Hot Chocolate Christmas Cookies

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Imagine biting into a soft, chewy cookie that tastes just like a warm mug of hot chocolate. That’s exactly what these Hot Chocolate Christmas Cookies deliver. Each bite is packed with rich cocoa flavor, melty chocolate chips, and topped with a gooey, toasted marshmallow that makes them truly unforgettable. Whether you’re sitting by the fireplace or hosting a holiday gathering, these cookies are guaranteed to bring festive cheer.

Their fudgy center, crisp edges, and the molten marshmallow topping make them feel indulgent and nostalgic all at once. It’s a dessert that combines everything we love about cold-weather treats—comfort, warmth, and chocolate—in one cookie. The smell alone, as they bake in the oven, fills the house with holiday spirit.

Why You’ll Love This Hot Chocolate Christmas Cookies Recipe

• They taste like your favorite holiday drink, but in cookie form.
• Perfectly soft and rich with just the right amount of gooeyness.
• A guaranteed crowd-pleaser at Christmas parties and cookie exchanges.
• Easy to make in batches and freeze for later.
• Customizable with different chocolates or flavored marshmallows.

Preparation Phase & Tools to Use

To get started with this recipe, you’ll want to gather a few essential tools. A stand mixer or electric hand mixer is key for creaming the butter and sugars thoroughly, which sets the foundation for a perfect cookie texture. Mixing bowls, a spatula for scraping down the sides, and a cookie scoop for evenly sized dough balls are also must-haves. Use parchment paper or silicone baking mats on your cookie sheets to prevent sticking and ensure even baking. Lastly, a wire cooling rack will allow the cookies to cool without becoming soggy underneath.

Each of these tools ensures the dough comes together properly and bakes to perfection—no dry cookies or burnt bottoms here.

Preparation Tips

Let your butter come to room temperature before mixing; this helps with even blending and makes the dough light and fluffy. Measure your flour using the spoon-and-level method to avoid dense cookies. Once the dough is mixed, chilling it for at least 30 minutes is highly recommended—it keeps the cookies from spreading too much and helps deepen the flavors. Lastly, don’t overbake! The cookies should look slightly underdone when you pull them out; they’ll firm up as they cool, keeping that soft, hot-chocolate-like center intact.

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Ingredients for this Hot Chocolate Christmas Cookies Recipe

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder (preferably Dutch-processed for richer flavor)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet or milk chocolate chips (or a mix of both)
• 1 cup mini marshmallows (plus more for topping)
• Optional: crushed peppermint or sea salt for garnish

Step 1: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy. This usually takes about 2–3 minutes using a hand mixer or stand mixer on medium speed.

Step 2: Add Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully combined.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure there are no clumps, especially in the cocoa powder.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry mixture to the butter mixture in three parts, mixing just until combined each time. Be careful not to overmix, as this can make the cookies tough.

Step 5: Fold in Chocolate Chips and Marshmallows

Using a spatula or wooden spoon, gently fold in the chocolate chips and 1 cup of mini marshmallows. The marshmallows might melt a bit when baking, giving that gooey hot chocolate effect.

Step 6: Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling helps prevent the cookies from spreading too much during baking and enhances the flavor.

Step 7: Preheat and Prepare

While the dough chills, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.

Step 8: Scoop and Shape

Use a medium cookie scoop or about 2 tablespoons of dough per cookie. Roll into balls and place them 2 inches apart on the prepared baking sheets. If desired, press a few extra chocolate chips and a couple of marshmallows on top of each dough ball for presentation.

Step 9: Bake to Perfection

Bake the cookies for 10 to 12 minutes. The edges should be set, but the centers will look soft and slightly underbaked. This is ideal for a fudgy texture.

Step 10: Add More Marshmallows (Optional)

For extra marshmallow gooeyness, add a few more marshmallows on top of the cookies right after they come out of the oven. Return to the oven for 1–2 minutes or use a kitchen torch to toast them.

Step 11: Cool and Serve

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm for the ultimate hot chocolate experience!

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Notes

These cookies are incredibly adaptable. If you prefer dark chocolate, swap out the semi-sweet chips for dark or bittersweet varieties. For a more festive twist, sprinkle crushed candy canes or drizzle melted white chocolate over the cookies after baking. If you love extra gooeyness, add a marshmallow halfway through baking so it melts just right into the center. Always let the cookies rest for a few minutes before eating to let the chocolate and marshmallow settle perfectly.

Watch Out for These Mistakes While Cooking

• Overbaking: These cookies are meant to be soft and fudgy, so take them out when the centers still look slightly underdone.
• Skipping the chill time: This leads to flat cookies and can affect the texture.
• Using low-quality cocoa: Since chocolate is the star here, the cocoa quality makes a big difference.
• Adding marshmallows too early: They can over-melt or burn if added before baking starts. Add them during the last couple of minutes.
• Crowding the baking tray: Give enough space between cookies to allow for spreading.

Storage Instructions

Store your Hot Chocolate Christmas Cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week. You can also freeze the baked cookies or the dough. To freeze dough, scoop and shape it into balls, freeze on a baking sheet, and then transfer to a zip-top bag. When baking from frozen, just add an extra minute or two to the bake time.

Estimated Nutrition (per cookie, based on 24 servings)

• Calories: 210
• Total Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 120mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 2g

Frequently Asked Questions

Can I use hot chocolate mix instead of cocoa powder?

Not recommended. Hot chocolate mix contains sugar and milk solids that can throw off the balance of the dough. Stick with unsweetened cocoa powder for best results.

Do I need to toast the marshmallows on top?

No, but it adds a delightful s’mores-like flavor. A quick torch or broil for 1–2 minutes works great.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for similar results.

What’s the best way to get perfectly round cookies?

Right after baking, use a round cookie cutter or glass slightly larger than the cookie and swirl it around to shape the edges.

Can I add other mix-ins?

Absolutely. Crushed peppermint, white chocolate chips, or even caramel bits can take these to the next level.

Can I freeze the dough?

Yes. Scoop dough balls onto a tray, freeze until solid, then transfer to a sealed bag. Bake from frozen with an extra 1–2 minutes added.

How do I prevent the cookies from spreading too much?

Chilling the dough is key. Also, make sure your baking sheets are cool and avoid over-greasing them.

How many cookies does this recipe make?

Depending on your scoop size, you’ll get about 24 medium cookies.

Conclusion

Hot Chocolate Christmas Cookies bring together the essence of winter indulgence in one delicious bite. With their rich cocoa base, pockets of melted chocolate, and gooey marshmallow topping, they’re a holiday favorite for a reason. Whether for gifting, gatherings, or a cozy night in, these cookies will warm hearts and satisfy sweet cravings with every chewy, chocolatey bite.

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