It's National Cookie Day! I'm all for a day devoted to cookies! Hope you guys celebrate by taking out the mixer and whipping up a dozen! I know I will tonight. :)
There’s nothing better than hot chocolate on a cold winter night, right? Actually, I have no idea. I can’t tell you the last time I had hot chocolate, though I was most likely 7 years old and it was during a soccer game. I just don’t like it that much. Unless — drumroll please — it’s in cookie form (shocker!).
The cookies have that perfectly light chocolate flavor, just like the one you’d get from those little pre-made packets of hot chocolate mix with the tiny marshmallows already paired with it. Trust me, these are good!
I used marshmallow bits throughout the dough, instead of using mini marshmallows. About three minutes before the cookies were finished baking, I took them out of the oven and quickly arranged mini marshmallows atop each cookie. Baking them in the dough would have made them explode (been there, done that) and left little pools of crystallized sugar throughout.
Hot Chocolate Cookies
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar
- ½ cup hot chocolate mix (splurge and get something good!)
- 2 large eggs
- 2 tsp vanilla
- ½ tsp salt
- 1 tsp baking soda
- 2 ¾ cup flour
- 1 cup milk chocolate chips or chopped milk chocolate
- 1 cup marshmallow Bits
- ½ cup mini marshmallows
- ½-1 cup Andes peppermint chips (optional)
Preheat oven to 350 F.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add the hot chocolate mix until combined. Mix in eggs and vanilla. Add the flour, salt, and baking soda and mix until just combined. Fold in chocolate chips and marshmallow bits.
Drop tablespoon-sized mounds of dough onto a cookie sheet. Bake the cookies for 6 minutes. Remove from oven and quickly arrange a few mini marshmallows on top each cookie. Bake for 3-4 more minutes.