Hot Chocolate Cookies (Under 30 Minutes)
This Hot Chocolate Cookies Recipe is crispy on the outside, soft and chewy in the center, and topped with sweet, gooey marshmallows. Made with simple ingredients, they’re quick to prepare, and are melt-in-your-mouth delicious!
My all-time favorite cookies are peanut butter blossoms. However, these hot chocolate cookies are a close second! The chocolatey hot cocoa mix flavor paired with the perfectly crisp edge is hard to beat.
Add the mini marshmallows, and you’re in cookie heaven! These cookies are a staple in my holiday baking lineup and are always a hit. I love to add them to cookie trays alongside gingersnap cookies and chocolate chip cookies for holiday parties. However, they’re also great to give away as gifts or prepare for bake sales.
With minimal prep time and no chilling required, they’re ready to eat in less than 30 minutes and never disappoint. Just be warned that they never last long!
Recipe Ingredients
- Butter – Use unsalted butter to create a rich flavor and contribute to the soft, chewy texture.
- Sugar – Cane sugar helps sweeten the dough, enhancing the bitterness of the cocoa powder.
- Vanilla – Use pure vanilla extract to add rich flavor and enhance the taste of the rest of the ingredients.
- Egg – You’ll need one egg to help give the cookies structure. I haven’t tested this recipe with egg substitutes but don’t think they would work.
- Vegetable Oil – This contributes to the chewy consistency.
- Flour – All-purpose flour forms the base of the cookie dough.
- Cocoa Powder – Unsweetened natural cocoa powder works best to infuse the cookies with a rich chocolate flavor.
- Baking Powder and Baking Soda – These ingredients work together to leaven the cookies, helping them rise and keeping the center soft.
- Salt – Just a pinch helps enhance the flavor of the rest of the ingredients.
- Mini Marshmallows – I find that slightly stale marshmallows work best for these cookies as they seem to hold up better in the oven.
Pro-Tip: Feel free to add to or swap out the marshmallows with chocolate chips or chopped nuts if desired!
How to Make The Best Hot Chocolate Cookie Recipe
- Prepare. Before you begin, preheat your oven to 350 degrees Fahrenheit. Then, line a baking sheet with parchment paper, and set it aside.
- Cream. Add the butter and cane sugar to a large mixing bowl. Use a stand mixer or hand mixer to cream the ingredients until light and fluffy.
- Add the remaining wet ingredients. Add the egg, and beat with a whisk. Then, stir in the vanilla and vegetable oil, and set the bowl aside.
- Whisk the dry ingredients. In a second bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine the wet and dry ingredients. Add the wet ingredients to the bowl of dry ingredients, and stir just until smooth.
- Shape. Use your hands to portion the dough into 24 equal-sized pieces, and roll them into balls.
- Top. Arrange nine cookie dough balls on the prepared baking sheet, leaving space between each cookie. Gently press marshmallows on top of each cookie.
- Bake. Transfer the cookies to the oven, and bake until they’re crisp around the edges. Let the cookies cool slightly. Then, transfer them to a wire rack to cool completely, and repeat, baking all the cookies.
Serving Suggestions
Of course, these hot chocolate cookies are amazing on their own. However, I love to serve them with a cup of hot cocoa. You can also top them with ice cream, or use frosting to create a cookie sandwich for a fun weekend treat!
Frequently Asked Questions
How long do hot chocolate cookies last? Once cool, you can transfer leftover cookies to an airtight container, and store them at room temperature for up to 5 days.
Can I make this recipe ahead of time? Yes, you can prepare the cookie dough up to three days in advance. Roll it into a ball, wrap it tightly in plastic wrap, and chill it in the fridge. Then, bring it to room temperature before baking, or add a few minutes as needed until the edges are lightly crisp.
Can I freeze these cookies? Yes! Freeze unbaked or baked cookies for up to three months. If freezing the cookie dough, prepare it as normal, and flash freeze the cookie dough balls with the marshmallows on a baking sheet. Then, transfer them to a freezer-safe bag. Bake from frozen, or thaw them in the fridge overnight.
Hot Chocolate Cookies (Under 30 Minutes)
Equipment
- 2 mixing bowls
- 1 baking tray lined with parchment
Ingredients
Wet Ingredients:
- 1 stick butter, room temperature, soft
- 1 cup cane sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 tablespoons vegetable oil
Dry Ingredients:
- 1 + ¼ cup AP flour, all purpose
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mini marshmallows, to top cookie dough with before baking
Instructions
- Preheat the oven to 350 degrees. Line a baking tray with parchment paper and set it aside.
Prepare the Wet Ingredients
- In a large mixing bowl, cream together the butter and cane sugar. Next, you’ll beat in the egg using a whisk. Then, you’ll add the vanilla and vegetable oil. Stir well. Set aside.
Prepare the Dry Ingredients
- In a second mixing bowl, combine the dry ingredients. Whisk together the AP flour, cocoa powder, baking powder, baking soda, and salt. Whisk well.
Combine Dough
- Next, you will combine the wet and dry ingredients. Blend until a cookie dough takes form.
Bake
- Using your hands, form the dough into balls. Place 9 cookie dough balls on the prepared baking tray. Gently press the marshmallows into the cookie dough ball right before baking. Bake 350 for 10-11 minutes. Repeat until all of the cookies are baked. I was able to get 23-24 cookies from my batch.
2 Comments on “Hot Chocolate Cookies (Under 30 Minutes)”
Delicious and easy to make! Love the chewiness and marshmallow touch. I tried cutting up big marshmallows because I didn’t have miniature. Stick with the miniature. My new favorite and a perfect holiday cookie!
These cookies were delicious! Tasted just like hot cocoa, and the kids had fun putting the marshmallows on top…warm and gooey at first, but then crunchy as they cooled