Description
These Hot Chocolate Cookies are a delightful twist on classic chocolate chip cookies, infused with cocoa and hot cocoa mix for extra rich flavor. Soft, chewy, and studded with melted chocolate chips and gooey mini marshmallows, they capture the warm essence of a hot chocolate drink in every bite—perfect for cozying up during cooler months or festive occasions.
Ingredients
Scale
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
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to ensure cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 to 3 minutes. This step creates structure and texture in the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to incorporate them fully. Stir in the vanilla extract for flavor enhancement.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, hot cocoa mix, baking soda, and salt to ensure even distribution of leavening agents and cocoa flavor.
- Combine Wet and Dry: Gradually add the dry mixture into the wet ingredients, mixing just until combined to avoid overworking the dough. Then fold in the semi-sweet chocolate chips evenly throughout the dough.
- Portion Cookies: Scoop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them apart to allow for spreading.
- Initial Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers still look slightly soft.
- Add Marshmallows and Final Bake: Remove the cookies from the oven and immediately press 2 to 3 mini marshmallows into the top of each cookie. Return the baking sheets to the oven for an additional 1 to 2 minutes to soften the marshmallows.
- Cooling: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This helps maintain their texture and prevents breaking.
Notes
- For best results, use room temperature butter to achieve a smooth, creamy batter.
- Be careful not to overbake; cookies should remain soft in the center for the perfect chewiness.
- Press the marshmallows in immediately after baking so they melt slightly without burning.
- You can substitute mini marshmallows with chopped regular marshmallows if mini ones aren’t available.
- Store cookies in an airtight container at room temperature for up to 5 days.
