Hot cocoa cookies offer a rich chocolate flavor in a soft, chewy format. This recipe incorporates the essence of hot cocoa into a delightful cookie, topped with melted marshmallows.
Melt-in-Your-Mouth Hot Cocoa Cookies!
Hot cocoa cookies: bake this amazing recipe for soft, chewy cookies topped with melted marshmallows. Perfect for a cozy dessert!
Ingredients
Method
- In a medium mixing bowl, stir together the flour, hot cocoa mix, baking powder, cinnamon, and salt, then set aside.
- In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until well-combined and smooth (about 2 minutes). Add the egg and egg yolk and beat until combined. Add the vanilla extract, then scrape down the sides and bottom of the bowl with a rubber spatula.
- On low speed, gradually add the flour mixture.
- Fold in the chocolate chips with a rubber spatula.
- Chill for about 1 hour, or until the dough is no longer sticky.
- Meanwhile, preheat oven to 350°F and line baking sheets with parchment paper.
- Using a spoon or a medium spring-loaded cookie scoop, drop 1 ½-tablespoon sized balls of dough onto the cookie sheets.
- Bake for about 10 minutes, then remove from oven and top each cookie with a piece of semi-sweet chocolate and 1 marshmallow half, cut side up.
Notes
– For the best texture, ensure your butter is at a cool room temperature, not overly soft or melted.
– Don’t skip chilling the dough; it helps prevent the cookies from spreading too much and intensifies the flavor.
– To ensure proper doneness, bake until the edges are set and lightly golden, but the centers still look slightly soft. The cookies will continue to set as they cool.
– Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze the baked cookies for up to 3 months. Reheat briefly in the microwave for a fresh-baked feel. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
– Don’t skip chilling the dough; it helps prevent the cookies from spreading too much and intensifies the flavor.
– To ensure proper doneness, bake until the edges are set and lightly golden, but the centers still look slightly soft. The cookies will continue to set as they cool.
– Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze the baked cookies for up to 3 months. Reheat briefly in the microwave for a fresh-baked feel. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- For the best texture, ensure your butter is at a cool room temperature, not overly soft or melted.
- Don’t skip chilling the dough; it helps prevent the cookies from spreading too much and intensifies the flavor.
- To ensure proper doneness, bake until the edges are set and lightly golden, but the centers still look slightly soft. The cookies will continue to set as they cool.
- Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze the baked cookies for up to 3 months. Reheat briefly in the microwave for a fresh-baked feel.
These Hot Cocoa Cookies are sure to become a new favorite in your baking repertoire. Enjoy the rich chocolate and gooey marshmallow magic! Share your creations and tag us with #HotCocoaCookies!
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