Hot Chocolate Cookies

Dehydrated marshmallows on a hot chocolate cookie on a white background.

These delicious hot chocolate cookies are made with dutch process cocoa (for an extra boost of chocolate flavor) and hot cocoa mix and studded with marshmallow bits.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 256kcal

Author Whitney Wright

Ingredients

1/2 cup unsalted butter softened
1/2 cup brown sugar packed
1/2 cup granulated sugar
1 large egg
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/4 cup Dutch process cocoa
1/4 cup hot cocoa mix powder only
1 1/3 cups all-purpose flour
2 teaspoons cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
3/4 cup mallow bits (small freeze dried marshmallows)

Instructions

Preheat the oven to 365°F. Line a baking sheet with parchment paper, set aside.
Using a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the egg, light corn syrup and vanilla and mix to combine. Scrape down the sides of the bowl with a rubber spatula.
Add the cocoa powder, hot cocoa mix, flour, cornstarch, baking soda, and salt. Mix until just combined. Then stir in the mini chocolate chips and mallow bits.
Use a 3 T sized scoop to portion into balls. Place dough balls on the prepared baking sheet, leaving 2 inches between each ball. Using the palm of your hand gently press down on each ball just slightly until it creates a very thick disk. (You don’t want to press down too much otherwise the cookies will overspread). Bake for 10-11 minutes or until the edges are set.
Remove from the oven and let cool for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an air tight container at room temperature for 3-4 days.

Nutrition