Description
Delight in these easy and festive Hot Chocolate Cookies made with real hot cocoa mix, perfect for winter gatherings, holiday cookie exchanges, or any cozy occasion. Soft, chewy, and loaded with chocolate chips and melty Mallow Bits, these cookies are a delicious twist on a classic treat that captures the warmth of hot chocolate in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup butter (softened)
- 1 cup sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
Dry Ingredients
- 3 1/4 cups all purpose flour
- 4 packages hot cocoa mix (or 3/4 cups hot cocoa mix – NOT sugar free versions)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
Add-ins
- 1 cup chocolate chips
- 1 cup Mallow Bits (mini marshmallows do not work the same and can be a bit of a sticky mess)
Instructions
- Prepare the butter and sugars: In a large bowl, beat the softened butter, sugar, and brown sugar with a standing mixer until the mixture is light and fluffy. This process helps to incorporate air and create a tender cookie texture.
- Add eggs and vanilla: Mix in the two large eggs and one teaspoon of vanilla extract thoroughly until well combined, adding moisture and richness to the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder to evenly distribute the leavening agents and cocoa flavors.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the butter mixture, beating until the dough is fully blended but not over-mixed, to maintain a tender cookie.
- Fold in chocolate chips and Mallow Bits: Stir in one cup of chocolate chips and one cup of Mallow Bits carefully, ensuring an even distribution of the delicious add-ins throughout the dough.
- Chill the dough: Cover the bowl and refrigerate the dough for at least 30 minutes and up to 24 hours. Chilling firms up the dough, improving cookie shape and texture during baking.
- Preheat oven and prepare baking sheets: When ready to bake, heat your oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper to prevent sticking.
- Portion dough and bake: Drop tablespoons (about 2 tablespoons per cookie) of dough onto the baking sheets, spacing them at least 2 inches apart to allow for spreading. Bake for 9 to 11 minutes, until edges are lightly browned but centers remain soft.
- Cool the cookies: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This prevents breakage and ensures cookies set perfectly.
Notes
- Use real hot cocoa mix for authentic flavor; sugar-free versions can alter taste and texture.
- Mallow Bits are best for the gooey marshmallow texture; mini marshmallows may melt and become sticky.
- Chilling the dough helps control spreading and deepens the flavors.
- These cookies are ideal for holiday cookie exchanges or wintertime treats.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 157.26 kcal
- Sugar: 13.55 g
- Sodium: 150.58 mg
- Fat: 6.65 g
- Saturated Fat: 4.07 g
- Unsaturated Fat: 2.58 g
- Trans Fat: 0 g
- Carbohydrates: 22.93 g
- Fiber: 0.44 g
- Protein: 1.8 g
- Cholesterol: 23.4 mg
