Hot Chocolate Cookies
These soft and gooey hot chocolate cookies are made with hot chocolate powder, chocolate chips, and marshmallows.
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Winter Baking
It’s November, and here in the UK, the weather is cold, wet, and just a bit miserable. The nights are darker, too, so to cheer myself up, I decided to make these beauties.
I absolutely love hot chocolate, especially in the autumn/winter so I thought it would be a great idea to kick off some winter baking with these.
Hot Chocolate Cookies
This hot chocolate cookie recipe is super easy to make. It has a chocolate cookie dough, made using a hot chocolate powder (although you could also use cocoa powder) and is packed full of chocolate chips and marshmallows.
The cookie dough base is made using
Butter – whenever I make cookies, I always use unsalted butter. Unsalted butter is the type of butter that comes in a block of around 250g and is normally wrapped in foil. I much prefer this in cookies compared to a baking spread like Stork as it is just so much firmer and stops the cookie from spreading too much.
Sugar – I used a combination of light brown sugar and white granulated sugar. I find that the light brown sugar gives the cookie a lovely hint of caramel flavour and helps keep them soft and fudgy.
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Eggs – This is your binding agent and helps to bind all the ingredients together. I always use large eggs when baking.
Flour – You don’t want your cookies to rise too much so you need to use plain flour whenever you are making a cookie recipe.
Hot Chocolate Powder – I used a plain hot chocolate powder, but you could also use a flavoured one. There are just so many different ones to choose from.
Raising Agents – I used bicarbonate of soda and baking powder in this recipe, but you only need a tiny amount.
Hot Chocolate Powder
There are so many different kinds of hot chocolate powder out there now. I used just plain hot chocolate powder. I would recommend using a full-fat hot chocolate powder rather than a reduced-sugar version. You can use a flavoured hot chocolate powder or cocoa powder instead of hot chocolate powder if you prefer.
Marshmallows
Whenever I think of a hot chocolate I think of delicious hot drinking chocolate, topped with double cream and marshmallows. So of course, I had to add the marshmallows to these cookies.
I used white mini marshmallows in these cookies, but you can use any colour marshmallows as long as they are mini. The larger marshmallows won’t work as they are just too big.
You could make these hot chocolate cookies without marshmallow if you want to. Just replace the marshmallow amount with chocolate chips.
Freezing the Cookies
Once you have made your cookie dough and rolled them into individual balls you can freeze them at this stage. The cookies will last 3 months in the freezer. You can then remove them from the freezer and bake them whenever you need a cookie fix.
Baking the Cookies
The cookies do spread in the oven so need to be evenly spread out to stop them touching.
They will be super soft when you first take them out of the oven but don’t worry, they will set as they cool. Because of this, it can be difficult to tell when they are fully baked. The cookies are baked when they are golden brown around the edges.
Any marshmallows that are on top of your cookie should be golden brown in colour too but not burnt.
Alternatives
You can use flavoured hot chocolate or cocoa powder to replace the hot chocolate powder in this recipe.
Equipment
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Hot Chocolate Cookies
Ingredients
To Make the Hot Chocolate Cookies
- 100 g Unsalted Butter
- 100 g Light Brown Sugar
- 50 g White Granulated Sugar
- 1 Large Egg
- 1 Egg Yolk
- 200 g Plain Flour
- 35 g Hot Chocolate Powder
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 50 g Mini Marshmallows
- 150 g Chocolate Chips
Instructions
To Make the Hot Chocolate Cookies
- Preheat the oven to 180C (160CFan) and line a baking tray with baking parchment and leave to one side
- In a bowl cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg and egg yolk, flour, cocoa powder, vanilla, baking powder, bicarbonate of soda and cornflour and mix until completely combined and a dough begins to form.
- Add in the marshmallows and chocolate chips and mix again until they are evenly distributed.
- Weight your cookie dough into balls of around 80g-90g and place them on your baking tray or in your freezer-safe container.
- At this point, if you want to freeze the cookies pop them into the freezer. Bake within three months. From frozen the cookies should bake for 15-17 minutes.
- If you are baking the cookies now, spread them out evenly on your baking tray and bake in the oven for 13-15 minutes or until they start to go golden brown around the edges.
- Remove from the oven and leave to cool fully on the baking tray.
Notes
- These Hot Chocolate Cookies will last up to 5 days in an airtight container.
- These will keep for up to 3 months in the freezer.