Hot Cocoa Cookies

Imagine transforming the rich, comforting flavors of hot cocoa into a chewy, chocolatey cookie.

You’ll need softened butter, granulated and brown sugars, milk chocolate chips, and mini marshmallows to commence this culinary endeavor.

With a preparation time of just 15 minutes and baking for only 8-10 minutes, these cookies offer a quick yet indulgent experience.

Ready for a cozy winter treat? There’s more to explore.

Kitchen Tools Required

• 1 Mixing bowl
• 1 Electric mixer
• 1 Baking sheet
• 1 Parchment paper
• 1 Cooling rack

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup milk chocolate chips
• 1 cup mini marshmallows

Cook & Prep Time

To efficiently manage your time while preparing and baking Hot Cocoa Cookies, you can follow this timeline:

1. Preparation (0-15 minutes)
   • Gather all ingredients and equipment needed.
   • Preheat the oven to 350°F (175°C).
   • Line a baking sheet with parchment paper.
2. Mixing (15-25 minutes)
   • In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
   • Add the eggs and vanilla extract, beating until well combined.
3. Combining Ingredients (25-35 minutes)
   • In another 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 the milk chocolate chips and mini marshmallows.
4. Forming Cookies (35-45 minutes)
   • Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Baking (45-55 minutes)
   • Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft.
6. Cooling (55-90 minutes)
   • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
   • Transfer the cookies to a cooling rack and allow them to rest for 30 minutes before serving.

Recipe

Hot Cocoa Cookies are a delightful treat that perfectly capture the comforting essence of a cup of hot cocoa in cookie form.

With a soft, chewy texture and a rich chocolatey flavor, they’re the perfect indulgence for any chocolate lover.

These cookies are studded with milk chocolate chips and mini marshmallows, adding a gooey and melty surprise in every bite.

Ideal for the winter months, these cookies are a great way to warm up on a chilly day.

The preparation and baking process is straightforward and quick, making these cookies an excellent option for a spontaneous baking session.

With a prep time of just 15 minutes and a cook time of 10 minutes, you’ll have freshly baked cookies ready to enjoy in no time.

The resting period allows the cookies to firm up and develop their flavors fully.

This recipe yields about 24 cookies, making it perfect for sharing with family and friends or for keeping a stash on hand for indulgent moments.

To start, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream the softened butter with granulated sugar and brown sugar using an electric mixer until the mixture is light and fluffy.

Beat in the eggs and vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the milk chocolate chips and mini marshmallows.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 8-10 minutes, or until the edges are set while the centers remain soft.

Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to rest for an additional 30 minutes.

For best results, verify that the butter is fully softened before beginning, as this will help achieve a smooth and creamy texture in the dough.

Be careful not to overbake the cookies; they’ll continue to firm up as they cool.

If you enjoy gooier cookies, slightly underbaking them is recommended.

These cookies are best enjoyed fresh out of the oven with a glass of milk or a cup of hot cocoa for the ultimate indulgence.

Cooking Steps

To start making your Hot Cocoa Cookies, preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

Next, cream together 1 cup of softened unsalted butter with 1 cup each of granulated and light brown sugar using an electric mixer until the mixture is light and fluffy.

Beat in 2 large eggs and 1 teaspoon of vanilla extract until well incorporated, ensuring a smooth consistency.

Step 1. Preheat Oven to 350°F

Begin by setting your oven to 350°F (175°C).

This precise temperature guarantees uniform baking of your Hot Cocoa Cookies, resulting in a consistent texture.

Use an oven thermometer to verify accuracy, as ovens can vary.

While your oven preheats, prepare the baking sheet with parchment paper.

This step prevents the cookie dough from sticking and promotes even heat distribution.

Step	Description
Oven Temperature	Set to 350°F (175°C)
Equipment	Use an oven thermometer to check accuracy
Preparation	Line baking sheet with parchment paper

Monitoring the preheating process is essential.

An adequately preheated oven allows cookies to bake evenly, preventing undercooked centers or overly crisp edges.

Once the oven reaches the desired temperature, proceed with the next steps confidently, knowing your foundation is sound.

Step 2. Cream Butter and Sugars Together

Start by creaming the butter, granulated sugar, and brown sugar in your mixing bowl using the electric mixer.

Confirm the butter is softened to room temperature for seamless integration with the sugars.

Combine 1 cup of unsalted butter with 1 cup of granulated sugar and 1 cup of packed light brown sugar.

Use the medium setting on your mixer to blend this mixture for about 2-3 minutes, or until it achieves a light, fluffy texture.

The process aerates the mixture, creating an ideal base for your cookie dough.

Scrape down the sides of the bowl periodically to guarantee even consistency.

This step is essential for distributing the sugars uniformly, setting the stage for a perfect dough texture in your Hot Cocoa Cookies.

Step 3. Incorporate Eggs and Vanilla

Once the butter and sugar mixture is perfectly creamed, add the eggs one at a time, ensuring each is fully incorporated before adding the next.

This technique prevents curdling and results in a smooth batter.

Next, add 1 teaspoon of vanilla extract, enhancing the depth of flavor in your cookie dough.

Use the electric mixer on medium speed, maintaining a consistent motion to integrate the ingredients thoroughly.

Here’s a visual of your progress:

Step	Ingredient	Technique
1	1st Egg	Add and mix until smooth
2	2nd Egg	Add and mix thoroughly
3	Vanilla Extract	Blend evenly

Maintain a vigilant eye, ensuring the mixture is homogenous before proceeding to the next step.

Step 4. Combine Dry Ingredients Separately

As you prepare your dry ingredients, gather a separate bowl and combine 2 ¾ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Use a fine mesh sieve to sift these ingredients together.

This step aerates your mixture, removing any lumps and ensuring even distribution of the baking soda and salt, which promotes consistent texture in your cookies.

Make sure your bowl is large enough to accommodate the mixing process, giving you ample space to whisk thoroughly.

Maintain a gentle, circular motion with your whisk to blend the components.

This preparation sets a solid foundation, ensuring your dry mixture is ready for seamless integration into your cookie dough.

Step 5. Mix Wet and Dry Ingredients

Having prepared your dry ingredients, it’s time to incorporate them into the wet mixture.

Gradually add the dry ingredients to the wet mixture, using low speed on your electric mixer to avoid overmixing.

This prevents the formation of gluten, guaranteeing tender cookies. Here’s a quick table to guide you:

Step	Action	Tool
1	Add 1/3 of dry mix	Electric mixer
2	Blend until just combined	Electric mixer
3	Add another 1/3	Electric mixer
4	Mix briefly	Electric mixer
5	Incorporate final 1/3	Electric mixer

Once combined, gently fold in the milk chocolate chips and mini marshmallows with a spatula.

This guarantees even distribution without deflating the dough.

Serving Tips

• With a glass of milk: A classic pairing that enhances the rich and chocolaty flavors of the cookies.
• Accompanied by a cup of hot cocoa: Amplify the hot cocoa experience by enjoying these cookies with a warm mug of cocoa.
• Topped with a scoop of vanilla ice cream: Add a creamy and cool contrast to the warm, gooey cookies.
• Drizzled with caramel sauce: Introduce a sweet, buttery note that complements the chocolate and marshmallow elements.
• Served alongside fresh berries: Provide a revitalizing and slightly tart balance to the sweetness of the cookies.

Reheating

Reheating: To enjoy warm cookies, reheat them in a preheated oven at 300°F (150°C) for about 5 minutes or microwave for 10-15 seconds until warmed through.

Final Thoughts

As you savor the delightful combination of flavors in these Hot Cocoa Cookies, it’s clear that precise measurements and careful technique make all the difference.

The ratio of 1 cup unsalted butter to 1 cup each of granulated and light brown sugar guarantees a balanced sweetness and texture.

Achieving the perfect creaming of butter and sugars is essential for a light, airy dough.

When folding in 1 cup milk chocolate chips and 1 cup mini marshmallows, make sure of even distribution to enhance each cookie’s flavor profile.

Baking at 350°F (175°C) for precisely 8-10 minutes secures edges set while centers remain soft.

Remember, a 5-minute rest on the baking sheet allows residual heat to perfect the texture before cooling fully on a rack.

Frequently Asked Questions

Can I Substitute Dark Chocolate Chips for Milk Chocolate Chips?

You can substitute dark chocolate chips for milk chocolate chips. Use the same quantity, 1 cup, for precise measurements. This substitution will provide a richer, more intense chocolate flavor, perfect for those who prefer a less sweet taste.

How Can I Make These Cookies Gluten-Free?

Replace the all-purpose flour with an equal amount of gluten-free all-purpose flour blend. Confirm it’s a one-to-one substitute with xanthan gum for proper binding. Mix thoroughly to integrate the flour blend smoothly into your dough.

What Are Some Variations for Adding Different Flavors?

Try adding 1 teaspoon peppermint extract or ½ teaspoon cinnamon for a festive twist. Substitute ½ cup of white chocolate chips for a creamy flavor, or mix in ½ cup chopped nuts for added texture and nutty taste.

Can I Use a Hand Mixer Instead of an Electric Mixer?

Yes, you can use a hand mixer. Confirm it’s set to a medium speed for creaming butter and sugar. Maintain a consistent motion to achieve a fluffy texture. Scrape the bowl’s sides to incorporate all ingredients evenly.

How Do I Prevent the Marshmallows From Melting Too Much?

To prevent marshmallows from melting excessively, chill the dough for 15 minutes before baking. Use mini marshmallows and fold them in just before baking. Guarantee proper spacing on the baking sheet to avoid overcrowding.