Bring the warmth of a mug of cocoa to your cookie jar with these Hot Chocolate Cookies. This “Love From The Oven” style recipe is designed to be the ultimate comfort treat. Infused with real hot cocoa mix, loaded with chocolate chips, and topped with a toasted marshmallow, every bite is gooey, fudgy, and nostalgic.
These cookies feature a crinkly, brownie-like exterior and a soft, chewy interior. The marshmallow on top isn’t just a garnish; it melts slightly into the cookie, creating a sticky, sweet layer that mimics the foam on a hot latte. They are perfect for dipping in milk or enjoying by the fireplace.
Why You’ll Love This Recipe
Intense Chocolate Flavor
By using both cocoa powder (in the mix) and chocolate chips, you get a double dose of chocolate. The hot cocoa mix adds a unique malted sweetness that distinguishes these from regular chocolate cookies.
The Marshmallow Pull
The star of the show is the marshmallow. Added at the end of baking, it toasts perfectly without burning, providing a texture contrast that is absolutely addictive.
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 3 cups flour
- 4 packets hot cocoa mix
- 1 cup chocolate chips
- 12 large marshmallows, halved
Instructions
- Cream butter and sugar. Add eggs.
- Mix in flour and cocoa mix. Fold in chips.
- Chill dough.
- Bake 9 mins at 350°F.
- Add marshmallow, bake 2 more mins.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Hot Cocoa Mix: Use a standard packet (with sugar/dairy). This provides the base flavor.
Unsalted Butter: Creamed with sugar for structure.
Flour & Baking Soda: The basics for the dough.
Chocolate Chips: Semi-sweet balances the sweetness of the marshmallow.
Marshmallows: Large marshmallows cut in half or marshmallow bits work best.
Smart Substitutions
- Peppermint Twist: Add crushed candy canes on top of the marshmallow for a holiday version.
- Mocha: Add a teaspoon of instant espresso powder to the dough to intensify the chocolate.
Step-by-Step Instructions
Prep Phase
Preheat oven to 350°F (175°C). Line trays with parchment. Cream butter and sugars until fluffy. Add eggs and vanilla.
Cooking Phase
Mix in flour, hot cocoa mix, baking soda, and salt. Fold in chocolate chips. Chill dough for 30 minutes.
Scoop onto baking sheets. Bake for 9-11 minutes. Remove, press a marshmallow half onto each cookie, and bake for 2 more minutes until the marshmallow is puffed.
Pro Tips for Perfect Results
Technique Secrets
Don’t Overbake: The cookies should look soft when you add the marshmallow. They will firm up as they cool.
Chill the Dough: Sticky dough spreads too much; chilling ensures a thick cookie.
Common Mistakes to Avoid
- Burning Marshmallows: Watch closely during the final 2 minutes.
- Using Sugar-Free Mix: It affects the texture; stick to regular mix.
Serving Ideas & Pairings
Presentation & Plating
Serve warm for the best “gooey” factor.
Pairing Suggestions
These are rich, so a plain glass of milk is best. For a cookie platter, pair them with Perfect Shortbread Cookies to offer a crisp, buttery alternative to this soft, chocolatey treat.
Frequently Asked Questions
Q1? Can I use mini marshmallows?
Yes, fold them into the dough, but they may melt and disappear more than a large one on top.
Q2? How do I store them?
Airtight container, separated by wax paper so the marshmallows don’t stick together.
| Step | Action | Tip |
|---|---|---|
| 1 | Mix Dough | Don’t overmix flour |
| 2 | Chill | 30 mins minimum |
| 3 | Bake | Initial bake 9 mins |
| 4 | Top | Add marshmallow & finish |
Conclusion
Hot Chocolate Cookies are a fun, festive treat that everyone loves. They capture the cozy essence of winter in a delicious, chewy bite.
