Let’s talk about practicality. This recipe is straightforward and easy, making it perfect for a cozy family evening. You don’t have to be a professional baker to whip up these delightful cookies—far from it! All it takes is some simple ingredients, a pinch of enthusiasm, and a love for chocolate. In about 40 minutes, you’ll have cookies that are crispy on the outside and meltingly chewy on the inside, with the nostalgic taste of hot cocoa in every bite. My little ones get a kick out of them, and to be honest, so do I. There’s nothing quite like watching my family’s eyes light up with joy with each delicious bite. It makes the effort totally worthwhile.
Oddly enough, it was a bit of a serendipity that these cookies came into being in our household. One chilly evening, as we settled down with mugs of hot cocoa, I wondered aloud what would happen if we could capture that comforting taste in cookie form. My curious nature led to some experimentation in the kitchen, and voilà! Hot Chocolate Cookies were born. They’ve since become a regular request, especially from my kids, who can never quite get enough of those gooey chocolate and mallow bits. Adding hot cocoa mix to the dough was a game-changer, infusing each bite with a familiar warmth and sweetness.
One of the things I love most about this recipe, aside from its delicious outcome, is how adaptable it is. It’s fun to gather the family and make a big batch—it’s an activity everyone enjoys. Plus, these cookies are perfect for gifting. Wrapped in a cute little package, they make for a heartfelt homemade gift from my kitchen to yours. So, why not join me in spreading some cookie happiness? Dust off that mixing bowl, gather the kids around, and let’s get baking!
How to Make Hot Chocolate Cookies
Click here to get printable version
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 1/4 cups all-purpose flour
- 4 packets hot cocoa mix (or 3/4 cup hot cocoa mix – do not use sugar-free)
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup semisweet chocolate chips
- 1 cup Mallow Bits (avoid mini marshmallows as they can be sticky)
Directions:
- Begin by combining the softened butter, granulated sugar, and brown sugar in a mixing bowl. Beat them until the texture is light and fluffy.
- Add in the eggs and vanilla extract, mixing thoroughly until the batter is smooth and well combined.
- In another bowl, whisk together the dry ingredients: flour, hot cocoa mix, sea salt, baking soda, and baking powder. Gradually incorporate this into the butter mixture, ensuring an even blend.
- Fold in the semisweet chocolate chips and Mallow Bits. Cover the bowl and refrigerate the dough for 30 minutes or up to 24 hours for enhanced flavor.
- Preheat your oven to 350°F. Prepare baking sheets with silicone mats or parchment paper. Place about 2 tablespoons of dough per cookie on the sheets, spaced 2 inches apart.
- Bake for 9 to 11 minutes, until the edges become a light golden hue. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Ingredient Substitutions:
If you’re out of hot cocoa mix, you can substitute with 1/2 cup cocoa powder and increase the sugar by 1/4 cup. Alternatively, dark chocolate chips can replace semisweet chips for a richer flavor, or white chocolate chips can add a fun twist.
Serving Suggestions:
These cookies pair wonderfully with a glass of milk, a hot cup of cocoa, or even a rich, dark coffee. For a festive touch, sprinkle finely crushed candy canes on top before they cool, or serve with a drizzle of caramel sauce for extra indulgence.
Seasonal Variations:
In the fall, add a teaspoon of cinnamon or pumpkin spice to the dough for a cozy twist. During summer, swap Mallow Bits for mini chocolate chips to make double chocolate cookies that are perfect for picnics.
Cooking Tips:
Make sure your butter is at room temperature to achieve the right consistency in your batter. Chilling the dough helps to manage spreading and enhances flavors. Don’t overbake! Cookies should appear slightly undercooked when you take them out. They’ll firm up as they cool.
Storing Suggestion:
Store your cookies in an airtight container at room temperature for up to a week. For prolonged freshness, you can freeze the dough balls on a baking sheet, then store them in a zip-top bag in the freezer for up to three months. Bake directly from the freezer, adding a minute to the bake time.
FAQs
Can I freeze the cookie dough?
Yes, you can freeze the dough balls. Place them on a baking sheet to freeze, then transfer to a zip-top bag. When you’re ready to bake, simply add an extra minute or two to the baking time.
Does the hot cocoa mix need to be a specific flavor?
While using a standard hot cocoa mix is recommended for a classic taste, you can experiment with flavored mixes like mint or caramel, but avoid sugar-free as it can affect the overall sweetness and texture.
What if I don’t have Mallow Bits?
Since mini marshmallows tend to melt too much, Mallow Bits are preferred for their texture. If you can’t find them, you can omit them and add a few extra chocolate chips for a chocolate lover’s delight.
Can these cookies be made gluten-free?
To make gluten-free versions, use a gluten-free flour blend in place of all-purpose flour. Ensure your hot cocoa mix is also gluten-free. The texture may vary slightly, but they should still be delicious.
Why should I chill the dough?
Chilling the dough solidifies the fats, which helps control spreading in the oven. It also allows flavors to develop more fully. This step is key for achieving that perfect texture and flavor profile.
What is the best way to measure flour for this recipe?
Fluff your flour with a spoon before gently spooning it into a measuring cup, then level it off with a knife. This prevents compacting and provides a more accurate measure, which affects texture and bake quality.
Hot Chocolate Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 1/4 cups all-purpose flour
- 4 packets hot cocoa mix (or 3/4 cup, do not use sugar-free)
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup semisweet chocolate chips
- 1 cup Mallow Bits (avoid mini marshmallows as they can be sticky)
Instructions
- Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
- Beat in the eggs and vanilla extract until well combined.
- In a separate bowl, whisk together the dry ingredients: flour, hot cocoa mix, salt, baking soda, and baking powder. Slowly mix these dry ingredients into the butter mixture.
- Gently fold in the chocolate chips and Mallow Bits. Cover the bowl and chill in the refrigerator for at least 30 minutes, or up to 24 hours.
- Preheat your oven to 350°F. Line baking sheets with silicone mats or parchment paper. Scoop about 2 tablespoons of dough for each cookie, placing them 2 inches apart on the sheets.
- Bake the cookies for 9 to 11 minutes, until the edges are lightly golden. Cool them on the sheets for about 5 minutes before transferring to wire racks to cool completely.
