Hot Chocolate Cookies are the perfect (new) way to warm up your taste buds over the holidays. Combining the cozy flavors of hot cocoa with marshmallows creates a chewy delicious treat.
10Tablespoonsunsalted butter,softened to room temperature
½cuplight brown sugar,packed
¾cupgranulated sugar,divided
1large egg
1 teaspoonvanilla extract
2 ¼cupsall-purpose flour
1ounce packet of hot chocolate mix
3Tablespoonsunsweetened cocoa powder
½teaspoonbaking soda
½teaspoonkosher salt
120mini marshmallows
Instructions
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper, set it aside.
In a large mixing bowl, beat butter, brown sugar, and 1/2 cup of granulated sugar together until fluffy (about 2-3 minutes with an electric mixer). Add in egg and vanilla extract and beat until incorporated.
Add flour, hot choclate mix, cocoa powder, baking soda and salt, just until a dough forms. Do not over mix.
Use a 1 1/2- 2 Tablespoon cookie scoop to scoop out 24 even sized scoops of dough. Roll into a ball then flatten into a disc. Place several inches apart on prepared cookie sheet. Top with about 5-6 mini marshmallows, then wrap the dough around the marshmallows, pinching the seams closed. Roll dough until smooth, then roll in remaining 1/4 cup of granulated sugar to coat them.
Bake cookies for about 10-12 minutes, or until the tops have cracked and the marshmallows are visible. Remove from oven and cool on wire racks for about 15 minutes.
Notes
Choose the Right Cookie Scoop. Use a 1-1/2 tablespoon cookie scoop as recommended in the recipe. Using a different-sized scoop may result in a different cookie yield and baking time.
Monitor Marshmallow Melting. While baking, keep a close watch to prevent the marshmallows from melting too much. They could absorb into the cookies, affecting their appearance and texture.
Don't Worry About Softness. When you remove the cookies from the oven, they may seem too soft. They will firm up and become wonderfully chewy as they cool at room temperature.
Experiment with Mix-Ins. Get creative by adding your favorite mix-ins. Try chocolate chips, chopped nuts, or even crushed peppermint candies to personalize the flavor and texture.
Storage. Keep cooking in airtight container at room temperature for up to a week.
Freeze. Wrap cookies in plastic wrap then place in airtight container. Store for up to 3 months. Thaw overnight on counter.