Description
These Hot Cocoa Cookies are a delightful treat combining rich chocolate flavors with a hint of cinnamon and a gooey marshmallow topping. Perfect for chilly days or cozy nights, these cookies feature a soft, chewy texture filled with milk chocolate chips and topped with melting semi-sweet chocolate and toasted marshmallows for a heavenly finish.
Ingredients
Dry Ingredients
- 1 ½ cups (191 grams) all-purpose flour
- ⅓ cup hot cocoa mix (32 grams)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 stick (113 grams) unsalted butter, at cool room temperature
- ¼ cup granulated sugar (50 grams)
- ½ cup light brown sugar (100 grams)
- 1 large egg
- 1 large egg yolk
- ½ teaspoon vanilla extract
Add-ins and Topping
- 1 cup milk chocolate chips (170 grams)
- 8 ounces (227 grams) semi-sweet chocolate, cut into 20 equal pieces
- 10 large marshmallows, cut in half
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, stir together the all-purpose flour, hot cocoa mix, baking powder, ground cinnamon, and salt until evenly combined, then set aside to be incorporated later.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until the mixture is well-combined and smooth, approximately 2 minutes.
- Add Eggs and Vanilla: Beat in the egg and egg yolk until fully combined, then add the vanilla extract. Scrape down the sides and bottom of the bowl to ensure all ingredients are mixed thoroughly.
- Incorporate Dry Ingredients: On low mixer speed, gradually add the prepared flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold the milk chocolate chips into the dough using a rubber spatula to evenly distribute them.
- Chill Dough: Cover and chill the dough for about 1 hour or until it is no longer sticky and easier to handle for shaping.
- Prepare Oven and Baking Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Portion Dough: Using a spoon or a medium spring-loaded cookie scoop, drop 1 ½-tablespoon sized balls of dough onto the prepared cookie sheets, leaving space between each for spreading.
- Bake Initial Cookies: Bake the cookies for about 10 minutes until they start to set but are not fully done.
- Add Toppings: Remove the baking sheets from the oven and place one piece of semi-sweet chocolate and one marshmallow half (cut side up) onto each cookie.
- Continue Baking: Return the cookies to the oven and bake for an additional 4 minutes, or until the marshmallows begin to melt and become slightly puffy.
- Toast Marshmallows: After baking, toast the marshmallow tops using a kitchen torch until golden brown and slightly crispy. Alternatively, place the cookies under a broiler for about 30 seconds but watch closely to prevent burning.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, ensuring they set properly and are ready to enjoy.
Notes
- Ensure the butter is at cool room temperature for easier creaming with sugars.
- Chilling the dough is important to prevent spreading and achieve a chewy texture.
- Use a kitchen torch for perfect marshmallow toasting, but a broiler works in a pinch — watch carefully!
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
- For a richer flavor, use Dutch-processed cocoa powder instead of hot cocoa mix (adjust sugar accordingly).
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
