Classic Hot Chocolate Cookies
These classic hot chocolate cookies are soft, chewy, and packed with rich cocoa flavor and melty chocolate chips, with an option to add gooey marshmallows for an extra treat.
Equipment
- Oven
- Baking sheet
- Parchment paper or silicone baking mat
- Large bowl
- Electric mixer
- Medium bowl
- Whisk
- Spatula or spoon
- Measuring spoons
- Measuring cups
- Small scoop or spoon
- Wire rack
Ingredients
Dry Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Wet Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon hot chocolate mix powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins and Garnish
- 1 cup chocolate chips (milk, semi-sweet, or dark)
- 1 cup mini marshmallows (optional, for assembly)
- Extra hot chocolate mix powder or powdered sugar for dusting (optional, for assembly)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. Beat in the egg and vanilla extract until fully combined, about 2-3 minutes.
- In a separate medium bowl, whisk together the flour, cocoa powder, hot chocolate mix powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, being careful not to overmix, then stir in the chocolate chips by hand.
- Cover the dough and chill in the refrigerator for at least 30 minutes to prevent spreading, which is recommended for best results.
Baking
- Scoop generous tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- If adding marshmallows, flatten a piece of dough, place 2-3 mini marshmallows in the center, and carefully wrap the dough around them, sealing completely.
- Bake for 9-11 minutes, or until the edges are set but the centers still appear slightly soft.
- For additional marshmallows on top, remove cookies after 8 minutes, gently press 2-3 mini marshmallows onto each, and return to the oven for 1-2 minutes until puffed and slightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Finishing
- For an extra touch, dust the warm cookies with a little extra hot chocolate mix powder or powdered sugar.
Notes
Chilling the dough helps prevent the cookies from spreading too much, resulting in a thicker, chewier cookie. If you don't have an electric mixer, you can cream the butter and sugars by hand, though it will take a bit more effort. For best results, use good quality cocoa powder and chocolate chips to enhance the flavor.