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Hot Chocolate Cookies
Prep Time
10 mins
Cook Time
20 mins
Refrigeration Time
30 mins

All the flavors of a hot cocoa in cookie form! These hot chocolate cookies are soft, filled with chocolate and have a hint of peppermint.

Course: Baking, Dessert
Cuisine: American
Keyword: baking, chocolate, cookies, dairy, dessert, gluten free, nut free, vegetarian
Servings: 14
For the wet ingredients
For the dry ingredients
  1. In a small saucepan (or in microwave safe bowls) melt the butter and chocolate.

  2. Combine the melted butter and chocolate in a large bowl and let it cool slightly. Then add all remaining wet ingredients and whisk very well for at least 45 seconds to 1 minute, until glossy looking and sugar is mixed in. Set aside.

  3. In a medium sized bowl, whisk together the flours, hot chocolate mix, baking soda and salt.

  4. Now, add the dry ingredients to the wet and stir until incorporated very well. Fold in the reserved 1/3 cup chocolate chips (if using).

  5. Refrigerate the dough for at least 30 minutes, up to one hour.

  6. Preheat your oven to 350ºF (177ºC) and line a baking sheet with parchment paper. Take your dough out from the fridge and take about 2 tbsp worth of dough and roll them into balls (you can use slightly damp hands as this makes it easier). There is no need to flatten them, just leave them as balls.

  7. Press one chunk of dark chocolate and about three marshmallows into the balls of dough. Bake in the oven for 9 to 10 minutes (mine took 9), until the edges are just starting to brown. The cookies will still look a little undercooked, thats ok. Leave them on the pan to finish baking for a few minutes. Garnish with flaky salt if desired.

    Once you've let the cookies sit on the baking sheet for a few minutes, remove and place on a cooling rack to finish cooling.

Recipe Notes

Allow the dough to refrigerate: This dough needs to be refrigerated! Don't skip this or your cookies will be a hot (flattened) mess.

Space out your cookies: There is no need to flatten the cookies with your hands, simply scoop the balls and space them out and bake.

Let them cool on the pan: Don't try and take them off from the pan right away. Let them cool for a few minutes and then scoop them off with a spatula.

Don't over bake: Yes, they'll look undercooked, but they continue to bake on the pan. They shouldn't take longer than 10 minutes in the oven.