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Mini Hot Cocoa Cookies

Makes 48 mini cookies

Ingredients:

  • 1/2 cup unsalted butter
  • 2 cups semi-sweet chocolate chips
  • 1 1/2 cups Gold Medal all-purpose flour
  • 1/4 cup The Cocoa Co. Hot Cocoa mix
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 48 mini marshmallows
  • Mallow Bits (2-3 per cookie)

Directions

Cook Time: 10 minutes

1. In a small saucepan, melt butter and chocolate chips over low heat. Stir until combined and smooth. Set aside to cool for about 10 minutes.

2. In a medium bowl, whisk together flour, hot cocoa, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer, beat the brown sugar and eggs together. Add vanilla extract. Slowly add in dry ingredients. Mix in the melted chocolate. Refrigerate cookie dough for at least 1 hour or overnight.

4. Preheat oven to 325 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Using about a teaspoon of dough, form cookie dough balls and place on prepared baking sheet.

5. Bake for 6 minutes, or until cookie tops begin to crack. Pull cookies out from oven and place 1 mini marshmallow in the center of each cookie. Place a few Mallow Bits on each cookie as well. Bake cookies for an additional 4 minutes, or until marshmallows are soft and cookies are set around the edges, but still soft. Let the cookies cool on the baking sheet for 2 minutes. Transfer cookies to a wire cooling rack and cool completely.

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