When I first decided to make hot cocoa cookies, I thought, “Why not combine my favorite winter drink with my love for cookies?” The result? Magic! These cookies are everything you’d imagine when you think of hot cocoa but in cookie form.
The soft, chewy texture, the rich chocolatey flavor, and the little bits of marshmallow all come together to create pure bliss. If you’ve ever cozied up with a warm cup of hot chocolate on a cold day, this recipe will take that experience to a whole new level.
I’m pretty sure these cookies didn’t last a full 24 hours in my house. Whether you’re baking for a holiday party or just need a little pick-me-up snack with your coffee, these cookies never disappoint. Trust me, once you make these, they’ll be your go-to treat for winter!
Why You’ll Love This Recipe
It’s Easy to Make
Who doesn’t love a recipe that doesn’t require fancy equipment or complicated techniques? These cookies are as simple as mixing, scooping, and baking. You don’t need professional skills to nail it, making it perfect for bakers of all levels!
Perfect Winter Vibes
These cookies taste like pure winter nostalgia. The hot cocoa flavor, paired with little bursts of marshmallows, is warm and comforting, just like a cozy afternoon by the fire. They’re ideal for any holiday gathering or snowy day treat.
Super Customizable
Want to use dark chocolate or add in some peppermint? Go for it! You can tweak the flavors to suit your preferences, making this one of the most versatile recipes to have in your baking arsenal.
Great for Sharing
This recipe makes a generous batch, so it’s fantastic for cookie swaps, gifting to neighbors, or munching with family and friends during movie nights. Everyone always asks for the recipe!
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour
Ingredients
- Butter
- Sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Hot cocoa mix
- Salt
- Baking soda
- Baking powder
- Chocolate chips
- Freeze-dried marshmallow bits
Variations
If you’re looking to switch things up, here are some creative options to try out!
- Dairy-Free: Use dairy-free butter and chocolate chips for a plant-based version.
- Extra Chocolaty: Add a tablespoon of dark cocoa powder to the dough for deeper flavor.
- Peppermint Twist: Toss in some crushed peppermint candies for a festive burst of flavor.
- Nutty Treat: Stir in chopped toasted nuts like pecans or hazelnuts for an added crunch.
Equipment You’ll Need:
- Mixing Bowls – For combining ingredients.
- Electric Mixer – To cream butter and sugar effortlessly.
- Measuring Cups/Spoons – For accurate measurements.
- Baking Sheets – To bake those perfect cookies.
- Silicone Baking Mat or Parchment Paper – To prevent sticking when baking.
How to Make Hot Cocoa Cookies?
Mix Your Base 🍪
Start by creaming the softened butter with the sugar and brown sugar in a large mixing bowl. The goal here is a fluffy, light consistency, so about 3 minutes with an electric mixer should do the trick. Add in the eggs and vanilla extract, and mix until combined.
Combine Dry Ingredients 🥣
In a separate bowl, whisk together the flour, hot cocoa mix, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture. Mix until everything is just combined to form a thick dough. Be patient here; it’s a stiff dough!
Add the Goodies ✨
Fold in the chocolate chips and marshmallow bits. These little surprises make the cookies taste just like hot chocolate in a baked form. If you’re worried about the marshmallows melting, you can press them on top of the cookie dough after shaping instead of mixing them in.
Chill and Bake ⏲️
Cover the dough and place it in the fridge for at least 30 minutes. This step helps to firm up the dough, preventing the cookies from spreading too much. Preheat your oven to 350°F. Scoop out tablespoon-sized balls of chilled dough and place them on a lined baking sheet about 2 inches apart. Bake for 9–11 minutes or until slightly golden around the edges but still soft in the center.
Cool and Enjoy 🍫
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve these gooey yet chewy cookies warm or store them for later. Pair them with a hot beverage to complete the experience!
Tips for Making the Recipe
- Chilling is Key: Don’t skip the chilling step! It helps the cookies hold their shape and improves the overall texture.
- Avoid Overbaking: The cookies may look soft when you pull them out of the oven, but they will firm up as they cool.
- Use Fresh Marshmallow Bits: Older or overly dry marshmallow bits may melt unevenly while baking.
- Measuring Flour: Always fluff your flour and spoon it into the measuring cup instead of scooping directly. Too much flour can create dry cookies.
How to Serve Hot Cocoa Cookies
Presentation is everything! Pile these cookies on a platter and sprinkle a light dusting of cocoa powder over them for an elegant touch. You could even pair them with whipped cream-topped hot chocolate for a double hot cocoa experience. For a more festive vibe, add crushed candy canes or drizzle melted white chocolate over the top.
Make Ahead and Storage
These cookies are perfect for prepping ahead. Here’s how to store them for best results.
- Refrigeration: Store baked cookies in an airtight container for up to 5 days.
- Freezing:
- Before Baking: Shape the dough into balls and freeze on a tray. Once solid, transfer them to a zip-top bag. Bake them straight from frozen, just add an extra minute or two to the baking time.
- After Baking: Freeze fully cooled cookies in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
These Hot Cocoa Cookies aren’t just a recipe; they’re a memory waiting to be made. Whether you’re bringing joy to a holiday party or satisfying a personal chocolate craving, this recipe has you covered. Go on, give them a try, and watch everyone absolutely melt over how delicious they are!
Hot Cocoa Cookies
When I first decided to make hot cocoa cookies, I thought, “Why not combine my favorite winter drink with my love for cookies?” The result? Magic! These cookies are everything you’d imagine when you think of hot cocoa but in cookie form.
Ingredients
- Butter
- Sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Hot cocoa mix
- Salt
- Baking soda
- Baking powder
- Chocolate chips
- Freeze-dried marshmallow bits
Instructions
- Start by creaming the softened butter with the sugar and brown sugar in a large mixing bowl. The goal here is a fluffy, light consistency, so about 3 minutes with an electric mixer should do the trick. Add in the eggs and vanilla extract, and mix until combined.
- In a separate bowl, whisk together the flour, hot cocoa mix, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture. Mix until everything is just combined to form a thick dough. Be patient here; it’s a stiff dough!
- Fold in the chocolate chips and marshmallow bits. These little surprises make the cookies taste just like hot chocolate in a baked form. If you’re worried about the marshmallows melting, you can press them on top of the cookie dough after shaping instead of mixing them in.
- Cover the dough and place it in the fridge for at least 30 minutes. This step helps to firm up the dough, preventing the cookies from spreading too much. Preheat your oven to 350°F. Scoop out tablespoon-sized balls of chilled dough and place them on a lined baking sheet about 2 inches apart. Bake for 9–11 minutes or until slightly golden around the edges but still soft in the center.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve these gooey yet chewy cookies warm or store them for later. Pair them with a hot beverage to complete the experience!
Notes
- Chilling is Key: Don’t skip the chilling step! It helps the cookies hold their shape and improves the overall texture.
- Avoid Overbaking: The cookies may look soft when you pull them out of the oven, but they will firm up as they cool.
- Use Fresh Marshmallow Bits: Older or overly dry marshmallow bits may melt unevenly while baking.
- Measuring Flour: Always fluff your flour and spoon it into the measuring cup instead of scooping directly. Too much flour can create dry cookies.
