Hot Cocoa Cookies
On a chilly day, nothing else will do besides hot cocoa and marshmallows! Imagine rich chocolate cookies, with flecks of marshmallows and you’ve got Hot Cocoa Cookies!
Hot Cocoa Cookies
These cookies are so satisfying and melt in your mouth! Perfect with a hot cup of cocoa.
The Hot Cocoa Cookies have only 6 ingredients! What could possibly easier than a cake mix cookie? The cookies are so quick to make.
Chocolate Chips and Dehydrated Marshmellows
To make the Hot Cocoa Cookies, in a resealable plastic bag, measure ¾ cup of the dehydrated marshmallow bits and seal. Smash the marshmallows until they become dusty. Set aside. In a large bowl, stir together the cake mix, hot cocoa packets, eggs and oil. The dough will be stiff. Fold in the mini chocolate chips and ½ cup of the crushed marshmallow bits.
Cookie Dough
Form the cookies and place them on the prepared baking sheets at least 2 inches apart. Place about 10 per sheet. Chill the dough in the refrigerator for 60 minutes. Bake the chilled cookies for 8-10 minutes, rotating halfway through the bake time. Watch the cookies in the final few minutes of time. Do not over bake!
Remove the cookies from the oven. As they start to cool, carefully place the reserved whole marshmallow bits in the center of each cookie. Sprinkle with remaining crushed marshmallow bits. Transfer the cookies to a wire rack with a spatula to cool completely.
Hot Cocoa Cookies
For a frosty twist, try ½ teaspoon of peppermint extract or ¼ cup of crushed candy canes added to the batter! You’ve got Peppermint Hot Cocoa Cookies.
Hot Cocoa Cookies
Ingredients
- 1 ¼ cup of dehydrated marshmallow bits, divided
- 1 box of chocolate cake mix
- 2 packets of hot cocoa
- 2 eggs, room temperature
- 1/3 cup of vegetable oil
- 1 cup of mini chocolate chips
Instructions
- In a small resealable plastic bag (see Notes), measure ¾ cup of the dehydrated marshmallow bits and seal. Smash the marshmallows with a rolling pin or meat mallet until they become dusty. Set aside.
- Prepare two cookie sheets with parchment paper.
- In a large bowl, stir together the cake mix, hot cocoa packets, eggs and oil. The dough will be stiff. Fold in the mini chocolate chips and ½ cup of the crushed marshmallow bits.
- Form the cookies (see Pro Cookie Tips) and place them on the prepared baking sheets at least 2 inches apart. Place about 10 per sheet. Chill the dough in the refrigerator for 60 minutes. Preheat the oven to 350F.
- Bake the chilled cookies for 8-10 minutes, rotating halfway through the bake time. Watch the cookies in the final few minutes of time. Do not over bake!
- Remove the cookies from the oven. As they start to cool, carefully place the reserved whole marshmallow bits in the center of each cookie. Sprinkle with remaining crushed marshmallow bits. Transfer the cookies to a wire rack with a spatula to cool completely.
Notes:
· Double up on the resealable plastic bag to contain the mess!
· Use regular hot cocoa mix. Avoid using reduced sugar hot cocoa mix, as it leaves an after taste.
· Dehydrated marshmallow bits are sometimes found by the ice cream topping section or ordered via Amazon.
· Store the cookies for 2-3 days in a plastic container.
· Peppermint Hot Cocoa Cookies- For a frosty twist, try ½ teaspoon of peppermint extract or ¼ cup of crushed candy canes added to the batter!
· These cookies are generally allergen friendly in most cases. For a gluten free version, substitute with a comparable cake mix, marshmallow bits or chocolate chips. Check the product labels for specific dietary guidelines.
· Pro Cookie Tips
o Use a small ice cream scoop (approximately 1.97 inch) for uniform cookies.
o Chill the dough in the refrigerator for 60 minutes.
o Use parchment paper to line baking sheets so cookies won’t stick and for easy clean up. Rotate baking sheets halfway through the baking time.
o Rest cookies on the baking sheet before moving to a cooling rack.
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