Description
Delight in these rich and chewy Hot Cocoa Cookies, packed with the comforting flavors of hot cocoa mix, semi-sweet chocolate chips, and mini marshmallows. Perfect for cozy winter evenings or any time you crave a nostalgic treat, these cookies combine classic ingredients to create a chocolatey, marshmallow-studded delight that melts in your mouth.
Ingredients
Wet Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- ⅔ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 ¼ cups all-purpose flour
- 4 packages hot cocoa mix (or ¾ cup hot cocoa mix)
- 2 teaspoons baking powder
- ½ teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips (regular or mini)
- 1 cup dried mini marshmallows (hot cocoa type, not regular mini marshmallows)
Instructions
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes. This step incorporates air that helps make the cookies tender.
- Add Eggs and Vanilla: Mix in the eggs one at a time, ensuring they are fully incorporated before adding the next. Stir in the vanilla extract until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, baking powder, and salt to evenly distribute the leavening agents and cocoa.
- Form Cookie Dough: Gradually add the dry mixture to the wet ingredients, mixing gently until a thick dough forms. Avoid overmixing to prevent tough cookies. Fold in the semi-sweet chocolate chips and dried mini marshmallows evenly throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling firms the dough, which helps the cookies keep their shape during baking and enhances the flavors.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
- Scoop and Bake: Using a cookie scoop or spoon, form 1 ½-inch dough balls and place them on the prepared baking sheets, spacing at least 1 inch apart. Bake the cookies for 9 to 11 minutes, until the edges are set but the centers appear slightly soft to maintain chewy texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 3 to 5 minutes to firm up, then transfer them to a wire rack to cool completely. This prevents overbaking and preserves the soft center.
Notes
- Use the type of dried mini marshmallows specifically made for hot cocoa, as regular mini marshmallows may melt and disperse during baking.
- Chilling the dough is essential for preventing spreading and achieving the perfect chewy texture.
- For extra flavor, you can sprinkle a pinch of sea salt on top of the cookies before baking.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
