Description
These Hot Chocolate Cookies are a deliciously rich and chocolatey treat, featuring a blend of cocoa powder and hot cocoa mix for an extra cozy flavor. Soft and chewy with melty chocolate chips and gooey mini marshmallows on top, they’re perfect for satisfying your sweet tooth during cooler months or any time you crave a comforting dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 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
- 1 cup semi-sweet chocolate chips
Topping
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes using a mixer.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, hot cocoa mix, baking soda, and salt to combine evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing. Then fold in the semi-sweet chocolate chips evenly through the dough.
- Form Dough Balls: Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them apart to allow room for spreading during baking.
- Initial Bake: Bake the cookies for 8-10 minutes, or until they are just set but still soft in the center.
- Add Marshmallows: Remove the baking sheets from the oven and immediately press 2-3 mini marshmallows into the top of each cookie.
- Final Bake: Return the cookies to the oven for an additional 1-2 minutes to allow the marshmallows to soften and slightly melt.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For best results, use room temperature butter to ensure proper creaming with the sugars.
- Make sure to press the marshmallows in right after the initial bake while cookies are hot so the marshmallows stick well.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For extra gooey cookies, slightly underbake and allow residual heat to finish cooking.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
