Chocolate Cookies with Hot Cocoa and Mallow Bits Recipe

Introduction

These chocolate cookies are a rich and comforting treat, perfect for any chocolate lover. Packed with hot cocoa mix, chocolate chips, and chewy Mallow Bits, they offer a delightful mix of flavors and textures in every bite.

Ingredients

• 1 cup butter (softened)
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 1/4 cups all purpose flour
• 4 packages hot cocoa mix (or 3/4 cups hot cocoa mix – NOT sugar free versions)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup chocolate chips
• 1 cup Mallow Bits (mini marshmallows do not work the same and can be sticky)

Instructions

1. Step 1: In a large bowl, beat the softened butter with sugar and brown sugar using a standing mixer until the mixture is light and fluffy. Add the eggs and vanilla, then mix well to combine.
2. Step 2: In a separate bowl, combine the flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually add the dry ingredients to the butter mixture, beating until blended. Stir in the chocolate chips and Mallow Bits.
3. Step 3: Cover the dough and chill it for at least 30 minutes or up to 24 hours to develop flavor and improve texture.
4. Step 4: When ready to bake, preheat your oven to 350 degrees Fahrenheit. Line baking sheets with silicone mats or parchment paper. Drop 2 tablespoons of dough onto the sheets, spacing them about 2 inches apart.
5. Step 5: Bake for 9 to 11 minutes, or until the edges are lightly browned. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

• Chilling the dough for up to 24 hours helps the flavors meld and results in chewier cookies.
• Use regular hot cocoa mix rather than sugar-free versions to maintain the intended sweetness and texture.
• For a nuttier taste, add ½ cup chopped walnuts or pecans along with the chocolate chips.
• If Mallow Bits are unavailable, try substituting with a small amount of chopped dried fruit for a different twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies for up to 3 months; thaw them at room temperature before serving. If you freeze the dough, shape the cookies first and freeze on a baking sheet, then transfer to a container or bag.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of Mallow Bits?

Mini marshmallows tend to melt and create a sticky mess in these cookies, so Mallow Bits are recommended for the best texture and ease of baking.

Is it necessary to chill the dough before baking?

Chilling the dough is recommended as it enhances the flavors and helps prevent the cookies from spreading too much while baking, resulting in a thicker and chewier texture.

Chocolate Cookies with Hot Cocoa and Mallow Bits Recipe

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★★★★★

4.9 from 123 reviews

Deliciously rich and fudgy chocolate cookies packed with hot cocoa mix, chocolate chips, and gooey Mallow Bits. These cookies offer a delightful combination of chocolate flavors and marshmallow sweetness, perfect for any chocolate lover’s treat.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes to 24 hours including chilling
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup butter (softened)
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup sugar
• 2/3 cup brown sugar
• 3 1/4 cups all-purpose flour
• 4 packages hot cocoa mix (or 3/4 cup hot cocoa mix, not sugar-free)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder

Add-ins

• 1 cup chocolate chips
• 1 cup Mallow Bits (mini marshmallows do not work the same and can cause stickiness)

Instructions

1. Prepare the Butter and Sugars: In a large bowl, beat the softened butter, sugar, and brown sugar using a standing mixer until the mixture is light and fluffy. This process ensures a smooth and creamy base for the cookie dough.
2. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter and sugar mixture, mixing well to combine all the wet ingredients evenly.
3. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually add this dry mixture into the wet ingredients, beating until fully blended to form the cookie dough.
4. Fold in Add-ins: Stir in the chocolate chips and Mallow Bits carefully, ensuring they are evenly distributed throughout the dough without melting or breaking apart.
5. Chill the Dough: Cover the dough and chill it in the refrigerator for at least 30 minutes and up to 24 hours. Chilling helps the flavors meld and the dough to firm up for easier handling.
6. Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
7. Shape and Bake: Drop 2 tablespoons of dough onto baking sheets lined with silicone baking mats or parchment paper, spacing them about 2 inches apart. Bake the cookies for 9 to 11 minutes, or until the edges are lightly browned and the center is set.
8. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely. This helps them set properly and prevents breaking.

Notes

• Do not substitute mini marshmallows for Mallow Bits as they tend to melt and create a sticky mess.
• Chilling the dough for longer enhances flavor development and improves texture.
• Use silicone baking mats or parchment paper to prevent sticking and ensure even baking.
• If you prefer a more intense chocolate flavor, consider using dark chocolate chips.
• This recipe yields about 24 large cookies depending on the size of dough scoops.

Keywords: chocolate cookies, fudgy cookies, hot cocoa cookies, chocolate chip cookies, Mallow Bits, marshmallow cookies, homemade cookies, dessert, baking