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Yields:
4 dz.
Prep Time:
40 mins
Total Time:
1 hr 20 mins
These hot chocolate cookies are so delightful! They're made with real hot chocolate mix, along with some extra melted bittersweet chocolate and white chocolate chips. I like adding a little espresso powder to my chocolate desserts, so there's some of that in there too. It doesn't make the cookies taste like coffee, it just amplifies the chocolate taste in wondrous, beautiful ways. If you're feeling adventurous, you can (carefully) lightly brown the marshmallows with a kitchen torch to give it a toasty topping. These Christmas cookies are so cute on a cookie plate for Santa, and they're great with a big glass of milk.
What are hot chocolate cookies?
They're hot chocolate in cookie form! Well, as close as you can get, at least. The base is a rich, decadent chocolate cookie and no hot chocolate of mine is complete without a marshmallow, baby, so I snuck one on top of each cookie!
Is chilling cookie dough worth it?
Yes, don't skip this step! Putting the cookie dough in the fridge for just 30 minutes gives it a chance to firm up so the cookies don't spread too thin when they bake.
Is bittersweet chocolate the same as semisweet?
Nope! Bittersweet chocolate is a type of chocolate that has a more intense chocolate flavor, with about 70% cacao. Semisweet chocolates contains about 60% cacao and is on the slightly sweeter side. I like the richness of bittersweet chocolate in these cookies, but you can swap it for semisweet if you like.
What kind of hot chocolate mix do you use in hot chocolate cookies?
It uses those little single-serve envelopes of hot cocoa, several of which you probably have shoved in the back of your pantry right this very minute. If you don't, a box of them can usually be found on the baking aisle at the grocery store. Make sure to get the kind without marshmallows for this chocolate dessert.
What's the best way to store hot chocolate cookies?
Store them in an airtight container at room temperature and they'll stay fresh-tasting for about three days.
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Ingredients
- 6 oz.
bittersweet chocolate, chopped
- 2 1/4 cups
all-purpose flour
- 3
envelopes hot cocoa mix without marshmallows (about 1.38 ounces each)
- 1 tsp.
instant espresso powder
- 1 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/4 tsp.
kosher salt
- 1 cup
salted butter, room temperature
- 1 3/4 cups
sugar
- 2
large eggs
- 2 tsp.
vanilla extract
- 1 1/2 cups
white chocolate chips
- 24
marshmallows, halved crosswise with kitchen shears
Directions
- Step 1Add a few inches of water to a saucepan and heat over low heat until simmering. Add the chopped chocolate to a heatproof bowl and set over the saucepan. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly.
- Step 2In a medium bowl, whisk together the flour, hot cocoa mix, espresso powder, baking powder, baking soda, and salt to combine and get rid of any lumps.
- Step 3In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and smooth, 2 to 3 minutes. Add the eggs, one at a time, and beat until combined. Beat in the vanilla. With the mixer on low speed, gradually add the melted chocolate. Increase the speed to medium-high and beat until smooth and light, about 1 minute. With the mixer on low speed, add the flour mixture and beat until just combined, 30 seconds to 1 minute. Stir in the white chocolate chips. Cover the dough and refrigerate until it just begins to firm up, about 30 minutes.
- Step 4Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Scoop the dough into balls (about 1 tablespoon each) and place on the baking sheets, about 2 inches apart. Bake until the edges just begin to set, 9 to 10 minutes.
- Step 5Remove from the oven and place a marshmallow half on the center of each cookie, cut-side down. Continue baking until the edges of the cookies are set and the marshmallows are stuck to the cookie, 2 to 3 minutes more. Let cool 5 minutes on the pans; remove to racks to cool completely.
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