Gluten-Free Hot Chocolate Cookies

These Gluten-Free Hot Chocolate Cookies are soft, chewy, and packed with rich chocolate flavor. Made with hot cocoa mix, chocolate chips, and gooey marshmallows, they taste just like a cozy cup of hot chocolate in cookie form. They’re perfect for holidays, cookie exchanges, or anytime you’re craving a comforting chocolate treat.

Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes
Total Time: About 1 hour
Yield: 24 cookies

Ingredients

Dry Ingredients

• 2 cups (240 g) gluten-free all-purpose flour blend (with xanthan gum)
• ¼ cup (25 g) unsweetened cocoa powder
• 2 packets (about 1.5 oz / 43 g total) gluten-free hot chocolate mix
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• ½ cup (110 g) light brown sugar, packed
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract

Mix-Ins

• 1 cup (170 g) semi-sweet chocolate chips
• 1 cup mini marshmallows (plus extra for topping if desired)

Instructions

Step 1: Prepare the Oven

1. Preheat the oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Gluten-free flour
• Cocoa powder
• Hot chocolate mix
• Baking soda
• Baking powder
• Salt

Step 3: Cream the Butter and Sugars

1. Beat the butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
2. Add the egg and egg yolk, mixing well after each addition.
3. Stir in the vanilla extract.

Step 4: Make the Dough

1. Gradually add the dry ingredients to the wet ingredients.
2. Mix until just combined.
3. Fold in the chocolate chips and mini marshmallows.

Step 5: Chill

Cover and refrigerate the dough for 30 minutes. Chilling helps prevent spreading and keeps the cookies thick.

Step 6: Shape the Cookies

1. Scoop about 2 tablespoons of dough for each cookie.
2. Place them about 2 inches (5 cm) apart on the prepared baking sheets.
3. Press a few extra chocolate chips on top if desired.

Step 7: Bake

Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft.

Optional marshmallow topping: If you want visible toasted marshmallows on top, press a few extra mini marshmallows onto each cookie during the last 2 minutes of baking.

Step 8: Cool

1. Let the cookies cool on the baking sheet for 5 minutes.
2. Transfer to a wire rack to cool completely.

Tips for Success

• Choose a gluten-free certified hot chocolate mix, as some brands may contain gluten or have cross-contamination risks.
• Use a gluten-free flour blend that contains xanthan gum. If it doesn’t, add 1 teaspoon xanthan gum.
• Chill the dough for thick, bakery-style cookies.
• Avoid overbaking; the cookies will continue to set as they cool.
• For a richer flavor, use a mix of semi-sweet and dark chocolate chips.

Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze baked cookies or cookie dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.

Flavor Variations

• Peppermint Hot Chocolate: Add ½ teaspoon peppermint extract and top with crushed candy canes.
• Salted Hot Chocolate: Sprinkle flaky sea salt over the cookies before baking.
• S’mores Style: Mix in crushed gluten-free graham-style crackers and extra marshmallows.
• White Chocolate Hot Cocoa: Replace half the chocolate chips with white chocolate chips.
• Mocha Hot Chocolate: Add 1 teaspoon instant espresso powder to the dry ingredients.

Serving Suggestions

These cookies pair wonderfully with:

• A mug of hot chocolate
• Coffee or espresso
• Warm milk
• Vanilla ice cream
• Whipped cream and chocolate drizzle for an indulgent dessert

Rich, fudgy, and filled with melty chocolate and gooey marshmallows, these gluten-free hot chocolate cookies capture the cozy flavors of a warm winter drink in every delicious bite.