Hot Chocolate Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Resting Time
15 mins
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Total Time
40 mins
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Servings
24 cookies
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Calories
142 kcal
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Course
Baked Goods
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Cuisine
American
Hot Chocolate Cookies
Description
These Hot Chocolate Cookies incorporate unsweetened cocoa powder and hot chocolate mix into a dough made from butter, brown and granulated sugars, egg, and vanilla. The dough is scooped into flattened discs with mini marshmallows enclosed within each ball. Rolling the dough balls in granulated sugar provides a crackled appearance and a subtle crispness on the outside. Baking at 350°F until the tops crack and marshmallows are visible ensures a moist and tender crumb with melty marshmallow pockets inside.
The cookies develop a chewy texture after cooling for about 15 minutes, and the marshmallows soften while partially melting but remain intact enough to add a gooey component. The balanced chocolate flavor comes from the combination of cocoa powder and hot chocolate mix, offering both depth and sweetness.
These cookies can be customized by adding mix-ins like chocolate chips, nuts, or peppermint pieces. They're best enjoyed fresh but store well in airtight containers at room temperature for up to a week or can be frozen for several months.
Using the recommended scoop size promotes consistent size and even baking. Monitoring baking closely prevents the marshmallows from melting entirely into the dough, retaining their texture as a filling surprise. Cooling on wire racks finishes the set-up, preventing sogginess.
Ingredients
- 10 Tablespoons unsalted butter softened to room temperature
- ½ cup light brown sugar packed
- ¾ cup granulated sugar divided
- 1 egg large
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ounce hot chocolate mix packet
- 3 Tablespoons cocoa powder unsweetened
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 120 mini marshmallows
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set it aside.
- In a large mixing bowl, beat butter, brown sugar, and 1/2 cup of granulated sugar together until fluffy (about 2-3 minutes with an electric mixer). Add in egg and vanilla extract and beat until incorporated.
- Add flour, hot choclate mix, cocoa powder, baking soda and salt, just until a dough forms. Do not over mix.
- Use a 1 1/2- 2 Tablespoon cookie scoop to scoop out 24 even sized scoops of dough. Roll into a ball then flatten into a disc. Place several inches apart on prepared cookie sheet. Top with about 5-6 mini marshmallows, then wrap the dough around the marshmallows, pinching the seams closed. Roll dough until smooth, then roll in remaining 1/4 cup of granulated sugar to coat them.
- Bake cookies for about 10-12 minutes, or until the tops have cracked and the marshmallows are visible. Remove from oven and cool on wire racks for about 15 minutes.
Notes
- Use a 1.5 tablespoon cookie scoop for uniform cookies and to control baking times accurately.
- Watch baking closely so marshmallows do not melt excessively and disappear into the cookie.
- Cookies may seem too soft coming out of the oven but will firm to a chewy texture as they cool.
- Consider adding mix-ins like chocolate chips or nuts to vary flavor and texture.
- Store cookies in an airtight container at room temperature for up to one week or freeze up to three months.
- Thaw frozen cookies overnight at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 142kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 79mg | 3% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 156IU | 3% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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