Chewy Hot Chocolate Cookies with Marshmallow Bits
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
- 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.