Cozy Hot Cocoa Cookies

There’s nothing better than the comforting taste of hot cocoa on a chilly day—unless it’s in the form of a warm, soft, and chewy cookie! These hot cocoa cookies combine the rich flavor of chocolate with gooey marshmallow bits, making them the ultimate winter treat. They’re easy to bake, perfect for holiday gifting, and loved by kids and adults alike.

Why You’ll Love This Recipe

• Rich chocolate flavor: Made with real hot cocoa mix and chocolate chips.
• Perfect texture: Soft, chewy, and loaded with delicious mix-ins.
• Cozy vibes: Brings the warmth of hot cocoa into every bite.
• Crowd-pleaser: A great choice for cookie exchanges, holiday trays, or simply a sweet snack by the fire.

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/4 cups all-purpose flour*
• 4 packets hot cocoa mix (or 3/4 cup hot cocoa mix, not sugar-free)**
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup chocolate chips
• 1 cup Mallow Bits (mini marshmallows won’t work as well)

*For more precise baking, spoon and level the flour into measuring cups rather than scooping directly.

**Hot cocoa mix with mini marshmallows included will also work but adjust the sweetness if needed.

Kitchen Equipment Needed

• Mixing bowls (large and medium)
• Electric mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Silicone mats or parchment paper
• Wire cooling rack

Step-by-Step Instructions

Step 1: Mix Wet Ingredients

In a large mixing bowl, beat the softened butter, sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes). Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour, hot cocoa mix, salt, baking soda, and baking powder.

Step 3: Blend Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.

Step 4: Add Mix-ins

Gently fold in the chocolate chips and Mallow Bits, ensuring they’re evenly distributed throughout the dough.

Step 5: Chill the Dough

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 24 hours. Chilling helps the cookies maintain their shape and develop deeper flavors.

Step 6: Prepare for Baking

When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.

Step 7: Portion the Dough

Using a cookie scoop or spoon, drop 2-tablespoon portions of dough onto the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading.

Step 8: Bake the Cookies

Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will set as the cookies cool.

Step 9: Cool the Cookies

Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Serving and Storage Tips

• Serving: Enjoy these cookies warm for the full hot cocoa experience! Serve alongside a cup of hot chocolate or milk.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. To maintain their chewiness, add a slice of bread to the container.
• Freezing: Freeze unbaked cookie dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time.

Variations

• Minty Cocoa Cookies: Add 1 teaspoon of peppermint extract to the dough or use mint chocolate chips for a festive twist.
• Double Chocolate: Use dark chocolate cocoa mix and swap semi-sweet chocolate chips for white chocolate chips.
• Spiced Cocoa Cookies: Add ½ teaspoon of cinnamon or a pinch of cayenne for a Mexican hot chocolate vibe.
• Stuffed Cookies: Wrap dough around a mini marshmallow or piece of chocolate for an ooey-gooey center.

Helpful Notes and Tips

• Use Mallow Bits: Mini marshmallows will melt into a sticky mess; Mallow Bits keep their shape during baking.
• Don’t skip chilling: This prevents spreading and gives you thick, chewy cookies.
• Even baking: Rotate the baking sheet halfway through for evenly cooked cookies.

Tips from Well-Known Chefs

• Sally McKenney (Sally’s Baking Addiction): “Creaming butter and sugar properly creates the perfect base for soft cookies. Take your time during this step!”
• Christina Tosi (Milk Bar): “Always chill your dough to concentrate the flavors and improve the cookie’s structure.”
• Dorie Greenspan: “For chewier cookies, underbake slightly—they’ll continue to cook on the baking sheet.”

Frequently Asked Questions

1. Can I use regular mini marshmallows instead of Mallow Bits?
It’s not recommended. Regular marshmallows melt too much during baking, while Mallow Bits retain their shape.

2. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking flour blend designed for cookies.

3. How do I know when the cookies are done?
The edges should be lightly golden, and the centers may look soft. Letting them cool will finish the baking process.

4. Can I use sugar-free hot cocoa mix?
Sugar-free hot cocoa mix may alter the flavor and texture. For best results, stick with regular hot cocoa mix.

5. How can I make the cookies extra gooey?
Press a few extra chocolate chips onto the tops of the cookies before baking for gooey, melty puddles of chocolate.

These cozy hot cocoa cookies are the ultimate treat for chocolate lovers. Bake up a batch and enjoy the warm, nostalgic flavors of winter in every bite!

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