Description

These Hot Chocolate Cookies combine the rich flavors of cocoa and chocolate chips with delightful vanilla marshmallow bits to create an irresistible, soft, and chewy treat perfect for any chocolate lover. With a blend of instant hot cocoa mix and baking cocoa, these cookies provide an extra boost of chocolaty goodness in every bite.

Ingredients

Scale

Dry Ingredients

2-1/4 cups all-purpose flour
1/2 cup instant hot cocoa mix (about 3 packets)
3 tablespoons baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder

Wet Ingredients

3/4 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract

Add-ins

1 cup vanilla marshmallow bits (not miniature marshmallows)
1 cup semisweet chocolate chips

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Instructions

Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the right temperature by the time the dough is ready.
Cream the butter and sugars: In a large bowl, use a mixer to cream together the softened butter, sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 5 to 7 minutes. This step is crucial for a tender cookie texture.
Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is combined evenly.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, instant hot cocoa mix, baking cocoa, salt, baking soda, and baking powder. This ensures these ingredients are evenly distributed.
Incorporate dry mixture into wet: Gradually add the dry ingredients into the creamed butter and sugar mixture, beating gently until just combined to avoid overmixing, which can lead to tough cookies.
Fold in marshmallow bits and chocolate chips: Gently stir in the vanilla marshmallow bits and semisweet chocolate chips with a spatula, distributing them evenly throughout the dough.
Prepare the baking sheets and portion the dough: Grease baking sheets lightly or line them with parchment paper. Drop the dough by tablespoonfuls, spacing each ball about 2 inches apart to allow room for spreading.
Bake the cookies: Place the sheets in the preheated oven and bake for 10 to 12 minutes, or until the cookies are set but still soft in the center.
Cool the cookies: Remove the baking sheets from the oven and transfer the cookies to wire racks to cool completely. This helps them finish setting and prevents sogginess.

Notes

You can substitute the vanilla marshmallow bits with mini marshmallows if not available, but they may melt differently during baking.
For even softer cookies, slightly underbake by a minute or two.
Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Make sure the butter is softened and at room temperature for better creaming results.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 9g
Sodium: 120mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 1.5g
Cholesterol: 25mg