Chewy Hot Cocoa Cookies
As the crisp autumn air takes over and snuggly sweaters start emerging from the back of the closet, nothing feels more comforting than a cozy afternoon spent baking. The aroma of melting chocolate and warm sugar wafting through the kitchen is like a hug in the form of a delicious treat. Today, I’m thrilled to share my recipe for Chewy Hot Cocoa Cookies—a scrumptious delight that perfectly encapsulates the essence of the season with each bite. These cookies not only remind me of chilly evenings sipping hot cocoa by the fire, but they also make for an enchanting addition to any gathering. Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- These cookies are irresistibly chewy and have the rich, chocolate flavor you crave in every satisfying bite.
- Prepare for heavenly melty chocolate chunks and surprise bursts of mini marshmallows that will take you back to the joy of a classic hot cocoa.
- Perfect for holiday gatherings or cozy nights in, these crowd-pleasers are sure to impress friends and family alike.
- Easy to whip up for both beginner and seasoned bakers, making them an ideal cozy baking adventure.
- Freezes beautifully, so you can save some dough for those unexpected moments when a sweet craving strikes!
Ingredients You’ll Need for Chewy Hot Cocoa Cookies
Gather These Simple Ingredients:
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet or dark chocolate chunks
- 1 1/2 cups mini marshmallows, frozen for 10–15 minutes
How to Make Chewy Hot Cocoa Cookies
Let’s Make It Together:
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In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. The mix will look creamy and inviting!
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Add the eggs one at a time, mixing well after each addition to ensure a well-combined batter. Stir in the vanilla extract for that warm, aromatic vibe.
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In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. The cocoa powder lends a rich, dark goodness that you’ll fall in love with.
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Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix; we want our cookies to remain tender!
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Gently fold in the chocolate chunks and the frozen mini marshmallows. This step brings a delightful surprise texture that will have everyone swooning.
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Scoop the dough onto a parchment-lined baking sheet, spacing the cookies about 2 inches apart. If you prefer larger cookies, feel free to scoop more dough into each.
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Bake at 350°F (175°C) for 9–11 minutes until the edges are set and the centers are soft, but not too firm. The smell wafting through your kitchen at this moment will be magical!
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Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Delicious Variations to Try
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Peppermint Twist: Add in crushed peppermint candies or extract for a refreshing holiday flavor that pairs beautifully with the chocolate.
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Nutty Delight: Feel free to fold in chopped pecans or walnuts for added texture and a nutty flavor that complements the sweetness.
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Spicy Cocoa: Incorporate a pinch of cayenne pepper or cinnamon into the dry ingredients for a warm, spicy kick that will make your taste buds dance.
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Double Trouble: For an extra indulgent cookie, mix in some white chocolate chips along with the chocolate chunks for a marvelous blend of flavors.
Chef Emma’s Helpful Tips
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Prepare the cookie dough ahead of time and freeze it! You can scoop it out and bake whenever that warm-cookie desire hits.
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If you don’t have Dutch-processed cocoa powder, regular cocoa will do fine. Just keep in mind the flavor will be slightly different!
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For the best texture, allow your cookies to cool completely before storing them in an airtight container.
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To keep your mini marshmallows from melting into the dough, make sure to freeze them before adding them to the mixture!
Nutrition Information per Serving
- Serving Size: 1 cookie
- Calories: 200
- Carbohydrates: 28g
- Sugar: 14g
- Fat: 9g
- Protein: 2g
- Sodium: 70mg
Frequently Asked Questions
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Can I make this ahead? Yes! You can prepare the dough and refrigerate it for up to 3 days or freeze it for longer storage.
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Can I use different ingredients? Absolutely! You can substitute butter with a vegan option and adjust the sugars based on your preference.
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How do I store leftovers? Store in an airtight container at room temperature for up to a week, or freeze for longer enjoyment.
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How long does it last? These cookies are best enjoyed fresh but can last up to a week at room temperature.
Final Thoughts
These Chewy Hot Cocoa Cookies are not just treats; they’re a warm reminder of the love and comfort we create in our kitchens. With each bite, you’ll savor the rich chocolate and gooey marshmallow goodness while creating memories with those you love. Remember to save this yummy recipe to your baking board so it’s ready when you need a cozy treat! Happy baking!
Chewy Hot Cocoa Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- 1.25 cups brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet or dark chocolate chunks
- 1.5 cups mini marshmallows, frozen for 10–15 minutes Freezing helps them hold shape during baking.
Instructions
Preparation
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chunks and frozen mini marshmallows.
Baking
- Scoop the dough onto a parchment-lined baking sheet, spacing the cookies about 2 inches apart.
- Bake at 350°F (175°C) for 9–11 minutes until edges are set and centers are soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
