Discover the ultimate Hot Chocolate Cookies recipe! These easy-to-make, delicious cookies combine rich cocoa, gooey marshmallow bits, and sweet chocolate chips. Perfect for any occasion, this recipe will quickly become a family favorite. Enjoy warm, chewy cookies that taste like a cup of hot cocoa in every bite. Ideal for holiday baking, cozy winter treats, or a simple sweet craving fix.
Ingredients
For the Cookies
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup (3 packets) instant hot cocoa mix
- 3 tablespoons cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup vanilla marshmallow bits
- 1 cup semisweet chocolate chips
Instructions
Step 1: Preheat Your Oven
Preheat your oven to 375 degrees Fahrenheit. Grease a baking sheet or line it with parchment paper to prevent the cookies from sticking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until the mixture is light and fluffy. This process should take about 5-7 minutes.
Step 3: Add the Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Follow this by adding the vanilla extract and mixing until combined.
Step 4: Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, instant hot cocoa mix, cocoa powder, salt, baking soda, and baking powder. This ensures that all the dry ingredients are evenly distributed.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the butter-sugar mixture. Mix gently until well combined, but be careful not to overmix.
Step 6: Add Marshmallow Bits and Chocolate Chips
Fold in the vanilla marshmallow bits and semisweet chocolate chips. These add a delightful texture and extra chocolatey goodness to the cookies.
Step 7: Scoop the Dough
Using a spoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie to allow for spreading.
Step 8: Bake
Bake the cookies in the preheated oven for 10 to 12 minutes. You’ll know they’re ready when the edges are set, and the centers are still slightly soft.
Step 9: Cool and Serve
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely. Enjoy these cookies warm with a glass of milk or your favorite hot beverage.
FAQs
1. Can I use regular hot cocoa mix instead of instant?
Yes, you can use regular hot cocoa mix, but the flavor might be slightly less intense. Instant hot cocoa mix is more concentrated and typically provides a richer chocolate flavor.
2. Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag. When ready to bake, you can bake them directly from frozen, just add a couple of extra minutes to the baking time.
3. What can I use instead of marshmallow bits?
If you can’t find marshmallow bits, you can chop regular mini marshmallows into smaller pieces or use marshmallow fluff for a gooier texture, though this may alter the final cookie texture slightly.
4. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that your other ingredients, like the hot cocoa mix and baking powder, are also gluten-free.
5. How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months.
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