Description
These Hot Chocolate Cookies deliver a deliciously rich chocolate flavor with a gooey marshmallow center. Soft and chewy with a crackled sugar-coated exterior, they are perfect for any chocolate lover seeking a comforting treat.
Ingredients
Scale
Cookie Dough
- 10 Tablespoons unsalted butter, softened to room temperature
- ½ cup light brown sugar, packed
- ½ cup granulated sugar (divided)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ounce packet of hot chocolate mix
- 3 Tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Filling and Coating
- 120 mini marshmallows
- ¼ cup granulated sugar (for rolling)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees F (175 degrees C) and line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Sugars: In a large mixing bowl, beat the softened butter, light brown sugar, and ½ cup of granulated sugar together with an electric mixer until the mixture becomes fluffy and light in color, about 2 to 3 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, beating until fully combined and smooth.
- Combine Dry Ingredients: Add the all-purpose flour, hot chocolate mix, unsweetened cocoa powder, baking soda, and kosher salt to the wet ingredients. Mix just until a cohesive dough forms; avoid over mixing to keep the cookies tender.
- Portion and Shape Cookies: Use a 1 ½ to 2 tablespoon cookie scoop to portion 24 evenly sized scoops of dough. Roll each scoop into a ball, flatten into a disc, and place them spaced several inches apart on the prepared baking sheet.
- Add Marshmallows and Encase Them: Top each dough disc with about 5-6 mini marshmallows. Carefully wrap the dough around the marshmallows, pinching the seams closed to enclose them completely. Roll each dough ball until smooth.
- Roll in Sugar: Roll the dough balls in the remaining ¼ cup of granulated sugar to coat, giving the cookies a crackled and sugary exterior when baked.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie tops are cracked and the marshmallows start to become visible through the dough.
- Cool Cookies: Remove the cookies from the oven and transfer to wire racks to cool for about 15 minutes. The cookies will firm up and become chewy as they cool.
Notes
- Choose the Right Cookie Scoop: Use a 1 ½ tablespoon cookie scoop for consistent size and baking times.
- Monitor Marshmallow Melting: Watch closely while baking to avoid marshmallows melting excessively and soaking into the dough.
- Don’t Worry About Softness: Cookies may feel soft when freshly baked but will firm up after cooling.
- Experiment with Mix-Ins: Add chocolate chips, nuts, or crushed peppermint for variety.
- Storage: Store cookies in an airtight container at room temperature for up to one week.
- Freeze: Wrap individually in plastic wrap and store in an airtight container for up to 3 months. Thaw overnight at room temperature before eating.
- See blog post for more tips and tricks to perfect these cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
