Hot Chocolate Cookies
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
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In a bowl, mix flour, hot chocolate mix, dark cocoa powder, salt, and baking soda. Set aside.
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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.
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Add the dry ingredients to the butter mixture and mix until combined.
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Stir in chocolate chips and mini marshmallows.
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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.
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Meanwhile, preheat the oven to 350°F. Line one or two baking sheets with parchment paper.
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Place the chilled cookie dough balls on the prepared baking sheets, spaced 2 inches apart.
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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.
