Warm up your winter with a batch of Hot Cocoa Cookies! These delightful treats are like your favorite mug of hot cocoa in cookie form. Imagine biting into a warm, chewy cookie that tastes like your dreamiest mug of hot cocoa. Rich, gooey chocolate centers studded with melty marshmallows - these ain't your average sweets!
They're rich, chocolaty, and studded with marshmallows that melt in your mouth. Best of all, they're easy to make and perfect for a cozy night in. If you're raving comfort get cozy with these irresistible Hot Cocoa Cookies!
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Why You’ll Want To Make Hot Cocoa Cookies
- Quick and easy to make: No need to spend hours in the kitchen.
- Chocolaty overload: Double dose of cocoa and chips for serious indulgence.
- Marshmallow heaven: Gooey pockets of fluffy bliss in every bite.
- Perfect for any occasion: Enjoy them as a snack, dessert, or even a gift.
Ingredients – Here’s What You’ll Need
- Hot Cocoa Mix: I used Dark Chocolate Swiss Miss. Make sure you don't use sugar-free hot cocoa mixes because they often contain additional bulking agents and flavorings that may not work well in baking.
- Mini Dehydrated Marshmallows: These chewy pops of meringue will create an unforgettable textural journey in every bite.
- Chocolate Chips: I used Ghirardelli Premium Baking 60% Cacao Bittersweet Chocolate Chips.
- Unsalted Butter: I prefer using European style butter when baking because the higher fat content produces the richest flavor and will give you the best baking results.
- Baking powder and baking soda: Baking soda provides a chewier texture and deeper browning, while baking powder contributes to a lighter and airier texture. Combining them creates a balanced and desired cookie texture.
- All-purpose flour, granulated sugar, light brown sugar, vanilla extract and salt: Are all essential ingredients to make any cookie.
Step to Make Hot Cocoa Cookies:
- Start by placing unsalted European style butter in a large bowl, and using a hand mixer, beat until light and creamy.
- Next, add granulated sugar.
- And beat until light and fluffy.
- Then, add the light brown sugar.
- And beat until light and fluffy.
- Next, add the eggs and vanilla extract.
- And beat until well combined.
- In a separate bowl, add the flour and hot cocoa mix.
- Then, add the baking powder, baking soda, and salt.
- And whisk everything together until well combined.
- Next, gradually add the dry ingredients to the wet ingredients in several additions.
- Making sure to beat well after each addition. At this point, the dough will be very dry and crumbly, that's ok.
- Next, add the chocolate chips and dehydrated mini marshmallows.
- To begin combining the chocolate chips and marshmallows with the cookie dough, start by using your hand mixer.
- Then, switch to a plastic spatula or wooden spoon, and stir the dough to continue combining the chocolate chips and marshmallows into the dough.
- Then, using your hands, knead the dough to finish combining the chocolate chips and marshmallows. Continue kneading until the dough forms into a ball.
- Remove the dough from the bowl and wrap in plastic wrap and refrigerate for 24 hours.
- After 24 hours, remove the dough from the refrigerator. Using a scoop to portion it out was too hard, so I cut off pieces with a knife. Then, using my hands, I rolled the dough into golf ball-sized pieces. If you're unsure about the size, use a scoop as a guide to ensure the cookies are all the same size Then, I placed eight balls of dough, two inches apart, on a large rimmed baking sheet lined with parchment paper.
- Next, place several chocolate chips and mini dehydrated marshmallows onto the top of the dough balls and then flatten the dough balls a little with the palm of your hand.
- Bake the cookies in a 350°F oven for 12 minutes. Remove the cookies from the oven and let the pan cool on a wire rack for about five minutes.
- After five minutes, transfer the cookies from the pan to a wire rack and allow them to cool.
Remember, baking is all about having fun! So grab your ingredients, preheat your oven, and get ready to whip up a batch of these heartwarming hot cocoa cookies. They're sure to become a cozy winter staple in your household!
Frequently Asked Questions
Not necessarily! You can easily achieve the essence of hot cocoa with other ingredients. Using unsweetened cocoa powder and adding your preferred spices like cinnamon or nutmeg will deliver a rich, authentic cocoa taste.
I prefer the dehydrated mini marshmallows over mini marshmallows. The mini marshmallows don't work as well and will end up a bit of a sticky mess. As a bonus, the dehydrated marshmallows will break down during refrigeration so they will create ribbons of marshmallowy goodness throughout the entire cookie.
No. Sugar-free mixes often contain additional bulking agents and flavorings that may not work well in baking. Depending on the specific ingredients in your chosen sugar-free mix, there might be unexpected chemical reactions during baking, affecting the final texture and taste of your cookies.
These beauties are best enjoyed fresh, but any leftovers can be stored for up to 3 days at room temperature in an airtight container. For longer storage, you can freeze the cookies for up to 3 months. Simply thaw them overnight in the refrigerator or at room temperature for a few hours before enjoying.
Absolutely! They are sure to put you on the nice list.
Recipe tips and tricks
- Chocolate Chivalry: Don't be afraid to branch out beyond chocolate chips. Try chopped dark chocolate bars, cocoa nibs, or even white chocolate chunks for a twist.
- Chill Out: Chilling the dough for 24 hours helps the flavors meld, breaks down the marshmallows, and prevents the cookies from spreading too much.
- Festive Flourish: Get creative! Add sprinkles, chopped nuts, or even crushed-up candy canes for a holiday-themed twist.
- Drizzle Delight: Drizzle cooled cookies with melted chocolate, caramel, or even white chocolate for an extra decadent touch.
So, when you're craving the cozy comfort of a steaming mug of hot cocoa and the irresistible indulgence of decadent chocolate cookies. Why not blend the two into a symphony of pure bliss? Hot Cocoa Cookies will transport your taste buds to a winter wonderland, and this guide is your passport to baking magic.
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Recipe
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Hot Cocoa Cookies
Ingredients
- 1 c unsalted butter, softened
- 1 c granulated sugar
- ⅔ c light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ¼ c all-purpose flour
- ¾ c hot cocoa mix, without marshmallows
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 c chocolate chips, plus extra topping for the cookies
- 1 c mini dehydrated marshmallows, plus extra topping for the cookies
Instructions
- Place softened unsalted butter in a large bowl, and beat it with a hand mixer until light and creamy.
- Add granulated sugar and beat until light and fluffy.
- Add the light brown sugar and beat until light and fluffy.
- Add eggs and vanilla extract and beat until well combined.
- In a separate bowl, add the flour, hot cocoa mix, baking powder, baking soda, and salt, then whisk everything together until well combined.
- Gradually add the dry ingredients to the wet ingredients in several additions, making sure to beat well after each addition. At this point, the dough will be very dry and crumbly.
- Add the chocolate chips and dehydrated mini marshmallows. Then, use the hand mixer to begin combining the chocolate chips and marshmallows with the cookie dough.
- Once they are slightly combined with the dough, use a plastic spatula or wooden spoon, and begin stirring the dough to continue combining the chocolate chips and marshmallows into the dough.
- Then, using your hands, knead the dough to finish combining the chocolate chips and marshmallows. Continue kneading until the dough forms a ball.
- Remove the dough from the bowl and wrap in plastic wrap and refrigerate for 24 hours.
- After 24 hours, remove the dough from the refrigerator and unwrap it. It will be too hard to use a scoop to portion it out, so cut off pieces with a knife. Then, using your hands, roll the dough into balls the size of golf balls.
- Place eight balls of dough, two inches apart, onto a parchment lined large rimmed baking sheet.
- Place several chocolate chips and mini dehydrated marshmallows onto the top of the dough balls and then flatten the balls a little with the palm of your hand.
- Bake the cookies in a 350°F oven for 12 minutes. Remove from the oven and let the pan cool on a wire rack for about five minutes.
- Transfer the cookies from the pan to the wire rack and allow them to continue to cool.
- Yield 24 cookies.
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