10 Delicious Ways to Make Hot Chocolate Cookies

Hot chocolate cookies are the perfect treat for cozy evenings and chilly days. They combine the rich, comforting flavors of classic hot chocolate with chewy cookie goodness. Ready to get your baking game on? Here are 10 fun and simple ways to whip up a batch of these delightful cookies that will surely satisfy your sweet tooth!

Classic Hot Chocolate Cookies with Marshmallow Topping

Classic Hot Chocolate Cookies with Marshmallow Topping

Chocolate cookies topped with marshmallows and chocolate drizzle on a white plate.

These Classic Hot Chocolate Cookies are a delightful treat that brings the warmth of hot cocoa right into your hands. Picture a soft, doughy cookie, infused with rich chocolate flavor and topped generously with fluffy marshmallows. The combination of textures creates a cozy experience that feels just like enjoying a hot chocolate by the fire.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 large marshmallows, cut in half (or use 1 cup mini marshmallows)
• 1/2 cup chocolate chips, melted (for drizzle)

Instructions

1. Prepare the Dough
   In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. Mix Wet Ingredients
   In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well until everything is fully incorporated.
3. Combine Wet and Dry Ingredients
   Gradually add the dry ingredients into the wet mixture, mixing until a dough forms. Be careful not to overmix—just blend until everything is combined.
4. Shape and Bake the Cookies
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls, placing them about 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes, or until the cookies are set but still soft.
5. Add Marshmallow Topping
   Remove the cookies from the oven and immediately place half of a marshmallow (cut side down) or a few mini marshmallows in the center of each cookie. Put the cookies back in the oven for 2 minutes, just until the marshmallows start to soften and melt slightly.
6. Drizzle with Chocolate
   Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval until smooth. Use a spoon to drizzle the melted chocolate over the marshmallow-topped cookies. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Information

Each Classic Hot Chocolate Cookie with Marshmallow Topping is under 250 calories, making it an indulgent yet moderate treat. The marshmallow adds a light, fluffy sweetness without piling on the calories, and the cocoa gives a rich depth of flavor to the cookie base.

Tips for Best Results

• Use Quality Cocoa: For the richest flavor, use high-quality unsweetened cocoa powder.
• Perfect Drizzle: If you want a neater chocolate drizzle, use a small piping bag or a zip-top bag with a tiny corner cut off.
• Make It Gooey: For an extra gooey experience, serve the cookies slightly warm so that the marshmallow is soft and the chocolate drizzle is slightly melted.

Variations

• Mint Hot Chocolate Cookies: Add 1/4 teaspoon of peppermint extract to the cookie dough for a festive twist.
• Spicy Hot Chocolate: Add a pinch of cayenne pepper and a sprinkle of cinnamon to the dry ingredients for a Mexican hot chocolate flavor.
• Extra Chocolatey: Fold 1/2 cup of mini chocolate chips into the dough before baking for double the chocolate goodness.

If you’re looking for easy-to-make dessert recipes for holiday gatherings, these Hot Chocolate Cookies are ideal. The dough is simple and straightforward, ensuring that even beginner bakers can whip up a batch with ease. Plus, they can be a fun activity to do with kids!

Serve these cookies warm for a gooey marshmallow surprise. They are definitely some of the best chocolate cookies ever, perfect for sharing during festive gatherings!

Don’t Feel Like Cooking? Here Are Some Ready To Go Alternatives…

Double Chocolate Hot Cocoa Cookies with a Gooey Center

Double Chocolate Hot Cocoa Cookies with a Gooey Center

Close-up of double chocolate hot cocoa cookies with a gooey center and chocolate drizzle.

These Double Chocolate Hot Cocoa Cookies are pure indulgence. Just look at that gooey center! It’s a chocolate lover’s dream come true. The rich chocolate dough is perfectly baked, offering a soft texture that contrasts beautifully with the melted chocolate inside.

Ingredients

• 1 cup all-purpose flour
• 1/3 cup cocoa powder (unsweetened)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar (packed)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 10 large marshmallows (cut in half)
• 1/4 cup melted chocolate (for drizzle)
• Powdered sugar (optional for dusting)

Instructions

1. Prepare the Dry Ingredients
   In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
2. Cream Butter and Sugars
   In a large mixing bowl, cream together the room-temperature butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric hand mixer or a stand mixer.
3. Add Wet Ingredients
   Beat in the egg and vanilla extract until well combined. Gradually add the dry flour mixture to the wet mixture, mixing until just combined. Be careful not to overmix, as this can result in tougher cookies.
4. Fold in Chocolate Chips
   Gently fold in the semi-sweet chocolate chips. Chill the dough in the refrigerator for about 30 minutes to help prevent the cookies from spreading too much while baking.
5. Form the Cookies
   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Take about 1 tablespoon of chilled dough, roll it into a ball, then flatten it slightly. Place a marshmallow half in the center and wrap the dough around it, rolling it back into a ball to encase the marshmallow completely. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake
   Bake the cookies for 10-12 minutes or until the edges are set, but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Add the Chocolate Drizzle
   Once the cookies have cooled slightly, drizzle melted chocolate over the tops. To do this easily, use a fork or spoon to flick the chocolate back and forth over the cookies for a decorative touch. If desired, dust lightly with powdered sugar for extra festiveness.

Nutritional Information

Each Double Chocolate Hot Cocoa Cookie is under 250 calories, allowing you to indulge without guilt. The combination of cocoa and chocolate chips makes these cookies rich in flavor while the marshmallow adds a soft, gooey surprise.

Tips for Variation

• Add a Peppermint Twist: For a festive holiday touch, add 1/4 teaspoon peppermint extract to the dough for a minty flavor.
• Use Dark Chocolate: Swap the semi-sweet chocolate chips for dark chocolate if you prefer a richer, less sweet cookie.
• Extra Toppings: Try sprinkling crushed candy canes over the melted chocolate drizzle for a colorful and crunchy topping.

Serving Suggestion

These cookies fit right in during the holidays. They can be one of your favorite Christmas Cookie recipes, especially when you’re looking for something unique. Serve them warm with a sprinkle of powdered sugar, and watch them disappear! They are perfect with a glass of milk or a cup of hot cocoa to complete the cozy experience.

Peppermint Hot Chocolate Cookies for a Festive Twist

Peppermint Hot Chocolate Cookies for a Festive Twist

A plate of Peppermint Hot Chocolate Cookies topped with white chocolate and crushed peppermint candy.

These Peppermint Hot Chocolate Cookies bring all the cozy vibes of winter into one delicious treat. Picture a soft, chewy cookie topped with creamy white chocolate and sprinkled with crunchy peppermint bits. They look festive and taste like a warm cup of hot chocolate! Perfect for any holiday gathering or just a cozy night in.

Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup white chocolate chips
• 1/4 cup crushed peppermint candy (or candy canes)
• 1/2 cup mini marshmallows (optional)

Instructions

1. Preheat and Prepare
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Wet Ingredients
   In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes. Add the egg, vanilla extract, and peppermint extract, and beat until well combined.
3. Prepare the Dry Ingredients
   In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly mixed. Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies tough.
4. Form the Cookies
   Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon.
5. Bake and Decorate
   Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft. Remove the cookies from the oven and immediately press 2-3 mini marshmallows on top of each cookie (if using). Allow the cookies to cool on the baking sheet for 5 minutes.
6. Add the Toppings
   While the cookies are still slightly warm, drizzle melted white chocolate over the tops. Sprinkle the crushed peppermint candy over the white chocolate drizzle. This will help the peppermint bits stick as the chocolate cools.
7. Cool Completely
   Transfer the cookies to a wire rack to cool completely. Once cooled, the white chocolate will harden, and the peppermint bits will be nicely set on top.

Nutritional Information

Each cookie is approximately 90-110 calories, depending on the size and specific toppings used. These cookies are a festive, lower-calorie option that doesn’t compromise on flavor, making them perfect for a little indulgence during the holidays.

Tips for Variation

• Chocolate Lovers’ Twist: Add 1/4 cup mini chocolate chips to the cookie dough for an extra dose of chocolatey goodness.
• No Marshmallows? No Problem: If you’re out of mini marshmallows, you can skip them or use marshmallow fluff for a similar effect.
• Make it Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to accommodate dietary needs without compromising on taste.

Each bite melts in your mouth, especially with the added crunch of mini marshmallows and candy canes on top. These cookies are not just a treat; they’re a holiday memory waiting to happen. Serve them at parties or gift them as cool Christmas desserts to friends and family.

Serving Suggestions

Serve these cookies with a warm cup of hot chocolate or peppermint tea to enhance the festive flavors. Whether you call them Hot Cocoa Marshmallow Cookies or just your favorite Christmas cookie, they won’t last long on the platter!

Vegan Hot Chocolate Cookies with Almond Milk and Cocoa

Vegan Hot Chocolate Cookies with Almond Milk and Cocoa

A stack of vegan hot chocolate cookies with almonds and cocoa powder scattered around.

These Vegan Hot Chocolate Cookies are a delightful treat that perfectly captures the essence of winter. The image shows a stack of rich, chocolatey cookies, each one looking soft and chewy. The dark cocoa dusting around the cookies adds a touch of elegance, while the scattered almonds hint at their nutty flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond milk (unsweetened)
• 1/2 cup coconut oil (melted)
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup chopped almonds (optional)
• Mini vegan marshmallows (optional for topping)

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients
   In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures that your cookies have an even texture without any lumps of cocoa.
3. Combine Wet Ingredients
   In a separate large mixing bowl, combine the melted coconut oil, almond milk, brown sugar, granulated sugar, and vanilla extract. Mix well until the sugar begins to dissolve and the mixture is smooth.
4. Form the Dough
   Gradually add the dry ingredients into the wet ingredients, stirring until a thick cookie dough forms. If you are adding chopped almonds, fold them in at this point to give the cookies a nice nutty crunch.
5. Scoop and Bake
   Scoop about a tablespoon of dough and roll it into a ball, then place it on the prepared baking sheet. Repeat with the remaining dough, leaving space between each cookie to allow for spreading. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are just set but the centers are still soft.
6. Cool and Enjoy
   Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If desired, press a few mini vegan marshmallows into the tops of the cookies while they are still warm for a Hot Cocoa Marshmallow Cookie twist.

Nutritional Information

Each serving of Vegan Hot Chocolate Cookies is under 250 calories, making these treats a lighter dessert option that still delivers on flavor. The almond milk and coconut oil add a creamy texture, while the cocoa powder gives that rich chocolate flavor we all love.

Tips for Variation

• Make it Extra Chocolaty: Add vegan chocolate chips to the dough for an even more indulgent hot chocolate flavor.
• Nut-Free Option: Skip the almonds if you prefer, or replace them with sunflower seeds for a nut-free version.
• Spice It Up: Add a pinch of cinnamon or cayenne pepper for a warm, spicy kick that complements the rich cocoa flavor.

Imagine biting into one of these cookies, which taste just like your favorite hot chocolate but in cookie form. They’re not just delicious; they’re simple to make and perfect for sharing with loved ones during the festive season. Whether you’re looking for Good Christmas Cookie Recipes or just want to try something new, these cookies are a fantastic choice.

These Hot Cocoa Cookies are great for cozy nights in or as gifts. Pair them with a cup of almond milk hot cocoa for a delightful treat. If you’re feeling adventurous, try adding mini marshmallows to create Hot Cocoa Marshmallow Cookies. It’s all about making those simple holiday baking ideas shine!

Chewy Hot Cocoa Cookies with Mini Marshmallows Inside

Chewy Hot Cocoa Cookies with Mini Marshmallows Inside

A plate of chewy hot cocoa cookies with mini marshmallows, surrounded by red mugs and marshmallows.

These chewy hot cocoa cookies are a delightful twist on a classic treat. Imagine biting into a soft, rich chocolate cookie and discovering a gooey mini marshmallow surprise inside. It’s like enjoying a warm cup of hot cocoa, but in cookie form!

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips
• 1 cup mini marshmallows

Instructions

1. Prepare the Dough
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well until fully combined.
2. Mix the Dry Ingredients
   In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the chocolate chips to add extra chocolatey goodness.
3. Add the Marshmallows
   Scoop a tablespoon of cookie dough and flatten it slightly in your hand. Place a mini marshmallow in the center of the dough and wrap the dough around it, ensuring the marshmallow is fully covered. Roll the dough into a ball and place it on a parchment-lined baking sheet. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
4. Bake the Cookies
   Preheat your oven to 350°F (175°C). Bake the cookies for 8-10 minutes, or until the edges are set and the tops are slightly cracked. Be careful not to overbake—these cookies are best when they remain soft and chewy.
5. Cool and Serve
   Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm to enjoy the gooey marshmallow centers. Pair these chewy hot cocoa cookies with a cup of hot chocolate for the ultimate cozy experience.

Nutritional Information

Each serving of Chewy Hot Cocoa Cookies with Mini Marshmallows Inside is under 250 calories, making it a perfect treat to satisfy your chocolate cravings without going overboard. The chocolate and marshmallows provide that comforting hot cocoa flavor, and the chewy texture makes these cookies utterly irresistible.

Tips for Variation

• Add Extra Flavor: Mix in a teaspoon of instant coffee powder for a mocha twist, or add a pinch of cinnamon for a spiced hot cocoa flavor.
• Use Dark Chocolate: If you prefer a richer taste, replace the chocolate chips with dark chocolate chunks.
• Make it Festive: Add a sprinkle of crushed peppermint candies on top before baking for a festive holiday touch.

Perfect for Gatherings

The cookies are perfect for any holiday gathering, especially Christmas. They come together easily, making them a favorite in many kitchens. If you’re looking for good Christmas cookie recipes, these are sure to impress your friends and family.

They’re not just a snack; they’re a festive memory waiting to happen. So gather your loved ones, get out those red mugs, and get baking! Enjoy the warmth, joy, and coziness that these cookies bring.

Hot Chocolate Crinkle Cookies for a Fudgy Treat

Hot Chocolate Crinkle Cookies for a Fudgy Treat

A close-up of Hot Chocolate Crinkle Cookies with a bite taken out, showcasing their fudgy center and powdered sugar topping.

Hot Chocolate Crinkle Cookies are the perfect blend of chocolatey goodness and a festive vibe. These cookies not only look amazing with their cracked topping, but they also taste like a warm cup of hot cocoa, complete with a fudgy center. The powdered sugar dusting adds a lovely snowy touch, making them a fun treat for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar (for coating)

Instructions

1. Prepare the Dough
   In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another large bowl, mix the granulated sugar and vegetable oil until combined. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
2. Chill the Dough
   Cover the dough with plastic wrap and refrigerate it for at least 2 hours or until firm. This step is crucial to ensure the cookies hold their shape and develop the perfect crinkle when baked.
3. Shape and Coat the Cookies
   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball generously in the powdered sugar until fully coated. This coating will create the signature crinkle effect.
4. Bake the Cookies
   Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and cracked, and the edges are set but the centers are still soft. Be careful not to overbake them to maintain that fudgy texture.
5. Cool and Serve
   Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed slightly warm, when the center is still soft and fudgy.

Nutritional Information

Each serving of Hot Chocolate Crinkle Cookies is under 250 calories, making them an indulgence you can enjoy without too much guilt. They provide a satisfying chocolate fix while keeping calories in check.

Tips for Variation

• Add a Marshmallow Surprise: For a twist, press a mini marshmallow into the center of each cookie before baking for a gooey marshmallow center.
• Extra Chocolatey: Add 1/4 cup of mini chocolate chips to the dough for an extra dose of chocolate in every bite.
• Make It Peppermint: Add 1/4 teaspoon of peppermint extract to the dough for a festive peppermint hot chocolate flavor.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls (without powdered sugar) and bake fresh when you want a warm treat.

Perfect Pairing

For those cozy winter nights, pair these cookies with a cup of hot chocolate or warm milk. You can also top them with mini marshmallows for that perfect hot cocoa experience. These Hot Chocolate Crinkle Cookies will surely be a hit this holiday season!

Spicy Mexican Hot Chocolate Cookies with Cinnamon and Chili

Spicy Mexican Hot Chocolate Cookies with Cinnamon and Chili

Stack of chocolate cookies topped with melted chocolate and surrounded by spices, cinnamon sticks, and a cup of hot beverage.

These Spicy Mexican Hot Chocolate Cookies are a delightful twist on your favorite holiday treats. Imagine soft, chewy cookies infused with rich chocolate and a hint of spice. The image showcases a stack of these cookies, with a delicious drizzle of chocolate cascading down the side. Each cookie is garnished with red candies and nuts, giving them a festive look.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder (unsweetened)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon chili powder (adjust for spice level preference)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup melted dark chocolate (for topping)
• 2 tablespoons red candies (such as mini M&Ms) and chopped nuts (optional)

Instructions

1. Prepare the Dry Ingredients
   In a medium-sized bowl, whisk together the flour, cocoa powder, cinnamon, chili powder, baking soda, and salt. Set aside.
2. Mix the Wet Ingredients
   In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg and vanilla extract, mixing until well combined.
3. Combine Wet and Dry Ingredients
   Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can affect the texture of the cookies.
4. Chill the Dough
   Cover the dough with plastic wrap and refrigerate for about 30 minutes. Chilling the dough helps enhance the flavor and prevents the cookies from spreading too much while baking.
5. Shape and Bake
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoons of the chilled dough onto the baking sheet, spacing them about 2 inches apart. Flatten slightly with your hand. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
6. Add the Finishing Touch
   Once the cookies are out of the oven, allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle with melted dark chocolate and sprinkle with red candies and chopped nuts for a festive touch.

Nutritional Information

Each serving of Spicy Mexican Hot Chocolate Cookies is under 250 calories, making them a satisfying but lighter treat. The combination of spices, cocoa, and moderate sweetness provides an indulgent yet balanced flavor profile.

Tips for Variation

• Adjust the Spice: If you like more of a kick, increase the amount of chili powder or add a pinch of cayenne pepper.
• Make it Vegan: Substitute the butter with a vegan alternative, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), and opt for dark chocolate without dairy.
• Chocolate Lovers: Fold in 1/4 cup of chocolate chips into the dough before baking for extra gooey goodness.

Serving Suggestions

Perfect for cool nights, these cookies pair wonderfully with a cup of hot cocoa or spiced coffee. Serve them as festive baked goods at your next holiday party or enjoy them as a sweet dessert after dinner. Whichever way you choose, these cookies are a guaranteed hit!

The warm tones of cinnamon sticks and star anise around the plate add to the cozy vibe. You can almost smell the chocolate and spices wafting through the air! These cookies are not just beautiful; they’re also easy to make, perfect for any holiday gathering.

Gluten-Free Hot Chocolate Cookies with Coconut Flour

Gluten-Free Hot Chocolate Cookies with Coconut Flour

A plate of gluten-free hot chocolate cookies with coconut flour, featuring chocolatey cookies topped with cinnamon sticks, surrounded by coconut flakes.

These delightful cookies capture the cozy essence of hot chocolate in every bite. The image showcases a plate of soft, chocolatey goodness, perfect for any chocolate lover. With their fudgy texture and a hint of coconut from the flour, they are not just tasty but also gluten-free.

Ingredients

• 1/2 cup coconut flour
• 1/4 cup cocoa powder (unsweetened)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil (melted)
• 1/3 cup granulated sugar (or coconut sugar for a natural option)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon (optional, for extra warmth)
• 1/4 cup mini marshmallows (optional, for that hot chocolate feel)
• Extra coconut flakes and cinnamon sticks for garnish

Instructions

1. Preheat and Prepare
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients
   In a medium-sized bowl, whisk together the coconut flour, cocoa powder, baking soda, salt, and ground cinnamon (if using). Make sure all the dry ingredients are well combined to ensure even flavor throughout the cookies.
3. Combine the Wet Ingredients
   In a separate bowl, mix the melted coconut oil, sugar, eggs, and vanilla extract until smooth. Make sure the coconut oil has cooled slightly before adding the eggs, or it might scramble them.
4. Form the Cookie Dough
   Gradually add the dry ingredients into the wet mixture, stirring until a thick dough forms. If you find the dough too thick, you can add a tablespoon of almond milk or water to reach the desired consistency.
5. Shape the Cookies
   Using a spoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the tops slightly with the back of a spoon.
6. Add the Marshmallows (Optional)
   If you’re including mini marshmallows, press a few into the top of each cookie before baking for that classic hot chocolate look.
7. Bake
   Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the center is still slightly soft. The cookies will continue to firm up as they cool.
8. Cool and Garnish
   Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, garnish with a sprinkle of coconut flakes and place a cinnamon stick on top for decoration, adding that extra festive touch.

Serving Suggestions

Serve these cookies with a warm cup of hot chocolate or coffee for the perfect cozy treat. The rich chocolate flavor combined with the hint of coconut and cinnamon makes them ideal for a winter afternoon snack.

Nutritional Information

Each serving of Gluten-Free Hot Chocolate Cookies is under 250 calories, making them a great option for those who want a little indulgence without the guilt. Coconut flour is high in fiber, while the cocoa powder provides antioxidants, making these cookies a somewhat healthier choice among festive treats.

Tips for Variation

• Add-ins: Mix in some dark chocolate chips or chopped nuts for added texture.
• Spice it Up: Add a pinch of cayenne pepper to give the cookies a slight spicy kick, reminiscent of Mexican hot chocolate.
• Make it Vegan: Replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use dairy-free marshmallows.

Imagine biting into a cookie that tastes like hot chocolate and marshmallows, making it a great treat to share with friends and family. Whether you’re whipping up holiday cookies healthy or searching for cute, easy Christmas cookies, these fit perfectly. Enjoy baking and sharing these delicious festive treats!

White Hot Chocolate Cookies with Creamy White Chips

White Hot Chocolate Cookies with Creamy White Chips

A close-up of White Hot Chocolate Cookies with creamy white chips on a lace doily.

These White Hot Chocolate Cookies look like little bites of heaven! With their soft, doughy texture and creamy white chips, they are perfect for anyone who loves sweet treats. The cookies have a lovely golden hue, making them inviting and festive, especially during the holiday season.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 1/2 cup chopped white chocolate (optional)

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mix Dry Ingredients
   In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars
   In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed. Add in the egg and vanilla extract, mixing until fully incorporated.
4. Combine Wet and Dry Ingredients
   Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
5. Fold in White Chocolate Chips
   Using a spatula, gently fold in the white chocolate chips and chopped white chocolate (if using) until evenly distributed throughout the dough.
6. Scoop and Shape the Cookies
   Using a tablespoon or a small cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with your hand to help them bake evenly.
7. Bake
   Bake in the preheated oven for 10-12 minutes, or until the cookies are just turning golden around the edges. The centers should still be soft — they will continue to firm up as they cool.
8. Cool on a Rack
   Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions

Serve these White Hot Chocolate Cookies with a warm cup of tea, coffee, or hot cocoa. The creamy white chocolate chips give each bite a rich, comforting flavor, making them ideal for cozy winter evenings or festive holiday gatherings.

Nutritional Information

Each cookie is approximately 120-130 calories, depending on the size and quantity of white chocolate chips used. These sweet treats are perfect for an indulgent holiday experience without being overly high in calories.

Tips for Perfect Cookies

• Room Temperature Ingredients: Make sure your butter and egg are at room temperature to help create a smooth dough that incorporates evenly.
• Chill for a Thicker Cookie: If you prefer a thicker cookie, chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much.
• Add a Touch of Spice: For an extra cozy twist, try adding a pinch of cinnamon or nutmeg to the dry ingredients.

These White Hot Chocolate Cookies can easily fit into a lineup of fun cookie recipes for Christmas, alongside favorites like Chocolate Roll Cookies or Hot Cocoa Meringue Cookies. You’ll definitely want to include them in your holiday baking list!

Can Chocolate Thumbprint Cookies Be Modified to Include Hot Chocolate Flavors?

Yes, chocolate thumbprint cookies can be modified to include hot chocolate flavors! By incorporating rich cocoa powder, mini marshmallows, or even a touch of hot cocoa mix into the recipe, you can create a cozy, decadent treat that perfectly blends traditional thumbprint cookies with the comforting taste of hot chocolate.

Low-Calorie Hot Chocolate Cookies with Dark Cocoa Powder

Low-Calorie Hot Chocolate Cookies with Dark Cocoa Powder

A tray of low-calorie hot chocolate cookies with dark cocoa powder, white chocolate chips, and mugs of hot chocolate and milk on the side.

These low-calorie hot chocolate cookies look enticing, don’t they? The rich, dark cocoa powder gives them a deep chocolate flavor that’s hard to resist. Each cookie seems to be perfectly crinkled, with little white chocolate chips sprinkled on top for a delightful contrast.

Ingredients

• 1 cup whole wheat flour
• 1/4 cup dark cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 cup brown sugar, lightly packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened applesauce
• 1/4 cup white chocolate chips (optional)
• Mini marshmallows (optional, for extra fun)

Instructions

1. Prepare the Dry Ingredients
   In a medium bowl, sift together the whole wheat flour, dark cocoa powder, baking soda, and salt. Set aside.
2. Cream the Butter and Sugar
   In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar until light and fluffy. This should take about 2 minutes. Add in the egg, vanilla extract, and applesauce, mixing until fully combined.
3. Combine Wet and Dry Ingredients
   Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough. Gently fold in the white chocolate chips.
4. Chill the Dough
   Cover the dough and chill it in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much while baking.
5. Bake the Cookies
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
6. Add Optional Marshmallows
   If desired, press a few mini marshmallows into the tops of the cookies immediately after removing them from the oven for an extra hot chocolate vibe. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information

Each cookie is under 100 calories, making them a perfect guilt-free treat. Using whole wheat flour and applesauce helps cut down on unnecessary fats and sugars while still delivering that indulgent chocolatey goodness.

Serving Suggestions

Imagine pairing these cookies with a warm mug of hot cocoa or a glass of chilled milk. What a cozy treat! These cookies are not just about looks; they’re a simple drop cookie recipe that’s easy to whip up at home. Ideal for those who want festive baked goods without the guilt, they can easily be part of your holiday cookie lineup.

Tips for Variation

• Add Spice: Add a pinch of cinnamon or cayenne pepper for a spicy twist that complements the dark cocoa flavor.
• Make Them Extra Chocolatey: Mix in some dark chocolate chips for an even richer chocolate experience.
• Vegan-Friendly Option: Substitute the butter with coconut oil, the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use dairy-free white chocolate chips to make this recipe vegan.

Perfect for the Holidays

If you’re searching for fun cookie recipes for Christmas, this is a winner. They taste like hot chocolate and marshmallows in cookie form! Plus, you can even experiment by adding mini marshmallows for that extra fun twist. Perfect for sharing with friends or keeping all to yourself!