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–+ servings

Hot Cocoa Cookies

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24 Cookies

Equipment

  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Cooling rack

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup mini marshmallows

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
  • Add the eggs and vanilla extract, beating until well combined.
  • In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the milk chocolate chips and mini marshmallows.
  • Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft.
  • Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  • Allow the cookies to rest on the cooling rack for 30 minutes before serving.

Notes

For best results, ensure that the butter is fully softened before beginning the recipe to achieve a smooth and creamy texture in the dough. Additionally, be cautious not to overbake the cookies as they will continue to firm up as they cool on the baking sheet. If you prefer gooier cookies, slightly underbaking them is recommended. Enjoy these cookies fresh out of the oven with a glass of milk or a cup of hot cocoa for the ultimate indulgence.
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