Hot Chocolate Cookies Recipe
These Hot Chocolate Cookies are a delicious treat combining rich cocoa powders and hot cocoa mix with gooey marshmallow bits and chocolate chips for a soft, indulgent cookie. Perfect for cozying up on a chilly day, they offer that classic hot chocolate flavor in a delightful cookie form.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes per batch
- Total Time: 23-25 minutes (excluding optional chilling time)
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/8 cups all-purpose flour (1 cup + 2 tablespoons)
- 1/3 cup powdered hot cocoa mix
- 1/3 cup unsweetened cocoa powder (regular or dark for deeper flavor)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup marshmallow bits plus extra for topping
- 1/2 cup semi-sweet chocolate chips plus extra for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, sugar, and brown sugar. Mix on low speed until ingredients are combined, then increase to high and beat until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add the egg, milk, and vanilla extract to the creamed butter and sugar. Mix until well combined, stopping once or twice to scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are evenly incorporated.
- Incorporate Dry Ingredients: Add the flour, powdered hot cocoa mix, unsweetened cocoa powder, baking soda, and salt to the wet mixture. Mix on low speed until just incorporated, avoiding overmixing to maintain a tender dough.
- Fold in Marshmallow Bits and Chocolate Chips: Gently stir in the marshmallow bits and semi-sweet chocolate chips, distributing them evenly throughout the dough.
- Optional Refrigeration: For enhanced flavor and easier handling, cover the dough and refrigerate for up to 36 hours. This step is optional but recommended.
- Scoop Dough: Use a cookie scoop to evenly portion the dough onto the prepared baking sheets, spacing them adequately to allow spread during baking.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 8-10 minutes. Do not overbake; the cookies should remain soft in the center.
- Add Toppings: As soon as the cookies come out of the oven, press a few extra chocolate chips and marshmallow bits onto the warm cookies for an attractive finish and enhanced flavor.
- Cool Completely: Allow the cookies to cool completely on the baking sheet. The residual heat will continue to bake the cookies slightly and help them set perfectly.
Notes
- You can use regular cocoa powder or dark cocoa powder depending on your flavor preference; dark cocoa will yield a richer, deeper chocolate taste.
- Use marshmallow bits, which are small dehydrated marshmallows like those found in hot cocoa mix, rather than mini marshmallows which are sticky and melt too much.
- Shortcut Version: Mix 1 box (18 ounces) of brownie mix with 1/4 cup hot cocoa mix, 1/4 cup vegetable oil, 1 egg, 1/4 cup water, and 1/2 cup marshmallow bits. Scoop, bake as directed, and press extra marshmallow bits and chocolate chips on top when hot from the oven.
Keywords: hot chocolate cookies, marshmallow cookies, chocolate chip cookies, cocoa cookies, winter treats, holiday cookies
Find it online: https://cheframi.com/hot-chocolate-cookies-recipe/
