Grab a cup of warm milk and a plate of hot chocolate cookies and enjoy yourself a relaxing evening. With soft and chewy hot chocolate cookies, you can enjoy a flavorful cookie that’s bursting with toasted melted marshmallows. Yum!
Honestly, the only thing missing from these Mexican hot chocolate cookies is the warm blanket and a working fireplace.
They’re made with real hot cocoa mix (not the baking cocoa- I’m talking about the actual packets and containers of stuff you blend with milk or water). So you know the flavor is going to be good- especially if you use your favorite instant cocoa mix!
Adding to the delicious chocolate flavor is chocolate chips and a chopped chocolate bar- because one type of chocolate is never enough. The mini marshmallows just help to give it that authentic feel of the real drink.
Hot chocolate cookies with marshmallows go great with a glass of warm milk, (actual) hot chocolate, or even eggnog! Yum! I’m also willing to bet that they’d pair amazingly well with Warm Butterbeer!
Ingredients needed for hot cocoa cookies
- Butter: We need 1 cup of butter (two sticks) to get the dough rich and flavorful.
- Sugars: With brown sugar and white sugar we can create a chewy and sweet cookie with crunchy edges.
- Vanilla: Giving us that nice flavor enhancement.
- Eggs: Working to bind the cookies together in the perfect texture so that they don’t crumble apart.
- Cocoa Mix: Not the baking cocoa! You can use regular hot chocolate mix or Mexican hot cocoa mix for an even more flavorful experience.
- Flour: We need 2 cups of all-purpose flour for the gluten-filled base of the cookie dough.
- Salt: This is another flavor enhancer and one that helps to bring out the other flavors in this recipe.
- Leavening Agents: With both baking soda and baking powder we can get a fluffy cookie with the perfect texture.
- Chocolates: We need a chopped milk chocolate bar and some semi-sweet chocolate chips to get a good variety of chocolate in the dough.
- Marshmallows: Mini marshmallows will give us a more natural hot chocolate experience.
How to make hot chocolate cookies
- Preheat your oven to 375 degrees F and prepare your baking sheet. Set it aside.
- In a bowl, combine your butter, brown sugar, and white sugar until combined.
- Add in the eggs and vanilla extract and mix again until well combined.
- In another bowl, whisk together the hot chocolate mix, flour, salt, baking soda, and baking powder.
- Mix the wet ingredients and the dry ingredients together until they are well mixed.
- Add in the chocolates and the marshmallows and mix again.
- Portion the dough out onto the baking sheet in rounded tablespoon sized scoops.
- Bake in the oven for about 10 minutes. The edges should be crispy and the centers should still look slightly gooey.
Can you freeze hot chocolate cookies?
Yes! These cookies do great in the freezer once they’ve finished cooling and have set.
I recommend layering them in an airtight container between parchment paper or wax paper just so that the marshmallows don’t stick the cookies together in a delicious clump.
Hot Chocolate Cookies
- 1 cup butter
- 2/3 cup brown sugar
- 2/3 cup white sugar
- 2 teaspoons vanilla
- 2 eggs
- 1/2 cup hot chocolate mix regular or mexican
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup milk chocolate bar chopped
- 1/2 cup semi-sweet chocolate chips
- 1 cup marshmallows
- Preheat the oven to 375ºF.
- Combine the butter, brown sugar, and white sugar until combined.
- Add the eggs and vanilla, combine well.
- Whisk together the hot chocolate mix, flour, salt, soda, and baking powder.
- Mix together the wet and dry ingredients until well combined.
- Add the chocolates and marshmallows and mix until combined.
- Portion the dough on the sheet trays in rounded tablespoons.
- Bake for about 10 minutes, until the edges are crisp and the center is still slightly gooey.
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