Description
Delightfully rich Hot Chocolate Cookies featuring a blend of instant hot cocoa mix, baking cocoa, and chocolate chips, studded with vanilla marshmallow bits for a festive, chewy treat that perfectly captures the warmth of hot chocolate in cookie form.
Ingredients
Scale
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
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
Add-ins
- 1 cup vanilla marshmallow bits (not miniature marshmallows)
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully preheat so it reaches the right temperature by the time your dough is ready for baking.
- Cream the butter and sugars: In a large bowl, use an electric mixer to cream together the softened butter, sugar, and brown sugar until the mixture is light and fluffy, typically about 5 to 7 minutes. This step is key to achieving a tender cookie texture.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract evenly.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, instant hot cocoa mix, baking cocoa, salt, baking soda, and baking powder. This helps distribute the leavening agents and cocoa evenly throughout the dough.
- Incorporate dry mixture into wet: Gradually add the dry ingredients into the creamed butter and sugar mixture, beating gently until just combined. Avoid overmixing to prevent tough cookies.
- Fold in marshmallow bits and chocolate chips: Using a spatula, gently fold in the vanilla marshmallow bits and semisweet chocolate chips, making sure they are evenly distributed throughout the dough.
- Prepare the baking sheets and portion the dough: Lightly grease baking sheets or line them with parchment paper. Drop the dough by tablespoonfuls onto the sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the cookies are set on the edges but still soft in the centers.
- Cool the cookies: Remove the baking sheets from the oven and transfer the cookies to wire racks to cool completely. This allows the cookies to finish setting properly and prevents sogginess.
Notes
- Use room temperature eggs to ensure smooth mixing and better texture.
- Do not substitute miniature marshmallows for marshmallow bits, as they melt differently and affect the texture.
- Chilling the dough for 30 minutes before baking can help control spread if desired.
- Store cooled cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- For a richer chocolate flavor, you can add an extra tablespoon of baking cocoa.
