Description
These Hot Chocolate Cookies are a delightful twist on classic chocolate chip cookies, infused with instant hot cocoa mix and cocoa powder for an extra rich chocolate flavor. Loaded with semisweet chocolate chips and gooey marshmallow bits, these cookies are perfect for cozy gatherings or a sweet winter treat. Garnished with extra marshmallows and chocolate chips, they offer a fun and festive appearance along with a soft, chewy texture.
Ingredients
Scale
Cookie Dough
- 3/4 cup butter (softened)
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2–1/4 cups all-purpose flour
- 1/2 cup instant hot cocoa mix
- 3 tablespoons cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup marshmallow bits
- 1–1/2 cup semisweet chocolate chips
Garnish
- Extra marshmallow bits
- Extra semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375˚F (190˚C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter with both the sugar and brown sugar until light and fluffy. Then add the eggs one at a time along with vanilla extract, mixing thoroughly after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, instant hot cocoa mix, cocoa powder, salt, baking soda, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until fully incorporated and forming a cohesive dough.
- Add Chocolate and Marshmallows: Stir in the semisweet chocolate chips and marshmallow bits evenly into the batter, ensuring they are well distributed.
- Scoop Cookies: Using a medium cookie scoop (about 2 tablespoons), place dough balls spaced 2 inches apart on an ungreased baking sheet. Optionally, garnish each cookie with additional marshmallow bits and chocolate chips on top for a prettier presentation.
- Bake Cookies: Bake in the preheated oven for 9-11 minutes or until the edges are crisp and the centers are set. For a bakery-style finish, immediately after removing the cookies from the oven, roll the edges around the base of an upside-down glass to create smooth, perfectly round edges.
- Cool Cookies: Let the cookies cool on the baking sheet for 2 minutes to firm up, then transfer them to a wire cooling rack to cool completely before serving.
Notes
- Use instant hot cocoa mix rather than regular baking cocoa for optimal flavor and texture.
- Marshmallow bits help maintain that gooey marshmallow taste without melting away completely during baking. Feel free to add extra bits for garnish.
- For perfectly rounded, bakery-style edges, roll the cookies immediately after baking using a glass rim.
- If you prefer a firmer cookie, bake closer to 11 minutes; for softer cookies, aim for the shorter bake time.
- These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: hot chocolate cookies, chocolate cookies, marshmallow cookies, chocolate chip cookies, cocoa cookies, holiday cookies
