Description
Hot Cocoa Cookies – Rich chocolate cookies packed with marshmallows, perfect for warming up and indulging on a cold day.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ⅔ cup (133g) light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2½ cups (313g) all-purpose flour
- ½ cup (42g) unsweetened cocoa powder (use Dutch-processed for a richer flavor)
- 2 tablespoons (14g) hot chocolate mix powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips
- 1 cup (50g) mini marshmallows
- Additional chocolate chips and mini marshmallows for topping
Instructions
- Step 1: Prepare Your Ingredients Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. Allow butter and eggs to come to room temperature for easier mixing and better cookie texture. Measure all ingredients before starting—this organized approach will make the process much smoother for your Hot Cocoa Cookies.
- Step 2: Mix the Wet Ingredients In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. This extended mixing incorporates air into the dough, contributing to the cookies’ perfect texture. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated. The mixture should look creamy and slightly increased in volume.
- Step 3: Combine Dry Ingredients In a separate bowl, whisk together the flour, cocoa powder, hot chocolate mix, baking soda, and salt until evenly combined. This ensures no pockets of baking soda or salt remain in your Hot Cocoa Cookies. The mixture should be a uniform chocolate brown color with no streaks of lighter ingredients visible.
- Step 4: Form the Cookie Dough Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, which can develop too much gluten and result in tough cookies. Gently fold in the chocolate chips using a spatula. The dough will be fairly thick and have a deep chocolate color.
- Step 5: Shape and Bake Using a cookie scoop or tablespoon, portion the dough into 2-tablespoon balls and place on the prepared baking sheets about 2 inches apart. Slightly flatten each ball with your palm. Bake for 9-10 minutes, then remove from the oven and quickly press 3-4 mini marshmallows and a few additional chocolate chips into the top of each cookie. Return to the oven for 2-3 more minutes, until the marshmallows are puffy and cookies are set around the edges but still soft in the center.
- Step 6: Cool and Store Allow the Hot Cocoa Cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. This resting period is crucial as the cookies will continue cooking slightly and set up to the perfect texture. Once cooled, store in an airtight container with parchment paper between layers to prevent the marshmallows from sticking.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 190 calories per serving
- Sugar: 13g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg