Hot Chocolate Cookies

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Hot Chocolate Cookies are the cozy treat you didn’t know you needed. Think classic hot cocoa, but in a soft, chewy cookie form. These beauties are bursting with gooey chocolate chunks and pillowy mini marshmallows, all finished with a delicate snow of powdered sugar. They’re the perfect pick-me-up for a winter afternoon or a sweet addition to your holiday dessert table.

What makes these cookies extra special is how they capture the nostalgic warmth of a hot mug of cocoa. The rich cocoa powder gives a deep, chocolatey base, while melted chocolate and soft marshmallows replicate the creamy, melty texture of your favorite winter drink. They’re like a warm blanket in cookie form.

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What Kind of Cocoa Powder Should I Use?

For the richest chocolate flavor, opt for unsweetened Dutch-process cocoa powder. It has a smoother, less acidic profile and delivers that deep, classic hot chocolate vibe. If you only have natural cocoa powder, it will still work, but expect a slightly lighter flavor.

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Ingredients for the Hot Chocolate Cookies

• Unsalted Butter: Creates a soft and chewy base. Make sure it’s room temperature for easy mixing.
• Brown Sugar & Granulated Sugar: A mix of both keeps the cookies tender and perfectly sweet.
• Eggs: Helps bind the dough and adds richness.
• Vanilla Extract: Adds warmth and depth to balance the chocolate.
• All-Purpose Flour: Gives structure to the cookies.
• Dutch-Process Cocoa Powder: Essential for that bold hot chocolate flavor.
• Baking Soda & Salt: To lift the dough and enhance taste.
• Chocolate Chunks or Chips: Brings that melted chocolatey bite in every mouthful.
• Mini Marshmallows: Stirred in at the end for gooey pockets, just like your favorite cocoa.
• Powdered Sugar: For dusting on top to give a snow-dusted finish.

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How To Make the Hot Chocolate Cookies

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat together the room-temperature butter, brown sugar, and granulated sugar until light and fluffy. This sets up a rich base for our cookie dough.

Step 2: Add the Wet Ingredients

Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract to layer in that cozy warmth.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, Dutch-process cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Step 4: Fold in the Good Stuff

Gently fold in the chocolate chunks (or chips). Once mixed, add in the mini marshmallows. Be careful not to overmix – we want the marshmallows intact for gooey bites.

Step 5: Scoop and Chill

Scoop the dough into balls and place them on a parchment-lined baking sheet. Chill the dough balls in the refrigerator for 30 minutes. This helps control spread and intensifies the flavor.

Step 6: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are set and the centers are still soft. Remove and let them cool slightly on the pan before transferring to a wire rack.

Step 7: Dust and Serve

While the cookies are still slightly warm, sprinkle with powdered sugar for that snow-dusted magic. Serve with a glass of milk or a mug of hot cocoa for the ultimate cozy combo.

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How to Serve and Store Hot Chocolate Cookies

Serve these cookies warm for maximum gooeyness—the marshmallows will still be soft and the chocolate perfectly melty. They pair wonderfully with a hot cup of cocoa, coffee, or even cold milk.

To store, let the cookies cool completely and then place them in an airtight container. They’ll keep at room temperature for up to 5 days. For longer storage, freeze them in a single layer and then transfer to a zip-top bag. Reheat in the microwave for 10 seconds to get that just-baked texture back.

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Frequently Asked Questions

What if I only have natural cocoa powder?

You can still use natural cocoa powder, but the flavor will be slightly more acidic and less rich than Dutch-process. It’ll still be delicious!

Can I use large marshmallows instead of mini?

Mini marshmallows work best for even distribution and gooey pockets. If you only have large ones, chop them into smaller pieces.

Why chill the dough?

Chilling helps prevent the cookies from spreading too much while baking and gives them a thicker, chewier texture.

Can I make the dough ahead of time?

Yes! Prepare the dough and refrigerate it for up to 48 hours. You can also freeze pre-scooped dough balls for future baking.

How do I keep the marshmallows from melting away?

Fold them in gently and avoid overmixing. You can also press a few extra marshmallows on top of each dough ball before baking for extra gooeyness.

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Want More Cookie Ideas with a Twist?

If you love these Hot Chocolate Cookies, you’ll probably enjoy these other favorites:

• Cotton Candy Cookies for a fun and colorful surprise.
• Maraschino Cherry Chocolate Chip Cookies if you love that cherry-chocolate combo.
• Cheesecake Stuffed Caramel Apple Cookies for a fruity twist.
• Pistachio Pudding Sugar Cookie Bars for a creamy, nutty finish.
• Strawberry Cheesecake Cupcakes if you’re looking to venture into cupcake territory with cookie flavors.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use chunks or chips? Press marshmallows on top or stir them all in?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Looking for more dessert ideas? Check out my Pinterest board where I share cozy and creative sweets daily.

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