Atlas’ Hot Chocolate Cookies

If you ask me what my favorite thing to bake is, I’d definitely say cookies. I’ve been baking them almost every weekend—it’s like my weekend ritual. I whip up a batch, they’re so good, and then guess what? I end up baking another batch the next weekend.

The best part about cookies is you can make a huge batch and freeze the dough balls. That way, whenever a cookie craving hits (and it will), you just grab some dough, pop them in the oven, and tadaaa—fresh cookies!

Just a little about me—I’m a huge book lover. If I’m not in the kitchen, I’m probably curled up with a book, completely ignoring everything else. Reading is my favorite way to take a break since I have a hard time just sitting still.

‘It Ends with Us’ is one of my favorite books. 💖 I’ve read it three times, with the last time being right before it came out as a movie. So, when I saw young Atlas Corrigan baking hot chocolate cookies in ‘It Ends with Us,’ I thought, “Hey, why not try making some cookies, too?” Though, if my memory serves me right, the book never mentioned what kind of cookies he actually made.

So, I’m sharing one of my favorite cookie recipes with you (I already made these before). According to my BFF, they’re amazing and irresistible. The cookies are chewy, crispy on the outside, and soft on the inside. It’s awesome to see the marshmallow stretch when you break them. And they’re just the right amount of sweet!

NOTES ON HOT CHOCOLATE COOKIES:

• You can bake these cookies anywhere from 8 to 14 minutes. I tried baking them for 8, 10, and 14 minutes. At 8 minutes, the cookies are soft but still crispy on the outside. At 14 minutes, they’re crispier and chewier, with a soft center.
• If you don’t have dark cocoa powder, no worries! You can leave it out and add 2 more tablespoons of all-purpose flour. The cookies I made before didn’t use dark cocoa powder; I just added it this time to get a darker color.

Confession time: I might have gone a little overboard with these cookies—let’s just say I’ve done some serious quality control. After baking them, I ended up eating so many that I’m pretty sure I single-handedly wiped out the batch! 😱 I guess that’s what happens when cookies are this good—you just can’t stop at one (or even two)! 😋

Give these cookies a try and see if you can resist eating them all in one sitting! I promise they’re worth every bite. Happy baking, and don’t forget to share (or not—no judgment here)! 😄

Here’s a quick video showing how I made these cookies:

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Hot Chocolate Cookies

These hot chocolate cookies are chewy, gooey, and packed with chocolate and marshmallows for a perfect cozy treat

Course Dessert, Snack

Keyword cookies,, holiday cookies

Prep Time 10 minutes

Cook Time 10 minutes

Chilling time 1 hour

Total Time 1 hour 20 minutes

Servings 24 cookies

Author Jhuls @ The Not So Creative Cook

Ingredients

• 1 + 1/2 cup (195 g) all-purpose flour (see notes)
• 1/2 tsp salt
• 3/4 tsp baking soda
• 2 tbsp (12 g) dark cocoa powder (see notes)
• 2 packets of instant hot chocolate mix (I used Swiss Miss Dark Chocolate, 37 g each)
• 1/2 cup (110 g) unsalted butter (softened to room temperature)
• 1/2 cup (100 g) white sugar
• 1/3 cup (58 g) light brown sugar (packed)
• 1 egg (at room temperature)
• 1 tsp vanilla extract
• 1 cup chocolate chips
• 3/4 cup mini marshmallows

Instructions

1. In a bowl, mix flour, hot chocolate mix, dark cocoa powder, salt, and baking soda. Set aside.

2. In a large bowl, cream softened butter with white and light brown sugar until pale in color. Add the egg and vanilla, and beat until just combined.

3. Add the dry ingredients to the butter mixture and mix until combined.

4. Stir in chocolate chips and mini marshmallows.

5. Using a small ice cream scoop, take out a portion of cookie dough and place it on a pan that can fit in your fridge. Chill the cookie dough balls in the fridge for 30 minutes to an hour.

6. Meanwhile, preheat the oven to 350°F. Line one or two baking sheets with parchment paper.

7. Place the chilled cookie dough balls on the prepared baking sheets, spaced 2 inches apart.

8. Bake for 8-14 minutes, rotating the pan halfway thru baking. Let the cookies cool on the pan for 2 minutes before transferring them to a cooling rack.

Recipe Notes

• You can bake these cookies anywhere from 8 to 14 minutes. I tested baking them for 8, 10, and 14 minutes. At 8 minutes, the cookies are soft but slightly crispy on the outside. At 14 minutes, they’re crispier and chewier, with a soft center. Every oven is different, so keep an eye on your cookies. They will continue to cook as they cool down.
• If you don’t have dark cocoa powder, no worries! You can leave it out and add 2 more tablespoons of all-purpose flour. The cookies I made before didn’t use dark cocoa powder; I just added it this time to get a darker color.

 

 

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