In Michael’s words, “these are addicting!” I found this recipe on my sister’s Sweets and Treats pin board. It comes from Christy Denney’s food blog, The Girl Who Ate Everything. You can access her post here. I think these cookies would be perfect for Christmas time, although right now I’m also enjoying them in the late spring! Around this time of year, when the weather is warming up, I often find myself with some leftover hot chocolate from wintertime. Whipping up a batch of Hot Chocolate Cookies is a great way to use that last little bit of hot chocolate mix.
The recipe makes 2 sheets of cookies, about 30 total. My second batch turned out a little better than the first. Could it be because I followed the directions on the latter but not the former? The instructions clearly state that the cookies will continue to bake after you remove them from the oven. She specifically says that they’ll appear gooey, but not to worry, because they will continue baking after you take them out of the oven. I was skeptical, so I left them in for at least 5 extra minutes of cooking time. This was not necessary!
Here’s the first batch:
Since I insisted on overcooking them, the marshmallows caramelized and the cookies were almost crunchy. They were still quite tasty, but I decided to follow the instructions when I baked the second batch.
I think the second batch turned out a lot better!
The cookies looked almost too soft when I removed them, but they did continue baking outside of the oven. The second batch of cookies stayed soft and chewy once they cooled.
If you’re going to try out the recipe, remember to put butter out to soften, freeze the marshmallows, and allow an hour or so of time for the dough to chill in the refrigerator. You won’t be able to whip these up an hour before company comes over!
Hot Chocolate Cookies
- 1 cup (2 sticks) butter, softened
- 1 cup white sugar
- 2/3 cup light brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla
- 3 1/4 cups all-purpose flour
- 4 (1 oz) packages hot chocolate mix or 1 cup hot chocolate mix, not sugar free (I used 1 cup of mix from a large container)
- 1 1/4 teaspoon salt (I actually think this is not necessary; I think there’s plenty of added sodium in most hot chocolate mixes! I put the salt in mine, but when I ate them, I thought that they probably didn’t need the salt)
- 1 1/4 teaspoon baking soda
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups mini marshmallows (She explains that freezing the marshmallows helps prevent them from melting out of the cookies, so I froze mine, and they behaved well during baking.)
- parchment paper (makes lifting them off the pan a breeze)
- Cream butters and sugars until smooth. Beat in eggs until combined.
- In a separate bowl, whisk together the flour, hot chocolate mix, salt, and baking soda. Add the flour ingredients to the wet ingredients slowly, until incorporated. The dough will be thick.
- Fold in the milk chocolate chips and semi-sweet chocolate chips. Chill the dough for an hour. Chilling the dough allows the ingredients to blend and also makes a thicker cookie.
- Preheat oven to 350 degrees.
- Make balls of dough, around 1 1/2 tablespoons each, and place onto baking sheets lined with parchment paper. Hand place the marshmallows into the cookie balls as you’re shaping them. She explains that although she has a picture of the marshmallows being folded into the dough, hand placing them is the best way. Make sure to tuck the marshmallows inside the balls so they do not ooze out during baking. I put about 3 in each dough ball and covered them with the dough so I could no longer see any white.
- Bake for 10-12 minutes or until edges are golden brown. The cookies will still look soft. They will continue to cook as they cool. Let cool for 5 minutes before removing from pan. She says they taste delicious warm, which is true! If you’re serving them later on, you can heat them up in the microwave to achieve that just-out-of-the-oven taste and texture.