Description

Hot Chocolate Cookies are soft and chewy, loaded with classic hot chocolate ingredients, and is so easy to make. In just 20 minutes, you can take a bite into a warm and gooey hot cocoa cookie packed with chocolate and marshmallows. It's the perfect cookie recipe to make when a sugar craving hits at the last minute (no chilling required!).

Ingredients

1 cup unsalted butter, softened to room temperature
¾ cup light brown sugar, packed
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
3/4 cup hot chocolate mix (about 4 packets)
¼ cup natural cocoa powder, unsweetened
1 teaspoon baking soda
½ teaspoon salt
8 ounces semi-sweet chocolate (1.5 cups), coarsely chopped, divided
1 cup mini marshmallows, divided

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Instructions

Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
Add egg and vanilla, and beat on low until incorporated.
In a medium mixing bowl, whisk together the flour, hot chocolate mix, cocoa powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and beat until just combined. Fold in 1 cup of the chopped chocolate and ½ cup mini marshmallows.
Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet).
Bake for 8-10 minutes, until edges just start to brown. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully press in the extra ½ cup chopped chocolate and ½ cup mini marshmallows into the top of the cookies. Transfer to a wire cooling rack to cool completely.

Notes

How to store: Store leftover hot chocolate cookies in an airtight container at room temperature for up to 1 week. You can also store them in the fridge for up to one month, but they may lose some of their chewiness. To add moisture back in, reheat the refrigerated cookies on a microwave-safe plate for 5-15 seconds until warm or in the air fryer at 300F for about a minute.

How to freeze: Hot chocolate cookies freeze well both baked and before baking. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months. When ready to serve, allow them to thaw overnight in the refrigerator and then reheat or place on the counter to bring them up to room temperature (about 15-20 minutes).

How to freeze cookie dough: To freeze hot chocolate cookie dough before baking, scoop out the cookie balls and place on the lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight or at room temperature until thawed. Then, bake according to recipe instructions.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Cookies
Method: Bake
Cuisine: American