Description
Indulgent hot cocoa cookies meld the comforting warmth of winter’s favorite drink with irresistible chocolate chip cookie goodness. Marshmallow-topped treats bring cozy cheer that melts hearts and satisfies sweet cravings in one delightful bite.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hot cocoa mix
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Mix-ins and Toppings:
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
- 1/4 cup powdered sugar (for dusting)
- 2 tbsp hot cocoa mix (for garnish)
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Whisk together flour, cocoa powder, hot cocoa mix, baking soda, and salt in a medium bowl until thoroughly combined.
- Cream softened butter with granulated and brown sugars in a large mixing bowl until light and fluffy, approximately 3-4 minutes.
- Incorporate eggs one at a time into the butter mixture, mixing well after each addition, then blend in vanilla extract.
- Gradually fold dry ingredients into the wet mixture, stirring until a smooth cookie dough forms.
- Gently fold in chocolate chips, ensuring even distribution throughout the dough.
- Scoop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10-12 minutes until edges are set but centers remain slightly soft.
- Remove from oven and immediately top each cookie with mini marshmallows, pressing them gently into the warm surface.
- Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack.
- Once completely cooled, dust cookies with powdered sugar and sprinkle additional hot cocoa mix on top for garnish.
- Store in an airtight container at room temperature for up to 5 days.
Notes
- Choose high-quality hot cocoa mix for deeper, richer flavor complexity in your cookies.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain cookie shape.
- Swap regular flour with gluten-free blend for celiac-friendly version without compromising texture.
- Replace butter with coconut oil for dairy-free alternative that keeps cookies moist and delectable.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg