Description
These Hot Chocolate Cookies are a cozy winter treat combining the rich flavors of hot cocoa with buttery cookie dough, chocolate chips, and gooey Mallow Bits for a delightful melt-in-your-mouth experience perfect for chilly days.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 4 packets hot cocoa mix (or 3/4 cup; not sugar-free)
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
Mix-Ins
- 1 cup chocolate chips
- 1 cup Mallow Bits (mini marshmallows are not recommended)
Instructions
- Prepare the Dough: Beat butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Add the eggs and vanilla extract, mixing thoroughly until the ingredients are well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder to ensure even distribution. Gradually add this dry mixture to the wet ingredients, mixing until fully blended but avoiding overmixing.
- Add Mix-Ins: Gently fold in the chocolate chips and Mallow Bits, ensuring they are evenly distributed throughout the dough, taking care not to break the bits.
- Chill the Dough: Cover the dough with plastic wrap or a lid and refrigerate it for at least 30 minutes to allow the flavors to meld and the dough to firm up, making it easier to handle. Dough can be chilled for up to 24 hours for convenience.
- Preheat the Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and help cookies bake evenly.
- Shape and Bake: Using a spoon or cookie scoop, drop 2-tablespoon portions of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading. Bake in the preheated oven for 9 to 11 minutes, or until the edges begin to turn a light golden brown.
- Cool and Serve: Once baked, let the cookies cool for about 5 minutes on the baking sheets to firm up before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for later indulgence.
Notes
- Do not use mini marshmallows as they tend to melt too much; Mallow Bits maintain shape better during baking.
- Chilling the dough helps prevent excessive spreading during baking and enhances flavor.
- For chewier cookies, bake closer to 9 minutes; for crispier edges, bake closer to 11 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days.
