Hot Chocolate Cookies
User Reviews
5
Hot Chocolate Cookies
Description
This recipe begins with creaming softened butter, sugar, and brown sugar until light and fluffy before incorporating eggs and vanilla for moisture and richness. The dry mix of flour, hot cocoa mix (non-sugar-free), salt, baking soda, and baking powder is gradually blended in to form a dense dough. Chocolate chips and marshmallow bits are folded in, adding bursts of chocolate and gooey sweetness when baked.
The dough chills in the refrigerator from 30 minutes to 24 hours, which helps develop flavor and improves texture. Cookies are portioned and baked at 350°F until edges are lightly browned, producing cookies with a slight crisp on the edges but a soft, moist center. Using hot cocoa mix instead of plain cocoa powder gives the cookies a unique flavor and depth.
Variations include adjusting flour quantity to change cookie height and texture and pressing marshmallow bits onto the dough surface after chilling to prevent melting during baking. Swiss Miss hot chocolate mix is preferred for consistent results, and sugar-free mixes are not recommended as they affect dough performance.
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 2/3 cup brown sugar
- 2 egg large
- 1 teaspoon vanilla
- 3 1/4 cups all-purpose flour
- 4 hot cocoa mix or 3/4 cups hot cocoa mix - NOT SUGAR FREE VERSIONS, in packages
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 cup chocolate chips
- 1 cup marshmallow bits mini marshmallows do not work the same and can be a bit of a sticky mess
Instructions
- Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
- In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and Mallow Bits*. Cover and chill for at least 30 minutes and up to 24 hours.
- When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.
Notes
- Expect the cookie dough to be thick and dry; do not add extra liquid as it is intentional for this recipe.
- Use standard hot cocoa mix (such as Swiss Miss), avoiding sugar-free or flavored varieties to ensure correct dough texture and flavor.
- For flatter cookies, reduce flour to 3 cups; for taller, denser cookies, use 3¼ cups and chill dough longer than 30 minutes.
- If marshmallow bits are prone to melting during baking, mix them in after chilling by pressing into the tops of dough scoops before baking.
- Measure flour by stirring, spooning into a measuring cup, and leveling off to avoid dense cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 157.26kcal | 8% |
| Carbohydrates | 22.93g | 8% |
| Protein | 1.8g | 4% |
| Fat | 6.65g | 10% |
| Saturated Fat | 4.07g | 20% |
| Cholesterol | 23.4mg | 8% |
| Sodium | 150.58mg | 6% |
| Potassium | 44.82mg | 1% |
| Fiber | 0.44g | 2% |
| Sugar | 13.55g | 27% |
| Vitamin A | 181.98IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 23.38mg | 2% |
| Iron | 0.67mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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