Let me start by apologizing. I have been making these cookies all winter, and now that spring is just around the corner I’m finally sharing this sinfully delicious recipe with you. For those of you still experiencing winter weather (I know my folks in Michigan are!) then hopefully you can escape the cold to stay in and bake yourself a batch of these hot chocolate cookies.
My best friend first introduced these cookies to me about a year ago when we were visiting her in Indiana. When she first described them to me earlier in the day, I just couldn’t picture what the heck she was talking about. Then, later that evening, she made them for us and I couldn’t get them out of my mind for the longest time. But, we quickly traveled back to our home in California, where the weather was hot and sunny leaving no room for such comforting cookies. Nonetheless, winter weather finally hit and it was my turn to bake up a batch…and bake up a batch, I did!
I wanted to make some of these for my family in Michigan when I was visiting in January. Unfortunately, something went wrong and the cookie dough ended up very dry and crumbly, although the cookies tasted fine. I later figured out that I used too much of the hot cocoa mix. The original recipe calls for 4 packages hot chocolate mix. Make sure you do not use the type that is sugar-free or that includes marshmallows. Or, you can substitute with homemade hot chocolate mix, which is what I now use and makes them even better!
Speaking of cookies… check out my new cookie jar that Ben surprised me with last weekend! Does it look familiar to any of you Modern Family fans?? 😉
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour
- 4 packages (or 1/2 cup plus 3 Tablespoons) Hot Chocolate Mix (store-bought or homemade)
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup miniature semi-sweet chocolate chips
- 2 cups miniature marshmallows
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mat.
In a large mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then blend in the vanilla.
In a separate medium bowl, whisk together the flour, hot chocolate mix, and baking soda and salt. Slowly add to the wet ingredients and mix just until combined, scraping the sides of the bowl as needed. Fold in the chocolate chips.
Drop dough balls onto the prepared cookie sheets and bake for 7 minutes. Remove the cookies from the oven. Working quickly, carefully add about 5 to 7 miniature marshmallows to the top of each cookie, and gently press. Return to the oven and bake an additional 2 to 3 minutes, or until the marshmallows start to puff. Remove from the oven and let cool on the cookie sheets for 10 minutes before removing. Transfer to a wire rack to cool completely.
Source: Adapted from Baked Bree