Description
Indulge in rich Hot Chocolate Cookies filled with gooey marshmallows and chocolate chunks. A cozy treat that’s quick and crowd-pleasing!
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2/3 cup (133g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups (313g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder (high-quality Dutch-processed recommended for richer flavor)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons hot chocolate mix (the powder, not prepared)
- 1 1/2 cups (255g) semi-sweet chocolate chips, divided
- 1 1/2 cups (75g) mini marshmallows, plus extra for topping
Instructions
- Step 1: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This thorough creaming creates the foundation for that perfect cookie texture. Don’t rush this step – proper aeration here results in cookies with the ideal rise and crumb structure.
- Step 2: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until completely incorporated. The mixture should look smooth and slightly increased in volume. These wet ingredients provide the necessary moisture and binding properties for your Hot Chocolate Cookies.
- Step 3: In a separate bowl, whisk together the flour, cocoa powder, hot chocolate mix, baking soda, and salt. This ensures even distribution of the leavening agents and prevents any pockets of bitter baking soda in your finished cookies. The combination of cocoa powder and hot chocolate mix is what gives these cookies their distinctive flavor profile.
- Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Overmixing at this stage can develop too much gluten, resulting in tough cookies rather than tender ones. You want your Hot Chocolate Cookies to maintain that soft, melt-in-your-mouth quality.
- Step 5: Fold in 1 cup of the chocolate chips and 1 cup of the mini marshmallows by hand using a rubber spatula. This gentle incorporation preserves the integrity of the mix-ins. Reserve the remaining chocolate chips and marshmallows for topping the cookies later. Chill the dough for at least 30 minutes or up to overnight.
- Step 6: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the chilled dough into 2-tablespoon portions and roll into balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Step 7: Bake for 6 minutes, then remove from the oven and quickly press 3-4 reserved mini marshmallows and a few chocolate chips into the top of each partially baked cookie. Return to the oven and bake for an additional 4-5 minutes until the edges are set but the centers still look slightly underdone. This two-stage baking process is crucial for achieving those perfect marshmallow pockets in your Hot Chocolate Cookies.
- Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set as they cool, resulting in that perfect balance between crisp edges and fudgy centers that makes Hot Chocolate Cookies so irresistible.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 calories
- Sugar: 17g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg