Hot Chocolate Cookies
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Hot Chocolate Cookies
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These delicious hot chocolate cookies are full of cocoa flavor and topped with fluffy marshmallows that remind you of a warm mug of hot chocolate in every bite.
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Ingredients
- 1 ¼ cups all-purpose flour 150g
- ½ cup dry skim milk 63g
- ⅓ cup unsweetened cocoa powder 40g
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cinnamon divided
- ½ cup salted butter softened
- 1 cup granulated sugar divided, 200g
- 1 large egg
- 1 teaspoon vanilla extract
- 72 mini marshmallows 3 per cookie
- chocolate sprinkles
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- In a medium bowl, add the flour, dry milk, cocoa powder, baking soda, salt and ½ tablespoon of the cinnamon and whisk together.
- In a large mixing bowl, add the butter and ⅔ cup of white sugar and beat together for 3-4 minutes until creamy. (Set aside the remaining sugar for later).
- Add in the egg and vanilla extract and blend into the butter mixture.
- Add the flour mixture gradually into the butter mixture until it is completely combined.
- In a small bowl, add the remaining granulated sugar and cinnamon and mix together.
- Scoop out about a tablespoon of dough and into 1 inch ball.
- Then roll the ball in the cinnamon sugar mixture and place it on the prepared pan about 2 inches apart. Repeat until the
- Bake the cookies for 8-10 minutes.
- Remove from the oven and carefully press 3 mini marshmallows into the top of each cookie. (Be careful as the cookies will be hot).
- Optional: Change the oven setting to low broil. Place the cookie trays back in the oven for between 1-2 minutes just until the marshmallows are lightly browned.
- Remove from oven again and immediately add the chocolate sprinkles.
- Allow to cool on the pan for 5 minutes before transferring to wire racks to cool completely.
Notes
- Substitute large marshmallows cut in half and pressed into the top center of each cookie instead of mini marshmallows.
- Use regular dry milk instead of skim if desired.
- Swap the dry milk powder for an equal amount of rice powder for a lactose free version.
- Add a cup of chocolate chips or chunks of chocolate bar.
- Use brown sugar in the cookie dough.
- Store any leftover cookies in an airtight container at room temperature for up to 4 days.
- You can freeze these cookies for up to 3 months in an airtight container. Place parchment paper between layers to keep them from sticking together.
Nutrition Information
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Serving
1cookie
Calories
112kcal
(6%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
18mg
(6%)
Sodium
143mg
(6%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
185IU
(4%)
Vitamin C
0.2mg
(0%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 112kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 143mg | 6% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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