These hot chocolate cookies are the perfect cozy cookie to bake. They remind me of hot chocolate! These cookies are chewy, gooey, cookies full of cocoa and marshmallow. They are so good!
These cookies are so easy to make and are one of my favourites to make during the holiday season.
The cookie dough comes together in one bowl and consists of a fudgy chewy cookie. Then, marshmallow fluff is swirled into the dough.
The cookies are then scooped and baked and voila! The perfect Christmas cookie.
For more Christmas baking ideas, try Brown Butter M&M Cookie Bars, Candy Cane Double Chocolate Chip Cookies, and Andes Mint Brownies.
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Why this recipe works
Easy to make - Everything comes together in one bowl. It's that simple!
Rich, chocolate cookies - These cookies have the same texture as a fudgy brownie, which we all love!
Marshmallow fluff - Swirled into the cookies before baking, making them extra chewy!
Ingredients Notes
Here are a few notes about the ingredients being used. To see the full ingredients list and measurements, scroll to the recipe card below.
Butter – I used unsalted. This will be melted.
Brown sugar – I used dark brown sugar. Light brown sugar works as well.
Dark chocolate - Make sure to use dark chocolate anywhere from 60-90%. I used an 85% dark chocolate bar in this recipe. I find it balances the sweetness from the marshmallow fluff well. You can also use semi-sweet chocolate chips or dark chocolate chips, but milk would be to sweet.
Egg – 2 eggs are required for this recipe. Remove from fridge 2 hours prior to baking.
Marshmallow fluff - I tried using marshmallows and it just spreads to much and won't work. Any fluff works, homemade or storebought. This is the one I used.
Hot chocolate mix - This really brings that hot chocolate taste out in these cookies. If you don't have any hot chocolate mix, use cocoa powder instead.
Step by step instructions
Here is how to make and bake these hot chocolate cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Whisk in the butter and chocolate. Melt the butter and add in the chocolate. Whisk until smooth and glossy.
Step 2 - Add in wet ingredients. Whisk in the white sugar. It's okay if it's grainy. Then, add in the eggs and vanilla. Continue whisking until paler in colour (2-3 minutes).
Step 3 - Add in dry ingredients. Mix in hot chocolate mix, cocoa powder, baking powder, flour, and salt.
Step 4 - Swirl in marshmallow fluff. Drop tablespoons of fluff into the cookie dough. Using a butterknife, gently swirl it around a few times into the dough.
Step 5 - Scoop and bake. Scoop the cookies onto your prepared baking tray. Bake the cookies 6 at a time.
Step 6 - Bake the cookies. Bake for 10-14 minutes, or until the cookie edges have set and cracked slightly. The center may look undercooked, but they continue to bake as they cool on the baking tray.
Remove the hot chocolate cookies from your oven and allow to cool. Transfer to a cooling rack and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Use high-quality chocolate or chocolate chips. Cheap chips will ruin the cookies.
- Make sure the butter is not hot when mixing. If it is hot, the dough will be to soft and the cookies will spread to much in the oven.
- If the dough is to soft to form cookie dough balls with, chill for 30 minutes. Please note that this dough is on the softer side!
FAQ
Can I use just cocoa powder?
Yes! Substitute the hot chocolate mix for unsweetened cocoa powder. So if you do this, you will be adding 3 tbsp unsweetened cocoa powder into the dough total.
Can I add chocolate chips?
Yes you may. Add 1/2 cup into the cookie dough!
My cookies spread out to much!?
This could be for a number of reasons. Your butter could of been to hot, or you inaccurately measured the flour! You could of also added to much marshmallow fluff. Make sure to use a gram scale for most accurate measurements.
Storing & Freezing
Store these hot chocolate cookies in an airtight container on your counter for up to 3 days.
Make sure to separate each cookie with a piece of parchment paper in between as these cookies are more on the chewy and fudgier side so they will stick to one another!
Freeze these cookies for up to 2 months in a ziplock bag. Once again, make sure to separate the cookies with parchment paper!
Thaw the cookies on your counter for 15 minutes before enjoying!
Check out these recipes
- Brown Butter Toffee Chocolate Chip Cookie Cups
- Brown Butter Coconut Cookies
- Brown Butter Chocolate Chip Cookie Cups
- Carrot Oatmeal Pecan Cookies
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Hot Chocolate Cookies
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup dark chocolate chips or semi-sweet
- 3/4 cups white sugar
- 2 eggs room temperature
- 1 tbsp vanilla
- 2 tbsp hot chocolate mix
- 3/4 cups all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup marshmallow fluff
Instructions
- Preheat oven to 350°F/180°C and line two baking trays with parchment paper. Set aside.
- Melt the butter over low heat. Then, in a large bowl, whisk in the butter with the chocolate chips until smooth and glossy.1/2 cup unsalted butter, 1 cup dark chocolate chips
- Add in the white sugar and whisk. It's okay if it's grainy!3/4 cups white sugar
- Whisk in eggs and vanilla. Whisk for 2-3 minutes.2 eggs, 1 tbsp vanilla
- Add in cocoa powder, all-purpose flour, hot chocolate mix, baking powder, and salt. Using a spatula, gently fold in until no dry streaks are showing.2 tbsp hot chocolate mix, 3/4 cups all-purpose flour, 1 tbsp cocoa powder, 1/4 tsp salt, 1/2 tsp baking powder
- Take marshmallow fluff and drop 4-5 tablespoon's of it into the cookie dough. Then take a butterknife and swirl it into the dough a few times. Don't overswirl, we want marshmallow fluff to show in the cookies!1/3 cup marshmallow fluff
- Using a 2 oz cookie scooper, scoop 6 cookies onto the baking tray, spaced 2-3 inches apart from one another.
- Bake the cookies for 10-14 minutes. The edges will be slightly cracked, and the middle will still look fudgy.
- Remove from the oven and allow to cool on the baking tray. The heat from the tray allows the cookies to continue to bake after they've been taken out of the oven.
- If your cookies are uneven and not circular, grab a bowl and gently swirl the cookies around. You can also take a spoon and gently press the edges in.
- Enjoy!
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