Description
These Hot Chocolate Cookies are a delectable treat combining the rich flavors of cocoa and hot chocolate mix with gooey mini marshmallows encased in soft, chewy cookie dough. Perfect for cold days or any time you crave a comforting sweet snack, they feature a beautifully cracked top and a melt-in-your-mouth texture. Baking at 350°F ensures the marshmallows soften inside while the exterior develops a slight crunch coated with a light sugar crust for added sweetness and texture.
Ingredients
Scale
Wet Ingredients
- 10 Tablespoons unsalted butter, softened to room temperature
- ½ cup light brown sugar, packed
- ½ cup granulated sugar (divided from ¾ cup total)
- 1 large egg
- 1 teaspoon vanilla extract
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
- ¼ cup granulated sugar (remaining from ¾ cup total, for coating)
Additional
- 120 mini marshmallows (about 5–6 per cookie for 24 cookies)
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper to prevent sticking and set it aside for later use.
- Mix Wet Ingredients: In a large mixing bowl, beat together the softened butter, light brown sugar, and ½ cup of granulated sugar using an electric mixer for about 2 to 3 minutes until the mixture is light and fluffy. Then add the egg and vanilla extract and continue beating until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, hot chocolate mix, unsweetened cocoa powder, baking soda, and kosher salt until evenly blended.
- Form Dough: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until a dough forms. Be careful not to overmix, as this can make the cookies tough.
- Scoop and Shape Cookies: Using a 1½ to 2 tablespoon cookie scoop, portion out 24 even scoops of dough. Roll each scoop into a ball, then flatten slightly into a disc shape.
- Add Marshmallows: Place the discs several inches apart on the prepared cookie sheet. Top each with about 5 to 6 mini marshmallows. Carefully wrap the cookie dough around the marshmallows, pinching the dough seams closed to fully encase the marshmallows. Roll each dough ball until smooth.
- Coat with Sugar: Roll each formed cookie dough ball in the remaining ¼ cup of granulated sugar until fully coated. This will create a sweet, slightly crunchy coating.
- Bake: Place the cookie sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookie tops have cracked and some marshmallows are visibly peeking through. Avoid overbaking for soft, chewy centers.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool for about 15 minutes. During this time, they will firm up and develop their chewy texture.
Notes
- Choose the Right Cookie Scoop: Use a 1½ tablespoon cookie scoop as recommended for consistent cookie size and baking. Changing scoop sizes can affect yield and baking time.
- Monitor Marshmallow Melting: Watch carefully while baking to prevent marshmallows from melting too much or absorbing fully into the dough, which can affect texture and appearance.
- Don’t Worry About Softness: Cookies may seem soft right out of the oven, but they firm up as they cool, achieving a wonderful chewy consistency.
- Experiment with Mix-Ins: Personalize this recipe by adding chocolate chips, chopped nuts, or crushed peppermint candies to the dough before scooping.
- Storage: Store cooled cookies in an airtight container at room temperature for up to one week.
- Freezing: Wrap cookies individually in plastic wrap, place in an airtight container, and freeze for up to three months. Thaw overnight at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
