Hot chocolate cookies are a favorite at any holiday cookie swap or dessert platter. With all the flavors of hot cocoa, these cookies take under an hour to put together and yield delicious results!
Hot chocolate is undoubtedly one of the best winter treats.
I love it in all its forms, but especially in cookie form.
There are some hot chocolate cookies that are complicated to put together with tons of ingredients or a long prep time.
And then there is my version of hot cocoa cookies.
You can make a whole batch in under an hour!
Not too shabby!
Ingredients
To make these you’ll need:
- Butter– Salted, softened butter.
- Sugar– Both granulated and packed brown sugar
- Egg
- Vanilla extract– Use real vanilla for best flavor
- Flour– All purpose
- Hot chocolate mix– 2 packages of the kind with marshmallows in the mix.
- Leavening ingredients– Both baking powder and baking soda
- Extras– Espresso powder (optional), mini chocolate chips, mini mallow bits
How to Make
This cookie recipe is pretty simple to make.
To do it, cream the butter and both sugars on high speed using a stand mixer fitted with the paddle attachment until it’s light and fluffy.
Once the butter and sugar is light and fluffy, mix in the egg and vanilla until just combined.
Scrape the sides and bottom of the mixing bowl to make sure you get it evenly mixed.
Then, add in the flour, hot cocoa mix, baking soda, baking powder, and espresso powder (if using) and mix until there are no dry spots remaining.
Finish the dough by folding in the mini chocolate chips last.
Once you’ve made the dough, cover it and refrigerate for at least 30 minutes to 2 hours.
When the dough is chilled, preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
Remove the dough from the refrigerator and use a cookie scoop or a spoon to scoop out 2 inch dough balls.
Place them about 3 to 4 inches apart on the baking sheet.
Top each dough ball with additional mini mallow bits and chocolate chips if desired.
Bake the cookies for 8-10 minutes or until they are golden brown and set around the edges.
When they are done, remove them from the oven and let them cool for 5 minutes on the tray.
Transfer to a wire rack to cool completely.
Enjoy!
Storing
Store in an airtight container on the counter for up to three days.
Can I make hot chocolate cookies without marshmallows?
Yes!
If you don’t like marshmallows, use hot chocolate packets that don’t have the marshmallows instead and skip adding the extra mallow bits.
Tips and Tricks
- Don’t skip chilling the dough. It prevents the cookies from over spreading.
- Make sure to scrap the sides of the mixer down a few times while making the dough to ensure everything gets mixed well.
- Don’t over mix the dough! Just mix until there are no dry spots in the dough. Mixing too much can lead to tough cookies.
Other Easy Cookie Recipes
Easy hot chocolate cookies are a must make for us every year.
Make them and enjoy them as much as we do!
Looking for other easy cookie recipes? Try these:
- Cookies & Cream Pudding Cookies
- Brownie Cookies
- Giant Chocolate Chip Cookies (Disney Copycat)
- Blueberry Cheesecake Cookies
If you’ve tried these HOT CHOCOLATE COOKIES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Hot Chocolate Cookies
Ingredients
- ½ cup salted butter softened
- ½ cup granulated sugar
- 1/3 cup brown sugar packed
- 1 medium egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 envelopes hot chocolate mix with marshmallows
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon espresso powder optional
- ½ cup mini chocolate chips
- ¼ cup mini mallow bits for topping
Instructions
- In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy.
- Add in the egg and vanilla and mix until just combined. Scrape the sides and bottom of the mixing bowl.
- Add in the flour, hot cocoa mix, baking soda, and baking powder and mix until there are no dry spots remaining.
- Fold in the mini chocolate chips last.
- Cover the dough and refrigerate for at least 30 minutes to 2 hours.
- Preheat your oven to 350 degrees. F and prepare a large baking sheet by lining with parchment paper.
- Remove your dough from the refrigerator and use a cookie scoop or a spoon to spoon out about 2-inch dough balls and place about 3-4 inches apart on the baking sheet. Top with additional mini mallow bits and chocolate chips if desired.
- Bake for 8-10 minutes or until golden brown and set around the edges.
- Remove from the oven and allow to cool for 5 minutes on the tray. Transfer to a wire rack to cool completely.
- Store in an airtight container for up to three days.
Notes
- Don't skip chilling the dough. It prevents the cookies from over spreading.
- Make sure to scrap the sides of the mixer down a few times while making the dough to ensure everything gets mixed well.
- Don't over mix the dough! Just mix until there are no dry spots in the dough. Mixing too much can lead to tough cookies.
Nutrition
Leave a Reply