Hot Cocoa Cookies: The Perfect Winter Treat

If you love hot cocoa on a chilly day, then you’ll adore Hot Cocoa Cookies—a warm, chewy, and chocolatey treat that brings the comforting flavors of your favorite winter drink into a cookie form. These cookies are soft and gooey in the center with a slight crisp around the edges, and they’re packed with cocoa powder, melted chocolate, and mini marshmallows for that iconic hot chocolate experience. Whether you’re baking for a cozy night in, holiday gift-giving, or just because, these cookies are sure to become a favorite in your seasonal repertoire.

With their rich chocolate flavor, a hint of vanilla, and the touch of marshmallow, these cookies will quickly become a go-to comfort treat for your family and friends.

Ingredients:

• For the Cookies:
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 4 oz semisweet or bittersweet chocolate, melted (optional, but adds a richer chocolate flavor)
  • 1/4 cup milk (or more if needed for consistency)
  • 1/2 cup mini chocolate chips (optional, for extra chocolatey goodness)
  • 1/2 cup mini marshmallows (for topping)

Instructions:

Step 1: Prepare the Cookie Dough

1. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer.
3. Add the egg and vanilla: Beat in the egg and vanilla extract, mixing until smooth and well combined. If you’re using melted chocolate, add it to the mixture at this stage and stir until fully incorporated.
4. Combine with dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until the dough comes together. If the dough seems too thick, you can add a tablespoon or two of milk to loosen it. You want the dough to be soft but not too sticky.

Step 2: Shape and Chill the Dough

1. Chill the dough: For the best texture and to prevent the cookies from spreading too much while baking, chill the dough for at least 30 minutes in the refrigerator. If you’re short on time, you can skip this step, but chilling helps the cookies hold their shape and gives them a chewier texture.

Step 3: Bake the Cookies

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Scoop the dough: Once the dough is chilled, scoop tablespoon-sized portions of dough and roll them into balls. Space them about 2 inches apart on the baking sheets. You can slightly flatten the dough balls with the back of a spoon or your fingers if you prefer a flatter cookie.
3. Bake: Bake the cookies for 8-10 minutes, or until the edges are set but the centers are still soft. Be careful not to overbake, as the cookies will firm up once they cool.

Step 4: Add the Marshmallows

1. Top with marshmallows: About 2 minutes before the cookies are finished baking, remove them from the oven and gently press a few mini marshmallows into the center of each cookie. Return them to the oven for the remaining time, allowing the marshmallows to soften and slightly melt.

Step 5: Cool and Serve

1. Cool the cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
2. Serve and enjoy: Serve the cookies warm for that gooey, melty marshmallow effect, or store them in an airtight container for up to a week. They’re great as a stand-alone treat, with a glass of milk, or alongside a hot cup of cocoa!

Chef’s Tip:

For an extra indulgent touch, drizzle a little melted chocolate over the top of each cookie once they’ve cooled, or sprinkle them with a pinch of sea salt to balance out the sweetness. You can also add a handful of crushed graham crackers to the dough for a s’mores-inspired twist!

FAQ – Frequently Asked Questions

1. Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your cocoa powder and baking soda are gluten-free as well.

2. Can I use regular marshmallows instead of mini marshmallows?
You can, but mini marshmallows work best for this recipe as they melt quickly and evenly. If using regular-sized marshmallows, you can cut them into smaller pieces before adding them to the cookies.

3. How do I store Hot Cocoa Cookies?
Store your cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, you can freeze the cookies for up to 3 months. Be sure to layer them with parchment paper to avoid sticking.

4. Can I make the dough ahead of time?
Yes! You can prepare the dough up to 3 days ahead of time. Just wrap it tightly in plastic wrap and store it in the refrigerator. When ready to bake, scoop and bake the cookies as directed, but you may need to let the dough sit out for a few minutes if it’s too firm to scoop easily.

Hot Cocoa Cookies are the perfect treat to satisfy your chocolate cravings during the colder months. With a chewy texture, rich chocolate flavor, and gooey marshmallow topping, they’re a true holiday indulgence. Whether enjoyed alone or with a mug of hot cocoa, these cookies are sure to warm your heart and home. Happy baking!