Description
Delight in the cozy flavors of Hot Chocolate Cookies, a perfect treat combining rich cocoa, chocolate chips, and gooey marshmallows. These soft and chewy cookies are infused with hot cocoa mix, giving them an extra boost of chocolaty warmth, making them an ideal dessert for chilly days or any chocolate lover’s craving.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup hot cocoa mix (without marshmallows)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins and Topping
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy, approximately 2 to 3 minutes. This step incorporates air for a tender cookie texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter. Then, stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, hot cocoa mix, baking soda, and salt to evenly distribute the leavening agents and cocoa flavors.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined. Avoid overmixing to maintain cookie tenderness. Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Scoop Dough: Using a spoon or cookie scoop, portion rounded tablespoons of dough onto the prepared baking sheets, spacing them apart to allow for spreading.
- First Bake: Bake the cookies for 8 to 10 minutes until they are just set but still soft in the center. Remove from oven promptly to keep from overbaking.
- Add Marshmallows: While the cookies are hot, immediately press 2 to 3 mini marshmallows onto the top of each cookie to create a soft, melted topping.
- Final Bake and Cool: Return the cookies to the oven for an additional 1 to 2 minutes to soften the marshmallows slightly. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, ensure butter is softened to room temperature before starting.
- If you prefer less sweetness, you can reduce the granulated sugar by 1/4 cup.
- Use hot cocoa mix without marshmallows to prevent excess moisture in the dough.
- Mini marshmallows can be substituted with regular-sized ones cut into smaller pieces if desired.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
