Description
These Hot Chocolate Cookies are a delightful treat combining rich cocoa flavors with gooey mini marshmallows for a cozy dessert perfect for any chocolate lover. With browned butter and a touch of honey, these cookies are chewy, flavorful, and irresistibly sweet.
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 but 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, packed (100 g)
- 1 large egg, room temperature
- 1/4 cup honey (80 g)
Other
- 1 1/2 cups mini marshmallows
- 1/4 cup granulated sugar, for rolling cookies
Instructions
- Brown the Butter: Melt the butter in a small saucepan over medium-low heat. Stir occasionally as it crackles and foams, continuing for about 5 minutes until amber colored with browned milk solids. Remove from heat, pour into a heat-safe bowl, scrape the browned bits in, and refrigerate until firm, about 45 minutes to 1 hour.
- Prepare Marshmallows and Butter: While the butter chills, place mini marshmallows on a baking sheet or plate and freeze. Once butter is firm, let it sit at room temperature for 10 minutes to soften slightly. Preheat oven to 325°F and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat browned butter, coconut oil, granulated sugar, and brown sugar for about 2 minutes until light and fluffy.
- Add Egg and Honey: Beat in the egg until combined, about 30 seconds, then add honey on low speed until incorporated.
- Combine Dry and Wet Ingredients: With mixer on low, add dry ingredients one cup at a time until just combined. Do not over mix.
- Assemble Cookies: Use a medium cookie scoop to portion 1 ounce of dough, flatten slightly, and place 4 to 5 frozen mini marshmallows on top. Scoop another 1 ounce of dough, cover the marshmallows, roll into a ball, then roll the ball in the reserved granulated sugar to coat.
- Prepare for Baking: Place cookies on prepared baking sheets with 2 inches space between; gently flatten tops without pressing down too far.
- Bake: Bake one sheet at a time on the center rack at 325°F for 12 minutes or until cracks appear on tops and melted marshmallows peek through. Cool on baking sheet for 10 to 15 minutes.
- Cool and Serve: Use a spatula to transfer cookies to a wire rack to cool completely before serving.
Notes
- Cookies are best enjoyed fresh immediately after baking for optimal texture and flavor.
- Freeze baked cookies tightly wrapped for up to 2 months to maintain freshness.
- If using full size marshmallows, cut them in half before assembling the cookie dough balls for 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: 25 mg
