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Hot Chocolate Cookies Recipe

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★★★★★

4.7 from 138 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare Dough Balls: Scoop the dough into 2-ounce balls and place them on a baking sheet lined with parchment paper.
  7. Add Marshmallow Topping (Optional): Top each dough ball with a small dollop of the remaining marshmallow fluff for extra gooey cookies.
  8. 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.
  9. Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  10. 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.
  11. 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.
  12. 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.
  13. 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

Find it online: https://flavorsbymaya.com/hot-chocolate-cookies-recipe/