Use up those old cocoa packets and make these Hot Chocolate Cookies to keep you warm this winter!
It’s been snowing like crazy here the past few days. When I say crazy I mean it has snowed maybe four inches total and melts off during the day, BUT it’s big news here in this rainy little NW town. I’m glad today is a holiday and all- go MLK jr.!- but for the sake of my kindergartener I wish the snow would have held off until a real school day so it could have been cancelled. Here’s a hoping for tomorrow…
I love these hot chocolate cookies. I could eat them all day and I really wish I would have made a game plan on how to dispose of them before I made them yesterday. One too many have found their way into my face and I can feel the glares from the Weight Watcher’s gods as they look down on me in disapproval. They are chewy, stay soft and are perfect for dunking into a mug of cocoa on a cold day. I made these with hot chocolate mix instead of using cocoa that’s used in most chocolate cookie recipes. Doing this gives them a mild chocolate flavor that isn’t overpowering and they really do taste a lot like hot chocolate. Plus Ems thought that it was the COOLEST thing ever to help me pour packets of cocoa mix into the mixing bowl. It’s the little things.
I think next time I make them I’ll add 1/2 tsp of cinnamon and make them Mexican Hot Chocolate Cookies!
- 2 1/2 sticks room temperature butter
- 1 C white sugar
- 2/3 C brown sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 4 C all-purpose flour
- 4 packages Hot Chocolate mix (not sugar-free!)
- 1 tsp kosher salt
- 1 1/4 tsp tsp baking soda
- 1 tsp baking powder
- 1 C mini-marshmallows + more for the tops
- Preheat oven to 350° oven.
- Cream together the butter and both sugars until light and fluffy. Add in the vanilla and eggs, room temperature- remember? (Why room temp? Adding cold eggs to warm-ish butter causes the butter to seize and will change the texture of the cookie because the butter isn’t able to cream properly. whew.) Blend well. In a separate bowl, mix together the dry ingredients, including the cocoa mix.
- Add the dry ingredients a little at a time to the wet ingredients until it’s all combined. Pour in the marshmallows and let mix for a minute or two so the marshmallows have a chance to get broken up a little bit. Big pieces of marshmallow tend to melt and make the cookies misshapen.
- Scoop into 2-3 Tbsp balls and place on parchment paper-lined cookie sheets. Bake for about 8 minutes or until the tops of the cookies look set and no longer shiny. Remove from the oven and immediately place 4-5 marshmallows on top, pressing lightly into the cookie. Return the pan into the oven and let bake for 2 minutes more. The marshmallows should look puffed and just barely melted. Remove from oven and let cool for 5-10 minutes before transferring. Enjoy!
by Heather Cheney
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