Description
Delight in these rich and gooey Hot Chocolate Cookies, featuring a luscious blend of cocoa, mini marshmallows, and browned butter that adds a deep, nutty flavor. Each cookie is rolled in sugar for a sweet, slightly crunchy exterior, making them perfect for cozy gatherings or a special treat.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 1/4 cup (30 g) Dutch process cocoa powder, sifted
- 3 tablespoons (1 packet or 3 ounces) Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (113 g) unsalted butter, browned but solid at room temperature
- 1/4 cup coconut oil, soft but not melted
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 1/4 cup (80 g) honey
Add-Ins and Coating
- 1 1/2 cups mini marshmallows
- 1/4 cup granulated sugar, for rolling cookies
Instructions
- Brown and Chill Butter: Melt the butter in a small saucepan over medium-low heat, stirring occasionally. Continue heating and stirring for about 5 minutes until the butter turns amber and crackling stops. Remove from heat, pour into a heat-safe bowl, scrape in the browned bits, and refrigerate until firm, about 45 minutes to 1 hour.
- Freeze Marshmallows: Place mini marshmallows on a baking sheet or plate and freeze while the butter chills.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, hot cocoa mix, baking soda, and salt. Set aside.
- Preheat Oven and Prep Pans: Remove butter from fridge and let soften for 10 minutes at room temperature. Preheat oven to 325°F and line two baking sheets with parchment paper. Pour 1/4 cup granulated sugar into a small bowl for rolling cookies.
- Cream Butter and Sugars: In a stand mixer with paddle attachment, beat browned butter, coconut oil, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
- Add Egg and Honey: Mix in the egg for 30 seconds until combined, then add honey and mix on low speed until incorporated.
- Combine Dry Ingredients: With mixer on low, add the dry ingredients one cup at a time until just combined. Avoid over mixing.
- Assemble Cookies: Use a medium cookie scoop to portion out 1 ounce of dough. Place 4 to 5 frozen mini marshmallows on top. Scoop another 1 ounce of dough and cover the marshmallows, then roll into a ball. Roll the ball in granulated sugar to coat evenly.
- Arrange and Flatten: Place cookies on baking sheets spaced 2 inches apart. Gently flatten tops with palm or measuring cup bottom without pressing too much.
- Bake Cookies: Bake one sheet at a time on the center oven rack for 12 minutes or until cracks appear on tops and marshmallows peek through.
- Cool Cookies: Let cookies cool on baking sheet for 10 to 15 minutes before transferring carefully with a spatula to a wire rack to cool completely.
Notes
- Cookies are best enjoyed fresh right after baking for optimal texture and flavor.
- Freeze baked cookies tightly wrapped for up to 2 months, thaw at room temperature before eating.
- If using full-size marshmallows, cut them in half to fit the cookie dough properly.
- Browned butter adds a rich, nutty flavor—don't skip this step for best results.
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: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
