Hot Chocolate Cookies

This hot chocolate cookie recipe brings together the warm, nostalgic flavors of hot cocoa and the soft chewiness of a fresh-baked cookie. It’s a perfect treat for those cozy afternoons or when you want something sweet and comforting that feels a little special yet comes together quickly.

I started baking these after craving something like hot chocolate in cookie form on a chilly evening and now they are my go-to whenever I need a quick, comforting fix.

Ingredients

• Butter: softened for creamy texture and helps create tender cookies. Use unsalted butter so you can control saltiness best
• Sugar and brown sugar: offer sweetness with brown sugar adding moisture and chewiness
• Egg: for binding and adding richness to the dough
• Milk: smooths the batter and helps everything come together
• Vanilla: enhances all the chocolate flavors
• Flour: forms the base. For dependable results, choose all-purpose flour stored in a cool dry place
• Powdered hot cocoa mix: adds sweetness and that classic hot chocolate taste. Pick a good quality mix with real cocoa
• Unsweetened cocoa powder: intensifies chocolate flavor without extra sugar
• Baking soda: for lift and lightness
• Salt: balances the sweetness and enhances flavor
• Marshmallow bits: introduce gooey gooey bites reminiscent of a mug of hot chocolate
• Semi-sweet chocolate chips: for melty pockets of rich chocolate throughout the cookies

Instructions

Build The Base:

Preheat your oven to 350 degrees Fahrenheit and prepare your baking sheets by lining them with parchment paper. This prevents sticking and makes cleanup easier

Cream The Sugars And Butter:

In the bowl of a stand mixer fitted with the paddle attachment, place the softened butter, granulated sugar, and brown sugar. Start mixing on low to combine the ingredients, then increase to high speed until the mixture is light and fluffy. This step is important to create a smooth base that will hold air and give your cookies a tender texture

Add Wet Ingredients:

Add the egg, milk, and vanilla extract to the butter and sugar mixture. Mix until everything is fully incorporated, scraping down the sides of the bowl halfway through to make sure no ingredients get left behind. This ensures even moisture and flavor in every bite

Incorporate Dry Ingredients:

Add the flour, hot cocoa mix, unsweetened cocoa powder, baking soda, and salt to the wet mixture. Mix on low until just combined. Be careful not to overmix here to keep the cookies tender rather than tough

Mix In The Magic:

Fold in the marshmallow bits and semi-sweet chocolate chips. These add texture and melty pockets of sweetness that make the cookies special

Chill The Dough Optional:

Cover the dough and refrigerate it for up to 36 hours if you have time. This step helps develop flavor and keeps cookies from spreading too much as they bake

Shape And Bake:

Use a cookie scoop to place even-sized dough balls onto the prepared baking sheets with enough space between them. Bake one sheet at a time in the preheated oven for 8 to 10 minutes. The edges should be set but the centers will look soft—this is exactly how you want them

Add Toppings While Warm:

Take the cookies out and immediately press extra chocolate chips and marshmallow bits onto the tops to create a pretty and melty finish while still warm

Cool Completely:

Let the cookies cool fully on the baking sheet. The residual heat continues cooking them just a little, helping set their perfect chewy texture

These cookies remind me of cold school afternoons when coming inside to a warm snack felt like a little hug. The melty marshmallow bits make every bite feel cozy and indulgent

Storage tips

Store cookies in an airtight container at room temperature to keep them soft for up to three days. If you want to keep them longer, freeze the cooled cookies in a zip-top bag for up to three months. Thaw them at room temperature or warm gently in a low oven or microwave for a few seconds to bring back that just-baked texture

Ingredient swaps

You can swap semi-sweet chocolate chips for dark chocolate chunks if you prefer a more intense chocolate flavor or milk chocolate for sweeter notes. For the marshmallow bits, mini marshmallows cut into quarters work well too if you don’t have the bits on hand

Serving ideas

Serve alongside a warm cup of milk or a classic mug of hot chocolate to double down on that cozy vibe. A scoop of vanilla ice cream on the side makes an indulgent dessert that melts into the cookies

The blend of hot cocoa mix and pure cocoa powder is what sets these cookies apart from ordinary chocolate cookies. It layers flavor in a way that feels familiar but more complex. These cookies have become a weekend favorite in my house and always bring smiles when I bake a batch.

Frequently Asked Recipe Questions

→ What makes these cookies chewy and soft?

The combination of butter, sugars, and eggs along with careful baking time ensures the cookies stay soft. Avoid overbaking to keep their chewy texture intact.

→ Can I refrigerate the dough before baking?

Yes, refrigerating the dough up to 36 hours helps develop deeper flavor and reduces spreading during baking for thicker cookies.

→ What role do marshmallow bits play in these cookies?

Marshmallow bits create pockets of gooey sweetness inside the cookies and a slightly chewy texture, complementing the chocolate flavors.

→ How should the cookies be cooled after baking?

Let the cookies cool completely on the baking pan so residual heat gently finishes baking and helps them set without drying out.

→ Can I use regular cocoa powder instead of hot cocoa mix?

Using both regular unsweetened cocoa powder and hot cocoa mix adds layers of chocolate flavor. Substituting just one may alter the taste balance.

→ What is the best way to store these cookies?

Store in an airtight container at room temperature for up to three days to keep them fresh and soft.