Hot Chocolate Cookies
HOT CHOCOLATE COOKIES
Every single night after I tuck the kids in bed, I sit down on the couch with a cup of hot cocoa and unwind to a little reality TV.
When I first started doing it my husband looked at me sideways. Who drinks hot chocolate in 85 degree weather? Me.
Now he comes home with an economy sized pack of hot chocolate from Costco to make sure I don’t have to go a night without it. Needless to say, I had plenty of hot chocolate for these Hot Chocolate Cookies.
They didn’t even put a dent in my stash.
You’ll need four 1-ounce packages of hot chocolate. I measured 4 packets of instant hot cocoa mix and it happens to be right around 1 cup of mix. Don’t use sugar-free or your cookies will taste awful.
The original recipe called for white chocolate chips. Mini marshmallows seemed like the obvious substitute for white chocolate chips which I didn’t have on hand.
Look at the inside of these delicious cookies. So moist and full, and I mean full of chocolate and melty marshmallows. The best part of these cookies is that they stay soft for days and they taste like hot chocolate in cookie form.
BEST COOKIE RECIPES
- Homemade Oreos
- Soft Chocolate Chip Cookies
- Monster Cookies
- Almond Cookies
- No-Bake Cookies
- Soft Sugar Cookies
- S’mores Cookies
- Chocolate Crinkle Cookies
- Maple Shortbread Cookies
Hot Chocolate Cookies
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup white sugar
- 2/3 cups light brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 3-¼ cups all-purpose flour
- 4 (1-oz packages) hot chocolate mix (not sugar-free; a total of about 1 cup of hot chocolate mix)
- 1-¼ teaspoons salt
- 1-¼ teaspoons baking soda
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups mini marshmallows, frozen (see note)
- Cream butter and sugars until smooth. Beat in eggs and vanilla until combined.
- In a separate bowl, whisk together the flour, hot chocolate mix, salt and baking soda. Add the dry ingredients to the wet ingredients slowly until incorporated. The dough will be thick.
- Fold in the milk chocolate chips and semi-sweet chips. Chill the dough for an hour. Chilling the dough allows the ingredients to blend and also makes a thicker cookie.
- Preheat oven to 350 degrees F and line baking sheets with parchment.
- Make cookie dough balls, around 1 1/2 tablespoons each, and place onto prepared baking sheets lined with parchment paper. Hand place the marshmallows in the cookies. Although I have a pic of folding them in, I've found this is the best way. Make sure to tuck the marshmallow inside the balls if you can so that you don't have marshmallows sticking to your pan. Bake for 10-12 minutes or until edges are golden brown. The cookies will still look soft. They will continue to cook on the cookie sheet as they cool. Let cool for 5 minutes before removing from pan. I love these warm. If your eating them after they have cooled you can warm them in the microwave for 10 seconds. Store in an airtight container.
Source: slightly adapted from Tasty Kitchen . Changed measurements to be more clear and added mini marshmallows instead of white chocolate chips.