Description
Delightfully rich and cozy Hot Chocolate Cookies combine buttery dough with rich hot cocoa mix, chocolate chips, and gooey mallow bits for an irresistible treat perfect for chilly days and festive occasions.
Ingredients
Wet Ingredients
- 1 cup butter (softened)
- 1 cup sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 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
- Prepare the Butter and Sugars: Beat the softened butter, sugar, and brown sugar together in a large bowl using a standing mixer until the mixture is light and fluffy, approximately 2-3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla extract and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder to ensure even distribution of leavening and flavor.
- Blend Dry Ingredients into Wet Mixture: Gradually add the dry ingredient mixture into the butter and sugar mixture, beating continuously on low speed until fully blended and smooth.
- Fold in Chocolate Chips and Mallow Bits: Using a spatula, gently stir in the chocolate chips and mallow bits evenly throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to allow flavors to meld and the dough to firm up for easier handling; dough can be chilled up to 24 hours.
- Preheat Oven: 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.
- Portion the Dough: Using a tablespoon or cookie scoop, drop 2-tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes or until the edges turn lightly browned and the centers appear set but still soft.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely, ensuring they maintain their shape and texture.
Notes
- For best results, use regular (not sugar-free) hot cocoa mix to achieve the intended sweet and chocolatey flavor.
- Mallow bits are preferred over mini marshmallows as they hold their shape better and avoid sticky messes during baking.
- Chilling the dough for longer (up to 24 hours) enhances flavor depth and improves dough handling.
- Ensure spacing between cookies to prevent them from merging as they spread during baking.
- Store cooled cookies in an airtight container to maintain freshness for up to a week.
