Double Hot Cocoa Cookies

As soon as the weather starts to turn into Winter, my hot cocoa taste buds starting buzzing. From the beginning of the holiday season, well into January, I am a Hot Cocoa addict. The only thing breaking me of my Cocoa Coma... cookies.

This recipe combines my two favorite holiday desserts into a perfectly rich and gooey Hot Cocoa cookie. Featuring two types of Cocoa, this cookie is simple to assemble, easily done in large batches and sure to wow your holiday guests.

Freshly baked hot cocoa cookies with marshmallow topping

Ingredients You Will Need

To make these delicious Hot Cocoa Cookies, gather the following ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup granulated sugar

• 1 cup packed brown sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 ½ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 4 packets of hot cocoa mix

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup mini marshmallows

• Optional: ½ cup chocolate chips or chunks for extra chocolate richness

  
  

Makes about 24 cookies

These ingredients combine to create a cookie dough that is rich in chocolate flavor with a soft texture and a sweet marshmallow surprise.

Step-by-Step Instructions

1. Prepare Your Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.

2. Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes about 3 to 4 minutes with an electric mixer on medium speed.

3. Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This step helps to bind the ingredients and adds flavor depth.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Make sure the cocoa powder is well sifted to avoid lumps.

5. Mix Dry Ingredients into Wet

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.

6. Fold in Marshmallows and Chocolate Chips

Gently fold in the mini marshmallows and chocolate chips if using. The marshmallows will melt slightly during baking, creating gooey pockets inside the cookies.

7. Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8 to 10 minutes, or until the edges are set but the centers remain soft.

8. Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the cookies firm up without losing their softness.

Tips for Perfect Hot Cocoa Cookies

• Use room temperature butter and eggs for better mixing and texture. Cold ingredients can result in uneven dough.

• Don’t overbake. These cookies are best when soft and chewy. They may look slightly underdone when you take them out but will firm up as they cool.

• Customize your mix-ins. Add chopped nuts, peppermint bits, or white chocolate chips for a festive twist.

• Chill the dough for 30 minutes before baking if you want thicker cookies. This step is optional but helps control spreading.

• Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls for later baking.

  
  

Why These Cookies Stand Out

These Hot Cocoa Cookies capture the essence of a warm cup of cocoa in a handheld treat. The use of cocoa powder gives a deep chocolate flavor without the heaviness of melted chocolate in the dough. Mini marshmallows add a nostalgic touch and a soft texture contrast that melts in your mouth. The balance of sugars ensures the cookies are sweet but not overpowering.

Compared to traditional chocolate chip cookies, these have a richer, more intense chocolate flavor and a unique marshmallow twist that makes them perfect for winter holidays or any time you crave a comforting dessert.

Serving Suggestions

• Pair these cookies with a glass of cold milk or a steaming mug of hot chocolate for a double dose of chocolatey goodness.

• Serve them warm with a scoop of vanilla ice cream for an easy dessert.

• Use them as a base for cookie sandwiches filled with marshmallow fluff or chocolate ganache.

• Package them in decorative tins or bags for thoughtful homemade gifts during the holiday season.