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Hot Chocolate Cookies Recipe

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4.2 from 8 reviews

Delight in these rich and gooey Hot Chocolate Cookies, perfect for cozy nights. Soft butter, a combination of brown and granulated sugars, and real hot chocolate mix create an indulgent chocolate base, while mini marshmallows baked inside add a delightful melty surprise with each bite. These cookies are easy to prepare and bake to perfection in under an hour.

Ingredients

Wet Ingredients

  • 10 Tablespoons unsalted butter, softened to room temperature
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 3/4 cups granulated sugar (divided as 1/2 cup above and 1/4 cup for coating)
  • 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

Add-ins

  • 120 mini marshmallows

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside to prepare for baking.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and 1/2 cup of granulated sugar together using an electric mixer until the mixture is fluffy and light, about 2-3 minutes. Then add the egg and vanilla extract, beating until fully incorporated.
  3. Mix Dry Ingredients: Add the all-purpose flour, hot chocolate mix, unsweetened cocoa powder, baking soda, and kosher salt to the wet ingredients. Mix just until a dough forms, taking care not to overmix to maintain tender cookies.
  4. Shape Cookies with Marshmallows: Using a 1 1/2-2 tablespoon cookie scoop, portion out 24 evenly sized dough balls. Roll each scoop into a ball, then flatten into a disc. Place them several inches apart on the prepared cookie sheet. Place about 5-6 mini marshmallows in the center of each disc and carefully wrap the dough around the marshmallows, pinching the seams closed so the marshmallows are sealed inside. Roll the dough balls until smooth, then roll each one in the remaining 1/4 cup granulated sugar to coat.
  5. Bake and Cool: Bake the cookies for 10-12 minutes, or until the tops crack and marshmallows can be seen peeking out. Remove from the oven and transfer to wire racks to cool for about 15 minutes to set.

Notes

  • Do not overmix the dough to ensure soft, tender cookies.
  • Make sure marshmallows are well sealed inside the dough to prevent them from melting out during baking.
  • You can substitute mini marshmallows with regular-sized marshmallows cut into smaller pieces if unavailable.
  • Store cookies in an airtight container at room temperature for up to 3 days to keep them fresh.
  • For extra texture, sprinkle a pinch of flaky sea salt on top before baking.

Find it online: https://cookedbysarah.com/hot-chocolate-cookies-recipe/