Hot Cocoa Cookies

Two half chocolate cookies with gooey melted chocolate chips and mini marshmallows stacked on one full cookie.

Yield: 36 to 40 cookies

Prep Time: 25

Cook Time: 10

Total Time: 35

Ingredients

1 cup (227 g) salted butter, softened to room temperature
⅔ cup (142 g) granulated sugar
⅔ cup (142 g) packed light brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
2 ¾ cups (390 g) all-purpose flour
¼ cup (21 g) natural, unsweetened cocoa powder
1 cup (170 g) dry hot cocoa mix (see note)
1 ¼ cups (63 g) mini marshmallow bits (see note)
1 cup (170 g) chocolate chips

Instructions

Preheat oven to 350 degrees. Line half sheet pans with parchment paper. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, baking soda, baking powder, and salt. Mix until well-combined and creamy, 1 to 2 minutes.
Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
Add the flour, hot cocoa mix, and cocoa powder. Mix until just combined; it's ok if a few dry streaks remain. Add the mini marshmallow bits and chocolate chips and mix on low speed until evenly combined.
Scoop the dough into 2-tablespoon size cookie dough balls (I use a #40 cookie scoop) and roll until smooth. Place several inches apart on the prepared baking sheets.
Bake for 10 to 11 minutes until the cookies are just set around the edges (better to under bake slightly rather than over bake). Let the cookies cool for a minute or two on the baking sheets. Remove to a cooling rack to cool completely (or not...these cookies are insanely delicious eaten warm).

Notes

Flour: If not using a scale to weigh ingredients, fluff the flour really well before scooping in the cup and leveling off with a straight edge.

Hot Cocoa Mix: 1 cup of hot cocoa mix is the equivalent of FOUR 1.5-ounce packets or about SIX .96-ounce packets or about EIGHT .71-ounce packets. My favorite hot cocoa mix to use in these cookies is Ghirardelli Premium Hot Cocoa. I also tested this recipe with Nestle hot cocoa mix and the cookies turned out great (a bit sweeter and slightly less chocolate flavor than the cookies made with the Ghirardelli mix). The brand and flavor of hot cocoa mix matters - use one that has great chocolate flavor and that you enjoy the taste of.

Mini Marshmallow Bits: Do NOT use regular mini marshmallows for these cookies as they will melt and spread all over the pan. Look for the dehydrated mini marshmallow bits (the kind used in hot chocolate). They can often be found in the hot chocolate aisle (the Jet Puffed brand - I've seen them at Walmart and my small town grocery store). I keep a bulk-supply on hand, because we also use them for this granola and these s'mores cookies.

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