Chewy Hot Chocolate Cookies: The Ultimate Marshmallow & Double Chocolate Treat
Imagine the warm, comforting embrace of your favorite mug of hot cocoa, but in a delectable cookie form. That’s exactly what these incredible **Hot Chocolate Cookies** deliver! Crafted with a rich blend of hot cocoa mix and robust Dutch process cocoa powder, these chewy chocolate cookies are generously studded with classic chocolate chips and charming mini mallow bits, ensuring every bite is a delightful journey into chocolatey, marshmallowy bliss. They are more than just a dessert; they are an experience, the perfect companion for a quiet evening curled up with a good book, a crackling warm fire, or simply when you’re longing for that cozy, nostalgic feeling a hot chocolate brings.
This unique cookie recipe allows you to savor the rich, deep flavors of hot chocolate alongside the satisfying texture of a perfectly baked cookie. Why choose between a drink and a treat when you can have both? For those who adore chocolate-based cookies with irresistible marshmallow toppings or fillings, you might also enjoy our Hostess Cupcake Cookies and Crumbl Oreo Sandwich Cookies. Both offer a similarly indulgent experience and pair wonderfully with a warm cup of hot cocoa, just like these amazing hot chocolate cookies.
Why You’ll Love This Hot Chocolate Cookie Recipe
These hot chocolate cookies aren’t just a seasonal treat; they’re a year-round delight that consistently earns rave reviews. Here’s why this recipe stands out and why it’s destined to become a staple in your baking repertoire:
- Irresistible Cookies with Marshmallows and Chocolate Chips: What’s better than a rich chocolate cookie? One that’s generously dotted with those delightful, tiny, melt-in-your-mouth marshmallows typically found in hot chocolate packets! These special marshmallow bits (or mallow bits) hold their shape beautifully during baking, offering a wonderful textural contrast and an authentic hot cocoa experience in every bite. Combined with classic chocolate chips, these cookies deliver that perfect balance of gooey and chewy that everyone adores.
- Decadent Double Chocolate Cookies: This isn’t just a chocolate cookie; it’s a double chocolate sensation! Our easy hot cocoa cookie recipe incorporates two types of chocolate powerhouses: your favorite hot cocoa mix for that familiar, comforting cocoa flavor, and rich Dutch process cocoa powder for an intensified, darker chocolate depth. This dual approach ensures an unparalleled chocolate experience that’s both complex and utterly satisfying, making them truly decadent.
- Customizable to Your Favorite Hot Cocoa Flavor: One of the most exciting aspects of these hot chocolate cookies is their versatility. They serve as a perfect canvas for customization, allowing you to adapt them to your favorite hot cocoa variations. Craving a festive treat? Add some crushed peppermint candy cane pieces for a delightful peppermint hot cocoa cookie. Prefer a more sophisticated twist? Drizzle a rich salted caramel sauce on top after baking for a salted caramel hot chocolate cookie. The possibilities are endless, encouraging creativity and ensuring you can tailor this hot chocolate cookie recipe to suit any craving or occasion!
Key Ingredient Insights for Perfect Hot Chocolate Cookies
Crafting the perfect hot chocolate cookie begins with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why it matters:
- Unsalted Butter: Always opt for unsalted butter in baking recipes. This gives you precise control over the overall salt content in your cookies, ensuring a perfectly balanced flavor profile. Make sure it’s softened to room temperature for optimal creaming with the sugars.
- Brown Sugar: The addition of brown sugar is crucial for achieving that desirable chewy texture and a deeper, more molasses-like sweetness that complements the rich chocolate flavors. It also contributes to the moistness of these delicious hot chocolate cookies.
- Light Corn Syrup: This often-overlooked ingredient is a secret weapon for maintaining the cookies’ soft and chewy interior for longer. Light corn syrup helps prevent crystallization, keeping your hot cocoa cookies wonderfully tender even days after baking.
- Dutch Process Cocoa Powder: This is a key player in achieving the deep, dark, and intensely chocolatey flavor profile of these cookies. Unlike natural unsweetened cocoa powder, Dutch process cocoa has been alkalized, reducing its acidity and resulting in a smoother, less bitter taste and a richer color.
- Hot Cocoa Mix: Choose your absolute favorite brand of hot chocolate mix to infuse these cookies with that classic, comforting hot cocoa flavor. For an extra special touch, you can even use our Homemade Hot Cocoa Mix! The specific flavor notes of your chosen mix will shine through.
- All-Purpose Flour: Standard all-purpose flour works perfectly for this recipe. Remember to fluff your flour before measuring it by spooning it into your measuring cup and leveling it off with a straight edge. This prevents compaction and ensures you use the correct amount, leading to the ideal cookie texture.
- Cornstarch: A small amount of cornstarch is added to help soften the proteins in the flour. This action is essential for creating the incredibly soft, tender, and chewy texture that makes these chocolate cookies so irresistible.
- Semi-Sweet Chocolate Chips: While semi-sweet chocolate chips provide a classic, balanced chocolate flavor that contrasts beautifully with the cocoa, don’t hesitate to personalize! Feel free to use your favorite type of chocolate chips: milk chocolate chips for a sweeter profile, dark chocolate chips for more intensity, or even white chocolate chips for a delightful visual and flavor contrast.
- Mallow Bits: These small, freeze-dried marshmallows are a game-changer for hot chocolate cookies. Unlike regular marshmallows that melt away, mallow bits retain their shape and a slight chewiness, providing that signature hot chocolate topping experience right in your cookie. They add a fun texture and a burst of sweet marshmallow flavor.
Easy Step-by-Step Instructions for Hot Chocolate Cookies
Follow these straightforward steps to bake a batch of warm, chewy, and utterly delicious hot chocolate cookies:
- Prepare Your Workspace and Cream Wet Ingredients: Begin by preheating your oven to 365ºF (185ºC). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking. In the bowl of a stand mixer fitted with the paddle attachment, combine 1/2 cup softened unsalted butter with 1/2 cup packed brown sugar and 1/2 cup granulated sugar. Beat these on medium speed for 1-2 minutes until the mixture is light, fluffy, and smooth. This creaming process incorporates air, which contributes to the cookies’ final texture. Next, add 1 large egg, 1 tablespoon light corn syrup (for chewiness!), and 1 teaspoon vanilla extract. Mix again until just combined, stopping to scrape down the sides of the bowl with a rubber spatula as needed to ensure all ingredients are thoroughly incorporated.
- Incorporate Dry Ingredients: To the wet ingredients, add your dry components: 1/4 cup Dutch process cocoa powder, 1/4 cup hot cocoa mix powder (make sure it’s powder only, no mini marshmallows at this stage!), 1 1/3 cups all-purpose flour, 2 teaspoons cornstarch, 3/4 teaspoon baking soda, and 1/2 teaspoon salt. Mix on low speed until the dry ingredients are just combined with the wet ingredients. Be careful not to overmix at this stage, as over-developing the gluten can lead to tough cookies.
- Gently Stir in the Mallow Bits and Chocolate Chips: With the mixer off, add 1/2 cup semi-sweet chocolate chips and 3/4 cup mallow bits (those wonderful tiny freeze-dried marshmallows). Using a spatula or a wooden spoon, gently fold these mix-ins into the dough until they are evenly distributed. This ensures you get a delightful burst of chocolate and marshmallow in every bite without crushing the delicate mallow bits.
- Portion and Shape the Dough Balls: Using a 3-tablespoon sized cookie scoop, portion the hot chocolate cookie dough into uniform balls. Place these dough balls onto your prepared baking sheet, ensuring you leave at least 2 inches of space between each one to allow for proper spreading during baking. Once portioned, gently press down on the top of each dough ball with the palm of your hand or the back of a spoon, flattening them into a very thick disk. This slight press helps the cookies bake more evenly and achieve that perfect chewy-soft texture without over-spreading. Avoid pressing too much, or your cookies might become too thin.
- Bake and Cool Your Hot Chocolate Cookies: Place the baking sheet into the preheated oven and bake for approximately 10-11 minutes. The cookies are perfectly baked when their edges appear set and firm, but their centers remain wonderfully soft and slightly undercooked (not shiny or wet-looking). This ensures a super chewy interior. Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes. This crucial cooling time allows them to set up properly without breaking. Afterward, carefully transfer them to a wire rack to cool completely, preserving their perfect texture.
Expert Tips for the Best Hot Chocolate Cookies
Achieving perfectly chewy and flavorful hot chocolate cookies is easy with a few expert tips:
- Measure Flour Correctly: Always fluff your all-purpose flour before measuring it. Spoon it lightly into your measuring cup and then level it off with a straight edge. This prevents over-packing the flour, which can lead to dry, dense cookies instead of soft and chewy ones.
- Don’t Overmix the Dry Ingredients: While it’s important to cream your wet ingredients (butter, sugars) thoroughly until light and fluffy to incorporate air, be mindful once you add the dry ingredients. Mix only until just combined – a few streaks of flour are fine. Overmixing at this stage will develop the gluten in the flour too much, resulting in tough, cakey cookies rather than tender, chewy ones.
- Proper Dough Shaping for Uniformity: After portioning your dough, gently press down on each ball until it forms a thick disk. This simple step helps the cookies bake more uniformly, encourages the right amount of spreading, and contributes to their appealing crinkled appearance. Avoid pressing too flat, as this can cause the cookies to spread excessively thin during baking.
- Customize with Creative Mix-Ins and Toppings: Unleash your inner baker and experiment with different additions to create unique hot chocolate cookie flavors! Try folding in crushed peppermint candy cane bits for a festive touch, mini caramel pieces for a sweet and salty twist, or even mint chocolate chips for a refreshing take. After baking, consider drizzling them with a luscious salted caramel sauce, a rich hot fudge sauce, or even a sprinkle of extra mallow bits for an added visual and textural appeal.
- Serve Them Warm with a Mug of Hot Chocolate: For the ultimate cozy experience, serve these delicious hot chocolate cookies slightly warm alongside a steaming mug of hot chocolate. They’re perfect for dipping! These cookies also make a fantastic addition to holiday season cookie plates, cookie exchanges, or as thoughtful homemade gifts. Their festive look and flavor are always a hit.
- Chill the Dough for Less Spread: If you find your cookies are spreading too much, a simple solution is to refrigerate the portioned dough balls for 20-30 minutes before baking. This chills the butter, which helps the cookies hold their shape better in the oven.
- Use Cool Baking Sheets: Always use baking sheets that are at room temperature or cool. Placing cookie dough on a warm baking sheet can cause the butter to melt too quickly before the structure sets, leading to excessive spreading. If baking multiple batches, use multiple sheets or allow one to cool completely before reusing.
Make Ahead, Storing, and Freezing Hot Chocolate Cookies
These hot chocolate cookies are perfect for meal prepping or enjoying long after they’re baked:
- Make Ahead (Dough): To get a head start, you can prepare the cookie dough in advance. Mix all ingredients EXCEPT the mini mallow bits. Transfer the dough to an airtight container and refrigerate for up to 48 hours. When you’re ready to bake, remove the dough from the refrigerator and let it sit at room temperature for 15-30 minutes to soften slightly. Then, gently fold in the mallow bits, portion the dough into balls, and bake as directed. This method ensures the mallow bits retain their texture perfectly.
- Storing Baked Cookies: Once your hot chocolate cookies have cooled completely, store them in an airtight container at room temperature. They will remain wonderfully fresh and chewy for up to 4 days, making them a great treat to enjoy throughout the week. For best results, you can place a slice of bread in the container to help keep them soft.
- Freezing Baked Cookies: For longer storage, these hot chocolate cookies freeze beautifully. Place the completely cooled baked cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2-3 months. To enjoy, simply thaw them at room temperature, or warm them briefly in the microwave for a fresh-from-the-oven experience.
- Freezing Dough Balls: You can also freeze the unbaked dough balls (without the mallow bits, add them after thawing slightly). Flash freeze the portioned dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of minutes to the baking time, or let them thaw slightly before baking.
Hot Chocolate Cookies: Frequently Asked Questions
While regular marshmallows can indeed be used as a substitute, it’s important to note that they may not retain their distinct texture as well during baking compared to the freeze-dried mallow bits. Regular marshmallows tend to melt and spread more significantly into the cookie dough, potentially altering the overall texture to be gooier or more spread out. Mallow bits, being dehydrated, hold their shape and provide a delightful chewiness that mimics the traditional hot chocolate topping.
Yes, dark cocoa powder can typically be used as a substitute for Dutch process cocoa, especially in terms of achieving a deep chocolate flavor. However, be aware that dark cocoa powder is often more intense in flavor and color. You might want to adjust the quantity slightly to your taste, perhaps using a little less if you prefer a milder chocolate profile. The resulting cookie’s taste and shade of chocolate might also vary slightly compared to using Dutch process cocoa, which provides a smoother, less acidic chocolate flavor.
To prevent excessive spreading, there are a few effective strategies. Firstly, try refrigerating the portioned cookie dough balls for about 30 minutes before placing them into the oven; chilling the butter helps them hold their shape. Secondly, ensure your baking sheet isn’t too warm when adding a new batch of dough, as a hot sheet can cause the butter to melt too quickly. It’s always best to use a new cookie sheet for each batch, or at least one that has cooled completely to room temperature between uses.
Light corn syrup plays a vital role in these cookies by helping to maintain their moisture content and contributing to their signature chewy texture. While you can omit it, doing so might result in slightly drier and less chewy cookies. If you prefer a substitute, an equal amount of honey or maple syrup can work, but be aware that these alternatives might introduce their distinct flavors and could slightly alter both the texture and overall taste of your hot chocolate cookies.
Absolutely! These hot chocolate cookies are wonderfully adaptable, making them perfect for customization. Feel free to add your favorite mix-ins to create unique flavor combinations that complement the rich chocolate base. Consider incorporating chopped walnuts or pecans for a nutty crunch, or for a festive twist, add some crushed peppermint bits or mini caramel pieces. Mint chocolate chips are another excellent option for a refreshing burst of flavor. Let your creativity guide you!
The chewiness in these hot chocolate cookies comes from a combination of ingredients and techniques. Brown sugar, with its molasses content, adds moisture and creates a softer, chewier texture. Light corn syrup helps prevent sugar crystallization, keeping the cookies soft longer. Additionally, the cornstarch tenderizes the flour’s proteins, and precisely controlled baking (edges set, centers soft) ensures they remain perfectly chewy.
While this recipe is written for all-purpose flour, many bakers have success substituting with a 1:1 gluten-free baking flour blend that contains xanthan gum. The results might vary slightly in texture and spread, so you might need to experiment a little. Ensure all other ingredients (like hot cocoa mix) are also certified gluten-free if strict adherence is required.
Discover More Decadent Chocolate Cookie Recipes
If you’re a true chocolate lover, these hot chocolate cookies are just the beginning! Explore more of our favorite chocolate-packed cookie recipes that are sure to satisfy your cravings:
- Double Chocolate Chip Cookies
- Fudgy Brownie Cookies
- Crumbl Cosmic Brownie Cookies
- Crumbl Chocolate Cake ft. Heath Cookies
- Crumbl Triple Chocolate Chip Cookies
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Hot Chocolate Cookies
Ingredients
- 1/2 cup unsalted butter – softened to room temperature
- 1/2 cup brown sugar – packed, for chewiness and depth of flavor
- 1/2 cup granulated sugar
- 1 large egg – at room temperature
- 1 tablespoon light corn syrup – for moisture and lasting softness
- 1 teaspoon vanilla extract – pure vanilla for best flavor
- 1/4 cup Dutch process cocoa – for rich, dark chocolate flavor
- 1/4 cup hot cocoa mix – powder only, your favorite brand
- 1 1/3 cups all-purpose flour – fluffed and leveled
- 2 teaspoons cornstarch – for tenderizing and chewiness
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt – enhances chocolate flavor
- 1/2 cup semi-sweet chocolate chips – or your preferred type
- 3/4 cup mallow bits – (small freeze-dried marshmallows for that classic hot cocoa look and texture)
Instructions
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Preheat the oven to 365°F (185°C). Prepare your baking sheet by lining it with parchment paper; set this aside for later use.
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In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened unsalted butter, packed brown sugar, and granulated sugar on medium speed. Beat for 1-2 minutes until the mixture is light, fluffy, and well combined. Next, add the large egg, light corn syrup, and vanilla extract. Mix until these wet ingredients are fully combined, using a rubber spatula to scrape down the sides of the bowl as needed to ensure everything is incorporated.
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To the wet mixture, add the dry ingredients: Dutch process cocoa powder, hot cocoa mix powder, all-purpose flour, cornstarch, baking soda, and salt. Mix on low speed until the dry ingredients are just combined with the wet, being careful not to overmix the dough. Once combined, gently stir in the semi-sweet chocolate chips and mallow bits using a spatula or wooden spoon until evenly distributed.
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Using a 3-tablespoon sized cookie scoop, portion the dough into uniform balls. Place these dough balls onto your prepared baking sheet, leaving about 2 inches of space between each. With the palm of your hand, gently press down on each dough ball just slightly to form a thick disk. Be careful not to press too firmly, as this could cause the cookies to overspread during baking. Bake for 10-11 minutes, or until the edges are set and lightly golden, but the centers still look soft.
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Once baked, remove the cookies from the oven. Allow them to cool on the baking pan for 5-10 minutes. This cooling time on the hot pan is essential for the cookies to set properly and maintain their shape before you attempt to move them. After this initial cooling, carefully transfer the hot chocolate cookies to a wire rack to cool completely.
Notes
Nutrition