What’s better than warming yourself up on a frigid winter day with a steaming cup of rich, thick hot chocolate? Probably nothing. That’s why these “hot chocolate” cookies, a mix of your favorite drink with classic chocolate chip cookies, are the perfect winter treat. By using hot chocolate mix instead of cocoa powder and adding toasted marshmallows, each cookie becomes a warm, chocolately, gooey, treat. My only advice: if you choose to toast the marshmallows, make sure to watch them cook the whole time (I may or may not have almost blown up my toaster oven).
Prep Time: 10 to 15 minutes
Cook Time: 10 to 12 minutes
Total Time: 20 to 27 minutes
Servings: 2 or 3 dozen cookies
2 cups flour
1 cup good hot chocolate mix (I used Jacques Torres)
1 teaspoon salt
2 teaspoon baking soda
2 sticks butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
2 teaspoons vanilla
1 ½ cups semi-sweet chocolate chips
1 cup marshmallows (toasting optional)
1. Preheat oven to 350°F.
2. Toast marshmallows in toaster oven on a sheet of tinfoil. Watch carefully!
3. Combine flour, hot chocolate mix, salt, and baking soda in a separate bowl.
4. In a big bowl, cream together the butter and two types of sugar.
5. Add eggs, one at a time. Add vanilla. Beat well.
6. Slowly add the flour and hot chocolate mixture to the butter and sugar mixture. Mix until combined.
7. Mix in chocolate chips and toasted marshmallows.
8. Drop two tablespoons of cookie dough onto cookie sheets and bake for 9-12 minutes.
9. Let cool and enjoy…they will probably be gone sooner than you think!