Hot Cocoa Cookies: Fast Cozy Crowd Pleasers

 

Why This Recipe Works

This recipe is built for speed and flavor without fuss. The dough comes together in one go and does not require chilling, which saves a lot of time when you need cookies now. Simple pantry staples make this a reliable weeknight dessert or last minute party fix. The mix of chips, marshmallows, and peppermint gives a playful finish with minimal effort. If you like a chocolate-forward bite with festive pops try pairing a batch with Buckeye Brownie Cookies for variety at any gathering. The method scales easily so you can double the batch without adding work.

Flavor and Texture

Cocoa powder in the dough gives a deep hot cocoa base while chocolate chips add melty pockets in every bite. Mini marshmallows tuck into the cookies and soft-bake to create the marshmallow hug you want without extra steps. Crushed peppermint provides a bright contrast so the cookies never taste flat or one note. The butter and sugars keep the crumb tender but still hold shape for that classic cookie look. Overall you get rich chocolate, sweet chew, and a touch of crunch from the candy all in one quick bake.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup mini marshmallows
• 1/2 cup crushed peppermint candies

Step by Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In another bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually add this to the butter mixture, mixing until well combined.
5. Fold in the chocolate chips, mini marshmallows, and crushed peppermint.
6. Drop spoonfuls of dough onto ungreased baking sheets.
7. Bake for 10-12 minutes, or until cookies are set.
8. Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. Enjoy your festive hot cocoa cookies!

Quick Tips and Shortcuts

Use room temperature butter to speed up creaming time and avoid overmixing once the flour goes in. Measure flour by spooning it into the cup then leveling to avoid dense cookies. If you are really pressed for time swap mini marshmallows for a handful of marshmallow bits that resist melting, or press a marshmallow into the tops after baking for a toasted look. Crushing peppermint in a sealed bag with a rolling pin gives fast smoky pieces without a mess. For perfectly even cookies use a small cookie scoop to drop uniform dough portions onto the sheet.

Storage and Meal Prep

Store baked cookies in an airtight container at room temperature for up to three days. To freeze, flash freeze spaced dough balls on a tray, then transfer to a freezer bag for up to two months. Thaw dough in the fridge overnight and bake as directed, adding a minute or two if still cold. Reheat baked cookies in a warm oven for a few minutes for fresh out of the oven softness.

Short Closing Note

These hot cocoa cookies are a speedy way to deliver big flavor with minimal fuss. They are ideal for busy hosts, quick gifts, or a cozy weeknight treat.

Conclusion

For a similar warm chocolate idea and inspiration try the Hot Chocolate Cookies recipe from Hot Chocolate Cookies • Love From The Oven which aligns well with the flavor profile here.

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