Hot Chocolate Cookies
Warm, gooey cookies inspired by the flavors of hot cocoa, featuring mini marshmallows and rich chocolate chips for a delightful treat.
Ingredients
The Base
- 1 cup unsweetened hot cocoa mix Look for brands with a rich chocolate flavor, like Swiss Miss or Ghirardelli.
- 1 cup all-purpose flour Use unbleached for the best texture.
- 1/2 cup unsweetened cocoa powder I love using Hershey’s for its robust flavor.
- 1/2 teaspoon baking soda Make sure it's fresh for proper leavening.
- 1/4 teaspoon salt This will enhance the sweetness.
Wet Ingredients
- 1/2 cup butter, softened Use good quality, unsalted butter for the best flavor.
- 3/4 cup granulated sugar For sweetness.
- 1/2 cup brown sugar, packed Adds moisture and chewiness.
- 1 large egg Room temperature eggs blend more evenly.
- 1 teaspoon vanilla extract Pure vanilla gives a lovely depth of flavor.
Mix-Ins
- 1 cup mini marshmallows Provides that iconic hot chocolate experience.
- 1/2 cup chocolate chips I love Ghirardelli or Nestlé Toll House; they melt beautifully.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the hot cocoa mix, flour, cocoa powder, baking soda, and salt. Whisk gently to combine.
- In another bowl, beat the softened butter, granulated sugar, and brown sugar until creamy, about 2-3 minutes.
- Add in the egg and vanilla extract, mixing until fully integrated and smooth.
- Gradually add the dry mixture to the wet mixture in batches, stirring until just combined.
- Fold in the mini marshmallows and chocolate chips until evenly distributed.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. You can also freeze them for up to three months. To enhance richness, consider substituting some flour with almond flour.