Best Hot Chocolate Cookies Recipe
User Reviews
5.0
30 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Servings
36 Cookies
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Calories
130 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Best Hot Chocolate Cookies Recipe
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Mmmm... Hot Chocolate Cookies are chewy, chocolatey perfection topped with sweet gooey marshmallow fluff. An easy holiday cookie recipe using hot chocolate mix, that kids will love to eat and help bake.
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Ingredients
- 1 cup butter softened, use real butter
- 1 cup granulated sugar reduce to ¾ cup high altitude
- 1/2 cup brown sugar packed, light or dark
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups unbleached all-purpose flour + 2 tablespoons for high altitude
- 3/4 cup hot chocolate mix I like Silly Cow All-Natural Hot Cocoa mix
- 1 teaspoon kosher salt
- 1 teaspoon baking powder ¾ teaspoon for high altitude
- 1 teaspoon baking soda ¾ teaspoon for high altitude
Optional Toppings
- marshmallow fluff or marshmallow creme
- candy canes crushed
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Instructions
- Preheat the oven to 350 degrees (375 for high altitude). Line several cookie sheets with parchment paper. Set aside.
- In a large mixing bowl, or in a stand mixer cream butter and sugars on medium speed for 2-3 minutes until light and fluffy.
- Add eggs, beating 1 minute between each egg, then mix in vanilla extract.
- Whisk together flour, salt, hot chocolate mix, baking powder and baking soda in a medium bowl. Then with mixer on low, add ½ cup of dry mixture to butter mixture, mixing only until all dry ingredients are incorporated. Don't overmix.
- Cover dough and chill in refrigerator for one hour.
- Use a small or medium cookie scoop and form one inch dough balls, place 1 inch apart on a cookie sheet. Bake for 9-11 minutes (8-10 for high altitude). Let cookies cool on baking sheet 2 minutes before transferring to wire rack to cool completely.
- Drop a small spoonful of marshmallow fluff onto the middle of each cooled cookie. Garnish with dehydrated mini marshmallows and crushed candy canes if desired.
Equipments used:
Notes
- High Altitude Tips
- Increase flour by 2 tablespoons
- Decrease baking soda to ¾ teaspoon
- Decrease baking powder to ¾ teaspoon
- Decrease granulated sugar to ¾ cup
- Bake at 375 degrees for 8-10 minutes – don’t over bake
- Notes:
- Do not use too much marshmallow fluff on the cookie tops. Start with a little and add more, too much and it will run off the sides.
- You can freeze the cookies for up to three months without topping. Apply topping when ready to eat after cookies have thawed.
- You can freeze the cookies for up to three months without topping. Apply topping when ready to eat after cookies have thawed.
- Store in an airtight container at room temperature for about one week. But like my whoopie pies, they are also delicious when chilled!
- Freeze | You can freeze the cookies for up to three months, wrap well so they don't absorb freezer flavors. I suggest skipping the topping until you are ready to eat the cookies and after they have completely thawed.
- Refrigerate | You can also store the cookies in an airtight container in the refrigerator for about five days.
- Make ahead cookie dough | Place cookie dough in baggie or airtight container and store in refrigerator up to 3 days or freeze up to 3 months. Thaw overnight in fridge, then bring to scoop temperature sitting on the counter for 30 minutes.
- Increase flour by 2 tablespoons
- Decrease baking soda to ¾ teaspoon
- Decrease baking powder to ¾ teaspoon
- Decrease granulated sugar to ¾ cup
- Bake at 375 degrees for 8-10 minutes – don’t over bake
- Do not use too much marshmallow fluff on the cookie tops. Start with a little and add more, too much and it will run off the sides.
- You can freeze the cookies for up to three months without topping. Apply topping when ready to eat after cookies have thawed.
Nutrition Information
Show Details
Serving
1cookie
Calories
130kcal
(7%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
24mg
(8%)
Sodium
174mg
(7%)
Potassium
21mg
(1%)
Fiber
0.4g
(2%)
Sugar
10g
(20%)
Vitamin A
173IU
(3%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 130kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 174mg | 7% |
| Potassium | 21mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 173IU | 3% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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