Hot Cocoa Cookies

There’s nothing quite like a chilly evening snuggled on the sofa with a steaming mug of hot cocoa. But sometimes, even cocoa isn’t quite enough! That’s when these Hot Cocoa Cookies come into play. I’ve been tinkering with this recipe for years, trying to capture that warm, chocolatey hug in cookie form. After countless attempts (and quite a few burnt batches, I’ll admit!), I’ve finally landed on a version that my two, bless their honest souls, actually fight over. Imagine that rich, comforting flavour of your favourite hot chocolate, transformed into a chewy, utterly delicious cookie. These are perfect for rainy afternoons, after-school treats, or a festive bake during the holidays. Trust me, one bite and you’ll be hooked!

Why This Recipe Works

As a busy mum, I need recipes that are straightforward and deliver results. These Hot Cocoa Cookies are exactly that. They’re perfect for family baking because:

• Simple Ingredients: You probably already have most of these in your cupboard. No need for a trip to a fancy shop!
• Quick to Make: From start to finish, you can have these cookies ready in under an hour. Perfect for when those sweet cravings hit!
• Kid-Approved: My children are my toughest critics, and they absolutely adore these cookies. Need I say more?

There was a bit of a challenge getting the balance right between the chocolate flavour and the sweetness, but after a few tweaks (and a lot of taste testing!) I cracked it. These cookies are guaranteed to be a hit with the whole family!

Ingredients

• 125g unsalted butter, softened
• 100g caster sugar
• 75g light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 175g plain flour
• 30g cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 100g milk chocolate chips
• 50g mini marshmallows

Ingredient Notes

Cocoa Powder: Use a good quality cocoa powder for the best flavour. Dutch-processed cocoa will give you a darker, richer flavour, but regular cocoa powder works just fine too.

Mini Marshmallows: These are essential for that hot cocoa feel! You can find them in most supermarkets in the baking aisle. If you can’t find mini ones, you can chop up larger marshmallows.

Chocolate Chips: I prefer milk chocolate chips, but dark or semi-sweet will also work well, depending on your preference. You could even use chopped chocolate instead of chips.

Brown Sugar: The brown sugar adds moisture and chewiness to the cookies. Light brown sugar is my favourite, but dark brown sugar will give a more intense molasses flavour.

Step-by-Step Instructions

Step 1: Preheat your oven to 180°C (160°C fan/ Gas Mark 4) and line a baking tray with baking parchment. This will prevent the cookies from sticking and makes cleanup a breeze.

Step 2: In a large bowl, cream together the softened butter, caster sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. If you’re doing it by hand, be prepared for a bit of an arm workout!

Step 3: Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.

Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures that the dry ingredients are evenly distributed throughout the cookie dough.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.

Step 6: Fold in the milk chocolate chips and mini marshmallows. Don’t be afraid to get your hands in there to make sure everything is evenly distributed. My children love helping with this part!

Step 7: Drop rounded tablespoons of dough onto the prepared baking tray, leaving some space between each cookie. They will spread a little during baking.

Step 8: Bake for 10-12 minutes, or until the edges are set and the centres are still slightly soft. Remember, ovens vary, so keep an eye on them! Through trial and error, I’ve learned that slightly underbaking them results in the chewiest cookies.

Step 9: Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking.

My Kitchen Tips & Tricks

• Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough: If you have time, chill the dough for 30 minutes before baking. This will help prevent the cookies from spreading too much in the oven.
• Even Baking: For even baking, make sure your oven is properly preheated and that the cookies are evenly spaced on the baking tray.
• Marshmallow Placement: For a prettier presentation, reserve some mini marshmallows and press them into the tops of the cookies right after they come out of the oven.
• Salt Balance: Don’t skip the salt! It balances the sweetness of the cookies and enhances the chocolate flavour.
• Soft Butter is Key: Make sure your butter is properly softened, but not melted. It should be soft enough to easily cream with the sugar.
• Child-Friendly Tip: My children love adding a sprinkle of cocoa powder on top before baking for extra chocolatey goodness!

Storage & Meal Prep

These Hot Cocoa Cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can freeze them for up to 2 months. To freeze, place the cooled cookies in a single layer on a baking tray and freeze until solid. Then, transfer them to a freezer bag or container.

To reheat frozen cookies, simply thaw them at room temperature for about 30 minutes, or warm them in a low oven for a few minutes.

For make-ahead preparation, you can prepare the dough up to 24 hours in advance. Simply store it in an airtight container in the refrigerator. Let it sit at room temperature for about 15 minutes before scooping and baking.

Substitutions & Variations

Want to mix things up a bit? Here are some substitutions and variations you can try:

• Gluten-Free: Use a gluten-free all-purpose flour blend in place of the plain flour. I’ve had good results with the Doves Farm blend.
• Dairy-Free: Use a dairy-free butter alternative and dairy-free chocolate chips.
• Peppermint Hot Cocoa Cookies: Add 1/2 teaspoon of peppermint extract to the dough and crush some candy canes on top before baking.
• Salted Caramel Hot Cocoa Cookies: Drizzle salted caramel sauce over the baked cookies.
• Different Chocolate: Use white chocolate chips or chunks for a sweeter twist.

I haven’t personally tested all of these variations, but my family definitely prefers the classic milk chocolate chip version!

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! You can prepare the dough the night before, wrap it tightly in cling film, and store it in the refrigerator. Let it sit at room temperature for about 15-20 minutes before scooping and baking.

How do I know when the cookies are done?

The cookies are done when the edges are set and the centres are still slightly soft. They will continue to firm up as they cool. Remember, slightly underbaking them results in chewier cookies.

Can I use a different type of chocolate?

Yes, you can use any type of chocolate you like! Dark chocolate, semi-sweet chocolate, or even white chocolate would all work well. Just adjust the amount to your taste.

How should I store the leftover cookies?

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.

Are these cookies suitable for children?

Yes, my children absolutely love these cookies! Just be mindful of the sugar content and adjust accordingly if you prefer a less sweet treat.

Can I scale this recipe for a larger or smaller batch?

Yes, you can easily scale this recipe up or down to suit your needs. Just adjust the ingredient quantities proportionally.

Can I use oil instead of butter?

While I haven’t personally tested it, you could try using a neutral-tasting oil like vegetable oil or sunflower oil. However, the butter contributes to the flavour and texture, so the results may be slightly different.

Serving Suggestions

These Hot Cocoa Cookies are delicious on their own, but they also pair well with:

• A warm mug of hot cocoa (of course!)
• A glass of cold milk
• A scoop of vanilla ice cream
• A drizzle of chocolate sauce

For a simple presentation, arrange the cookies on a plate and sprinkle with a little cocoa powder or icing sugar. My family usually enjoys them warm, straight from the oven!

One or two cookies are usually enough per person, but let’s be honest, it’s hard to stop at just one!

I truly hope you’ll give these Hot Cocoa Cookies a go. They’re a little slice of comfort, perfect for sharing with loved ones on a chilly day. I know life gets busy, but taking the time to bake something special for your family is always worth it. These cookies are a simple way to bring a little bit of joy into your home. Do let me know in the comments what you and your family thought. I love hearing your honest feedback and seeing your baking creations! And if you enjoy this recipe, be sure to check out my website, FamiliesRecipes.com, for more family-friendly baking ideas and tips. Happy baking!

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