Chewy Hot Chocolate Cookies with Marshmallow Bits

If you’re looking for the perfect cookie to cozy up with during the colder months, these Chewy Hot Chocolate Cookies with Marshmallow Bits are it! Infused with hot cocoa mix and studded with chocolate chips and mini marshmallow bits, these cookies capture all the warmth and sweetness of a cup of hot chocolate in every bite. Perfect for winter gatherings, cookie exchanges, or just enjoying with a hot drink, these cookies are a delightful treat for any chocolate lover.

Why You’ll Love This Recipe

• Rich Cocoa Flavor: The hot cocoa mix infuses the cookies with that classic, comforting chocolate flavor.
• Marshmallow Surprise: Mini marshmallow bits add a fun, chewy texture that brings to mind the marshmallows floating in hot cocoa.
• Perfect for Gifting: With their rich flavor and festive look, these cookies make a great homemade gift.
• Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2/3 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/4 cups all-purpose flour
• 3/4 cup hot cocoa mix (about 4 individual packets; avoid sugar-free)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup chocolate chips
• 1 cup Mallow Bits (mini marshmallow bits; regular mini marshmallows are not recommended)

Step-by-Step Instructions

Cream Butter and Sugars

1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
2. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

3. In a separate medium bowl, whisk together the flour, hot cocoa mix, salt, baking soda, and baking powder.
4. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing, as it can make the cookies tough.

Add Mix-ins and Chill

5. Using a spatula, gently fold in the chocolate chips and Mallow Bits until evenly distributed throughout the dough.
6. Cover the dough and refrigerate for at least 30 minutes. Chilling the dough helps the cookies hold their shape and enhances the flavors. (You can refrigerate for up to 24 hours for an even richer taste.)

Prepare to Bake

7. When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.

Shape and Bake

8. Scoop 2-tablespoon portions of dough (or use a medium cookie scoop) and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
9. Bake for 9-11 minutes, or until the edges are just lightly golden. The centers may look slightly underbaked, but they’ll firm up as they cool.
10. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

Kitchen Equipment Needed

• Large mixing bowl and hand or stand mixer
• Medium mixing bowl for dry ingredients
• Spatula for folding in mix-ins
• Baking sheets lined with parchment paper or silicone mats
• Wire rack for cooling
• Cookie scoop or tablespoon for portioning dough

Serving and Storage Tips

• Serving: Serve these cookies slightly warm with a glass of milk or a hot cup of cocoa. The gooey chocolate chips and marshmallow bits make them especially delicious when warm.
• Storage: Store the cookies in an airtight container at room temperature for up to a week. For extra softness, store with a slice of bread in the container to help retain moisture.
• Freezing: You can freeze the cookie dough balls in an airtight container for up to 3 months. When ready to bake, let them sit at room temperature for 10 minutes, then bake as directed.

Variations

• Peppermint Hot Cocoa Cookies: Add 1/2 teaspoon of peppermint extract to the dough for a festive, minty twist.
• Dark Chocolate Swap: Substitute semi-sweet chocolate chips with dark chocolate chips for a richer cocoa flavor.
• Extra Gooey Marshmallows: Top each cookie with a few extra Mallow Bits before baking for a more marshmallow-studded look.
• Nutty Twist: Add a 1/2 cup of finely chopped pecans or walnuts for a crunchy variation.

Helpful Notes and Tips

• Hot Cocoa Mix: Be sure to use a regular hot cocoa mix, not a sugar-free version, as the sugar-free mix can alter the cookie texture and flavor.
• Room Temperature Butter: Allow the butter to come to room temperature for easy mixing and a smooth, fluffy dough.
• Chill the Dough: Chilling the dough helps control spreading, giving the cookies a chewier texture and richer taste.

Frequently Asked Questions

1. Can I skip the Mallow Bits?
Yes, but the marshmallows add that extra hot chocolate-inspired texture. If you omit them, consider adding an extra handful of chocolate chips.

2. Can I freeze these cookies after baking?
Yes! Freeze the baked cookies in an airtight container. Thaw at room temperature or pop them in a warm oven for a few minutes to enjoy them gooey again.

3. Can I use regular mini marshmallows?
Regular mini marshmallows will melt and spread too much. Mallow Bits are designed to hold their shape better in baking.

4. Why do I need to chill the dough?
Chilling the dough helps the cookies maintain their shape and enhances the flavors. It also prevents the cookies from spreading too much during baking.

5. How do I know when the cookies are done?
The edges should be lightly golden, and the centers will still appear slightly underbaked. They’ll firm up as they cool, giving them a chewy texture.

These Hot Chocolate Cookies with Marshmallow Bits are a treat for cold days and holiday gatherings alike. With their chewy centers, melty chocolate, and hints of marshmallow, they’re sure to become a seasonal favorite!

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