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These Hot Pot Chocolate Cookies are rich, fudgy, and loaded with all the comforting flavors of a cup of hot cocoa. Made with simple ingredients, these chewy double chocolate cookies come together in no time. Whether you’re baking for cookie exchanges, holiday season festivities, or just to enjoy with a cup of hot chocolate, this recipe will become one of your favorite things to make.
Why You’ll Love this Hot Pot Chocolate Cookies Recipe
These gooey hot pot chocolate cookies hit all the right notes: a slightly crisp edge, a soft and chewy center, and the deep chocolate flavor that makes every bite irresistible. Plus, they’re incredibly easy to whip up in a pot on the stove—no stand mixer or fancy techniques required. You’ll appreciate how the melted butter and cocoa powder create a rich, chocolatey cookie dough that’s easy to handle and bake.
Ingredients Needed for Hot Pot Chocolate Cookies
Just a handful of the usual cookie ingredients are needed for this recipe! Here’s what you’ll want to gather up:
- Unsalted Butter: Melted to give the cookies their soft texture and rich flavor.
- Brown Sugar & Granulated Sugar: The combination creates sweetness and chewiness in every bite.
- Large Eggs & Egg Yolk: Key ingredients for binding and richness.
- Vanilla Extract: Adds a warm, sweet aroma to the cookie batter.
- All-Purpose Flour: The base of these rich chocolate cookies.
- Cocoa Powder: Unsweetened for deep chocolate flavor.
- Baking Soda: Helps the cookies rise just enough.
- Salt: Balances the sweetness and enhances the chocolatey taste.
Double Chocolate Cookie Variations
- Add Mini Marshmallows: Fold in mini marshmallow bits for a gooey hot chocolate vibe.
- Mix in White Chocolate Chips: For a sweeter twist, add white chocolate chips to the batter.
- Spice It Up: Add a pinch of cayenne pepper for Mexican hot chocolate cookies.
- Rocky Road Cookies: Toss in semi-sweet chocolate chips and chopped nuts.
How to Make Hot Pot Chocolate Cookies
For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step directions for making these cookies:
1. Melt the Butter
Melt butter in a medium-sized pot. Remove from heat. Stir in brown sugar and granulated sugar until well combined and smooth.
2. Mix in Wet Ingredients
Add in egg, egg yolk and vanilla extract to the sugar mixture. Mix until lighter in color.
3. Combine Dry Ingredients
In a separate medium bowl, add in the flour, cocoa powder, baking soda, and salt.
4. Form the Dough
Gradually mix the dry ingredients into the wet mixture. Stir well to ensure a smooth, well-stirred batter.
Let batter it sit 10 minutes or so to let the flour soak into the rest of the batter. The batter should be warm and obviously sticky. As it sits and cools, the batter will thicken to a more obvious dough. This is when you would scoop the dough into cookies.
5. Scoop + Bake
Preheat oven to 325° F. Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a 1 1/2 tablespoon cookie scoop.
Bake 8-9 minutes, rotating sheets halfway through baking. When you pull your cookies out of the oven, they will look cooked around the edges and undercooked in the center.
6. Cool + Serve
Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto wire racks to cool to room temperature. These are best eaten in the first 24 hours after baking.
Storage + Make Ahead Directions
Place in an airtight container at room temperature. For the freshest taste, enjoy within 24 hours, but they’ll stay good for up to 3 days.
To Make Ahead: Store the dough in the fridge for up to 2 days. Let it come to room temperature before baking for the best results.
To Freeze the Dough: Scoop the cookie dough into balls and freeze on a parchment-lined baking sheet. Once frozen, transfer to an airtight container. Bake directly from frozen, adding 1-2 minutes to the total time.
Other Cookie Recipes to Try!
- Hot Pot Sugar Cookies
- Reese’s Pieces Butterfinger Cookies
- Sweet Potato Coffee Cake Cookies
- Brown Butter Chocolate Chip Cookies
- Classic Peanut Butter Cookies
- Actually Perfect Chocolate Chip Cookies
- Chocolate Chunk Cookies
- Perfect Shortbread Cookies
Make this Hot Pot Chocolate Cookies recipe for your next gathering, cookie exchange, or just because you’re craving rich chocolate cookies. The printable recipe card is below! Have a great day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Hot Pot Chocolate Cookies Recipe
Ingredients
- 3/4 cup butter
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Melt butter in a medium-sized pot. Remove from heat. Stir in brown sugar and granulated sugar until well combined.
- Add in egg, egg yolk and vanilla extract. Mix about 2-3 minutes until lighter in color.
- Add in the flour, cocoa powder, baking soda, and salt. Stir well to ensure a smooth, well-stirred batter.
- Preheat oven to 325° F. Line two baking sheets with parchment paper.
- Let batter it sit 10 minutes or so to let the flour soak into the rest of the batter. The batter should be warm and obviously sticky. As it sits and cools, the batter will thicken to a more obvious dough. This is when you would scoop the dough into cookies.
- Scoop cookie dough onto prepared pans, using a 1 1/2 tablespoon cookie scoop.
- Bake 8-9 minutes, rotating sheets halfway through baking. When you pull your cookies out of the oven, they will look cooked around the edges and undercooked in the center.
- Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart.
- Place onto cooling racks and cool to room temperature before storing in airtight containers.
Lauren, How would you alter this recipe for high altitude? I live at 6500 feet.
These are so good! I think I need to add them to my holiday baking trays
[…] Hot Pot Chocolate Cookies […]
I have to laugh , from the title I thought you actually “baked” the cookies in a stovetop pot. But Five minute before I read this, I actually made this exact recipe, except I melted the butter in a bowl in the microwave and used the bowl to mix the ingredients. Also I chilled the dough in the refrigerator for 20 min instead of just letting it sit for 10 min. I find I get a better rise when chilling the cookie dough. Other than that basically the same and same amount of clean up.
[…] Hot Pot Chocolate Cookies Recipe […]
[…] please see these sugar cookies, these chocolate chip cookies or these cut out cookies. Or my hot pot chocolate cookies. All good […]
[…] Hot Pot Chocolate Cookies Recipe […]
[…] Hot Pot Chocolate Cookies Recipe […]
We made these and they were delicious!!!
Love these! I add a peanut butter glaze to them and totally put them over the top!!
These are the best cookies. So easy to make!
I left out the cocoa and poked in some chocolate chips into the cookies after I’d blobbed the mix onto the tray.
I don’t eat sugar/flour anymore but my hubby said they were delicious and the house certainly smelt nice!
Thanks for a great, easy recipe.
I cant pin this??0
[…] craze continue to roll on at my house. (If you don’t know what I’m talking about, look here or […]
I am going to make these into ice cream sandwiches! They look so so so good!
Oh my goshhhh, I cannot believe you made these in a sauce pot! So genius. A total game changer for when I need a chocolate fixing fast (which yes, is all the time). Can’t wait for you to make more versions of this!
Made these last week and what fun they were! So fast and delicious and different than the normal! Thank you!
Can’t wait to try these tonight!! My family loves brownies, so these should be fantastic.
Definitely something I want to they. They look delicious.
I made these last weekend and they were so easy! This is my new go to cookie recipe!
These look delicious…I have to try them!
I have never heard of this method and am interested to try it. Especially when the cookies look this good!
Super excited to try these! What a great concept! And they look so good! Thanks, Lauren!
I am looking forward to trying these cookies this weekend! They look delicious!
These look so good! I can’t wait to try them.
These look delicious. Can’t wait to try them. 🙂
I cant wait to try these. Maybe they’ll replace my favorite chocolate cake mix cookies from your site…
Plan on making these this weekend for our Sunday family dinner!
These look amazing!! Can’t wait to try them.
How have I never heard of this method before? Soft chewy cookies are my jam so this recipe is going to happen very soon!
Excited to try these (and the cinnamon butterscotch version) soon!
These look delicious! Can’t wait to try?
Made these and the hubby and kiddos all loved them. They were so easy to make!!
These look so yummy and easy to make. I believe my kids would love these.
they look so soft and delicious!
I made these today, and used Hershey’s Special Dark cocoa {it’s the only one I ever use}, so they came out nice, dark, and rich! The first batch was still gooey inside, after baking and cooling on the pan for 8 minutes each, then cooling to room temp. They also flattened out a bit. I baked the second batch for 11 minutes, and they came out perfectly baked and no flattening. A great, easy recipe when you need a quick chocolate fix. My family requested I add nuts next time.
I have made these twice since you posted them. They are so delicious. And so easy! My 7 year old loves to help in the kitchen and she made a batch all by herself.
Wow, that’s amazing! So glad you like them 🙂
Hi Lauren, I made these cookies and they are great and so easy. My husband enjoys soft cookies and he liked these. I did make a couple of small changes to your recipe. I added a teaspoon of cinnamon with the dry ingredients and I pressed some chopped pecans into the tops of half of the cookies. They are so close to a brownie that I thought the pecans would go well and they did?
That is a great idea, will have to try!!
I’ve made the butterscotch version of this recipe but found it sickingly sweet. If I use less sugar, what would I need to change to make it work?
Also, after 9 minutes, and resting on the sheet for 7, they didn’t taste like they were baked enough…
Anyone else have these issues?
I would add less butterscotch chips. Try using salted butter. And of course bake longer. All ovens are different!
Haha! A few months ago I saved a recipe for The Best One Pot Brownies. Imagine my surprise when I went to make them a few days later and found an ingredient I wasn’t expecting. . . only then did I notice the word “One” wasn’t in the name. Oops.
These are delish! Thank you fo this great recipe!