Description
Delight in these rich and chewy Hot Chocolate Cookies featuring a luscious blend of hot chocolate mix, cocoa powder, and mini marshmallows. Perfectly soft on the inside with a crackled sugar-coated exterior, these cookies are a cozy treat that’s easy to make and sure to satisfy your chocolate cravings.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 ounce packet of hot chocolate mix
- 3 Tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup granulated sugar, divided
Wet Ingredients
- 10 Tablespoons unsalted butter, softened to room temperature
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins
- 120 mini marshmallows
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside for baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, light brown sugar, and ½ cup of the granulated sugar using an electric mixer until the mixture is fluffy and light, about 2-3 minutes.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the creamed mixture by beating until combined thoroughly.
- Mix Dry Ingredients: Gradually add the all-purpose flour, hot chocolate mix, cocoa powder, baking soda, and kosher salt to the wet ingredients. Mix gently just until a dough forms. Avoid overmixing to maintain tender cookies.
- Shape Cookies with Marshmallows: Using a 1½ to 2 tablespoon cookie scoop, portion out about 24 evenly sized dough balls. Roll each into a ball, flatten it into a disc, then place several inches apart on the prepared cookie sheet. Top each disc with 5-6 mini marshmallows, then wrap the dough around the marshmallows, pinching the seams closed to encase them fully. Roll the dough until smooth, then coat the formed cookies by rolling them in the remaining ¼ cup granulated sugar.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until their tops crack and marshmallows start showing through. This indicates they are ready.
- Cool: Remove the cookies from the oven and transfer them to wire racks. Let them cool completely for about 15 minutes to firm up and develop their chewy texture.
Notes
- Choose the Right Cookie Scoop: A 1½ tablespoon scoop ensures uniform cookie size, affecting yield and baking time.
- Monitor Marshmallow Melting: Keep a close watch during baking to prevent marshmallows from melting excessively and losing their texture.
- Don’t Worry About Softness: Cookies may seem soft right out of the oven but will firm up as they cool, achieving a chewy bite.
- Experiment with Mix-Ins: Add chocolate chips, nuts, or crushed peppermint for personalized flavor variations.
- Storage: Store cookies in an airtight container at room temperature for up to one week.
- Freeze: Wrap cookies in plastic wrap, then place in an airtight container. Freeze for up to 3 months. Thaw overnight at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
