Hot Chocolate Cookies Recipe
Introduction
Warm, gooey, and irresistibly chocolatey, these Hot Chocolate Cookies bring all the cozy flavors of a winter favorite into a delightful treat. With melted marshmallows swirling through and a hint of peppermint, they’re perfect for holiday gatherings or any time you crave a comforting cookie.
Ingredients
- 2¼ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp kosher salt
- 1 tsp baking soda
- ¼ tsp espresso powder
- 1 cup unsalted butter (room temperature)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs (room temperature)
- 1½ tsp vanilla extract
- 12 oz semi-sweet chocolate chips
- 1 cup marshmallow fluff (divided; marshmallow topping optional)
- 3 candy canes (crushed)
- ¼ tsp flaky sea salt
Instructions
- Step 1: In a medium bowl, whisk together the all-purpose flour, cocoa powder, kosher salt, baking soda, and espresso powder. Set aside.
- Step 2: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar on medium speed for about 4 minutes until light and fluffy.
- Step 3: Add the eggs one at a time, mixing just until incorporated. Be sure to scrape down the sides of the bowl after each egg.
- Step 4: Mix in the vanilla extract until combined.
- Step 5: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined. A few streaks of flour are okay; avoid overmixing.
- Step 6: Fold in the semi-sweet chocolate chips, then gently fold in ½ cup of the marshmallow fluff. You want the marshmallow to appear streaky throughout the dough.
- Step 7: Scoop the dough into 2-ounce balls and place them on a parchment-lined baking sheet.
- Step 8: (Optional) Top each cookie dough ball with a small amount of the remaining marshmallow fluff for a gooier texture.
- Step 9: Chill the dough for at least 1 hour and up to 72 hours. If chilling more than a couple of hours, loosely cover the dough with plastic wrap after the first couple of hours.
- Step 10: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 11: Place the chilled cookie dough balls on the prepared baking sheet, spacing them at least 3 inches apart.
- Step 12: Bake for 8 to 10 minutes, starting to check at 8 minutes since ovens can vary. The cookies are done when edges look set but centers remain soft.
- Step 13: Let the cookies cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
- Step 14: Sprinkle the cooled cookies with crushed candy cane, flaky sea salt, or both for an extra festive finish.
- Step 15: Enjoy your warm, melty hot chocolate cookies with a glass of milk or your favorite hot beverage!
Tips & Variations
- For a hint of warmth, don’t skip the espresso powder—it enhances the chocolate flavor without making the cookies taste like coffee.
- You can substitute crushed peppermint candies for candy canes if preferred.
- Use dark chocolate chips instead of semi-sweet for a richer, more intense chocolate experience.
- For a dairy-free version, replace butter with a plant-based alternative and use vegan marshmallow fluff.
- To make the cookies extra soft, slightly underbake and allow them to finish cooking on the baking sheet.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can add a slice of bread to the container to maintain moisture. For longer storage, freeze the baked cookies for up to 3 months; thaw at room temperature before enjoying. Reheat gently in the microwave for 10-15 seconds to revive gooeyness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, chilling the dough for at least an hour is recommended to develop flavor and improve texture. You can chill it for up to 72 hours; just cover it loosely with plastic wrap after a couple of hours.
Why add espresso powder to chocolate cookies?
Espresso powder enhances the depth and richness of the chocolate flavor without imparting a coffee taste, making the chocolate taste more intense and delicious.
PrintHot Chocolate Cookies Recipe
Indulge in these rich and fudgy Hot Chocolate Cookies, bursting with deep cocoa flavor and melty pockets of semi-sweet chocolate chips and marshmallow fluff. Finished with a festive touch of crushed candy cane and flaky sea salt, these cookies offer a perfect balance of sweetness and slight saltiness that captures the essence of cozy winter treats.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2¼ cups all purpose flour
- ½ cup cocoa powder
- 1 tsp kosher salt
- 1 tsp baking soda
- ¼ tsp espresso powder
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs (room temperature)
- 1½ tsp vanilla extract
Mix-ins and Toppings
- 12 oz semi-sweet chocolate chips
- 1 cup marshmallow fluff (divided, marshmallow topping optional)
- 3 candy canes (crushed)
- ¼ tsp flaky sea salt
Instructions
- Mixing the Dry Ingredients: In a medium bowl, whisk together the all purpose flour, cocoa powder, kosher salt, baking soda, and espresso powder until fully combined. Set aside.
- Mixing the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter with the brown sugar and granulated sugar on medium speed for 4 minutes until the mixture is light and fluffy.
- Incorporate Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, mixing just until each is incorporated. Scrape down the sides of the bowl between additions to ensure even mixing. Then, mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and mix on low speed just until combined. A few streaks of flour remaining is okay; avoid overmixing to keep the cookies tender.
- Add the Mix-ins: Gently fold in the semi-sweet chocolate chips followed by half a cup of marshmallow fluff. Fold just enough to create streaks of marshmallow throughout the dough.
- Prepare Dough Balls: Scoop the dough into 2-ounce balls and place them on a baking sheet lined with parchment paper.
- Add Marshmallow Topping (Optional): Top each dough ball with a small dollop of the remaining marshmallow fluff for extra gooey cookies.
- Chill the Dough: Refrigerate the dough for at least 1 hour and up to 72 hours. If chilling for more than a couple of hours, loosely cover the cookies with plastic wrap after the initial chilling period to prevent drying out.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Arrange Cookies for Baking: Place the chilled cookie dough balls on the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading.
- Bake the Cookies: Bake for 8-10 minutes, checking at 8 minutes as oven temperatures vary. The cookies are done when the edges are set but centers still look slightly soft.
- Cool and Garnish: Let the cookies cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely. While still warm, sprinkle crushed candy cane and flaky sea salt over the cookies for a festive and flavorful finish.
- Enjoy! Serve these delightful hot chocolate cookies with a glass of milk or your favorite holiday beverage and savor the gooey, chocolatey goodness.
Notes
- Room temperature butter and eggs provide the best texture for your cookies.
- Espresso powder enhances the chocolate flavor without adding coffee taste.
- Chilling the dough helps develop flavor and prevents excessive spreading during baking.
- If you prefer less sweetness, you can omit the marshmallow fluff topping.
- For storage, keep cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Keywords: hot chocolate cookies, chocolate cookies, holiday cookies, marshmallow cookies, candy cane cookies, festive cookies
