Chewy Hot Cocoa Cookies: A Cozy Winter Treat
As the days grow shorter and the chilly winds pick up, nothing feels quite as comforting as indulging in something sweet and cozy. Picture this: a warm kitchen filled with the fragrant aroma of chocolate wafting through the air, as golden, soft cookies cool on the counter. That’s exactly what these Chewy Hot Cocoa Cookies bring to the table. Inspired by nostalgia, these cookies remind me of chilly winter evenings spent by the fireplace, wrapped snugly in a blanket, savoring the goodness of childhood favorites. If you’re looking for a delightful, easy recipe to keep you warm and satisfied this Winter, look no further. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Decadently Chewy: Each bite offers a rich, fudgy texture that pairs perfectly with a hot cup of cocoa.
- Chocolate Overload: With semi-sweet or dark chocolate chunks and gooey mini marshmallows, these cookies are a chocolate lover’s dream.
- Quick to Make: In under 30 minutes, you can whip up these delightful cookies for yourself or your loved ones.
- Crowd-Pleasing Treat: Perfect for holiday gatherings, cozy get-togethers, or even a simple afternoon coffee break.
- Family-Friendly Recipe: Kids love them, and they’re a fantastic way to introduce little ones to baking.
What You’ll Need
Gathering ingredients for these Chewy Hot Cocoa Cookies is a breeze! Here’s what you’ll need:
- 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 these delicious cookies together!
- 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. Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix!
- Gently fold in the chocolate chunks and frozen mini marshmallows, letting their coolness inspire that warm, gooey cookie texture.
- Scoop the dough onto a parchment-lined baking sheet, spacing the cookies about 2 inches apart.
- Bake in a preheated oven at 350°F (175°C) for 9–11 minutes, until the edges are set and the centers remain soft for that perfect chewy bite.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Fun Ways to Customize It
Once you’ve perfected the classic recipe, why not try some delightful variations to suit your taste?
- Peppermint Delight: Crush some candy canes and fold them in for a refreshing minty twist.
- Nutty Goodness: Add a handful of chopped pecans or walnuts for a crunchy contrast to the chewy chocolate.
- Coconut Love: Sprinkle in some shredded coconut for a tropical flair that pairs perfectly with the chocolate.
- S’mores Style: Swap some chocolate chunks for graham cracker bits and mini marshmallows for an indulgent s’mores-inspired cookie.
Chef Emma’s Helpful Tips
To ensure your Chewy Hot Cocoa Cookies come out perfectly every time, here are some of my best kitchen secrets:
- Room Temperature Butter: Make sure your butter is properly softened; this helps to create that light and fluffy texture when creaming with sugars.
- Chill the Dough: If time permits, chill your cookie dough for about 30 minutes before baking. This helps to prevent spreading and ensures a thicker cookie.
- Store Properly: Keep baked cookies in an airtight container at room temperature for up to a week. You can also freeze the uncooked dough for later!
- Mixing: When adding dry ingredients, mix just until you see no more flour—over-mixing can lead to tough cookies.
Nutrition Information per Serving
- Serving Size: 1 cookie
- Calories: 210
- Carbohydrates: 29g
- Sugar: 15g
- Fat: 10g
- Protein: 2g
- Sodium: 100mg
Frequently Asked Questions
-
Can I make this ahead?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days or freeze it for up to 3 months. -
Can I use different ingredients?
Sure! Feel free to substitute the chocolate chunks with white chocolate or any favorite type of chocolate. -
How do I store leftovers?
Store any leftover cookies in an airtight container at room temperature. They’re best enjoyed within a week! -
How long does it last?
These cookies stay fresh for about a week at room temperature or up to a month in the freezer.
A Cozy Closing Note
These Chewy Hot Cocoa Cookies encapsulate the warmth of the holiday season, providing not just a sweet treat but also cherished memories in every bite. I hope you invite these cookies into your home and share them with loved ones. Save this Chewy Hot Cocoa Cookies recipe to your “Cozy Treats” board so it’s ready when you need a little warmth in your life! Happy baking!
Chewy Hot Cocoa Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure your butter is at room temperature.
- 1 1/4 cups brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs Add one at a time.
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups semi-sweet or dark chocolate chunks
- 1 1/2 cups mini marshmallows, frozen for 10–15 minutes This helps them retain their 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. Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to over-mix!
- Gently fold in the chocolate chunks and frozen mini marshmallows.
- Scoop the dough onto a parchment-lined baking sheet, spacing the cookies about 2 inches apart.
Baking
- Bake in a preheated oven at 350°F (175°C) for 9–11 minutes, until the edges are set and the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
