Description
These Hot Chocolate Cookies are a cozy winter treat perfect for chocolate and marshmallow lovers. Soft, rich, and packed with the flavors of hot cocoa mix and gooey Mallow Bits, these cookies bring warmth and comfort to chilly days. Perfect for sharing during the holiday season or any time you want a sweet, chocolatey indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 4 packets hot cocoa mix (or 3/4 cup, not sugar-free)
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
Add-Ins
- 1 cup chocolate chips
- 1 cup Mallow Bits (mini marshmallows are not recommended)
Instructions
- Prepare the Dough: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Then add the eggs and vanilla extract, mixing well until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually add this dry mixture to the wet ingredients and stir until just blended into a consistent dough.
- Add Mix-Ins: Fold in the chocolate chips and Mallow Bits carefully, ensuring they are evenly distributed throughout the dough without melting or breaking down.
- Chill the Dough: Cover the dough tightly with plastic wrap and chill it in the refrigerator for at least 30 minutes, which helps the dough firm up and makes for better-shaped cookies. Dough can be chilled up to 24 hours for convenience.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Bake: Using a tablespoon or cookie scoop, drop rounded 2-tablespoon portions of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly browned but the centers remain soft.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes to firm up before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature for a cozy chocolate treat.
Notes
- Using Mallow Bits instead of mini marshmallows prevents marshmallows from melting completely, preserving texture.
- Chilling the dough is important to prevent excessive spreading and improve cookie texture.
- You can substitute semi-sweet or milk chocolate chips based on your preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra gooeyness, warm cookies slightly before serving.
