Hot Chocolate Cookies
User Reviews
4.7
Hot Chocolate Cookies
Description
The cookie dough is made by creaming butter and sugars, then blending in eggs and vanilla. Dry ingredients include all-purpose flour combined with hot chocolate mix, salt, baking powder, and baking soda, which are gradually added to the wet mixture. Milk chocolate chips, semi-sweet chips, and mini marshmallows are folded in, and chilling the dough enhances thickness but is optional. Cookies are shaped into dough balls and baked at 350°F until the edges turn golden but the centers remain soft, allowing marshmallows inside to melt partially and create a gooey texture. Freezing marshmallows before mixing can help retain their shape during baking but is not required. These cookies capture the flavors of hot chocolate with a chewy texture and melty marshmallow sweetness.
Ingredients
- 1 cup butter salted, at room temperature
- 1 cup white sugar
- 2/3 /3 cup light brown sugar packed
- 2 large egg
- 1 teaspoon vanilla extract
- 3-¼ cups all-purpose flour
- ¾ cup hot chocolate mix not sugar-free
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup milk chocolate chips
- 1 cup chocolate chips semi-sweet
- 1 1/2 /2 cups mini marshmallows frozen if possible but not necessary (see note)
Instructions
- In a large bowl, cream butter and sugars until smooth. Beat in eggs and vanilla until combined.
- In a separate bowl, whisk together the flour, hot chocolate mix, salt, baking powder, and baking soda. Add the dry ingredients to the wet ingredients slowly until incorporated. The dough will be thick.
- Mix in the milk chocolate chips, semi-sweet chips, and marshmallows. Chill the dough at this point for 30 minutes for extra thick cookie but it's not necessary.
- Preheat oven to 350 degrees F and line baking sheets with parchment.
- Make cookie dough balls, around 1 1/2 tablespoons each, and place onto prepared baking sheets lined with parchment paper. Make sure to cover the marshmallows with the dough. They can be poking out a little (which makes for a pretty cookie) but if they're completely exposed they can spill out and stick to your pan.
- Bake for 8-10 minutes or until edges are golden brown. The cookies will still look soft. They will continue to cook on the cookie sheet as they cool. Let cool for 5 minutes before removing from pan. I love these warm. If your eating them after they have cooled you can warm them in the microwave for 10 seconds. Store in an airtight container.
Notes
- Freezing the marshmallows before mixing helps keep their shape during baking but is optional.
User Reviews
Overall Rating
4.7
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