Description
Hot Chocolate Cookies are so fun and so tastyi! With actual cocoa mix in the batter and studded with mallow bits they are so cute and so delicious!
Ingredients
Scale
- 1 cup butter softened
- 1 cup sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 1/4 cups all purpose flour*
- 4 packages hot cocoa mix** or 3/4 cups hot cocoa mix – NOT SUGAR FREE VERSIONS
1 Tablespoon Cocoa Powder - 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 1 cup chocolate chips
- 1 cup Mallow Bits*** mini marshmallows do not work the same
Instructions
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Beat the butter and both sugars in large bowl with standing mixer until light and fluffy. Add the eggs and vanilla; mix well.
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In a separate bowl combine all the dry ingredients. This is a dry dough but be sure to measure the flour properly (see notes below) so you don’t end up with too much flour. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips. Cover and chill for at least 30 minutes and up to 24 hours. After chilling add the Mallow bits before baking. I take about 2 Tablespoons worth of dough and press a few mallow bits into the dough as I form them for baking, adding the most on top with a few extra chocolate chips too.
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When ready to bake, preheat oven to 350 degrees. Place dough balls , 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.
Notes
*This is thick dough–don’t worry that is how it is supposed to be! But, with that said, still be sure to measure your flour properly (never scoop–fluff the flour and spoon into the measuring cup and level off with a knife) so you don’t accidentally get too much.
*I use Swiss Miss hot chocolate and it works great.
*I add the mini marshmallows after chilling and press some onto the top before baking along with a chocolate chip or two. This males them look extra cute and avoids the problem of the mallows melting.