When the weather turns chilly, Hot Chocolate Christmas Cookies deliver the warm, chocolatey hug you didn’t know you needed. These cookies channel the cozy, nostalgic flavors of a mug of hot cocoa into a fudgy, marshmallow-studded cookie that melts in your mouth—and maybe melts your strict holiday baking rules, too.
Hot Chocolate Christmas Cookies — Brief introduction to the recipe
If you love a gooey center, crunchy edges, and that marshmallow pop that screams winter, this recipe is for you. This is one of those Easy Winter Cookie Recipes that looks impressive but practically makes itself. You mix, scoop, bake, and suddenly you’re the person everyone asks for at parties. Win.
Why you’ll love this recipe
First off: chocolate. Duh. These are not shy about it. With unsweetened cocoa, chocolate chips or chunks, and mini marshmallows, these Hot Choc Cookies hit the Hot Cocoa Treats sweet spot without being cloyingly sugary. The texture? Perfect balance—crispy edges and fudgy middles. And the marshmallows? They slump and soften into tiny pillows of nostalgia. Who doesn’t want that?
Quick point: these cookies pair beautifully with a cup of hot cocoa, coffee, or a cheeky glass of milk. Serve them warm for maximum gooeyness.
The story behind the recipe
I made a version of this recipe one freezing December when I wanted hot chocolate but didn’t want to ruin a perfectly good sweater with drips. So I made cookies instead. The first batch? Instant hit. The neighbors popped by, the kids declared them “official holiday cookies,” and someone called them Chocolate Holiday Cookies on social media (which, yes, made me blush). From there, the recipe evolved—more cocoa, mini marshmallows, and a little butter upgrade—and now it’s my go-to winter treat.
Ingredients breakdown (with short blurbs)
Here’s what you’ll need—and why each item matters:
- 1 cup (225 g) unsalted butter, softened — I recommend Kerrygold Grass-Fed Irish Butter. Rich, creamy flavor makes these cookies feel extra decadent.
- 1 cup (200 g) brown sugar — adds chew and caramel notes.
- ½ cup (100 g) granulated sugar — balances the brown sugar and helps the edges crisp.
- 2 large eggs — binders and structure. Don’t skimp.
- 2 teaspoons vanilla extract — flavor booster. Vanilla makes the chocolate pop.
- 2 cups (250 g) all-purpose flour — use King Arthur All-Purpose Flour for consistent results. Gluten-free option: Bob’s Red Mill 1-to-1 Gluten Free Flour works well.
- ¾ cup (75 g) unsweetened cocoa powder — the heart of the chocolate flavor. Use a good-quality cocoa.
- 1 teaspoon baking soda — helps the cookies spread and rise just right.
- ½ teaspoon salt — brings out the chocolate. Always include.
- 1 cup (170 g) chocolate chips or chunks — choose chunks for big melty pockets.
- 1 cup mini marshmallows — this is the Hot Cocoa Treats magic. They melt slightly and create those dreamy gooey bits.
Note: Using high-quality butter and cocoa makes a noticeable difference. Small upgrades = big smiles.
Step-by-step: How to make it
Follow these steps and you’ll get consistent results.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Aim for a light texture—this creates lift.
- Add the eggs and vanilla extract. Mix until smooth and glossy.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting helps avoid lumps.
- Gradually add the dry mix to the wet ingredients, mixing until just combined. Don’t overmix. Overworking dough = tougher cookies.
- Fold in the chocolate chips (or chunks) and the mini marshmallows. Try not to smash the marshmallows—but a little squish is fine.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie. I like a small cookie scoop for consistency.
- Bake for 9 to 11 minutes. Aim for edges that look set and centers that still look soft. They’ll firm up while cooling.
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack. Eat warm. Repeat.
Pro tip: For slightly chewier cookies, underbake by 30–60 seconds. For crispier cookies, bake a minute or two longer.
Pro tips for perfect results
- Use room-temperature ingredients. Cold butter or eggs slows mixing and changes texture.
- Measure flour correctly. Spoon into your measuring cup and level it—don’t scoop. Too much flour makes dry cookies.
- Chill the dough if your kitchen is warm. Chilled dough spreads less, giving you thicker cookies.
- Don’t overmix. Mix until combined—stop. Overworking activates gluten and makes cookies tough.
- Add an extra marshmallow or two on top right before baking for a perfect molten marshmallow crown.
- Swap in chocolate chunks for chips if you want big melty pools of chocolate in every bite.
Big bold tip: If you want cookie perfection, pull them when the centers still look soft—residual heat finishes the job.
Variations to try (because variety = fun)
- Brownie-style: Add an extra 2 tablespoons of cocoa and a tablespoon of espresso powder. You’ll taste deeper chocolate and get a Brownie Christmas Cookies vibe.
- Cut-out version: Roll the dough, chill, and use cookie cutters for Hot Chocolate Cut Out Cookies—decorate with royal icing or melted chocolate. (FYI: chilling is mandatory here.)
- Peppermint twist: Add ½ cup crushed candy canes to the dough or sprinkle a little on top for a festive crunch.
- Double chocolate marshmallow: Use white chocolate chips to contrast the dark cocoa. Looks pretty, tastes amazing.
- Mini cookie bars: Press dough into a pan and bake for cookie bars—great for shipping or potlucks.
Want a cookie that looks like it belongs in a bakery window? Try the cut-out method and decorate. Want something quicker? Keep them as classic drop cookies.
The best ways to serve these cookies
- Plate them warm with a steaming mug of hot cocoa—yes, doubling up is allowed.
- Make a cookie sandwich: spread marshmallow fluff or ganache between two cookies. Instant party trick.
- Use them as a topping for ice cream or warm pudding.
- Gift them in a tin lined with wax paper—everyone loves a homemade surprise.
Serving idea: For cookie trays, alternate with sugar cookies and Chocolate Cookie Recipes Christmas favorites to give variety to the plate.
Quick tips for storage and leftovers
- Store cooled cookies in an airtight container at room temperature for up to five days.
- For longer storage, freeze the baked cookies for up to 3 months. Thaw at room temp or warm briefly in the oven.
- You can also freeze scooped dough on a baking sheet; then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
- Tip: Add a slice of bread to the container to keep cookies soft (it sounds weird but works).
Cookies & cocoa: pairing suggestions
Would you pair these with coffee, milk, or something fancier? Here’s a cheat sheet:
- Classic milk: the ultimate cozy pairing.
- Dark roast coffee: cuts the sweetness and enhances cocoa flavors.
- Peppermint hot chocolate: match peppermint cookies for a festive combo.
- For adults: try a spiked hot chocolate (rum or Kahlúa) for a grown-up twist.
Frequently Asked Questions (FAQs)
Can I make these gluten-free?
Yes—substitute Bob’s Red Mill 1-to-1 Gluten Free Flour. The texture will differ slightly, but they stay delicious.
Can I replace the butter with margarine or vegan butter?
You can, but butter gives the best flavor and texture. If you go vegan, use a solid vegan butter substitute and an egg replacer.
Do the marshmallows melt completely?
Not entirely. They soften and collapse into little pockets of goo that taste like mini sips of hot chocolate. Yum.
How do I stop the marshmallows from burning?
Keep an eye on them. Bake until edges set but centers stay soft. If you see browning, pull them out sooner.
Can I make these as Hot Chocolate Cut Out Cookies?
Yes, but chill the dough first and add a touch more flour if needed for rollability.
Troubleshooting quick guide
- Cookies spread too thin? Chill the dough and reduce oven temp by 10–15°F.
- Cookies too cakey? Mix less and check your flour measurement. You might have added too much.
- Centers not set? Bake a little longer or flatten less when scooping.
Final thoughts wrap-up
So—are you convinced yet? These Hot Chocolate Christmas Cookies sit comfortably among the best Easy Winter Cookie Recipes because they combine flavor, texture, and nostalgia with minimal fuss. Whether you call them Hot Choc Cookies, Cookies Hot Chocolate, or simply “give me more,” they deliver on every front.
Bake a batch this weekend. Try the Brownie Christmas Cookies twist or go full cut-out for a decorative table centerpiece. And remember: baking is supposed to be fun, not stressful. If one cookie flops, eat it anyway and call it research. IMO, cookies taste better when you don’t overthink them.
Final tip: If you make these and someone asks for the recipe, smile mysteriously and say, “It’s a family secret,” then hand them a printed copy. Works every time.
Happy baking—may your oven be hot and your marshmallows molten.
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Delicious Hot Chocolate Christmas Cookies — Easy Winter Cookie Recipes You’ll Love
- Category: Dessert
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour (King Arthur recommended; for gluten-free use Bob’s Red Mill 1-to-1)
- ¾ cup (75 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170 g) chocolate chips or chopped chocolate
- 1 cup mini marshmallows
Instructions
- Heat the oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a roomy mixing bowl, beat the softened butter with the brown and granulated sugars until the mixture becomes pale and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla until the batter is smooth.
- In another bowl, combine the flour, cocoa powder, baking soda, and salt—whisk to blend evenly.
- Add the dry ingredients to the wet mixture in batches, stirring until everything is just incorporated. Avoid overworking the dough.
- Fold in the chocolate pieces and the mini marshmallows gently so they’re distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared sheet, spacing them apart to allow for spreading.
- Bake for about 9–11 minutes. The cookies are ready when the edges look set but the centers are still slightly soft.
- Let the cookies rest on the baking tray for a few minutes to finish setting, then move them to a wire rack to cool completely.
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