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Chocolate Hot Cocoa Cookies with Marshmallow Bits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 59 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these rich, fudgy Chocolate Cookies featuring a blend of hot cocoa mix and unsweetened cocoa powder for an intense chocolate flavor. Soft marshmallow bits and semi-sweet chocolate chips add a gooey, melty texture, creating the perfect treat for chocolate lovers. Easy to make and bake, these cookies are ideal for sharing at gatherings or enjoying as a comforting homemade dessert.

Ingredients

Units Scale

Wet Ingredients

  • 1/2 cup butter (softened)
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/8 cups all-purpose flour (1 cup + 2 tablespoons)
  • 1/3 cup powdered hot cocoa mix
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

  • 1/2 cup marshmallow bits (plus extra for topping)
  • 1/2 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350℉ (175℃) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, granulated sugar, and brown sugar. Mix on low speed until combined, then increase to high speed and beat until the mixture becomes light and fluffy, incorporating air for a tender cookie texture.
  3. Add Wet Ingredients: Add the egg, milk, and vanilla extract to the creamed mixture. Continue mixing until the ingredients are well incorporated, scraping down the sides of the bowl at least once to ensure even mixing.
  4. Combine Dry Ingredients: In the same bowl, add the flour, powdered hot cocoa mix, unsweetened cocoa powder, baking soda, and salt. Mix on low speed until just incorporated, being careful not to overmix, which could lead to tougher cookies.
  5. Fold in Marshmallow Bits and Chocolate Chips: Stir in the marshmallow bits and semi-sweet chocolate chips with a spatula or wooden spoon to evenly distribute throughout the dough.
  6. Optional Refrigeration: For better flavor development and easier handling, cover the dough and refrigerate it for up to 36 hours before baking.
  7. Scoop Dough onto Baking Sheets: Use a cookie scoop or tablespoon to evenly portion the dough onto the prepared baking sheets, spacing them adequately to allow for spreading during baking.
  8. Bake Cookies: Bake one sheet at a time for 8-10 minutes until the edges are set but the centers remain soft. Avoid overbaking to maintain a chewy texture.
  9. Add Toppings: Immediately after removing from the oven, press a few extra chocolate chips and marshmallow bits onto the tops of the hot cookies for a visually appealing and extra gooey finish.
  10. Cool Cookies: Let the cookies cool completely on the baking sheet. The residual heat from the pan will continue to gently bake the cookies, achieving the perfect soft and chewy consistency.

Notes

  • Do not overbake the cookies; they should be soft in the center for the best texture.
  • Refrigerating the dough is optional but recommended for deeper flavor and more manageable dough.
  • Use parchment paper or silicone baking mats to prevent sticking.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
  • For gluten-free variation, use a gluten-free all-purpose flour blend in place of regular flour.

Find it online: https://yumrecipesfood.com/chocolate-hot-cocoa-cookies-with-marshmallow-bits-recipe/