Description
Delight in these rich and fudgy Hot Chocolate Cookies, featuring a perfect blend of cocoa powder and hot cocoa mix for an extra chocolatey punch. Soft and chewy with melty chocolate chips and gooey mini marshmallows, these cookies are a cozy treat that mirrors the warmth of your favorite hot chocolate in cookie form.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup hot cocoa mix (without marshmallows)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. This creates a creamy base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to add depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, hot cocoa mix, baking soda, and salt. This ensures even distribution of all dry components.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough. Then fold in the semi-sweet chocolate chips for bursts of chocolate richness.
- Scoop Dough: Using a spoon or cookie scoop, place rounded tablespoons of dough onto the prepared baking sheets, spacing them adequately to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes until the cookies are set but still soft. Immediately upon removing from the oven, press 2-3 mini marshmallows into the top of each cookie for a toasty, melty topping.
- Final Bake and Cool: Return the cookies to the oven for an additional 1-2 minutes to soften the marshmallows. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- Use hot cocoa mix without marshmallows to avoid burning during baking.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- Adjust the number of mini marshmallows based on your preference for gooeyness.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
