Description
These Hot Chocolate Cookies are a delightful winter treat, combining the rich flavor of hot cocoa mix with melty chocolate chips and gooey Mallow Bits for the perfect cozy bite. Soft, chocolaty, and slightly chewy, they are perfect for holiday gatherings or a comforting snack on a cold day.
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 not recommended)
Instructions
- Prepare the Dough: Beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. Then add the eggs and vanilla extract, mixing well until all ingredients are fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until the dough is evenly blended.
- Add Mix-Ins: Fold in the chocolate chips and Mallow Bits, ensuring they are distributed uniformly throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap or a lid and refrigerate it for at least 30 minutes, allowing the flavors to meld and the dough to firm up. You can chill for up to 24 hours if desired.
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Bake: Scoop 2-tablespoon portions of the chilled dough and drop them onto the prepared baking sheets, spacing each cookie about 2 inches apart. Bake for 9 to 11 minutes, until you see the edges turn lightly browned but the centers remain slightly soft.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before serving for perfect texture.
Notes
- Do not substitute mini marshmallows for Mallow Bits as they tend to melt and change texture in the cookies.
- Chilling the dough is important for preventing the cookies from spreading too much during baking.
- For a more intense chocolate flavor, consider using dark chocolate chips instead of milk chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days.
