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Hot Chocolate Cookies Recipe

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4.2 from 39 reviews

These Hot Chocolate Cookies are a delightful twist on classic chocolate cookies, packed with rich cocoa, hot chocolate mix, and gooey mini marshmallows inside each bite. Perfectly soft and chewy with a crackled top, they offer the comforting flavors of a warm hot cocoa in cookie form – a fantastic treat for cozy days and dessert lovers.

Ingredients

Wet Ingredients

  • 10 Tablespoons unsalted butter, softened to room temperature
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar (divided from total)
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 ounce packet of hot chocolate mix
  • 3 Tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt

Add-ins

  • 120 mini marshmallows
  • ¼ cup granulated sugar (remaining for coating)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set aside to keep your cookies from sticking during baking.
  2. Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, light brown sugar, and ½ cup of granulated sugar until the mixture is fluffy and light, about 2-3 minutes using an electric mixer.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter mixture, mixing until fully combined and smooth.
  4. Combine Dry Ingredients: Add the all-purpose flour, hot chocolate mix, unsweetened cocoa powder, baking soda, and kosher salt to the wet ingredients. Mix just until a dough forms, taking care not to over-mix so the cookies remain tender.
  5. Form Cookie Dough Balls: Using a 1½ to 2 tablespoon cookie scoop, scoop out 24 even portions of dough. Roll each portion into a ball, then flatten it into a disc shape.
  6. Add Marshmallows and Seal: Place several inches apart on the prepared cookie sheet. Top each disc with 5-6 mini marshmallows, then wrap the dough around the marshmallows, pinching the seams closed completely. Roll the dough balls until smooth.
  7. Coat with Sugar: Roll each sealed dough ball in the remaining ¼ cup of granulated sugar to coat the outside evenly.
  8. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until cookie tops have cracked and the marshmallows inside are visible and slightly melted.
  9. Cool: Remove the cookies from the oven and transfer them to a wire rack to cool for approximately 15 minutes. This cooling time allows the cookies to firm up and become chewy.

Notes

  • Choose the Right Cookie Scoop: Use a 1½ tablespoon cookie scoop to ensure even sizing, consistent yield (24 cookies), and proper baking.
  • Monitor Marshmallow Melting: Watch carefully as marshmallows can melt too much, which could cause them to absorb into the dough, impacting texture and appearance.
  • Don’t Worry About Softness: Cookies may seem soft coming out of the oven but will firm and become chewy while cooling at room temperature.
  • Experiment with Mix-Ins: Add chocolate chips, chopped nuts, or crushed peppermint candies for personalized flavors and textures.
  • Storage: Store cookies in an airtight container at room temperature for up to one week.
  • Freezing: Wrap cookies individually in plastic wrap and place in an airtight container for up to 3 months. Thaw overnight at room temperature.

Find it online: https://flavorspath.com/hot-chocolate-cookies-recipe/