Hot Chocolate Cookies

What You’ll Need to Make Hot Chocolate Cookies

• Butter – Softened. We use regular salted butter, but unsalted butter may also be used.

• White Sugar and Brown Sugar – We use regular white granulated sugar and packed light brown sugar. You can substitute dark brown sugar if desired

• Eggs – 2 large. We use eggs at room temperature for fluffier cookies.

• Vanilla Extract – One teaspoon. Adds flavor and enhances other flavors. Also contributes to making the cookies moist.

• Flour – We prefer to use all purpose flour for best results.

• Instant Hot Chocolate Mix – We use 3 packets, which is about 1/2 cup. Any brand may be used.

• Baking Cocoa – Unsweetened, 3 tablespoons. Cocoa powder may be substituted.

• Pantry Staples – Salt, baking soda and baking powder.

• Marshmallow Bits – These are not regular marshmallows. These are are small, dehydrated marshmallows that are found in the baking aisle. The dehydrated marshmallow bits are firm in texture and will not dissolve when baking.

• Mini Chocolate Chips – 1 cup, semisweet. You may substitute white chocolate chips, peppermint chocolate chips or milk chocolate chips.

Our Favorite Cookie Scoop

Our favorite cookie scoop for most of our cookies is a #40 cookie scoop. Here’s the “scoop” on this scoop:

• This is considered a medium cookie scoop.
• The actual scoop is approximately 1.5 inches wide.
• The amount of dough scooped with this cookie scoop is about 1.5 tablespoons.
• The cookies come out about 2 3/4 inches wide, which is a medium sized cookie.
• Using a cookie scoop makes things easier, cleaner and more consistent!

How to Make Hot Chocolate Cookies

Thick, rich and chocolatey with little marshmallow bits throughout, Hot Chocolate Cookies are a really fun cookie to make and share!

Preheat oven to 375 degrees F. In a small bowl, whisk together flour, cocoa, salt, baking soda and baking powder. Set aside.

In a large bowl, on medium speed, cream together the butter and sugars until light and fluffy, about 3-4 minutes. Scrape the sides of the bowl once or twice.

Add the eggs and the vanilla and mix until completely incorporated.

Reduce speed to medium-low and blend in hot chocolate mix.

Slowly add the flour into the creamed mixture until completely incorporated.

Remove the bowl from the mixer and using a spatula, fold in the marshmallow bits and chocolate chips.

Using a cookie scoop, drop cookie dough by rounded tablespoonfuls onto a lightly greased baking sheet or a baking sheet lined with a silicon baking mat.

Bake the cookies on the middle rack of the preheated oven for 10-12 minutes until set.

Remove to wire racks to cool completely. Serve immediately and store in an airtight container. Enjoy!