Chris's Hot Coco Cookies
These soft, chewy hot cocoa cookies are packed with cocoa mix, melty chocolate chips, and fluffy mini marshmallow bits—bringing all the cozy flavors of hot cocoa into every bite. Chris added chopped ANDES Mint candy for a refreshing cool, minty twist that takes them over the top.
Servings 36 to 40 cookies
Ingredients
- 1 cup 227 g salted butter, softened to room temperature
- ⅔ cup 142 g granulated sugar
- ⅔ cup 142 g packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups 390 g all-purpose flour
- ¼ cup 21 g natural, unsweetened cocoa powder
- 1 cup 170 g Ghirardelli dry hot cocoa mix
- 1 ¼ cups 63 g mini marshmallow bits (see note)
- 1 cup 170 g chocolate chip
- Optional: 1/2 cup chopped ANDES Mint Candy
Instructions
- Preheat oven to 350 degrees. Line half sheet pans with parchment paper. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, baking soda, baking powder, and salt. Mix until well-combined and creamy, 1 to 2 minutes.
- Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
- Add the flour, hot cocoa mix, and cocoa powder. Mix until just combined; it's ok if a few dry streaks remain. Add the mini marshmallow bits and chocolate chips and mix on low speed until evenly combined. Stir in the chopped pieces of ANDES Mint candy (optional).
- Scoop the dough into 2-tablespoon size cookie dough balls (I use a #40 cookie scoop) and roll until smooth. Place several inches apart on the prepared baking sheets.
- Bake for 10 to 11 minutes until the cookies are just set around the edges (better to under bake slightly rather than over bake). Let the cookies cool for a minute or two on the baking sheets. Remove to a cooling rack to cool completely (or not…these cookies are insanely delicious eaten warm).
Notes
Add chopped Andes Mint Candy pieces for a minty flavor.
No chilling the dough required! The dough is easily mixed in one bowl and can be baked right away.
The texture of the baked cookies is soft, thick, and chewy. The cookies are ultra-decadent and so delicious!
The baked cookies stay fresh-tasting for days. Store them in the refrigerator for maximum freshness (eat cold – YUM – or lightly warm up in the microwave for a few seconds). They can also be frozen for several months.
Flour: If not using a scale to weigh ingredients, fluff the flour really well before scooping in the cup and leveling off with a straight edge.
Hot Cocoa Mix: 1 cup of hot cocoa mix is the equivalent of FOUR 1.5-ounce packets or about SIX .96-ounce packets or about EIGHT .71-ounce packets. My favorite hot cocoa mix to use in these cookies is Ghirardelli Premium Hot Cocoa. This recipe was also tested with Nestle hot cocoa mix and the cookies turned out great (a bit sweeter and slightly less chocolate flavor than the cookies made with the Ghirardelli mix). The brand and flavor of hot cocoa mix matters – use one that has great chocolate flavor and that you enjoy the taste of. Mini Marshmallow Bits: Do NOT use regular mini marshmallows for these cookies as they will melt and spread all over the pan. Look for the dehydrated mini marshmallow bits (the kind used in hot chocolate). They can often be found in the hot chocolate aisle (the Jet Puffed brand – I’ve seen them at Walmart and my small town grocery store).
Source for original recipe: https://www.melskitchencafe.com/hot-cocoa-cookies/
No chilling the dough required! The dough is easily mixed in one bowl and can be baked right away.
The texture of the baked cookies is soft, thick, and chewy. The cookies are ultra-decadent and so delicious!
The baked cookies stay fresh-tasting for days. Store them in the refrigerator for maximum freshness (eat cold – YUM – or lightly warm up in the microwave for a few seconds). They can also be frozen for several months.
Flour: If not using a scale to weigh ingredients, fluff the flour really well before scooping in the cup and leveling off with a straight edge.
Hot Cocoa Mix: 1 cup of hot cocoa mix is the equivalent of FOUR 1.5-ounce packets or about SIX .96-ounce packets or about EIGHT .71-ounce packets. My favorite hot cocoa mix to use in these cookies is Ghirardelli Premium Hot Cocoa. This recipe was also tested with Nestle hot cocoa mix and the cookies turned out great (a bit sweeter and slightly less chocolate flavor than the cookies made with the Ghirardelli mix). The brand and flavor of hot cocoa mix matters – use one that has great chocolate flavor and that you enjoy the taste of. Mini Marshmallow Bits: Do NOT use regular mini marshmallows for these cookies as they will melt and spread all over the pan. Look for the dehydrated mini marshmallow bits (the kind used in hot chocolate). They can often be found in the hot chocolate aisle (the Jet Puffed brand – I’ve seen them at Walmart and my small town grocery store).
Source for original recipe: https://www.melskitchencafe.com/hot-cocoa-cookies/
