Description
These Hot Chocolate Cookies are a deliciously soft and chocolaty treat, packed with marshmallow bits and chocolate chips for that perfect cozy flavor reminiscent of a cup of rich hot cocoa. They bake into soft, melt-in-your-mouth cookies with gooey centers and a subtle hint of marshmallows, ideal for wintertime snacking or festive occasions.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter (softened)
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/8 cups all-purpose flour (1 cup + 2 tablespoons)
- 1/3 cup powdered hot cocoa mix
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/2 cup marshmallow bits (plus extra for topping)
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, sugar, and brown sugar. Mix on low speed until just combined, then increase to high speed and beat until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add the egg, milk, and vanilla extract to the bowl. Mix on medium speed until all ingredients are well incorporated, stopping to scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
- Incorporate Dry Ingredients: In a separate bowl, whisk together flour, powdered hot cocoa mix, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in the mixer and stir until fully combined without overmixing.
- Fold in Marshmallows and Chocolate Chips: Add the marshmallow bits and semi-sweet chocolate chips to the dough and gently fold them in so they are evenly distributed throughout the batter.
- Optional Refrigeration: For deeper flavor development and easier handling, cover the dough and refrigerate it for up to 36 hours before baking.
- Scoop the Dough: Use a cookie scoop to portion the dough evenly onto the prepared baking sheets, spacing them to allow room for spreading.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 8-10 minutes. Be careful not to overbake as the cookies will appear soft in the center but will firm up as they cool.
- Add Toppings: Immediately after removing the cookies from the oven, press a few additional semi-sweet chocolate chips and marshmallow bits onto the tops for a decorative and melty finish.
- Cool Cookies: Allow the cookies to cool completely on the baking sheet. The residual heat from the pan will continue to cook the cookies slightly and help them set perfectly.
Notes
- Using powdered hot cocoa mix adds sweetness, so adjust sugar if using unsweetened cocoa powder alone.
- Refrigerating the dough is optional but enhances flavor and texture.
- Do not overbake; cookies should be soft when taken out of the oven.
- For extra gooey marshmallows, add some marshmallow bits just after baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Feel free to substitute semi-sweet chips with dark chocolate for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes per baking sheet
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Hot Chocolate Cookies, Marshmallow Cookies, Chocolate Chip Cookies, Cocoa Cookies, Soft Cookies, Winter Cookies, Holiday Cookies
