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–+ servings
Gluten Free Hot Chocolate Cookies

Gluten Free Hot Chocolate Cookies for Cozy Indulgence

Indulge in these Gluten Free Hot Chocolate Cookies, perfect for cozy evenings and holiday gatherings.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 36 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Gluten-Free Flour Use King Arthur Measure for Measure for thicker cookies.
  • 215 grams Dark Chocolate (64-70% cocoa) Choose quality chocolate you enjoy.
  • 1/2 cup Unsalted Butter Swap with dairy-free butter for a dairy-free version.
  • 2 large Eggs Cold eggs help achieve better volume.
  • 1/2 cup Granulated Sugar Accurate measurement is key.
  • 1/2 cup Light Brown Sugar Accurate measurement is key.
  • 1/4 teaspoon Salt Diamond Kosher Crystal Salt is recommended.
  • 1 teaspoon Baking Powder Necessary for leavening.
For the Flavor Boost
  • 1 teaspoon Vanilla Extract Optional for extra aromatic notes.
  • 1/4 cup Hot Cocoa Mix Can use cocoa powder and sugar instead.
  • 1/4 cup Dutch-Processed Cocoa Powder Substitute with natural cocoa for a lighter cookie.
For the Signature Swirl
  • 1 cup Marshmallow Fluff/Creme Provides extra sweetness and that delightful swirl.

Equipment

  • Oven
  • Stand Mixer
  • Parchment paper
  • Heatproof Bowl
  • Saucepan
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  2. In a heatproof bowl, melt dark chocolate and unsalted butter together over a saucepan of simmering water for about 5 minutes.
  3. In a stand mixer, whisk the eggs, granulated sugar, light brown sugar, and salt on medium speed for about 5 minutes.
  4. Gently fold the melted chocolate mixture into the egg mixture until smooth.
  5. Sift together gluten-free flour, Dutch-processed cocoa powder, hot cocoa mix, and baking powder, then gradually add to the wet ingredients.
  6. Using a large cookie scoop, drop about 3 tablespoons of dough onto the baking sheets and top with marshmallow fluff.
  7. Bake for 11 minutes, watching for crinkly tops and slight doming.
  8. Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Measure accurately for best results. Allow cookies to cool properly to maintain their fudgy texture.

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