Hot Chocolate Cookies
The best chewy, gooey, & rich hot chocolate cookies made with instant cocoa mix. These fun cookies are great for Christmas or anytime you want a fresh-baked cookie.
Equipment
- hand mixer
- baking sheet
Ingredients
- 1 cup salted butter softened at room temperature (2 sticks)
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs room temperature
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- 4 packets hot chocolate mix roughly 5.5 ounces or ⅔ cup
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 18 large marshmallows cut in half
- 8 ounces semi-sweet chocolate chips
Instructions
- In a large mixing bowl add the butter & both sugars. Mix on medium speed with the hand mixer for 3 minutes.1 cup salted butter, ¾ cup sugar, ¾ cup brown sugar
- Scrap down the sides and add the eggs and vanilla. Mix on medium speed again for 3 minutes, it should be airy & fluffy.2 eggs, 1 tablespoon vanilla
- Add 2 packets, half the flour, & both the baking soda & powder. Use the hand mixer to combine for 1 minute. Add the other 2 packets & final half of the flour. Mix on low to medium speed, scraping down the edges as needed, until no streaks of flour show.3 cups all-purpose flour, 4 packets hot chocolate mix, 1 teaspoon baking soda, 2 teaspoons baking powder
- Chill 2 hours in the refrigerator. I can be mixed up to 2 days before baking.
- Preheat the oven to 350°F. Spray a baking sheet or use parchment so the cookies wont stick.
- Drop 1.5 tablespoon size balls evenly spaced on the baking sheet.
- Bake in the preheated 350°F oven for 8 minutes. (cut the marshmallows now by using kitchen shears/scissors sprayed with nonstick spray)
- Remove from oven, press an indention in the middle of each cookie with back of spoon. Add a ½ marshmallow to the indention. Bake in the oven for 5 more minutes.
- Cool on the baking sheet for 2 minutes to set & marshmallow will flatten/deflate. Move to wire rack to cool for 20 minutes.
- Next, melt the chocolate. Microwave in a bowl for 20 second intervals & stir with a rubber spatula. Takes about 1-1.5 minutes total.
- Top each cookie with 1 tablespoon of chocolate. Swirl & spread it gently to cover the marshmallow while leaving the edges uncovered as seen here. Let chocolate set for 30 minutes.Optional; top with festive red, white, & green holiday sprinkles or nonpareils for Christmas.
- These cookies are great served chilled from the refrigerator or at room temperature.
Notes
STORING:
- Keep in a cool dry place so the chocolate doesn't melt. They will keep for up to 5 days at room temperature or up to 10 days in the refrigerator.
- Cookie dough or baked cookies can be frozen for up to 30 days.
Nutrition
Calories: 204kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 113mgPotassium: 59mgFiber: 1gSugar: 19gVitamin A: 174IUCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
