Description
Delight in these rich and chewy Hot Chocolate Cookies filled with gooey mini marshmallows and enhanced with a blend of Dutch cocoa powder and hot cocoa mix for an extra chocolatey kick.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour (280 g), spooned and leveled
- 1/4 cup Dutch process cocoa powder (30 g), sifted
- 3 tablespoons Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix (1 packet or 3 ounces)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (113 g), browned and solid at room temperature
- 1/4 cup coconut oil, soft but not melted
- 1/2 cup granulated sugar (100 g)
- 1/2 cup light brown sugar (100 g), packed
- 1 large egg, room temperature
- 1/4 cup honey (80 g)
Other Ingredients
- 1 1/2 cups mini marshmallows
- 1/4 cup granulated sugar, for rolling cookies
Instructions
- Brown the Butter: Melt the unsalted butter in a small saucepan over medium-low heat, stirring occasionally. Continue heating for about 5 minutes until it crackles, foams, and turns amber with golden brown milk solids. Remove from heat, pour into a bowl, scrape the browned bits into the bowl, and refrigerate until firm, about 45 minutes to 1 hour.
- Freeze Marshmallows: While the butter chills, spread the mini marshmallows on a baking sheet or plate and freeze them to prevent melting during baking.
- Prepare Ingredients: After the butter firms, let it sit at room temperature for 10 minutes to soften slightly. Preheat the oven to 325°F and line two baking sheets with parchment paper. Fill a small bowl with 1/4 cup granulated sugar for rolling.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, Dutch cocoa powder, hot cocoa mix, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a stand mixer bowl with paddle attachment, beat the browned butter, coconut oil, granulated sugar, and brown sugar on medium speed for about 2 minutes until light and fluffy.
- Add Egg and Honey: Add the egg and mix for 30 seconds until well combined. Then add the honey and mix on low speed until incorporated.
- Combine Dry and Wet Ingredients: With the mixer on low, add the dry ingredients one cup at a time until just combined. Avoid over mixing to ensure tender cookies.
- Assemble Cookies: Use a medium cookie scoop to portion 1 ounce of dough. Place 4 to 5 frozen mini marshmallows on the dough, then cover with another 1 ounce scoop of dough. Roll gently into a ball and coat evenly in the bowl of granulated sugar.
- Shape and Flatten: Place cookies on prepared sheets with 2 inches space. Gently flatten the tops slightly with your palm or bottom of a measuring cup without pressing down too far.
- Bake: Bake one sheet at a time on the center rack for 12 minutes or until the top cracks and marshmallows peek through. Remove and cool on baking sheet for 10 to 15 minutes.
- Cool Completely: Use a spatula to transfer cookies to a wire rack to cool completely before serving.
Notes
- Cookies are best enjoyed fresh, just after preparation for optimal texture and flavor.
- Freeze baked cookies tightly wrapped for up to 2 months to preserve freshness.
- If using full-size marshmallows, cut them in half before assembling the cookie dough balls to ensure even distribution.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
