Hot Chocolate Cookies
Soft and chewy hot chocolate cookies made with cocoa mix, chocolate chips, and gooey marshmallows. An easy winter cookie recipe perfect for the holidays.
Ingredients
- 1 cup butter room temperature
- 1 cup brown sugar
- 3/4 cup hot cocoa mix dry
- 2 teaspoons instant coffee or espresso powder optional, enhances chocolate flavor
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all‑purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips
- Mini marshmallows
- Chocolate for drizzling about 1/2 cup chocolate chips, melted
- Sprinkles optional
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Cream the butter and sugar in a large bowl until light and fluffy.
- Add the hot cocoa mix, instant coffee (if using), eggs, and vanilla. Stir until smooth and well combined.
- Mix in the flour and baking soda just until no dry pockets remain. Do not overmix.
- Fold in the chocolate chips.
- Scoop the dough onto prepared baking sheets, using about 2 tablespoons of dough per cookie. Space cookies well apart (about 6 per sheet).
- Bake for 10–11 minutes, until the edges are set but the centers are still soft.
- Add marshmallows. Immediately after removing from the oven, gently press the back of a spoon into the center of each cookie to create a small indentation. Press a few mini marshmallows into each cookie.
- Cool. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate. Once cooled, drizzle with melted chocolate and top with sprinkles if desired.