|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 0g||2%|
|Total Sugars 10g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Colder temps outside mean warmer days spent inside by the stove. What better way to bake up some smiles than by serving a winter rite of passage: hot cocoa and warm cookies. These hot chocolate cookies are the best of both worlds, making it possible to satisfy your cocoa and cookie cravings all in one bite.
Hot cocoa mix is a time-saving key ingredient in these cookies—the dough comes together with lightning speed. Store-bought cocoa is absolutely fine to use, but making your own mix is incredibly easy if you want to give it a try.
Our homemade hot chocolate mix includes mini chocolate chips. If you buy a brand that doesn’t include them, add 2 tablespoons to the flour mixture in the recipe below. Of course, hot cocoa isn’t complete without marshmallows and neither are these cookies. During the last few minutes of baking, each one gets topped with a piece of marshmallow that melts slightly into a gooey, dreamy addition. A tip for splitting open the marshmallows: dip your knife or scissors into confectioner's sugar before slicing for a clean cut that won’t leave marshmallows stuck to your blade.
The only thing that makes these already perfect cookies even better is a nice, snowy day to hang out in jammies while enjoying them!
Gather the ingredients and preheat the oven to 350 F.
Line two baking sheets with silicone liners or parchment paper.
Add the hot cocoa mix, flour, baking powder, and salt to a medium bowl. Whisk to combine and set aside.
Add the butter and sugar to a deep bowl.
Using a hand or stand mixer, beat until the mixture in well blended and creamy, 2 to 3 minutes. Add the egg and vanilla. Beat until fluffy, 1 minute.
Add the flour mixture to the bowl, and starting on a low-speed mix, blend in the flour, slowly increasing to high speed. Beat until just combined, and there no visible traces of flour, about 1 minute.
Scoop 2 teaspoons of dough at a time (a cookie scoop is perfect for this) and place onto prepared pans, two inches apart. Bake 8 minutes.
Remove tray from the oven and place a marshmallow, cut-side down, into the center of each cookie, pushing down gently to flatten the cookies slightly. Bake 3 to 4 minutes more, until the marshmallow is starting to melt and shrink but doesn't begin to toast.
Let cookies cool on the baking tray for 15 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
- When storing cookies, use a sheet of parchment between layers. A sprinkling of confectioner's sugar on top also helps prevent the marshmallow from sticking to one another.