Description
Delicious cookies that combine the tastes of chocolate and marshmallows, reminiscent of hot cocoa.
Ingredients
Scale
- 1 cup 2 sticks butter, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups all-purpose flour
- 4 packages hot cocoa mix (or ¾ cup hot cocoa mix)
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips (regular or mini)
- 1 cup dehydrated mini marshmallows (for hot cocoa)
Instructions
- In a large mixing bowl, use an electric mixer to beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract and mix until well combined.
- In a medium mixing bowl, whisk together the flour, hot cocoa mix, baking powder, and salt. Gradually add the dry mixture to the wet ingredients and mix until combined. Note: The dough will be very thick.
- Fold in the chocolate chips and freeze-dried mini marshmallows.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper.
- Scoop the dough into 1 ½-inch balls and place on the baking sheets, leaving at least 1 inch of space between each ball.
- Bake for 9-11 minutes until the edges are set.
- Let the cookies cool on the baking sheets for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
- The dough can be refrigerated for up to 24 hours before baking.
- For extra flavor, sprinkle sea salt on top before baking.
- Prep Time: 45 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg