Hot Chocolate Cookies Recipe
These delightful Hot Chocolate Cookies are a warm winter treat, capturing the classic flavors of hot cocoa with every bite. Ideal for holiday gatherings and cookie exchanges, they feature a rich chocolatey base, bits of chocolate, and charming Mallow Bits. This recipe yields soft, indulgent cookies that are sure to be a seasonal favorite.
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Servings: 36 cookies
Ingredients
- 1 cup softened butter
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour*
- 4 packets hot cocoa mix** or 3/4 cup hot cocoa mix, avoid sugar-free
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup chocolate chips
- 1 cup Mallow Bits*** mini marshmallows will not yield the same result
Instructions
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together using a stand mixer until light and fluffy. Incorporate the eggs and vanilla, blending thoroughly.
- In a separate bowl, combine the flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually incorporate this dry mixture into the butter mixture, blending until evenly combined. Stir in the chocolate chips and Mallow Bits. Cover the dough and chill for at least 30 minutes, or up to 24 hours.
- When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Drop 2-tablespoon portions of dough onto the sheets, spacing them 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are lightly browned. Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to finish cooling.
Notes
- Dough Texture: The cookie dough will appear thick and somewhat dry; this is normal. Avoid adding additional liquid, as the dryness does not impact the cookies’ softness.
- Cookie Thickness: For a flatter cookie, use 3 cups of flour. For taller, more compact cookies, stick to 3 1/4 cups and chill the dough for a minimum of 30 minutes.
- Measuring Flour: To measure flour accurately, stir it first, then spoon it into your measuring cup and level off. Avoid scooping directly with the cup, as this can lead to excess flour.
- Hot Cocoa Mix: Use a simple hot cocoa mix, such as Swiss Miss, as flavored or sugar-free mixes can alter the results. For a deeper chocolate hue, stir in 1 tablespoon of cocoa powder, preferably dark cocoa powder.
- Mallow Bits Tips: If chilling causes Mallow Bits to melt inconsistently, consider adding them after chilling the dough. Alternatively, press the Mallow Bits into the tops of the dough balls right before baking.