Description
Delight in these festive Hot Chocolate Cookies featuring a soft, fluffy base infused with rich hot chocolate mix, topped with a gooey marshmallow center and a luscious swirl of melted semi-sweet chocolate. Perfect for cozy gatherings or holiday celebrations, these cookies bring warmth and joy with each bite.
Ingredients
Cookie Dough
- 1 cup salted butter (softened at room temperature, 2 sticks)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs (room temperature)
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 4 packets hot chocolate mix (approximately 5.5 ounces or 2/3 cup)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
Toppings
- 18 large marshmallows (cut in half)
- 8 ounces semi-sweet chocolate chips
- Optional: festive red, white, & green holiday sprinkles or nonpareils
Instructions
- Prepare the butter and sugars: In a large mixing bowl, combine the softened butter, sugar, and brown sugar. Using a hand mixer on medium speed, beat for 3 minutes until the mixture is smooth.
- Add eggs and vanilla: Scrape down the bowl sides, then add eggs and vanilla extract. Mix again on medium speed for 3 minutes until the batter becomes airy and fluffy.
- Incorporate dry ingredients in two parts: Add 2 packets of hot chocolate mix, half of the flour, baking soda, and baking powder. Mix on medium speed for 1 minute. Then, add the remaining 2 packets of hot chocolate mix and the rest of the flour. Mix on low to medium speed, scraping down the bowl as necessary, until no flour streaks remain.
- Chill the dough: Cover the dough and refrigerate for 2 hours. The dough can also be prepared up to 2 days ahead of baking.
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F (175°C). Lightly spray a baking sheet or line it with parchment paper to prevent sticking.
- Shape cookies: Drop 1.5 tablespoon-sized balls of dough evenly spaced on the baking sheet.
- Bake first phase: Bake in the preheated oven for 8 minutes. Meanwhile, cut the large marshmallows in half using kitchen shears or scissors sprayed with nonstick spray to prevent sticking.
- Add marshmallow topping and bake again: Remove the cookies from the oven and press an indentation into the center of each cookie using the back of a spoon. Place half a marshmallow into each indentation. Return the cookies to the oven and bake for an additional 5 minutes.
- Cool cookies: Let the cookies cool on the baking sheet for 2 minutes to set and allow marshmallows to flatten. Then transfer them to a wire rack to cool for 20 minutes.
- Melt the chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 20-second intervals, stirring with a rubber spatula between each interval, until fully melted (about 1 to 1.5 minutes total).
- Top cookies: Spoon approximately 1 tablespoon of melted chocolate onto each cookie, swirling and gently spreading it to cover the marshmallow while leaving cookie edges visible. If desired, top with festive red, white, and green holiday sprinkles or nonpareils. Let the chocolate set for 30 minutes.
- Serve: These cookies can be enjoyed chilled from the refrigerator or at room temperature for best flavor and texture.
Notes
- For best results, ensure butter and eggs are at room temperature before mixing.
- Cut marshmallows with nonstick sprayed scissors to avoid sticking.
- Dough can be made ahead and refrigerated for up to two days before baking.
- Cookies keep well stored in an airtight container at room temperature for up to 5 days or refrigerated for up to a week.
- Optional holiday sprinkles add a festive touch but can be omitted.
