These hot chocolate cookies use hot chocolate mix to get that signature flavor in cookie form. It's the perfect cookie for the holiday season, with all the winter flavors wrapped up in one bite.
Hot Chocolate Cookie Recipe
So, what makes these cookies different than a plain chocolate cookie? Instead of using cocoa powder, I went right to the source with a hot chocolate mix. I wanted the cookies to have that classic hot chocolate mix flavor, with the little marshmallows and all.
To get that flavor, I replaced some of the flour with three packets of Swiss Hot Chocolate mix. I used a basic sugar cookie recipe for the base of the cookie. The goal was to keep them pretty soft but not too chewy.
Hot chocolate cookies wouldn't be complete without marshmallows. However, regular marshmallows just melt in the oven creating a goopey mess. The real trick is to use marshmallow fluff. When the cookies are cooled from the oven, spread about one tablespoon of the fluff onto the cookies and torch them to get the perfect golden brown color. If you don't have a torch, stick them back in the oven under the broiler for a few seconds.
Looking for more holiday cookies? Try my chocolate peppermint blossoms and jam thumbprint cookies.
Why You'll Love These Cookies
- Winter Favorite - It's everything you love about being cozy in the winter in cookie form.
- Fun To Make - Adding the fluff and torching the marshmallows gives a real campfire feel to the cookies.
- Out-Of-The-Box Ideas - These aren't your typical Christmas cookies and add a bit of flair to your traditional cookies.
Ingredients Needed To Make Hot Chocolate Cookies
See below for all the details on what you'll need to make the full recipe.
- Hot Chocolate Mix - Gives the cookies their signature hot chocolate flavor.
- Marshmallow Fluff - The perfect topping for the chocolate base.
- Baking Soda - Allows the cookies to have a nice fluff to them.
- Butter - Gives the cookies a rich flavor.
- Vanilla - Balances out the flavors.
How To Make Hot Chocolate Cookies
- Prepare.
Prepare a sheet pan with parchment and set aside.
- Mix Dry Ingredients.
In a medium-sized bowl, combine the flour, baking soda, and salt.
- Mix Wet Ingredients.
Cream the butter until smooth, about 1 minute. Add in the sugar and mix until light and fluffy, about 2-3 minutes. Once the butter and sugar are combined, add the eggs and vanilla.
- Combine Ingredients.
Gradually add the flour mixture to the egg mixture at a low speed. Once the flour mixture is added, add the hot chocolate packets. Mix until fully combined on low speed.
- Form And Chill The Cookies.
Scoop the batter into cookie dough balls, about 1 tablespoon each. Space them out evenly on the parchment paper, then cover with plastic wrap and chill the dough for at least one hour. Chill the dough for at least 1 hour and up to 1 day. If you are not planning to bake right away, chill the dough for an hour and then freeze.
- Bake The Cookies.
Once the dough has chilled, preheat the oven to 350. Bake the cookies for 8-12 minutes or until the edges start to look firm.
- Add The Fluff.
Once the cookies are cool, add about one tablespoon of the fluff to the top of the cookie. Spread it out using a spoon or an offset spatula. With the topping spread out, torch it to your liking and enjoy!
Serving Suggestions
These hot chocolate cookies are excellent to add to your cookie swap or holiday season cookie spread. They are great on their own and, even better, next to a cup of piping hot chocolate.
Make-Ahead And Storage
- Make Ahead: The only downside to these cookies is they have to be eaten pretty quickly. Once the fluff goes on the top, they don't last very long, and storage is a bit messy. It is best to make these cookies fresh.
- To Store: They will last 2-3 days but will likely turn into a sticky mess in an airtight container. The marshmallow topping will spread out over time.
- To Freeze: If freezing the cookies, wait to put the marshmallow topping until they are thawed. Both the cookies and the cookie dough can be frozen and kept in the freezer for 2-3 months.
Tips and Variations
- Marshmallow Fluff - If you prefer your hot chocolate cookies without marshmallows, feel free to leave off the marshmallow fluff topping.
- Toasting the marshmallow - If you are using a broiler to toast the marshmallow topping, keep an eye on the cookies, and don't walk away from the oven. They can burn very quickly.
FAQs
Unfortunately, regular marshmallows will just melt and basically disintegrate if you try to place them on top of the cookies while in the oven. Stick to using the marshmallow fluff.
You can use cocoa powder, but it won't have as strong a hot chocolate taste as the mini marshmallows. They will still be very chocolaty, though.
These cookies are best eaten fresh. If you plan to freeze them, don't add the marshmallow topping and just freeze the cookies. Add the marshmallow topping when you plan to eat the cookies.
Hot Chocolate Cookies
Ingredients
Equipment
Method
- Prepare a sheet pan with parchment and set aside.
- In a medium-sized bowl, combine the flour, baking soda, and salt. Set aside.
- In a large bowl with a hand mixer or in a bowl of a stand mixer with a paddle attachment, cream the butter until smooth, about 1 minute. Add in the sugar and mix until light and fluffy, about 2-3 minutes. Once the butter and sugar are combined, add the eggs and vanilla.
- Gradually add the flour mixture to the egg mixture on low speed. Once the flour mixture is added in, add in the hot chocolate packets. Mix until fully combined on low speed.
- Scoop the batter into cookie dough balls, about 1 tablespoon each. Space them out evenly on the parchment paper and then cover with plastic wrap and chill the dough for at least one hour. Chill the dough for at least 1 hour and up to 1 day. If not planning to bake right away, chill the dough for an hour and then freeze.
- Once the dough has chilled, preheat the oven to 350. Bake the cookies for 8-12 minutes, or until the edges start to look firm.
- Let the cookies cool completely before adding the marshmallow topping. Once the cookies are cool, add about one tablespoon of the fluff to the top of the cookie. Spread it out using a spoon or an offset spatula.
- With the topping spread out, torch it to your liking and enjoy! These cookies are best enjoyed fresh. They will last 2-3 days but will likely turn into a sticky mess in an airtight container. The marshmallow topping will spread out over time.
Carole says
No worries about storage...all gone
Yum!