Description
Delight in these chewy Hot Chocolate Cookies that blend classic buttery sweetness with rich cocoa flavor and gooey marshmallow bits. Perfect for cozy nights, this recipe uses hot cocoa mix to infuse the dough with deep chocolatey notes complemented by chocolate chips and tablet-like Mallow Bits for a playful texture and taste.
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
- 4 packages hot cocoa mix (about 3/4 cups) – 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 are not recommended as they get sticky)
Instructions
- Prepare the Dough: In a large bowl, use a standing mixer to beat the softened butter with sugar and brown sugar until the mixture is light and fluffy. Add the eggs and vanilla extract, continuing to mix well until combined.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder.
- Mix Dry into Wet: Gradually add the dry ingredients into the butter mixture, beating until just blended. Next, fold in the chocolate chips and Mallow Bits gently to distribute evenly without deflating the dough.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough for at least 30 minutes and up to 24 hours. This resting allows the flavors to meld and improves texture, especially for a taller cookie.
- Preheat the Oven & Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (176°C). Line baking sheets with silicone mats or parchment paper to prevent sticking.
- Scoop and Bake: Drop two-tablespoon-sized portions of dough onto the baking sheets, spaced at least 2 inches apart to allow expanding. Optionally, press a few additional Mallow Bits onto the top of each dough scoop for extra marshmallow goodness.
- Bake: Bake in the preheated oven for 9 to 11 minutes, or until the cookie edges turn lightly browned while centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely. Enjoy once cooled or slightly warm for gooey marshmallow bites.
Notes
- This dough is intentionally dry and thick—do not add extra liquid even if it seems dry. This results in moist cookies.
- For flatter cookies, reduce flour to 3 cups. For taller, more compact cookies, use the full 3 1/4 cups and chill longer than 30 minutes.
- Always stir flour before spooning into measuring cups and level off—do not scoop flour directly.
- Use simple hot cocoa mixes like Swiss Miss; avoid sugar-free or flavored varieties as they negatively affect texture and flavor.
- If the marshallows melt unevenly when baking, try folding in Mallow Bits after chilling or press them onto the tops of dough balls before baking.
- Mallow Bits can be hard to find; instead, use hot cocoa mixes that include mini marshmallows in the mix or extra packs designed for this purpose.
- If you prefer a darker color, add a tablespoon of dark cocoa powder to the dry mix.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0.1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
