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–+ servings
Hot Chocolate Cookies

Hot Chocolate Cookies that Taste Like Cozy Winter Nights

Indulge in Hot Chocolate Cookies that encapsulate the warm essence of winter nights, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration Time 36 minutes
Total Time 1 hour 1 minute
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cup butter, softened Margarine can be used for a dairy-free version.
  • 1/4 cup sugar Coconut sugar is a great substitute.
  • 1/4 cup brown sugar Light or dark brown sugar can be used interchangeably.
  • 1 large egg Use a flax egg for a vegan option.
  • 2 tablespoons milk Almond milk or any non-dairy milk works well.
  • 1 teaspoon vanilla extract Pure vanilla extract provides the best taste.
  • 1 1/8 cups all-purpose flour Swap for gluten-free flour for a GF version.
  • 1/3 cup powdered hot cocoa mix Ensure it’s unsweetened.
  • 1/3 cup unsweetened cocoa powder Consider using dark cocoa for a bolder taste.
  • 1/2 teaspoon baking soda Make sure it's fresh for optimal results.
  • 1/4 teaspoon salt
For the Mix-ins
  • 1/2 cup marshmallow bits Mini marshmallows can be used, but adjust baking time.
  • 1/2 cup semi-sweet chocolate chips Try milk or white chocolate chips for variety.

Equipment

  • Mixing bowl
  • electric mixer
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream softened butter with granulated and brown sugars for 2-3 minutes until light and fluffy.
  3. Mix in egg, milk, and vanilla extract until smooth and well combined.
  4. Gradually add flour, hot cocoa mix, cocoa powder, baking soda, and salt, mixing gently until just incorporated.
  5. Fold in marshmallow bits and semi-sweet chocolate chips carefully.
  6. If desired, refrigerate dough for up to 36 hours for enhanced flavor.
  7. Scoop dough onto prepared baking sheets, leaving 2 inches of space between each mound.
  8. Bake for 8-10 minutes until edges are set but centers remain soft.
  9. Press extra marshmallow bits and chocolate chips onto tops right out of the oven.
  10. Cool cookies completely on baking sheets before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.5gCholesterol: 10mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

To maintain the cookies' soft texture, monitor baking time closely and avoid overbaking.

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