Hot Cocoa Cookies
When I think about hot cocoa, my mind goes straight to Christmas, Hallmark movies, and cold winter nights…which we have very few of here in the South. But who says we can’t pretend? These cookies are easy and delicious, and perfect for anytime of the year if you ask me! I’ll never say no to a cookie.
I actually got this recipe from off of the back of the Kraft Jet-Puffed Mallow Bits container. It’s too good not to share! I don’t even like marshmallows. I don’t mind these mini vanilla ones though. I like to keep them in the pantry, because my husband especially loves them on top of his hot chocolate. In fact, he’s the one who actually noticed the recipe on the back, so we have him to thank for this!
This recipe is fairly easy to put together and includes; butter, granulated sugar, brown sugar, eggs, vanilla, flour, hot chocolate mix, baking soda, baking powder, chocolate chips, and vanilla mini jet-puffed mallow bits. This is one of those recipes where I usually have all of the ingredients already in my fridge and pantry so I can just throw it together when we want them.
First, you’re going to beat the butter and sugars together until light and fluffy. I used my KitchenAid mixer, but if you don’t have one, just add them to a large bowl and any mixer will do!
Add the eggs and vanilla extract next, and mix well. Be sure to scrape down the sides (and all around) between mixing to make sure you’re getting it all!
Combine next 4 ingredients (flour, hot cocoa mix, baking soda, and baking powder) in a separate large bowl. This recipe calls for Swiss Miss hot cocoa mix, but all I had was the Nestle Rich Milk Chocolate mix. I think either is fine, because these turned out great!
Whisk them together until well combined.
Gradually beat the flour mixture into the butter mixture until well blended. I like to take a large spoon and add a little at a time while mixing so I don’t make a huge mess. Just add a few spoonfuls, start mixing on low speed (so your flour mixture doesn’t fly out everywhere), stop and scrape sides, and repeat until all of your flour mixture is gone.
When you’re done, your cookie dough should look something like this:
Okay, now it’s time to add the good stuff! Stir in the chocolate chips and vanilla mallow bits.
Now we have our hot cocoa cookie dough! Doesn’t it look good enough to eat already? Where are all the cookie dough lovers at?! My husband, Dustin and I are so guilty of eating the chocolate chip cookie dough. We just can’t help ourselves! I know they say not to eat raw cookie dough. What can I say? We are rebels.
Now you’re ready to scoop your dough onto cookie sheets to bake.
Tip: To save on time and clean up, use a cookie sheet lined with a baking mat and a small cookie scoop to place your cookies on the mat. The mat will keep them from sticking, and the scoop will help to keep them around the same size so that they bake more evenly.
Bake at 350 degrees for 9 to 11 minutes, or until edges are lightly browned. Cool on baking sheets for 5 minutes, and then move to wire racks to finish cooling.
The recipe says that it will make 48 cookies, but using my little cookie scoop (roughly 2 tablespoons), I got about 42 cookies out of it, and yes, I shared. That’s a lot of cookies for just our little family, so we decided to be generous and not hoard them to ourselves. I already can’t wait to make them again.
What’s your favorite kind of cookie?
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Hot Cocoa Cookies
Ingredients
- 1 1/4 cups butter softened
- 1 cup granulated sugar
- 2/3 cup brown sugar packed
- 2 eggs
- 1 tsp vanilla extract
- 3 1/4 cups flour
- 3/4 cup hot cocoa mix or 4 (.73 oz each) envelopes of hot cocoa mix Do not use sugar-free mix.
- 1 1/4 tsp baking soda
- 1 tsp baking podwer
- 1 cup semi-sweet chocolate chips
- 1 cup jet-puffed vanilla mallow bits
Instructions
- Preheat oven to 350 degrees F.
- Beat butter and sugars together until light and fluffy.
- Add eggs and vanilla and mix well.
- Combine next 4 ingredients (flour, hot cocoa mix, baking soda, and baking powder) in a separate large bowl. Whisk together.
- Gradually add flour mixture to butter mixture until blended.
- Stir in chocolate chips and mallow bits.
- Drop about 2 Tbsp of cookie dough onto lined baking sheets, approx. 2 inches apart.
- Bake 9 to 11 minutes, or until edges are lightly browned.
- Cool on baking sheets for 5 minutes, and then move to wire racks to finish cooling.
Notes
