Hot Chocolate Cookies

These Hot Chocolate Cookies are a winter dream come true! Soft and chewy chocolate cookies studded with mini marshmallows and chocolate chunks, they’re the ultimate treat to enjoy with a warm cup of cocoa.

Ingredients

Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
¾ cup packed brown sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup semi-sweet chocolate chips or chunks
1 cup mini marshmallows

Topping (Optional):

Extra mini marshmallows
Chocolate chunks or drizzle

Instructions

Preheat Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Cream Butter and Sugars:
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add Wet Ingredients:
- Beat in the eggs one at a time, then mix in the vanilla extract.
Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in Mix-Ins:
- Gently fold in the chocolate chips and mini marshmallows.
Shape and Bake:
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. For extra marshmallow gooeyness, press a few additional marshmallows on top of each cookie.
- Bake for 9–11 minutes, or until the edges are set but the centers are still soft.
Cool and Serve:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Notes

For an extra indulgent touch, drizzle melted chocolate over the cookies once cooled.
Store in an airtight container at room temperature for up to 5 days.
These cookies freeze well—store baked or unbaked dough balls in a freezer-safe container for up to 3 months.