Hot Cocoa Cookies
Hot Cocoa Cookies are the kind of treat that brings cozy vibes to just about any occasion, from Christmas and other holiday gatherings to casual hangouts with friends. They bake up soft and chewy with plenty of chocolatey goodness and a little surprise in the dough that makes them taste like your favorite winter drink. You can gift them, share them at a party, or simply keep a stash for yourself. And since they can be made ahead, stored, or even frozen, they’re as convenient as they are comforting.
Equipment
Ingredients
- 1 cup 2 sticks butter softened
- 1 cup granulated sugar
- ⅔ cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cup all-purpose flour
- 4 packages hot cocoa mix or ¾ cup hot cocoa mix
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips regular or mini
- 1 cup dried mini marshmallows the type made for hot cocoa, not regular mini marshmallows
Instructions
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the eggs and vanilla extract until fully incorporated.1 cup 2 sticks butter, 1 cup granulated sugar, ⅔ cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, hot cocoa mix, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a thick dough forms. Stir in the chocolate chips and dried mini marshmallows.3 ¼ cup all-purpose flour, 4 packages hot cocoa mix, 2 teaspoons baking powder, ½ teaspoon salt, 1 cup semi-sweet chocolate chips, 1 cup dried mini marshmallows
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This helps the cookies hold their shape while baking.
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
- Scoop 1 ½-inch dough balls onto the prepared sheets, leaving at least 1 inch between each cookie. Bake for 9 to 11 minutes, or until the edges are just set but the centers still look slightly soft.
- Let cookies cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Notes
- Soften the butter properly: Let the butter sit at room temperature for about half an hour so it creams easily with the sugars.
- Use electric mixer wisely: Be careful with the mixture if you’re using an electric mixer, since it can go from smooth and fluffy to overmixed real quick. Keep an eye on the speed since overmixing can make the cookies dense instead of chewy.
- Measure the cocoa mix carefully: Four packets or ¾ cup of hot cocoa mix is enough to get that chocolate flavor without overpowering the dough. This set of measuring cups is a must-have for accurate measurements of dry ingredients without guessing.
- Mix the dry ingredients first: Whisking them together before adding keeps the dough smooth and well combined.
- Add baking soda as a booster: Baking soda along with the baking powder helps the cookies spread a bit more and brown better, giving you chewy edges with soft centers. It keeps the recipe true to its style without turning the cookies thin and crisp.
- Swap in cocoa powder if needed: You can replace the hot cocoa mix with unsweetened cocoa powder if needed. Just note that the flavor will be more intense and less sweet, so you may want to add an extra few tablespoons of sugar to balance it.
- Try large marshmallows: You can halve a large marshmallow if you want a different look. Place a marshmallow half on top of the dough ball before baking for a gooey, toasty finish. I use sharp kitchen shears to cut each piece without squishing it.
- Check cookies early: Pull them from the oven when the edges are set but the centers look slightly soft so they stay chewy. If you’re unsure whether they're done, a wooden toothpick can help check the centers for doneness easily.
Nutrition
Calories: 245kcalCarbohydrates: 34gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 34mgSodium: 157mgPotassium: 77mgFiber: 1gSugar: 19gVitamin A: 260IUCalcium: 37mgIron: 1mg
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