Description
Each bite combines the nostalgic flavors of hot chocolate with a festive, winter twist, making them perfect for holiday gatherings or cozy nights by the fire.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- 3/4 cup hot cocoa mix (or 4 individual packets, non-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)
Instructions
- Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs and vanilla extract, mixing until fully combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually add the dry ingredients to the butter mixture, beating until just combined. - Add Mix-ins and Chill:
Gently fold in the chocolate chips and Mallow Bits. Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours for best results. - Prepare to Bake:
When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with silicone mats or parchment paper. - Shape and Bake:
Drop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Prep Time: 10 Minutes
- Chill Time: 30 Minutes
- Cook Time: 20 Minutes