Hot Chocolate Marshmallow Cookies
Day 6 of the 12 Days of Christmas Cookie Recipes 2020
While I was brainstorming the various holiday flavors I could think of to inspire my cookie creations, hot chocolate was one of the first to come to mind. There’s hardly anything more “holiday spirit” then seeing some beautiful holiday Christmas lights and then coming home to a hot mug of cocoa. I almost feel like it’s something that has to be put on everyone’s holiday bucketlist…
Something that always makes me laugh is the huge disparity in between the hot chocolate options in Utah and Arizona (and probably everywhere else, haha). Here I feel like we have very limited options…just the basics but in Utah if you go down their hot cocoa isles you are SURE to find so many different brands, including some amazing gourmet brands. When we go to Utah in the summer, I sometimes go to the local Harmon’s and stock up 😂
Anyway, these cookies are sure to fulfill any of your hot chocolate dreams cookie-wise. They are rich in chocolate, light and fluffy, and most importantly: loaded with marshmallows. They are gooey, they are soft, they are DELICIOUS. I will admit that they are a tad bit rich, so if you’re into that GREAT and if you’re not, well…grab a cup of milk cause you’re gonna need it!
To start the recipe off, I begin by cutting COLD butter into tablespoon chunks. Then I beat the butter on LOW in my KitchenAid until the butter has softened up a little bit. Next, I will add the sugars and the cocoa. For this recipe, I prefer to use a dark chocolate cocoa (I often find this one at Walmart). Cream in the mixer on LOW until the sugars, cocoa, and butter are well combined. Then add the eggs one at a time with the mixer on low.
Now, it is time to add your dry ingredients. I find it useful to sift these before adding them in with the wet ingredients mixture. Add the dry ingredients and slowly mix…either on LOW or by pulsing the mixer on/off. DO NOT mix on high.
Once your cookie dough has been throughly combined, it will be somewhat sticky and stiff. If your dough is not stiff, you have most likely over mixed and will need to refrigerate your dough for a good 30 minutes for the dough to stiffen it up.
Fold in marshmallows and chopped up chocolate baking squares.
If you would like to make large cookies, I would suggest to weigh the mounds of dough to 5 ounces. Smaller cookies should weigh 2.5-3 ounces. Form the balls into tall mounds, do not overwork the dough by rolling into perfect balls. Doing so may lead to warming up your dough and thus having cookies that spread too much.
Bake in your oven at 425 degrees for at least 7 minutes for small cookies, maybe 8 or 9 for large cookies. Your cookies will start to crack on top, that’s when you know they are done. Let cookies sit on the cookie sheets in order to finish baking and to allow time for the middles to set up.
After the cookies have cooled off, dig in!
Hot Chocolate Cookies
Ingredients
- 1 1/4 C Unsalted butter, COLD, cut into tablespoons
- 2 C Granulated Sugar
- 1/3 C Dutch Pressed Cocoa (or Special Dark)
- 2 large Eggs
- 2 C All Purpose Flour
- 3/4 C Cake Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1-1 ½ C Mini Marshmallows
- 1 C Chopped Chocolate Baking Bar
Instructions
- Preheat oven to 425 Degrees
- Add cold butter, cut in tablespoon chunks, to an electric mixer and beat on LOW until butter is somewhat softened
- Add sugar and cocoa powder and beat on LOW until well combined
- Mix in one egg at a time, scraping bowl's sides and bottom as needed
- Add in dry ingredients, pulse mixer or mix on LOW until well combined.
- Fold in marshmallows and chunks of chocolate baking bar
- Bake in oven for 7 minutes (cookies will be done when they start to crack on top)
- Let cookies rest on hot baking sheets for 30 or so minutes to finish baking!
Would love to see if you make these, please tag me on Instagram @batchcookies!
xoxo
Nicole
