Description
These Gooey & Festive Hot Cocoa Cookies are the ultimate holiday treat, combining rich cocoa flavor with melty chocolate chips and mini marshmallows for a cozy, indulgent bite. Topped with extra chocolate chunks, crushed candy canes, and colorful sprinkles, they are perfect for spreading holiday cheer with every bite.
Ingredients
Scale
Cookie Dough Ingredients
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon milk
- 1/2 cup chocolate chips or chunks
- 1/2 cup mini marshmallows
Toppings
- Extra chocolate chunks
- Crushed candy canes
- Sprinkles for a festive touch
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, beat the softened butter together with granulated sugar and brown sugar until the mixture is light and fluffy, which should take about 2 minutes. This step helps create a tender texture.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined, ensuring the dough has a smooth consistency.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients to form the cookie dough.
- Loosen Dough and Fold in Mix-ins: Add one tablespoon of milk to loosen the dough slightly. Then gently fold in the chocolate chips and mini marshmallows for gooey pockets of sweetness.
- Form Cookies: Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Press extra chocolate chunks, crushed candy canes, and sprinkles onto the top of each dough ball for a festive presentation.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, until the edges are set but the centers remain soft and gooey.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without losing their fudgy center.
Notes
- For extra gooey cookies, avoid overbaking; remove them when edges are set but centers still look soft.
- You can substitute the chocolate chips with white chocolate or butterscotch chips for a different flavor.
- If you prefer, use dairy-free butter and milk to make this recipe vegan-friendly (though it won’t be strictly vegan due to the egg).
- Store cookies in an airtight container at room temperature for up to 5 days.
- Crushed candy canes add a minty contrast to the chocolate but can be omitted if desired.
