Description
These Hot Chocolate Cookies combine the rich flavors of cocoa and marshmallows into a soft, chewy treat perfect for any chocolate lover. Featuring a blend of instant hot cocoa mix and baking cocoa, studded with vanilla marshmallow bits and semisweet chocolate chips, these cookies are a comforting twist on classic chocolate chip cookies, ideal for cozy gatherings or a sweet indulgence.
Ingredients
Scale
Wet Ingredients
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2-1/4 cups all-purpose flour
- 1/2 cup instant hot cocoa mix (about 3 packets)
- 3 tablespoons baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Add-ins
- 1 cup vanilla marshmallow bits (not miniature marshmallows)
- 1 cup semisweet chocolate chips
Instructions
- Preheat and Prepare Dough: Preheat the oven to 375°F (190°C). In a large bowl, cream the softened butter, sugar, and brown sugar together until the mixture is light and fluffy, which should take about five to seven minutes. Then, beat in the room temperature eggs and vanilla extract until well combined.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour, instant hot cocoa mix, baking cocoa, salt, baking soda, and baking powder. Gradually add this dry mixture to the creamed butter and sugar mixture, beating until just combined. Fold in the vanilla marshmallow bits and semisweet chocolate chips gently to distribute evenly without deflating the batter.
- Shape and Bake: Drop the cookie dough by tablespoonfuls onto greased baking sheets, spacing them approximately 2 inches apart to allow for spreading. Bake the cookies in the preheated oven for 10 to 12 minutes or until the cookies are set but still soft to the touch.
- Cool the Cookies: Remove the baking sheets from the oven and transfer the cookies to wire racks to cool completely before serving or storing. This helps the cookies firm up and prevents them from becoming soggy.
Notes
- Ensure the butter is softened, not melted, to achieve the right cookie texture.
- Using instant hot cocoa mix adds a subtle chocolate flavor and sweetness; do not substitute with regular cocoa powder alone.
- Vanilla marshmallow bits provide a gooey, creamy texture without excess moisture from regular marshmallows.
- For best results, do not overbake; cookies should look slightly underbaked when taken out as they’ll continue to set while cooling.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
