Hot Chocolate Cookies

These hot chocolate cookies are the perfect winter treat! They’re easy to make, soft and chewy, and they taste just like a rich hot cocoa.

If cozy winter afternoons spent by the warm and inviting glow of a crackling fireplace sound heavenly to you, then these hot cocoa cookies are sure to satisfy your cravings!

Not only do they have all the delicious flavours of traditional hot chocolate, but the indulgent combination of marshmallow-y bits and chocolate will surely tantalize your taste buds.

Rich and delicious, these cookies have the perfect balance of sweetness with the decadence of chocolate. Whether it’s for an after-dinner treat or an afternoon snack to relax with, our hot chocolate cookies are sure to hit the spot.

So if you’re looking for an unforgettable treat that’ll keep you coming back for more—you’ve just hit jackpot! Get ready to whip up a batch of these simple yet scrumptious morsels: it’s time to make some Hot Chocolate Cookies!

Why You Will LOVE This Cookie Recipe

• Crispy edges and soft chewy middles
• Loaded with chocolate chunks and marshmallow
• So much chocolate!
• Easy to make and delicious cookies!
• Perfect amount of sweetness
• No need to chill the dough

Hot Cocoa Cookie Variations

• Add in a little crushed candy canes to the batter for peppermint hot chocolate cookies.
• Use half a marshmallow to garnish the cookies, just press onto the tops of the baked cookies.
• Use mini marshmallows instead of freeze dried mallow bits – it will be messier but still tasty.
• Melt white chocolate and pour it over each cookie, then press in a few mini marshmallows.

Tips for the BEST Hot Cocoa Cookies

For the best cookies follow these helpful tips and tricks!

• Measure your ingredients carefully, especially when it comes to the flour. Be sure to scoop and level the flour without packing it down.
• Using high quality chocolate makes all the difference, and don’t skimp on it!
• Using high-quality ingredients in general will result in better tasting cookies. Don’t skimp out on the pure vanilla extract if you want the best possible flavour.
• Use a 2 tablespoon cookie scoop or even an ice cream scoop to portion out the dough evenly so that the cookies finish baking at the same time.
• Reserve some of the chocolate chips and mallow bits to press into the top of the unbaked cookies for a nicer presentation.
• Don’t over-bake the cookies. When done the edges will be just golden, and the centres still quite pale.

How to Store Hot Chocolate Cookies

These cookies are best stored in an airtight container at room temperature. They will stay fresh for up to 1 week.

To freeze these cookies, you will want to flash freeze them in a single layer on a parchment paper lined baking sheet once cooked. Then simply place them in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to enjoy, thaw the cookies at room temperature.

You can also freeze the dough prior to baking. The simplest method is to form the dough balls and place onto a parchment paper lined baking sheet and flash freeze for 30 minutes. Then place the frozen dough balls in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to bake, thaw the dough balls at room temperature before baking according to the recipe instructions.

About the Equipment Needed to Make These Cookies

You don’t need anything more than a bowl and a whisk to make the cookie dough, and parchment paper on a cookie sheet to bake them.

To make life easier you can use an electric stand mixer or electric hand mixer, but I find it is more effort to get my electric mixer out than it is to mix the dough by hand.

You may also want to prevent waste by using a silicone liner instead of parchment paper.

About the Ingredients for Hot Chocolate Cookies

Butter – Room temperature butter, if you use salted, reduce the additional salt.

Sugar – Plain old granulated white sugar is best.

Brown sugar – Pack and level, you can use either dark or light brown.

Eggs – Must be at room temperature!

Vanilla extract – Real vanilla will give the best flavour but artificial vanilla is perfectly fine.

Cocoa Powder – Unsweetened cocoa powder, not hot cocoa mix.

Baking soda – Make sure it is active or fresh so it leavens the cake properly.

Salt – Balances out all the flavours.

Flour – All-purpose flour gives the cookies structure so they don’t spread too much. Make sure to measure using the scoop and level technique so that your cookies do not end up too dense.

Chocolate chips – I’m using semi-sweet chocolate chips for these chocolate chunk cookies, but you could use milk chocolate chips or dark chocolate chips instead of the semi-sweet.

Mallow bits – These are the freeze dried mini marshmallows that come in chocolate packets. Do not substitute with mini marshmallows.

Looking for More Easy Cookie Recipes

Check out more of my favourite cookie recipes!

Create an ocean-inspired treat with this easy recipe for beach cookies featuring cream cheese frosting, teddy grahams, and candy decorations!

Craving some delicious peanut butter cookies? These classic cookies are crispy on the outside, and soft and chewy on the inside.

A super simple recipe for the perfect lemon cake mix cookies! These are soft and chewy with a bright, lemony flavour.

This recipe for chocolate turtle cookies is full of chocolate, caramel and pecan goodness! Easy to make and fun to eat cookie recipe.

How to Make Hot Chocolate Cookies

Yields: 24 Cookies | Prep time: 10 Minutes | Cook time: 10 Minutes

Ingredients:

• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar, packed
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 1/4 cups cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips
• 1 cup mallow bits

Directions:

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.

In the bowl of a stand mixer, beat butter until light and creamy. Mix in the sugar and brown sugar until well combined.

Add in the eggs, one at a time, and mix until fully combined. Mix in the vanilla.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Slowly add the dry mixture to the wet mixture, and mix until just combined.

Fold in the chocolate chips and mallow bits.

Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

Bake for 8-10 minutes, then allow to cool in the pan for 5 minutes before transferring to a wire rack to cool.