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Hot Chocolate Cookies

Hot chocolate cookies combine cocoa, hot cocoa mix, and semisweet chocolate chips in a soft cookie with a puffy marshmallow topping. Chill the dough, bake the cookies, then finish each one in the oven until the marshmallows puff and the edges set.
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Prep Time 20 minutes
Cook Time 22 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 17 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 227
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup hot cocoa mix
  • 1 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 2 eggs large
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • 12 marshmallows large, halved

Equipment

  • 1 mixer
  • 2 18x13-inch baking sheets

Method
 

  1. Whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt in a medium bowl.
  2. Beat the butter, granulated sugar, and brown sugar in a large bowl with a mixer on medium speed for 2 to 3 minutes, until fluffy.
  3. Beat in the eggs one at a time.
  4. Beat in the vanilla until combined.
  5. Add the flour mixture and mix on low just until no dry streaks remain.
  6. Fold in the chocolate chips.
  7. Cover and chill the dough for 30 minutes.
  8. Heat the oven to 350°F.
  9. Line two 18x13-inch baking sheets with parchment paper.
  10. Scoop the dough into 24 portions, about 2 tablespoons each, and arrange 12 on each baking sheet, leaving space between them.
  11. Bake one sheet at a time on the center rack for 8 minutes.
  12. Remove the sheet from the oven and place a marshmallow half, cut side down, on each cookie.
  13. Return the sheet to the oven for 2 to 3 minutes, until the marshmallows puff and the cookie edges are set, then repeat with the second sheet.
  14. Cool the cookies on the baking sheets for 5 minutes.
  15. Transfer the cookies to a wire rack to cool.

Notes

For puffy toppings, place each marshmallow half cut side down. Store in an airtight container in the refrigerator for up to 5 days; freezer: yes. For a dairy-free variation, choose dairy-free butter, chocolate chips, cocoa mix, and marshmallows.