Cookies flavored with instant hot chocolate with marshmallows and espresso chocolate chunks. Thin and chewy. Perfect with milk, hot chocolate or coffee.
It is that time of the year again – a time to clean up the pantry. Not literally clean like general cleaning, but getting rid of the stuff that are close to their expiry date.
Hot chocolate mix.
Yeah, I know. How come I let hot chocolate mix stayed in the pantry for too long? I don’t know. Maybe I completely forgot about them knowing that I couldn’t indulge them during Whole30?
And I did general cleaning, literally this time. And found packets of instant hot chocolate mix. I ran to Google for help.
After bumping into many recipes, this one caught my attention. I just changed some of the ingredients to use what I had on hand.
So imagine this – cookies flavored with hot chocolate with gooey marshmallow and espresso chocolate chunks. I used espresso chocolate coz that’s what I had. I must say that the cookies turned out pretty amazing – they are slightly thin and chewy. Even a friend who doesn’t love cookies *insert rolling eyes*, loved these.
Hot Chocolate Cookies
- 1 1/2 cup + 2 tbsp all-purpose flour
- 2 packets of instant hot chocolate mix (I used Swiss Miss Dark Chocolate Mocha, 31g each)
- 1/2 tsp salt
- 3/4 tsp baking soda 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/3 cup light brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 1 cup chocolate chunks (you can also use chocolate chips, I used espresso chocolate)
- 3/4 cup regular size marshmallows
- In a bowl, mix flour, hot chocolate mixm salt and baking soda. Set aside.
- In a large bowl, softened butter, white and light brown sugar. Beat until pale in color. Add in egg and vanilla, and beat again until just combined.
- Add the dry ingredients to the butter mixture and mix until combined.
- Add in chocolate chunks (or chocolate chips).
- Cover bowl with cling film and keep in the fridge for an hour to firm up.
- Using a small ice cream scoop, take out cookie dough mixture and flatten, enough to enclose 2-3 regular size marshmallows. Make sure that no marshmallows peeking so they wont stick to the parchment paper when baking. Repeat until you finish all the dough. Place dough with marshmallows inside in a baking pan with parchment paper. Keep in the fridge for another hour or up to overnight. (I kept my unbaked cookie dough balls in the fridge overnight to develop more flavor)
- When ready to bake, preheat the oven to 350 F. Line a baking sheet or two with parchment paper.
- Place cookie dough balls in the prepared baking sheet with the balls 2 inches apart from each other.
- Bake for 10-14 minutes. Let stay in the pan for 2 minutes before transferring to a cooling rack. (I tried baking for 10 minutes and I got soft cookies and 14 minutes gave me super chewy cookies which I really loved. Every oven is different so watch your cookies. They will continue to cook as they cool down.)
Note: Using a small ice cream scoop, I made 24 cookies.
Source recipe: Hot Chocolate Cookies by The Girl Who Ate Everything
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