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–+ servings

Hot Chocolate Cookies

Soft, chocolatey cookies made with real hot cocoa mix and studded with chocolate chips and little marshmallow bits. A cosy winter cookie that is made for cookie exchanges.
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Course: Dessert
Cuisine: American
Keyword: christmas cookies, hot chocolate cookies, hot cocoa cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 36 cookies
Calories: 171kcal

Equipment

  • Stand mixer
  • 2 large mixing bowls
  • Baking sheets
  • Silicone baking mats or parchment paper
  • Wire racks

Ingredients

  • 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 see Note 2
  • 4 packages hot cocoa mix or 3/4 cup; not sugar-free, see Note 3
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup chocolate chips
  • 1 cup Mallow Bits dried marshmallow bits, see Note 4

Instructions

  • In a stand mixer, beat the butter and both sugars until light and fluffy. Add the eggs and vanilla and mix well.
  • Stir the flour, hot cocoa mix, salt, baking soda and baking powder together in another bowl. Gradually beat the dry mix into the butter mixture until combined.
  • Stir in the chocolate chips and Mallow Bits. Cover the dough and chill for at least 30 minutes, or up to 24 hours.
  • When you are ready to bake, heat the oven to 350°F. Line baking sheets with silicone mats or parchment paper.
  • Scoop 2-tablespoon portions of dough onto the sheets, about 2 inches apart.
  • Bake for 9 to 11 minutes, until the edges are lightly browned. Leave on the sheets for 5 minutes, then move to wire racks to cool.

Notes

  1. The dough is dry: It will be thick and quite dry. That is how it should be, so do not add any extra liquid. The cookies still bake up soft.
  2. Flour: Use 3 cups for flatter cookies, or 3 1/4 cups plus a longer chill for thicker ones. Stir the flour, spoon it into the cup and level it off rather than scooping.
  3. Hot cocoa mix: A plain hot cocoa mix works best; flavoured mixes may contain ingredients that change the cookies. Never use sugar-free. If you would like darker cookies, stir in 1 tablespoon of cocoa powder (dark cocoa is even better).
  4. Mallow Bits: Can't find them? Buy hot cocoa mix that has marshmallows already in it. If they melt during baking, press them into the tops of the scooped dough after chilling instead of mixing them in. Regular mini marshmallows don't work the same and get sticky.
  5. Nutrition: Estimated per cookie from the ingredients.

Nutrition

Serving: 40g | Calories: 171kcal | Carbohydrates: 25.1g | Protein: 2g | Fat: 7.3g | Saturated Fat: 4.5g | Cholesterol: 24mg | Sodium: 188mg | Potassium: 57mg | Fiber: 0.7g | Sugar: 14.9g
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