The warm, cinnamon-scented kitchen where grandma stirred big pots feels like a memory I can still taste. A mug steams beside a stack of well-loved recipe cards, and a pan of cookies cools on the windowsill while the radio hums old hymns. Those small, cozy rituals live in every bite I bake.
I grew up cooking beside my mother, flipping pages of dog-eared church cookbooks and learning that food heals and gathers people. I’m a home cook from Louisville who loves simple, comforting recipes that fit real weeknights. I test everything in my busy kitchen and write step-by-step directions so you can recreate those nostalgic moments without fuss. I focus on family-friendly, pork-free dishes and share them with a warm, friendly voice. Comfort made simple is my kitchen motto, and I bring that to every cookie, casserole, and skillet dinner I make.
Table of Contents
Table of Contents
How to prepare Hot Chocolate Cookies
Ingredients :
1 cup hot cocoa mix, 1/2 cup unsalted butter, softened, 1/2 cup granulated sugar, 1/4 cup brown sugar, packed, 1 large egg, 1 tsp vanilla extract, 1 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, 1 cup mini marshmallows, 1/2 cup chocolate chips
Directions :
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper., 2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy., 3. Beat in the egg and vanilla extract., 4. In another bowl, whisk together the hot cocoa mix, flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined., 5. Fold in the mini marshmallows and chocolate chips., 6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, ensuring they are spaced apart., 7. Bake for 10-12 minutes or until the edges are set., 8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These Hot Chocolate Cookies taste like a little sled-ride memory tucked between gooey marshmallow and warm cocoa notes. They crisp at the edges, hold a tender center, and give you pockets of melty chocolate and sweet marshmallows. If you love comforting bakes that feel like a hug, these Hot Chocolate Cookies will sit right at the top of your cookie jar. The cocoa mix does most of the flavor work, so you get rich chocolate without complicated steps. They bake quickly, which makes them perfect for last-minute school snacks, after-dinner treats, or a neighborly plate of comfort.
You can adapt them to what you have on hand, and they pair well with a tall glass of milk or a mug of warm cocoa. If you want a nuttier version, fold in chopped pistachios or toasted almonds for crunch — I enjoy variations like that around the holidays. For more cookie inspiration in the same cozy vein, try a recipe for Delicious Almond Ricotta Chocolate Chip Cookies to see how creamy ricotta transforms a simple cookie into something special. These Hot Chocolate Cookies keep a casual, weeknight-friendly approach while giving you the kind of nostalgic flavor that makes people smile.
Serving ideas
Hot Chocolate Cookies make an excellent companion for cold afternoons and holiday gatherings. Serve them on a simple platter with a few extra marshmallows scattered around for the kids to pluck. They also taste delightful warmed for a few seconds in the microwave so the marshmallows re-soften and the chocolate chips become melty. When you plate Hot Chocolate Cookies for company, add a dusting of powdered sugar for a snow-kissed look, or slide a scoop of vanilla ice cream between two cookies to create an indulgent sandwich. You can pair Hot Chocolate Cookies with coffee, tea, or a mug of hot chocolate for a theme-night dessert that feels intentional without fuss.
If you bring Hot Chocolate Cookies to a potluck, arrange them on parchment-lined trays with labels so folks know they include mini marshmallows. For a brunch or bake sale, mix in a few double-chocolate variations to offer choices. These cookies also travel well — pack Hot Chocolate Cookies in an airtight tin with parchment layers to keep them from sticking together. For a sweet gift, tie a stack with a ribbon and include a small note suggesting they warm the Hot Chocolate Cookies for 10 seconds before serving. That simple touch makes every bite feel like it just came out of your oven.
Storage tips
Keep Hot Chocolate Cookies fresh by storing them in an airtight container at room temperature. Lay parchment paper between layers to prevent the marshmallows from sticking to other cookies. If you plan to eat them within three to four days, this method keeps Hot Chocolate Cookies tender and flavorful. For longer storage, freeze the baked cookies in a single layer on a sheet pan until firm, then transfer them to a freezer-safe bag or container. Frozen Hot Chocolate Cookies last up to three months and thaw quickly on the counter for about 20 minutes.
If you bake a large batch and want to keep textures at their best, avoid refrigeration; cold air can dry these cookies out. Instead, freeze dough balls on a tray and then store them in a bag so you can bake fresh Hot Chocolate Cookies whenever you want. Place the frozen dough on a lined baking sheet and add a minute or two to the baking time. That trick gives you practically fresh-baked Hot Chocolate Cookies without the full mixing routine. And if you ever notice the marshmallows on stored cookies become a bit firm, a brief microwave zap brings them back to gooey goodness.
Helpful tips
Measure the flour properly when you make Hot Chocolate Cookies—too much flour makes the cookies dry. Use a spoon to add flour to your measuring cup, then level it off with a knife. When you cream butter and sugars for Hot Chocolate Cookies, beat them until they look lighter and fluffy; that aeration helps the cookies spread evenly while staying tender inside. Add the dry ingredients slowly and mix until just combined to avoid overworking the dough. Fold in marshmallows and chocolate chips gently to keep the marshmallows from breaking down too much.
Drop uniform tablespoon-sized scoops for even baking so each Hot Chocolate Cookies batch finishes at the same time. If you like a chewier center, pull the cookies from the oven when the edges set but the middle still looks slightly soft; they will firm while cooling. For consistent results, rotate your baking sheet halfway through baking so all Hot Chocolate Cookies brown evenly. If your kitchen runs warm, chill the dough for 10 to 15 minutes to prevent too much spreading. For more ideas that keep cookies tender and flavorful, explore how ingredient swaps work in recipes like Chocolate Pistachio Date Cookies, which shows how textures change with simple additions.
Recipe variations
You can adapt Hot Chocolate Cookies to reflect what you love. Swap mini marshmallows for marshmallow fluff stirred in after baking if you want pockets of sticky sweetness. Try stirring in chopped nuts like toasted pistachios or walnuts for crunch that contrasts the soft centers; that little swap changes the aroma and keeps Hot Chocolate Cookies interesting with each bite. Add a teaspoon of instant espresso powder to deepen the chocolate flavor without making the cookies taste like coffee, which pairs nicely with the cocoa mix base.
For an ooey-gooey version, press a chocolate truffle or a small square of your favorite chocolate into the center of each dough ball before baking; the middle melts into a molten surprise. If you prefer a brighter note, fold in orange zest to give Hot Chocolate Cookies a subtle citrus lift. You can also make these gluten-free by using a one-to-one gluten-free flour blend—Hot Chocolate Cookies still taste comforting with that swap. For a holiday twist, stir in peppermint chips or top the cooling cookies with crushed candy canes to make a festive platter.
Frequently asked questions
Q: Can I make Hot Chocolate Cookies without marshmallows?
A: Yes. The cookie base still carries the cocoa flavor, so you can omit marshmallows and add extra chocolate chips, nuts, or dried fruit instead. Without marshmallows, Hot Chocolate Cookies have a more straightforward chocolate-chip profile while staying cozy and tender.
Q: How do I keep Hot Chocolate Cookies from spreading too thin?
A: Chill the dough for about 10–20 minutes before baking. Use a slightly larger scoop and avoid over-creaming the butter and sugar. Chilled dough firms and spreads less, giving you a thicker Hot Chocolate Cookies result with a soft center.
Q: Can I freeze the dough for later baking?
A: Absolutely. Scoop dough onto a lined tray, freeze until firm, then store the balls in a freezer bag. Bake from frozen and add a minute or two to the baking time. Freezing dough gives you freshly baked Hot Chocolate Cookies on demand without extra mixing.
Q: Do Hot Chocolate Cookies keep well for gifting?
A: Yes. Layer them with parchment in an airtight tin and they stay fresh for several days. For longer shelf life, freeze baked Hot Chocolate Cookies and thaw before gifting.
Q: Can I use homemade hot cocoa mix?
A: You can. Homemade mix works fine and lets you control sugar and cocoa intensity. Adjust sweetness in the dough if your mix is particularly sweet so Hot Chocolate Cookies don’t become overly sugary.
Conclusion
These Hot Chocolate Cookies bring a little winter hearth into your kitchen any time you bake them. They combine a familiar cocoa mix base with marshmallows and chips for comforting, nostalgic flavor anyone can make on a weekday night. Use the storage tips to keep them soft, try a few of the variations to match your mood, and follow the simple steps for reliable results every time. If you enjoy exploring similar cozy recipes, you might appreciate another take on this flavor profile at Hot Chocolate Cookies • Love From The Oven, which offers a different perspective and presentation you can compare with your own next bake. Happy baking, and may your kitchen always smell like cocoa and warm memories.
Print
Hot Chocolate Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Deliciously nostalgic cookies that combine hot cocoa mix with mini marshmallows and chocolate chips, perfect for cozy gatherings.
Ingredients
- 1 cup hot cocoa mix
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In another bowl, whisk together the hot cocoa mix, flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the mini marshmallows and chocolate chips.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, ensuring they are spaced apart.
- Bake for 10-12 minutes or until the edges are set.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, you can add chopped nuts or a sprinkle of orange zest in the dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American