Description
These Hot Chocolate Cookies are a delightful twist on classic chocolate chip cookies, incorporating unsweetened cocoa and hot cocoa mix for a rich, chocolatey flavor. Topped with gooey mini marshmallows, they deliver the cozy taste of hot chocolate in a convenient, chewy cookie form—perfect for a comforting treat during chilly days.
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 and Toppings
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Cream the butter and sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which should take about 2-3 minutes. This step incorporates air for a tender cookie texture.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition to ensure proper blending. Stir in the vanilla extract for flavor.
- Mix 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 and cocoa.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough. Then fold in the semi-sweet chocolate chips evenly throughout the dough.
- Portion dough on baking sheets: Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto each prepared baking sheet, spacing them adequately to allow for spreading during baking.
- Bake and add marshmallows: Bake the cookies for 8-10 minutes until just set. Remove the baking sheets from the oven and immediately press 2-3 mini marshmallows onto the top of each cookie for a gooey finish.
- Final baking and cooling: Return the cookies to the oven for an additional 1-2 minutes to soften the marshmallows. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- If you prefer, substitute the hot cocoa mix with extra unsweetened cocoa powder and adjust sweetness accordingly.
- For a crispier cookie, bake an extra 1-2 minutes, but do not overbake if you want a chewy center.
- The mini marshmallows added at the end give a classic hot chocolate feel—don’t skip this step for best flavor and presentation.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
