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Sweet Vanilla Hot Chocolate Molten Cookies. Homemade chocolate cookies that taste just like your favorite mug of creamy vanilla hot chocolate! These cookies, similar to a lava cookie, are made with real vanilla extract, semi-sweet chocolate chips, cocoa powder, and the real secret – big chunks of dark chocolate. A light sprinkle of sea salt after baking makes them perfect. When eaten warm, the puddles of chocolate melt into every inch of the cookie, making each cookie melt in your mouth. So delicious. And not too sweet, but just sweet enough. They’re the perfect holiday cookie to bake, share, and gift this holiday season!
It’s finally here!! It’s time for all the holiday cookies!! And you all, I’ve been baking cookies for days. Between these cookies, the recipe I hope to share on Friday, and then the cookie box, it’s been one sweet cookie after another.
I’m not complaining; it’s been fun, and I’m excited to share each recipe with you all. Since I’m working on getting the cookie box posted relatively soon, I’ve been testing sweet recipes daily and even at night.
I love holiday baking, but it can be a lot of work! These hot cocoa cookies took a few days to perfect, but they were worth it – so excited to share!
The one thing about these cookies versus other hot chocolate cookies is that I nixed the marshmallows. But I promise you will not miss them. These are delicious hot cocoa cookies!
I took the idea from the nightly mugs of hot chocolate I make for Asher this time of year. She has a routine of showing up once it’s dark while my dad and I clean the studio. Her one request is a mug of steamy cocoa. She picks out her favorite Christmas mug, and then I make her the simplest hot cocoa. It’s perfect.
These cookies have everything in them that I use in Asher’s hot chocolate!
Details
Step 1:
Melt together the butter and chocolate chunks; the mixture will be thick.
Step 2: finish the cookie dough in the bowl of a stand mixer
Next, using an electric mixer, whisk the eggs up in a separate bowl with the sugar. This is the secret to the melt-in-your-mouth chocolate cookie. You have to use room-temperature eggs and really whisk them until you see plenty of bubbles on top.
You’ll notice I’m using a lot of vanilla, two tablespoons. The vanilla provides the cookies with a really nice flavor that can stand up to all the chocolate.
Now add the dry ingredients: flour, baking soda, and salt.
Step 3: the chocolate chunks
I use a large 6.3-ounce bar of dark chocolate.
Chop the bar into rather large chunks. The bigger chunks melt into puddles throughout the cookies. So yummy, trust me.
Step 4: freeze
Roll the dough into decently-sized balls. This is a sticky dough, so using a cookie scoop or a smaller ice cream scoop is easiest for this dessert.
Freeze the dough balls on the cookie sheet until firm. Don’t skip this step. You want the dough to be chilled so the cookies will bake nicely. This only requires 15 to 30 minutes in the freezer.
Step 5: bake
Bake until just set. Then a light sprinkle of sea salt (if desired), and you’re good to eat!
Warm hot chocolate cookies for all! And a dip through a little whipped cream is highly recommended – so yummy!
Looking for Christmas cookie recipes? Here are a few ideas:
Chewy Frosted Cinnamon Swirl Snickerdoodles
Easy Slice ‘n’ Bake Vanilla Bean Sugar Cookies
Easy Vanilla Bean Christmas Lights Cookies
Soft Gingerbread Latte Cookies with Brown Butter Icing
Lastly, if you make these Vanilla Hot Chocolate Molten Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Vanilla Hot Chocolate Molten Cookies
Servings: 18 cookies
Calories Per Serving: 244 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 6 tablespoons salted butter
- 1 1/2 cups semi-sweet chocolate chips
- 3 large eggs, at room temperature
- 1/2 cup granulated sugar
- 2 tablespoons vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 ounces dark or semi-sweet chocolate, chopped
- flaky sea salt
Instructions
- 1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper. 2. In the microwave, melt the butter and chocolate chips together. 3. In a mixing bowl, whisk together the eggs and sugar until bubbles form on top, about 2 minute. Add in vanilla and melted chocolate, whisking until the mix looks glossy. Mix in the flour, cocoa powder, baking soda, and salt until just combined. Fold in the chocolate chunks. Put the bowl in the freezer, let the dough sit for 30 minutes, until it is scoop-able. The batter should be like a thickened fudge. DO NOT skip this step. It's essential to the recipe.4. Line a small baking sheet or plate with parchment paper (anything that fits in your freezer). Using a 1/4 cup measure cookie scoop, scoop the dough into balls and place on the prepared baking sheet. Freeze for 15-30 minutes, until firm. DO NOT skip this step. It's essential to the recipe.5. Pull the dough balls out of the freezer. Place on the prepared baking sheet. Space the cookies 2 inches apart. Bake for 8-12 minutes or until the cookies start to set around the edges, the centers should be a little doughy. Let cool on the pan. 6. Sprinkle with sea salt. Eat warm or let cool and store in an airtight container for up to 4 days. Hot chocolate with whipped cream is wonderful for dipping (:
Notes
Freezing: the cookie dough balls can be frozen for up to 3 months. When ready, thaw, then bake as directed.
Trouble Rolling the Dough: step 2 of the recipe is important, make sure you are really whisking your eggs and getting a very glossy look. It’s should look like a thick shiny chocolate brownie batter by the time step 2 is complete. If you are still having trouble. Start by adding 1/4 cup additional flour, then add more as needed. Some readers have used up to 1 cup of additional flour, but I have never personally found this needed.
This post was originally published on November 28, 2023
OMGoodness! Followed recipe to a T and they are perfect! My kids said they are best cookie ever and I agree!
The dough is def sticky after the first initial freeze (I did NOT add extra flour) but I just used my cookie scoop and plopped them on the pan without rolling into a ball yet. After the second freeze I rolled into a ball (just found it easier to handle) then strait into the oven. Mine took 11 minutes and remember to cool on the pan. Thank you Tieghan!
Thank you SO much Jessica! So glad you enjoyed this recipe! xT
I had high hopes for these turning out. I followed the directions and mine didn’t hold shape and they didn’t get the crackle look Tiegan had. Sad Day! I had them in the freezer and wondering what to change.. more flour? They look like pancakes. Now to try another cookie box recipe and hoping they turn out.
Hi Lara! I’m so sorry this recipe didn’t turn out for you! I would maybe add more flour and freeze the dough longer if your cookies aren’t holding their shape! xT
I made these tonight and they came out perfect in appearance and taste❤️
They were so good! My family loved them.
Thank you Tieghan!
Hey Tracy! Thank you so much for trying out this recipe! Hope you enjoyed this recipe! xT
I made these tonight and they came out perfect in appearance and taste❤️
Yummy! My family loved them.
Thank you Tieghan!
Thank you so much for trying out this recipe! Hope you enjoyed this recipe! xT
Mine came out really cake like. I dont know why! Followed the recipe exactly.
My family loved them
Thank you so much for trying out this recipe! Hope you enjoyed this recipe! xT
I love the HBH recipes but this one did not pan out (no pun intended) for me. I followed the instructions precisely but the cookies did not have the cracked appearance as reflected in the picture. In my opinion, there is also too much of a time investment for a cookie, and the end-to-end process is lengthy. You also need to bear in mind that you will need enough room in your freezer to accommodate a bowl and a cookie sheet, although not at the same time. The flavor is wonderful, but they just aren’t presentation worthy. Oh well….I guess I will just have to eat all my cookies!
Hey Kim! I’m so sorry this didn’t turn out for you! I would maybe try freezing the dough a little bit longer! xT
There’s a reason! I am at high altitude (6000 feet) and my kids are allergic to eggs, so I have to use egg substitute. They were flat and never really formed into cookies, but more of a pancake. The flavors were great. Would love more info on how to adjust for these things.
Hi Julie! Oh no I’m so sorry about that! I would say it’s maybe the egg substitute that is making them go flat! xT
I followed the recipe exactly, but the cookies did not turn out as they appear above. They turned out more like fudgy flat pancakes.
Well I made these for a work cookie swap. They tasted great but they were by far the ugliest cookie. All stuck together we needed a spoon to get them out of their container. Certainly a good laugh- will not be making these again for a public event. lol
These cookies are so good, I can’t wait to make a second batch!
Thanks so much for trying out the recipe! Have a wonderful holiday season! xT
These cookies are amazingly delicious. I made them on two separate occasions, but could not get them to look like yours, no cracks in the cookie. I froze the dough overnight on the second batch, but still no difference in how the cookie looked-again, no cracks. I did make them smaller, half the size. I turned the oven up to 400 for the last cookie sheet, but no difference in the appearance. I would appreciate any advice, thank you.
These were great! I added a little instant coffee to the batter! Following the essential freezing steps made them turn out perfectly!
Thanks so much for trying out the recipe! Have a wonderful holiday season! xT
The cookie batter took much longer then a half hour to swt in freezer before u could scoop and roll it and then an additional 15 min in freezer after rolled into balls. If u don’t have all day I wouldn’t bother with this recipe. Cookies were just ok. A little bitter.
Thank you for this feedback Janine! xT
I followed the instructions to a t and the cookies did not turn out at all. Very disappointed because they looked so good! Maybe I will try it again and double the freezing time? Or make smaller cookies?
Hey Hannah! I’m so sorry about that! Yes, I would maybe double the freezer time if it seems like your cookie dough isn’t coming together! xT
My son just kept saying- OMG. OMG.
These are miraculous. Two changes-
I used 2 t vanilla AND one vanilla bean scraped in.
I changed the cookie size- a 1/4 cookie scoop would be massive. I used a heaping melon baller to potion it out. Perfect with the shorter freeze and bake times.
Thank you for trying out this recipe! So glad to hear it was enjoyed! xT