Hot Chocolate Cookies Recipe
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
20 cookies
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Calories
187 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Hot Chocolate Cookies Recipe
Description
The cookie dough is made by melting butter and semisweet chocolate together, then mixing in sugar, eggs, and vanilla until frothy. Dry ingredients—flour, cocoa powder, baking powder, and salt—are folded in gently to maintain a tender texture. Chilling the dough helps flavors meld and prevents spreading during baking.
Cookies are rolled into balls, spaced out on parchment-lined sheets, and baked at 350°F until just set. Marshmallow halves are pressed into the hot cookies and returned to the oven briefly, softening them into a molten topping. An optional cocoa-flavored icing with powdered sugar and butter can be added once cookies cool.
These cookies blend a rich chocolate base with a marshmallow finish evoking the classic hot chocolate experience in handheld form. The texture balances soft centers with melty marshmallow.
Storage recommendations advise airtight containers at room temperature for up to 3 days or refrigeration for up to 5 days, with freezing for up to 3 months. Avoid over mixing dry ingredients to maintain aeration, and fully preheat the oven to ensure even baking. Cool completely before icing to prevent sliding.
Ingredients
For the Cookies
- ⅓ cup butter ⅔ stick, salted
- 1 cup semisweet chocolate chopped
- 1¼ cup all-purpose flour
- 3 tablespoons cocoa powder unsweetened
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 egg room temperature, large
- 1 teaspoon vanilla extract pure
- 10 marshmallows
For the Icing
- ½ cup powdered sugar
- 1 tablespoon butter melted (⅛ stick, unsalted
- 1 teaspoon cocoa powder unsweetened
- 2 tablespoons water hot
- Rainbow sprinkles optional
Instructions
- In a microwave-safe bowl, microwave the butter and chocolate at 30-second intervals, stirring well until smooth. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, use a hand mixer to beat the sugar, eggs, and vanilla extract until frothy.
- Add the chocolate mixture and mix until smooth.
- Gradually add the dry ingredients and mix until just combined. Wrap the dough in plastic wrap and place it in the refrigerator for at least 1 hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Roll the dough into balls. Place on the baking sheet at least 2 inches apart. Flatten the balls slightly. Bake the cookies for about 10 minutes.
- While cookies are baking, cut the marshmallows in half. Once cookies are baked, place a marshmallow (cut side down) into the center of each cookie and lightly press down. Place cookies back into the oven for another 2-3 minutes.
- Transfer cookies to a wire rack to cool completely.
- For the chocolate icing, combine all icing ingredients except for the sprinkles in a bowl and mix together with a whisk.
- Place the wire rack with cookies over a baking sheet. Spoon a small amount of icing onto the top of each marshmallow. Top with sprinkles.
Notes
- Store cookies airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze for up to 3 months.
- Do not over mix the dough when adding dry ingredients to avoid dense cookies.
- Preheat oven fully to ensure cookies bake evenly throughout.
- Allow cookies to cool before applying icing to prevent it from sliding off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 61mg | 3% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 140IU | 3% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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