Description
These Hot Chocolate Cookies are a cozy winter treat combining rich cocoa flavor with soft marshmallow bits and melty chocolate chips, perfect for warming up on chilly days. The dough is chilled for a tender texture, then baked to a delightful soft and chewy cookie with a hint of classic hot cocoa taste.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 4 packets hot cocoa mix (or 3/4 cup; not sugar-free)
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
Mix-Ins
- 1 cup chocolate chips
- 1 cup Mallow Bits (mini marshmallows are not recommended)
Instructions
- Prepare the Dough: Beat the softened butter with granulated sugar and brown sugar until the mixture is fluffy and light. Then add the eggs and vanilla extract, mixing thoroughly until everything is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder to ensure even distribution of the leavening agents and cocoa. Gradually add this dry mixture to the wet ingredients, mixing until just blended into a dough.
- Add Mix-Ins: Gently fold in the chocolate chips and Mallow Bits, making sure they are evenly spread throughout the dough for consistent flavor and texture.
- Chill the Dough: Cover the dough with plastic wrap or a lid and refrigerate for at least 30 minutes; chilling up to 24 hours is allowed. This resting period helps to firm the dough for better shaping and enhances the flavors.
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Bake: Using a spoon or cookie scoop, drop 2-tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches between each to allow spreading. Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly browned, indicating they are perfectly baked.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes, which helps them set and finish cooking, then transfer to a wire rack to cool completely before serving, preserving their soft and chewy texture.
Notes
- Do not substitute mini marshmallows for Mallow Bits as mini marshmallows can melt and alter the cookie texture.
- Chilling the dough is essential for the best texture and flavor development.
- Cookies should appear slightly underbaked when taken out to maintain a soft center.
- Store baked cookies in an airtight container for up to one week or freeze for longer storage.
