Description
Delight in these rich and chewy Hot Chocolate Cookies, infused with instant cocoa mix, cocoa powder, and studded with vanilla marshmallow bits and semisweet chocolate chips. Perfectly soft on the inside with a slight crisp edge, these cookies bring the comforting flavors of hot chocolate into a delightful treat for cookie lovers of all ages.
Ingredients
Scale
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
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
Add-ins
- 1 cup vanilla marshmallow bits (not miniature marshmallows)
- 1 cup semisweet chocolate chips
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the cookies evenly.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with sugar and brown sugar using an electric mixer or hand whisk for 5 to 7 minutes until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time ensuring they are well incorporated, then mix in the vanilla extract to add depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, instant hot cocoa mix, baking cocoa, salt, baking soda, and baking powder thoroughly to distribute the leavening agents and cocoa evenly.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the creamed wet ingredients, beating slowly to form a consistent cookie dough without overmixing which can toughen the cookies.
- Fold in Marshmallow Bits and Chocolate Chips: Gently stir in the vanilla marshmallow bits and semisweet chocolate chips, ensuring they are evenly dispersed throughout the dough for pockets of sweetness and gooey texture in the final cookie.
- Drop Dough onto Sheets: Using a tablespoon, drop dough mounds approximately 2 inches apart on greased baking sheets, allowing space for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 10 to 12 minutes, until the cookies are set but still soft in the center.
- Cool: Remove cookies from the oven and transfer them to wire racks to cool completely, allowing the cookies to firm up and achieve the perfect chewy texture.
Notes
- For best results, use room temperature eggs to help create a smooth dough.
- Do not overbake; cookies should appear slightly underdone as they will continue to cook slightly after removal from oven.
- Vanilla marshmallow bits provide a better melt and texture than miniature marshmallows.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
- These cookies freeze well; freeze dough balls and bake when needed for fresh cookies anytime.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.5g
- Protein: 1.5g
- Cholesterol: 20mg
