Description
These Hot Cocoa Cookies combine the rich flavors of cocoa and chocolate chips with the nostalgic taste of mini marshmallows, creating a soft and chewy treat perfect for cozy moments. Made with hot cocoa mix and a hint of vanilla, these cookies are sure to satisfy any chocolate lover’s cravings.
Ingredients
Wet Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 ¼ cups all-purpose flour
- 4 packages hot cocoa mix (or ¾ cup hot cocoa mix)
- 2 teaspoons baking powder
- ½ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips (regular or mini)
- 1 cup dried mini marshmallows (for hot cocoa, not regular mini marshmallows)
Instructions
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add Eggs and Vanilla: Crack in the eggs and pour in the vanilla extract, then continue mixing until all the wet ingredients are well combined and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, hot cocoa mix, baking powder, and salt to ensure even distribution of leavening and cocoa flavor.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet mixture and use the electric mixer on low speed to blend them together. Note that the dough will become very thick.
- Fold in Chocolate and Marshmallows: Using a spatula, gently fold in the semi-sweet chocolate chips and dried mini marshmallows, distributing them evenly throughout the dough.
- Chill Dough: Cover the dough bowl tightly with plastic wrap and refrigerate it for at least 30 minutes to firm up, which improves the cookie texture and flavor melding.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Portion Cookies: Scoop the chilled dough onto the prepared baking sheets, forming dough balls about 1 ½ inches in diameter. Make sure to space them at least 1 inch apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 3 to 5 minutes before transferring them with a spatula to a wire rack to cool completely. This helps them set up perfectly.
Notes
- Use dried mini marshmallows designed for hot cocoa to prevent melting away completely during baking.
- Refrigerating the dough helps the cookies maintain shape and improves texture.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
