Description
These Hot Chocolate Cookies combine rich hot cocoa flavor, chocolate chips, and tiny marshmallow bits in every bite. They’re a delicious Christmas treat for holiday cookie exchanges, winter gatherings, and cozy nights at home.
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- 4 packets hot cocoa mix (approximately 3/4 cup, regular sweetened)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup chocolate chips
- 1 cup Mallow Bits (dehydrated mini marshmallows
Instructions
- Cream the softened butter, granulated sugar, and brown sugar with an electric mixer until fluffy and smooth.
- Add the eggs and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together the flour, hot cocoa mix, salt, baking soda, and baking powder.
- Gradually add the dry ingredients to the butter mixture. Mix until a thick dough forms.
- Fold in the chocolate chips. Add the dehydrated marshmallow bits now or reserve them until after chilling.
- Cover the dough and refrigerate for at least 30 minutes or up to 24 hours.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop approximately 2 tablespoons of dough per cookie. Space the portions 2 inches apart.
- If you reserved the marshmallow bits, gently press them into the shaped dough portions.
- Bake for 9 to 11 minutes, until the cookie edges turn lightly golden brown.
- Let the cookies rest on their baking sheets for 5 minutes. Then transfer them to wire racks to finish cooling.
Notes
The cookie dough naturally feels firm and somewhat dry. Do not add extra liquid, as this consistency is normal.
For thinner, flatter cookies, reduce the flour to 3 cups.
For thicker, taller cookies, use the full 3 1/4 cups of flour and chill the dough longer than 30 minutes.
Measure flour by fluffing it, spooning it into a measuring cup, and leveling the top.
Use regular sweetened hot cocoa mix rather than sugar-free varieties.
Basic hot cocoa mix works best. Dark chocolate hot cocoa mix gives a richer chocolate flavor.
For a deeper chocolate color, add 1 tablespoon of unsweetened cocoa powder, preferably dark cocoa powder.
Use dehydrated marshmallow bits instead of soft mini marshmallows to reduce melting and stickiness.
If marshmallow bits dissolve during baking, press them into the chilled dough portions just before baking.
If you cannot find Mallow Bits, look for hot cocoa mixes with separate dried marshmallow packets.
To freeze the cookie dough, leave out the marshmallow bits. Add them after partially thawing the dough and just before baking.
Nutrition facts are estimates and may vary depending on ingredient brands and cookie sizes.