Description
Delightfully rich and chocolatey, these Hot Cocoa Cookies capture the cozy flavors of classic hot chocolate with a soft, chewy texture. Infused with cocoa mix, semi-sweet chocolate chips, and mini marshmallows, they’re perfect for warming up on chilly days or sharing as a nostalgic treat.
Ingredients
Scale
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 (about ¾ cup)
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- ½ teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips (regular or mini)
- 1 cup dehydrated mini marshmallows (freeze-dried)
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 takes about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, mixing after each addition until well incorporated into the batter.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, hot cocoa mix, baking powder, baking soda, and salt to ensure they are evenly distributed.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully combined. The dough will become very thick.
- Fold in Mix-ins: Gently fold the semi-sweet chocolate chips and dehydrated mini marshmallows into the dough, distributing them evenly without crushing the marshmallows.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate it for at least 30 minutes to firm up, which makes it easier to scoop and improves texture.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Shape Cookies: Scoop dough into 1 ½-inch balls using a cookie scoop or spoon, and space them at least 1 inch apart on the prepared baking sheets to allow for spreading.
- Bake: Bake the cookies for 9 to 11 minutes or until the edges are set but the centers remain soft, avoiding overbaking for the best chewy texture.
- Cool: Let cookies cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely, allowing them to set properly.
Notes
- Freeze-dried mini marshmallows are preferred to maintain shape and texture during baking.
- Chilling the dough is important to prevent spreading and enhances flavor development.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on preference.
- For a more intense chocolate flavor, add a tablespoon of cocoa powder to the dry ingredients.
