I hope everyone had a very Merry Christmas!!! I know I did. And one of the things that made it so incredibly yummy were the hot cocoa cookies I made. A friend of mine discovered this deliciousness 2 years ago and they have been my favorite cookie ever since. I continue to spread the joy of this recipe, since there are still people around the world that aren’t aware of them. I found this particular recipe on Baked Bree. Enjoy!
- 2 sticks room temperature butter
- 1 cup sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 1/4 cups flour
- 4 packages Hot Chocolate Mix (not sugar free)
- 1 teaspoon salt
- 1 1/4 teaspoon baking soda
- 1 bag mini marshmallows
- Preheat the oven to 350 degrees.
- Cream together both sugars and the butter until light and fluffy.
- In another bowl, whisk together the dry ingredients.
- Mix the eggs and vanilla into the wet ingredients.
- Slowly add in the dry ingredients, in stages. (Remember to scrape the bottom of the bowl if you’re using a standing mixer.
- The recipe says to chill the dough for an hour. (I have never done this step and they have always come out delicious.)
- Drop onto a parchment lined cookie sheet using an ice cream scooper.
- Bake them for 9 to 11 minutes, BUT, the last 2 minutes of baking, add 4 marshmallows to each cookie, gently pressing them into the cookie. (I baked for 9 minutes, added the marshmallows and then baked an additional 2 minutes.)
- Let cool for 5 minutes before removing from the pan.
Tara’s Tips: Some recipes add chocolate chips. I personally think that you can overdo a cookie, so I haven’t tried this, but in case you feel adventurous: Add 1 c each of white, milk, and semi-sweet chocolate chips before chilling in step 6.