Capture the cozy flavor of your favorite winter drink in a soft, chewy cookie. These hot chocolate cookies are loaded with cocoa, chocolate chips, and gooey mini marshmallows, making them the perfect holiday treat.
Author:Ahazzam
Prep Time:20 min
Cook Time:11 min
Total Time:31 min
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup hot chocolate mix (powdered)
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and hot chocolate mix.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9 to 11 minutes. The edges should look set, but the centers should still look slightly soft for a chewy texture.
Remove from the oven. Immediately press a few extra chocolate chips and mini marshmallows onto the tops of the warm cookies.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an extra fudgy cookie, use a combination of cocoa powder and melted dark chocolate in the dough base.
If you want a thicker cookie, chill the dough for 30 minutes before scooping.
Use high-quality cocoa powder to get the best homemade hot cocoa flavor.