, I landed on THIS recipe!
Why You’ll Love These Hot Cocoa Cookies
These cookies are just pure joy, let me tell you! They taste exactly like a warm mug of hot cocoa, but in cookie form! So much chocolatey goodness makes them special.
Seriously, they’re so easy to whip up. You’ll have a batch ready in no time, perfect for when a craving hits hard and you need something delicious FAST.
And oh my goodness, the little pockets of melted marshmallow inside? That’s just pure magic. It’s like a surprise hug with every single bite!
They’re fantastic for holidays, parties, or just a special afternoon treat. My kids devour them, and I bet yours will too!
Plus, if you want to make them look even more special, you can totally dress them up with a little dusting of powdered sugar. So pretty!
Gather Your Ingredients for Hot Cocoa Cookies
Alright, let’s get our ingredients ready for these incredible Hot Cocoa Cookies! It’s pretty straightforward, which is exactly why I love this recipe so much. You probably already have most of this stuff in your pantry right now. First off, you’ll need a cup of unsalted butter, make sure it’s softened up – this is key for getting that lovely creamy texture when you start mixing. Then, we’ll use a cup and a half of granulated sugar. Two large eggs are next, and don’t forget a teaspoon of good old vanilla extract for that extra warm flavor. For the dry stuff, we’re going with two and a quarter cups of all-purpose flour, three-quarters of a cup of unsweetened cocoa powder (this is where the deep chocolate flavor comes in, so use a good one!), a teaspoon of baking soda to help them rise just right, and half a teaspoon of salt to balance everything out. And the best part? A whole cup of mini marshmallows that will do their magical melty thing in the oven, plus half a cup of chocolate chips for even more chocolatey goodness. It sounds like a lot, but trust me, it all comes together perfectly!
Essential Equipment for Baking Hot Cocoa Cookies
Okay, to make these yummy Hot Cocoa Cookies turn out just right, you’ll want a few things handy. First up, grab a big mixing bowl – makes life easier! You’ll also need a whisk for those dry ingredients and a sturdy spoon or spatula for mixing everything together. Two baking sheets are super helpful so you can bake batches back-to-back. And don’t forget the parchment paper; it makes cleanup a breeze and stops those cookies from sticking!
Step-by-Step Guide to Making Hot Cocoa Cookies
Okay, get ready for some cookie magic! These Hot Cocoa Cookies are surprisingly simple to make, and the result is just so worth it. We’re going to take it step-by-step so you get that perfect texture and flavor every single time. First things first, preheat your oven to a nice 350°F (that’s 175°C for those of you thinking metric!). While it’s heating up, line a couple of baking sheets with parchment paper – this is my little trick to avoid any sticking drama later. Seriously, parchment paper is a baker’s best friend!
Preparing the Dough for Hot Cocoa Cookies
Now for the fun part – making the dough! Grab a big mixing bowl and toss in your softened butter and granulated sugar. I like to use a hand mixer for this, but if you’ve got a stand mixer or just a good ol’ wooden spoon and some elbow grease, that works too! Cream them together until they look light and fluffy, almost like pale yellow whipped cream. Next, beat in your two large eggs, one at a time, making sure each one is nicely incorporated before adding the next. Then, stir in that teaspoon of vanilla extract. In a separate bowl, grab your all-purpose flour, cocoa powder, baking soda, and salt. Give them a quick whisk together so everything is evenly distributed.
Adding the Cocoa and Mix-Ins
Now we’ll gradually add those dry ingredients to our wet ingredients. Mix it on low speed (or stir gently) until it’s *just* combined. Trust me, you don’t want to overmix here, or your cookies might get a little tough. Keep an eye out for any streaks of flour and just mix until they disappear. Once the dough is looking good and smooth, it’s time for the stars of the show! Gently fold in your cup of mini marshmallows and that half cup of chocolate chips. You want to distribute them evenly without smashing them too much.
Baking Your Perfect Hot Cocoa Cookies
Alright, time to get these beauties into the oven! I usually use a rounded tablespoon for each cookie, dropping them onto the prepared baking sheets. Give them some space, about 2 inches apart, because they will spread out a bit. Pop them into your preheated oven and bake them for about 10 to 12 minutes. You’re looking for the edges to be set and firm, but the centers should still look a little soft. They’ll continue to cook a bit on the hot baking sheet after you take them out, so don’t overbake them!
Cooling and Finishing Touches
Once they’re out of the oven, let these yummy Hot Cocoa Cookies hang out on the baking sheet for maybe 5 minutes. This helps them firm up just enough so they don’t fall apart when you move them. Then, carefully transfer them to a wire rack to cool completely. If you’re feeling fancy, you can dust them with a little powdered sugar once they’re totally cool, or even drizzle them with some melted chocolate for that extra decadent touch. But honestly, they’re amazing just as they are!
Tips for Achieving the Best Hot Cocoa Cookies
Okay, so you want those *perfect* Hot Cocoa Cookies every single time, right? It’s all about a few little tricks I’ve picked up over the years! First off, that softened butter is non-negotiable. If it’s too cold, your cookies will be dense; too melty, and they’ll spread way too much. Just cool enough to leave a slight indent when you poke it – that’s the sweet spot! Also, please, please, please don’t overmix the dough once you add the flour. Just mix until it’s *barely* combined. Overmixing develops the gluten too much, and we want tender cookies, not hockey pucks!
Want an extra cozy touch? Try adding a pinch of cinnamon to the dry ingredients. It just boosts the warm, comforting vibe! And for storing, make sure they’re completely cool before popping them into an airtight container, maybe with a slice of bread to keep them extra soft. You can find more great cookie storage tips over here to keep them fresh!
Ingredient Notes and Substitutions
Let’s chat about these ingredients for our Hot Cocoa Cookies for a sec because sometimes you might need a little swap or just want to know the *why* behind it. So, the cocoa powder for instance – I usually reach for a good quality unsweetened one. If you have Dutch-process cocoa, it’ll give you a darker color and a milder chocolate flavor, which is totally fine! Just know that it can sometimes affect how your cookies spread a tiny bit, but it’s usually not a big deal. Now, about those mini marshmallows? If you can’t find them, or even if you just want something slightly different, you could try a few chopped regular marshmallows, but make sure they’re cut into small pieces so they melt nicely. Some people even use marshmallow bits, but I find the regular or mini ones give you those perfect gooey pockets!
Frequently Asked Questions about Hot Cocoa Cookies
Can I make these cookies ahead of time?
You sure can! The dough actually freezes really well before baking. Just scoop out the cookies onto a tray, freeze them until solid, then stash them in a freezer bag. You can bake them straight from frozen, just add a minute or two to the baking time.
What is the best way to store leftover Hot Cocoa Cookies?
To keep these yummy cookies fresh, store them in an airtight container at room temperature. They’re best within 3 days, but if you pop a little slice of bread in with them, they’ll stay soft and delicious for even longer!
Can I use dark cocoa powder in these cookies?
Absolutely! Using dark cocoa powder will give you an even richer, deeper chocolate flavor and a darker color to your cookies. It’s a fantastic way to amp up that hot cocoa taste even more!
How do I prevent my marshmallows from burning?
The trick is usually not to overbake! Keep an eye on your cookies and pull them out when the edges are set and the centers are still a little soft. The marshmallows will continue to melt and gooey-ify as the cookies cool on the baking sheet.
Estimated Nutritional Information
Just a little heads-up, the nutrition info here is an estimate, okay? It can wiggle around a bit depending on the brands you use and exactly how big you make your cookies. But generally, one of these delightful Hot Cocoa Cookies will have around 180 calories, about 9 grams of fat, and a good scoop of carbohydrates at roughly 22 grams. You’ll get about 2 grams of protein and around 15 grams of sugar per cookie, plus a little bit of fiber.
Share Your Hot Cocoa Cookie Creations!
Have you made these amazing Hot Cocoa Cookies? Oh, I just love hearing about your baking adventures! Please, tell me all about it in the comments below. Did you add anything special? Did they disappear as fast at your house as they do at mine? I’d be thrilled if you could leave a quick rating too, it really helps other bakers find this recipe. And if you snapped any photos, you’ve *got* to share them on social media and tag me!
Print
Hot Cocoa Cookies
- Total Time: 32 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Rich chocolate cookies with a hint of marshmallow, perfect for a cozy treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mini marshmallows and chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra chocolatey flavor, you can dust the cooled cookies with powdered sugar or drizzle them with melted chocolate.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: hot cocoa cookies, chocolate cookies, marshmallow cookies, easy cookies, holiday cookies, dessert recipe