It’s Day 7 of the 12 Days of Cookies! I love having an assortment of Christmas baking in the freezer to grab anytime we need a festive treat! These cookies freeze well as the raw dough — then I bake them fresh when I need them.
Today is Hot Cocoa Cookies. It’s a chewy, chocolatey cookie with mini chocolate chips and mini marshmallow bits… just like a cup of hot cocoa but in a delicious cookie!
This recipe makes a lot of cookies. If you make the cookies quite large, you may want to make the entire batch. If you make little cookies like we do, using a one tablespoon cookie scoop, you may want to cut the recipe in half like we did.
Let’s get started!
First cream butter and granulated sugar.
Then add brown sugar and cream well.
Add egg and beat well.
So creamy! If it looks a little curdled, that is perfectly fine — just probably means the eggs were cold instead of at room temperature. The dough will come together once we add flour.
Add hot chocolate mix.
Stir well.
Add flour, salt, baking soda and powder.
Before completely stirring in the flour, add chocolate chips and mini marshmallow bits. I like adding chocolate chips and the marshmallows with the flour so they’re a bit more evenly distributed through the dough.
The flour may be hard to mix in, but keep stirring. The dough should be a bit stiffer than a usual drop cookie.
Once the dough is mixed well, drop with a cookie scoop onto a cookie sheet. Refrigerate for 30 minutes before baking.
Bake at 350F for 8 to 10 minutes or until edges are set. If you bake this cookie too long, it will be quite crispy though the centre will be chewy and brownie-like still. Let cool slightly and loosen from sheet while cookies are still warm. It may be best to bake these on parchment paper!
Be sure to refrigerate the raw cookies before baking otherwise the dough spreads and the cookies become candied and are flat. When they have a chance to rest in the fridge, it allows the fat (butter) to cool, the cookies hold their shape, the marshmallows don’t melt as much and the cookie is chewy instead of crunchy.
You can see there’s quite a difference! I much prefer the refrigerated dough!
Next time, I will slightly underbake the cookies so they stay a bit more soft, but they are still amazing and have such great hot cocoa flavor! It almost brownie-like! Yum!
12 Days of Cookies… Day 7 — Hot Cocoa Cookies
1 cup butter
1 cup sugar
2/3 cup brown sugar
2 eggs
1 tbsp vanilla
3 cups flour
3/4 cup hot chocolate mix
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1 cup mini mallow bits
Beat butter and both sugars until fluffy. Add eggs and vanilla. Beat well. Add baking soda and powder. Gradually add flour. Add chocolate chips and marshmallows. You can also omit the marshmallow bits and just press onto top of cookie when baking.
Cover and chill for at least 30 minutes. This dough is quite dry but will give you a moist, brownie-like cookie. Do not add any liquid.
Drop onto cookie sheet lined with parchment paper. Bake at 350F for 8 to 10 minutes or until edges are firm. Cool 5 minutes before removing to cooling rack. Store in airtight container.
Raw cookie dough can be frozen and baked from frozen as directed above.
Half Recipe
1/2 cup butter
1/2 cup sugar
1/3 cup brown sugar
1 egg
1/2 tbsp vanilla
1-1/2 cups flour
1/3 cup hot chocolate mix
1/4 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 cup chocolate chips
1/2 cup mini mallow bits
Mix as directed above.
enjoy from Our City Homestead to yours