Soft, fudgy, and packed with chocolate, these hot cocoa cookies taste just like a mug of your favorite winter drink. They are studded with melty chocolate chips and topped with gooey marshmallows for the full hot chocolate experience. Ready in under 30 minutes, they are perfect for holiday cookie platters or a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: undefined
- Category: undefined
- Method: Baking
- Cuisine: American
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1/4 cup (25 g) instant hot cocoa mix (about 1 packet)
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (130 g) semi-sweet chocolate chips
- 1 cup (50 g) mini marshmallows, for topping
- Extra chocolate chips or chocolate drizzle, for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter with the granulated sugar and brown sugar for 2 minutes, until light and creamy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt.
- Add the dry ingredients to the butter mixture and mix on low speed until just combined. The dough will be soft.
- Fold in the chocolate chips.
- Scoop the dough into balls, about 1 1/2 tablespoons each, and place them 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, until the edges are set and the centers still look slightly soft.
- Remove from the oven and immediately press 4 to 5 mini marshmallows onto the top of each cookie.
- Return to the oven for 1 to 2 minutes, just until the marshmallows puff up and start to soften. Watch closely so they do not brown too much.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Top with extra chocolate chips or a chocolate drizzle if desired.
Notes
- Do not overbake. The cookies firm up as they cool and stay fudgy in the center.
- If the dough feels too soft to scoop, chill it for 15 to 20 minutes.
- Use a hot cocoa mix that includes powdered milk for the best flavor and texture.
- Add the marshmallows at the end of baking. If added at the start, they will melt and spread.
- Store in an airtight container at room temperature for up to 4 days. The marshmallows will soften over time.
- The unbaked dough balls can be frozen for up to 3 months. Bake from frozen, adding 1 to 2 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Find it online: https://thefamilycooking.com/hot-cocoa-cookies/
