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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
Followed the recipe to a T and gave extra freezing time. Cookies baked with a chocolate molten center and brownie like around the edges. Could not scrape them off the pan…threw the entire batch in the trash.
Ugh! Oh no! I am so sorry to hear that, thank you for letting me know! xT
After reading everyone’s comments I was super nervous to try these, but I’m so happy I did! These cookies are amazing and came out better than expected! These are my thoughts on making the dough:
1. The cookie dough definitely needs 40-50 minutes in the freezer
2. I used a tablespoon to scoop my cookies. I made a batch using a 1/4 cup to scoop but I got a taller, fluffier cookie
3. Have patience! These are more of a “cozy weekend cookie” rather than a “quick week day cookie”
Hi Meredith! Thank you so so much for giving the recipe a try! xT
These cookies never set. A couple thoughts: there is not enough flour in this recipe and using a 1/4c for you scoop is just too big. Disappointed in these.
I followed this to a T and always love Halfbaked’s desserts and meals but these came out so sad and flat. I was super disappointed, no crinkles like the pictures show so no open gooey spots for the sea salt to stick and the cookies themselves are just thin and break apart. I couldn’t even scoop half off of the cookie sheets after cooking because they were too mushy. It’s weird because they almost looked over cooked on the edges but I definitely could not have gone any shorter given that the centers are too gooey to set. Any ideas what I did wrong or is there a flaw in the recipe? Did anyone get them to come out like the pic?
Just pulled mine out too. Not looking good at all 🙁 I’m willing to give it another shot but super depressed now
Hi Jennica! I am really sorry this recipe didn’t turn out for you! I would maybe freeze the dough a little bit longer before baking them! xT
Followed instructions exactly but they didn’t turn out like the photos… they tasted good. Wouldn’t make this recipe again.
Hi Mary! I’m really sorry you didn’t enjoy this recipe! Thanks for giving it a try! xT
We made these for our teachers Christmas cookie boxes and they turned out great! A lot of freezing steps but it was worth it. Definitely my kids favourite!
Aw thank you so so much Alene! xT
I made these a little too big (made 12 instead of 18) but everyone loved them! Mine had that pretty crackly look too. I substituted half the chocolate chunks with creme de menthe chips and it was delish!
I did not think they were that hard to make 🤷♀️ and I love being able to clean up/do stuff around the house while they were freezing!
Hi! Thank you so much for giving the recipe a try! Hope you have an amazing Christmas! xT
The recipe turned out okay, similar qualms to others in the comments! Just about froze them and used a cookie scoop. Mine look nothing like the photo, but taste alright. Going to dust with powdered sugar to make them a little more festive/aesthetic since I planned to put them in a cookie tin.
Oh I forgot to mention in my first post… I used a cookie scoop so I had no issues with sticky dough. They turned out delicious.
Thanks so much Mara! xT
These were delicious! A hit at the family party. A couple of comments mentioned rolling the dough by hand, but a cookie scoop is the way to go.
Thank you so much for giving this recipe a try! So glad to hear you enjoyed it! xT
Hello!
I premade the dough, then froze. I plan to make today, so my question is: Can I make in smaller batches? I am planning to scoop using a heaping 1 tbsp? How much should I adjust the time and/or temperature?
Thanks so much!
Can I freeze the already baked molton cookies?? I baked them and they are delicious!
Yes, you can definitely bake and then freeze 🙂 xT
These were a huge hit! I’m going to try them with gluten free flour and see how they turn out!
I followed the recipe exactly and they look absolutely nothing like the pictures 🙁
Hi Deborah! So sorry about that! Is there anything I can do to help?
I followed the recipe exactly and extra time in freezer. They don’t look nothing like yours. The are flat
Dough really did not set up at all (even with extra freezer time in both stages) and cookies came out nothing like the pictures. Normally love your recipes, but this one missed the mark.
Hi Sydney! Thank you so much for the feedback! Is there anything I can do to help? xT
Mine did did not split like the photos but look more like a cookie brownie. What could be the issue?
My dough was also extremely sticky when rolling, making my hands totally covered in sticky batter
Hi! Hmm did the dough not spread out a ton? I would maybe freeze the dough a little longer to decrease the stickiness of the dough! xT
I am a home baker and not exactly a novice. I found this dough extremely difficult to work with. Very sticky ,even after nearly freezing the dough.Difficult to form into balls. On the other hand these are can’t miss ingredients and the cookie should turn out great. One final point. Why do recipes ask to preheat the oven to 350° as the first step when I have at least an hour of freezer time ahead of me before they even go in the oven.
Hi John! I am so sorry this recipe didn’t turn out for you! I appreciate the feedback. I would maybe freeze them a bit longer for the dough to form! xT