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Hot Chocolate Cookies Recipe

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★★★★★

4.2 from 45 reviews

These Hot Chocolate Cookies are a delightful treat combining the rich flavors of hot cocoa mix and chocolate chips with a soft, buttery cookie base. Enhanced with mallow bits instead of mini marshmallows, these cookies offer a perfectly chewy texture with a hint of classic hot chocolate warmth, making them an irresistible dessert for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup butter (softened)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup sugar
  • 2/3 cup brown sugar
  • 3 1/4 cups all-purpose flour
  • 4 packages hot cocoa mix (or 3/4 cups hot cocoa mix – NOT sugar free versions)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder

Add-ins

  • 1 cup chocolate chips
  • 1 cup Mallow Bits (mini marshmallows do not work the same and can be a bit of a sticky mess)

Instructions

  1. Prepare butter and sugars: In a large bowl, use a standing mixer to beat the softened butter, sugar, and brown sugar together until the mixture becomes light and fluffy, ensuring that the sugars are well incorporated and the texture is creamy.
  2. Add eggs and vanilla: Add the two large eggs and one teaspoon of vanilla extract to the butter-sugar mixture, mixing well to combine all wet ingredients evenly.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder to evenly distribute the leavening agents and cocoa powder.
  4. Mix dry into wet: Gradually beat the dry ingredients into the butter and sugar mixture until fully blended, taking care not to overwork the dough to maintain a tender cookie texture.
  5. Incorporate chocolate chips and mallow bits: Fold in the cup of chocolate chips and the cup of mallow bits gently, ensuring they are evenly spread throughout the dough without breaking the mallow bits.
  6. Chill the dough: Cover the bowl and chill the cookie dough for at least 30 minutes, and up to 24 hours, to allow the flavors to develop and the dough to firm up, which helps prevent spreading during baking.
  7. Preheat oven and prepare baking sheets: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with silicone mats or parchment paper to prevent sticking.
  8. Shape and bake cookies: Drop the dough by rounded 2-tablespoon scoops onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 9 to 11 minutes, or until the cookie edges are lightly browned and the centers are set.
  9. Cool cookies: Allow the cookies to cool on the baking sheets for 5 minutes after removing them from the oven, then transfer them to wire racks to cool completely, which helps them set properly and prevents sogginess.

Notes

  • Use mallow bits instead of mini marshmallows for best texture and to avoid sticky mess.
  • Do not use sugar-free hot cocoa mix as it alters the flavor and texture of the cookies.
  • Chilling the dough is essential to enhance flavor and improve cookie shape during baking.
  • You can store the dough in the refrigerator for up to 24 hours before baking.
  • Cookies should be stored in an airtight container to maintain freshness.

Keywords: hot chocolate cookies, cocoa cookies, chocolate chip cookies, mallow bits cookies, holiday cookies, soft cookies

Find it online: https://foodiecara.com/hot-chocolate-cookies-recipe/