There’s something so comforting about biting into a warm hot chocolate cookies—melty chips giving way to gooey marshmallow pockets and rich cocoa swirling on your tongue. Over several late-night taste-tests, I learned exactly how to balance chew and melt, nailing that glossy surface and tender bite every time.
Why You’ll Love hot chocolate cookies
- Cuddly marshmallow centers that stretch as you pull them apart.
- Deep cocoa notes brightened by a hint of vanilla.
- Soft but slightly crackling edges that give way to a tender middle.
- A nostalgic twist inspired by steaming mugs of cocoa on chilly nights.
A Little Background
On a rainy afternoon, I set out to capture the comfort of hot cocoa in cookie form. My first batch spread too thin—turns out chilling the dough for 20 minutes was the key to plump, chewy rounds (testing note: never skip the chill!). These cookies quickly became my go-to for cozy gatherings and midnight snacks.
Key Ingredients for hot chocolate cookies
- Unsalted butter (1 cup): Gives the dough silkiness and lift; if you only have salted, skip the added salt.
- Granulated sugar & light brown sugar (1 cup each): Balance sweet crunch and tender chew; pack the brown sugar firmly before measuring.
- All-purpose flour (2 cups): Builds structure; spoon into your cup and level off for consistent cookies.
- Unsweetened cocoa powder (½ cup): Delivers robust chocolate flavor; Dutch-process works beautifully here.
- Mini marshmallows (1 cup): Melt into gooey pockets; gently fold in to prevent premature melting.
- Semisweet chocolate chips (1 cup): Create melty streaks; use chunks for a rustic bite.
How to Make hot chocolate cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper, letting the oven fill with warm fragrance for 10 minutes.
- In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda, and ½ teaspoon salt until uniform deep brown speckles appear.
- In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar on medium speed for 2 minutes, until the mixture is pale and fluffy.
- Add 2 large eggs and 1 teaspoon vanilla extract, beating until the batter looks glossy and smooth.
- On low speed, add the dry ingredients in two additions, mixing until just combined—small flecks of flour should still be visible.
- Fold in 1 cup semisweet chocolate chips and 1 cup mini marshmallows with a rubber spatula, keeping the marshmallows intact.
- Using a 2-tablespoon scoop, drop dough balls onto prepared sheets about 2 inches apart; sprinkle with pink finishing sugar if you like a hint of sparkle.
- Bake for 10–11 minutes until the edges are set (they’ll crackle slightly) and the centers still look soft and glossy.
- Let cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips & Troubleshooting
- In my tests, rotating the baking sheet halfway through baking ensured even edges and a uniform tender center.
- If cookies flatten too much, chill the shaped dough balls for 15–20 minutes before baking to retain height.
- For a winter twist, stir in a pinch of cinnamon or swap semisweet chips for peppermint pieces.
- Doubling? Use two ovens or bake in batches, and if halving, the timing stays the same—no need to adjust.
Storage & Make-Ahead Guide
Cookies stay soft at room temperature in an airtight container for up to 3 days (storage note: I add a slice of bread overnight to maintain chew). For longer storage, freeze baked cookies in a sealed bag for up to 3 months. Reheat at 300°F for 5 minutes. To prep ahead, shape dough balls and freeze on a sheet, then bake straight from frozen—just add an extra minute or two.
Serving Suggestions
Serve these cookies alongside steaming mugs of salted hot cocoa or stack them with a scoop of vanilla ice cream for an indulgent sandwich. They also pair wonderfully with a light dusting of powdered sugar and a sprig of mint for holiday gatherings.
Frequently Asked Questions
- How long do hot chocolate cookies last at room temperature? Store in an airtight container for up to 3 days; add a slice of bread to keep them soft.
- Can I freeze the cookie dough or baked cookies? Yes—freeze dough balls on a tray then bake from frozen, or freeze baked cookies in a sealed bag for up to 3 months.
- Why do we add cornstarch to cookie dough? Cornstarch tenderizes, giving cookies that coveted soft yet slightly chewy texture.
- How do I prevent marshmallows from melting completely? Fold them in gently at the end and keep the oven temperature steady so they puff but don’t disappear.
- Can I use dark chocolate instead of semisweet chips? Absolutely—dark chocolate adds a deeper, less sweet flavor; adjust to taste.
- What size scoop should I use for uniform cookies? A 2-tablespoon scoop ensures even baking and consistent cookie size.
Final Thoughts
These hot chocolate cookies have become my favorite comfort bake, whether for a quiet night in or a festive spread. I’d love to hear how you customize them—drop a comment and share your gooey marshmallow moments!
More Recipes You’ll Love
- Tate’s Bake Shop Chocolate Chip Cookie Clone – a crunchy-chewy classic that complements your hot chocolate cookies’ texture.
- Marshmallow Nougat Bars – echo the gooey marshmallow pockets with a sweet, chewy bar version.
- Christmas Gooey Butter Cookies – indulge in a buttery, soft cookie perfect for festive gatherings alongside hot chocolate cookies.
Hot Chocolate Cookies
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Mix-Ins
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
Instructions
Wet Ingredients
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper, letting the oven heat while you work.
- In a large bowl, beat 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup packed light brown sugar on medium speed for 2 minutes until pale and fluffy.
- Add 2 large eggs and 1 teaspoon vanilla extract and beat until the mixture is glossy and smooth.
Dry Ingredients
- Whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl.
- With the mixer on low, add the dry ingredients to the wet in two additions, mixing just until combined.
Mix-Ins
- Fold in 1 cup semisweet chocolate chips and 1 cup mini marshmallows using a rubber spatula.
- Scoop 2-tablespoon balls of dough onto prepared sheets, spacing them 2 inches apart, and optionally sprinkle with pink finishing sugar.
- Bake for 10–11 minutes, until the edges are set and the centers are still soft and glossy.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.