Description
Delight in these rich and chewy Hot Chocolate Cookies, packed with cocoa powder, hot cocoa mix, and studded with semi-sweet chocolate chips and mini marshmallows. Perfectly baked to achieve a soft center and a slightly crisp edge, these cookies are a nostalgic treat that bring the warm, comforting flavors of hot chocolate to cookie form.
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
Add-ins
- 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 even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Stir in the vanilla extract for flavor.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, hot cocoa mix (without marshmallows), baking soda, and salt to evenly distribute the leavening and flavor components.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough. Then gently fold in the semi-sweet chocolate chips for pockets of melted chocolate.
- Scoop Dough: Using a tablespoon or cookie scoop, place rounded scoops of dough evenly spaced on the prepared baking sheets, allowing room for spreading.
- Bake and Add Marshmallows: Bake the cookies for 8 to 10 minutes until they are just set and slightly firm to touch. Remove from the oven and immediately press 2 to 3 mini marshmallows onto the top of each cookie to give a gooey finishing touch.
- Final Bake and Cool: Return the cookies to the oven for an additional 1 to 2 minutes to soften the marshmallows. Then cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring perfect texture.
Notes
- For best results, use room temperature butter to achieve a creamy texture when creaming with sugars.
- If you prefer, substitute the semi-sweet chocolate chips with dark or milk chocolate for different flavor profiles.
- If marshmallows brown too quickly, keep an eye on them and remove cookies promptly from oven.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
