Description
These Hot Chocolate Cookies combine rich cocoa flavors and gooey mini marshmallows for a delicious treat that comforts like a warm cup of hot cocoa. With a perfectly chewy texture and a sweet marshmallow center, these cookies are delightful for cold days or any time you crave a chocolatey snack.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour (280 g), spooned and leveled
- 1/4 cup Dutch process cocoa powder (30 g), sifted
- 3 tablespoons Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix (1 packet or 3 ounces)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (113 g), browned but solid at room temperature
- 1/4 cup coconut oil, soft but not melted
- 1/2 cup granulated sugar (100 g)
- 1/2 cup light brown sugar, packed (100 g)
- 1 large egg, room temperature
- 1/4 cup honey (80 g)
Other
- 1 1/2 cups mini marshmallows
- 1/4 cup granulated sugar, for rolling cookies
Instructions
- Brown the Butter: Melt the butter in a small saucepan over medium-low heat, stirring occasionally. Continue heating and stirring for about 5 minutes until the butter crackles, foams, and turns amber with golden brown milk solids. Remove from heat and pour into a heat-safe bowl, scraping the browned bits into the bowl. Refrigerate until firm, about 45 minutes to 1 hour.
- Freeze the Marshmallows: Place the mini marshmallows on a baking sheet or plate and freeze to prevent melting during baking.
- Prepare Baking Sheets and Dry Ingredients: Preheat the oven to 325°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Set aside.
- Mix the Wet Ingredients: In a stand mixer fitted with a paddle attachment, beat the browned butter, coconut oil, granulated sugar, and brown sugar for about 2 minutes until the mixture is light and fluffy. Add the egg and mix well, about 30 seconds. Add the honey and mix on low speed until combined.
- Add Dry Ingredients: With the mixer on low speed, add dry ingredients one cup at a time until just combined. Avoid overmixing to retain cookie tenderness.
- Form Cookies with Marshmallow Center: Use a medium cookie scoop to portion out 1 ounce pieces of dough. Place 4-5 frozen mini marshmallows on one dough portion. Scoop out another 1 ounce of dough and place it over the marshmallows, covering them. Roll the dough gently into a ball and roll it in the reserved 1/4 cup granulated sugar, ensuring all sides are coated.
- Arrange and Flatten: Place the sugar-coated dough balls on prepared baking sheets, spacing 2 inches apart. Use the palm of your hand or bottom of a measuring cup to gently flatten the tops just enough to level them without pressing too far down.
- Bake: Bake one sheet at a time on the center rack for 12 minutes or until cookie tops show cracks and the marshmallows peek through melted.
- Cool Cookies: Remove from oven and cool on the baking sheet for 10-15 minutes before transferring with a spatula to a wire rack to cool completely.
Notes
- Cookies are best enjoyed fresh right after baking for optimal texture and marshmallow gooeyness.
- Freeze baked cookies tightly wrapped to preserve freshness for up to 2 months.
- If using full-size marshmallows instead of mini, cut them in half before adding to dough for even baking.
- Allow browned butter to cool and solidify to room temperature consistency before mixing to ensure proper texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
