Description
Deliciously rich and chocolaty Hot Chocolate Cookies combining the deep flavors of hot cocoa mix with sweet chocolate chips and marshmallow bits. Perfectly soft with slightly crisp edges, these cookies offer a cozy treat reminiscent of a warm cup of hot chocolate in cookie form.
Ingredients
Scale
Wet Ingredients
- 1 cup softened butter
- 1 cup sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 4 packages hot cocoa mix (or 3/4 cup)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
Add-ins
- 1 cup chocolate chips
- 1 cup Mallow Bits (mini marshmallows or marshmallow bits)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies at the correct temperature.
- Cream Butter and Sugars: In a stand mixer, beat together softened butter, sugar, and brown sugar until the mixture is light and fluffy, which creates a smooth base for the dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Then add the vanilla extract and mix until well combined for flavor and structure.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder to evenly distribute the leavening agents and cocoa powder.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture into the wet mixture while mixing until everything is blended smoothly. Then gently fold in the chocolate chips and Mallow Bits to incorporate them without deflating the batter.
- Chill Dough: Chill the dough in the refrigerator for at least 30 minutes, which helps to firm it up and improve the texture of the cookies when baked.
- Form Cookies: Drop tablespoons of the chilled dough onto baking sheets lined with parchment paper or silicone mats, spacing each about two inches apart to allow room for spreading.
- Bake: Bake the cookies for 9 to 11 minutes until the edges are lightly browned, indicating they are cooked through but still soft-centered.
- Cool: Let the cookies cool on the baking sheets for five minutes before transferring them to wire racks to cool completely, enhancing the texture and preventing breakage.
Notes
- You can substitute the hot cocoa mix with homemade cocoa powder blend if preferred.
- For extra gooey marshmallows, add additional Mallow Bits on top of the cookies before baking.
- Make sure to chill the dough well to prevent excessive spreading during baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
