Hot Chocolate Cookies
Delicious cookies that combine the rich warmth of hot cocoa with a soft, chewy texture, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened cocoa powder
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup hot chocolate mix (powdered)
- 1 cup milk chocolate chips
- ½ cup mini marshmallows (optional, for topping)
Instructions
- Cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy—about 3-5 minutes.
- Beat in the eggs one at a time, and stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the hot chocolate mix and milk chocolate chips.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- If using, gently press mini marshmallows into the tops of each cookie before baking.
- Bake for 9-11 minutes or until edges are set but centers remain soft.
- Let cool on baking sheets for a few minutes before transferring to a wire rack.
Notes
For best results, store cookies in an airtight container. You can freeze portions of dough for future baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg