Description

These Hot Chocolate Cookies are a delightful treat combining the rich flavor of hot cocoa mix with gooey chocolate chips and soft Mallow Bits marshmallows. Perfectly soft and chewy with a slightly crispy edge, they bring the warmth and comfort of hot chocolate in cookie form. Chill the dough to deepen flavor and texture, then bake to golden-brown perfection for an irresistible dessert or snack.

Ingredients

Scale

Wet Ingredients

1 cup butter, softened
1 cup sugar
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla extract

Dry Ingredients

3 1/4 cups all-purpose flour (see notes for variation)
4 packages (approximately 3/4 cups) hot cocoa mix (not sugar-free)
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder

Add-ins

1 cup chocolate chips
1 cup Mallow Bits (mini marshmallows do not work as well; see notes)

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Instructions

Mix the Butter and Sugars: In a large bowl, use a standing mixer to beat together the softened butter, sugar, and brown sugar until the mixture is light and fluffy, which ensures a tender cookie texture.
Add Eggs and Vanilla: Beat in the eggs and vanilla extract thoroughly into the creamed butter mixture to combine.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder to evenly distribute the leavening agents and cocoa flavor.
Mix Dry Ingredients into Wet: Gradually add the dry mixture to the wet butter mixture, beating until just blended to form a thick, somewhat dry cookie dough.
Incorporate Chocolate Chips and Mallow Bits: Stir in the chocolate chips and Mallow Bits marshmallows gently to ensure even distribution without overmixing the dough.
Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes and up to 24 hours. This step enhances flavor and cookie texture.
Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper to prevent sticking.
Shape and Bake Cookies: Drop rounded tablespoons (about 2 tablespoons each) of dough onto the prepared sheets, spacing them 2 inches apart to allow spreading.
Bake: Bake in the preheated oven for 9 to 11 minutes, or until the cookie edges are lightly browned but centers remain soft.
Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

This dough is intentionally thick and dry; do not add additional liquids to it.
For flatter cookies, reduce flour to 3 cups. For taller, more compact cookies, use 3 1/4 cups flour and chill dough longer.
When measuring flour, stir it first, then spoon into the measuring cup and level off; do not scoop directly to avoid dense cookies.
Use plain hot cocoa mix without added flavors or sugar-free varieties; Swiss Miss Dark Chocolate mix is recommended.
If you want darker cookies, add 1 tablespoon of regular or dark cocoa powder to the dry ingredients.
Mallow Bits can be difficult to find; some hot cocoa mixes include marshmallows which work well.
To prevent marshmallows from melting and becoming sticky, mix Mallow Bits into the dough after chilling or press them into the top of dough balls right before baking.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg