Hot Chocolate Cookies Recipe
Delight in the cozy flavors of these Hot Chocolate Cookies, made with rich cocoa, hot chocolate mix, and a gooey marshmallow center. Perfectly soft and sweet, they are topped with mini marshmallows and coated in sugar for an irresistible treat that captures the essence of hot cocoa in every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 10 Tablespoons unsalted butter, softened to room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar (divided)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 ounce packet of hot chocolate mix
- 3 Tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For Topping
- 120 mini marshmallows
- 1/4 cup granulated sugar (remaining from divided amount)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350 degrees F (175 degrees C) and line a cookie sheet with parchment paper. Set it aside while you prepare the dough.
- Mix Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and half of the granulated sugar together using an electric mixer until the mixture becomes fluffy, approximately 2 to 3 minutes. Incorporate the egg and vanilla extract, beating until combined.
- Add Dry Ingredients: Gradually add the flour, hot chocolate mix, unsweetened cocoa powder, baking soda, and kosher salt to the wet mixture. Mix just until the dough forms, taking care not to overmix to keep the cookies tender.
- Shape Cookies with Marshmallows: Using a 1 1/2 to 2 tablespoon cookie scoop, portion out 24 even-sized scoops of dough. Roll each into a ball and then flatten into a disc. Place each disc several inches apart on the prepared baking sheet. Top each with 5-6 mini marshmallows, then carefully wrap the dough around the marshmallows, pinching the seams closed. Roll the dough-ball to smooth the surface, then roll each in the remaining granulated sugar to coat fully.
- Bake and Cool: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the tops crack and you can see the marshmallows peeking through. Remove from the oven and allow the cookies to cool on wire racks for about 15 minutes before serving.
Notes
- Be sure not to overmix the dough to prevent tough cookies.
- Using mini marshmallows ensures they melt nicely inside without overpowering the cookie.
- Rolling the dough in granulated sugar before baking adds a delightful crunch and shine to the cookies.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a deeper chocolate flavor, use a high-quality cocoa powder and hot chocolate mix.
Keywords: hot chocolate cookies, cocoa cookies, marshmallow cookies, chocolate dessert, easy cookie recipe, holiday cookies
Find it online: https://cookwithruby.com/hot-chocolate-cookies-recipe/
