Decadent Hot Chocolate Cookies for a Cozy Holiday Treat

Indulge in these Hot Chocolate Cookies, a delightful holiday treat combining rich chocolate and gooey marshmallows.

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Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 30

Servings: 24 cookies

Course: Desserts

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

1 cup Butter Provides moisture and richness; substitute with margarine for a dairy-free option.
1 cup Sugar Sweetens the cookies; can be replaced with coconut sugar for lower glycemic alternatives.
1 cup Brown Sugar Adds depth and chewiness; both light and dark brown sugar work well.
1 large Egg Acts as a binder for the cookie dough; substitute with a flax egg for an egg-free version.
1/4 cup Milk Adds liquid and richness; use almond milk or oat milk as dairy-free options.
1 teaspoon Vanilla Extract Enhances flavor; opt for pure vanilla extract for the best results.
2 cups Flour Provides structure; gluten-free all-purpose flour is an excellent alternative.
1/2 cup Powdered Hot Cocoa Mix Delivers the signature hot chocolate flavor; ensure it’s unsweetened for better control over sweetness.
1/3 cup Unsweetened Cocoa Powder Adds a rich chocolate flavor; dark cocoa powder can intensify the taste.
1 teaspoon Baking Soda Acts as a leavening agent for a lighter texture.
1/2 teaspoon Salt Balances sweetness and enhances flavors.

For the Fun

1 cup Marshmallow Bits Provide a gooey texture and playful flavor; use mini marshmallows if needed, but be aware they'll melt out.
1 cup Semi-Sweet Chocolate Chips Add delicious pockets of chocolate; substitute with dark chocolate chips for a bolder flavor.

Equipment

Oven
mixing bowl
Hand mixer
Baking sheets
parchment paper
spatula

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine softened butter, sugar, and brown sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
Add the egg, milk, and vanilla extract, mixing until fully combined, about 1-2 minutes.
Gradually sift in flour, cocoa mix, cocoa powder, baking soda, and salt. Mix on low speed just until combined.
Stir in marshmallow bits and chocolate chips using a spatula until evenly distributed.
Drop rounded portions of dough onto prepared baking sheets, spacing them about two inches apart.
Bake for 8-10 minutes until cookies look soft but set around the edges.
As soon as you remove the cookies from the oven, press additional marshmallow bits and chocolate chips on top.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Avoid overbaking to maintain the soft texture. Refrigerating the dough enhances flavor and texture.

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