Chocolate Cookies with Hot Cocoa and Mallow Bits Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
- 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.
- 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
