The Best Hot Chocolate Cookies

To make your cookies, start by preheating your oven to 350 degrees.

Before you start your dough, prepare your cookie sheets by lining them with a silicone mat or parchment paper.

In a medium bowl, add the flour, baking powder, salt, and hot chocolate mix. Whisk them together until well combined.

In a separate large bowl, use an electric mixer to cream the butter and brown sugar for a few minutes until the mixture is creamy and smooth.

Add the eggs one at a time and mix between additions.

Add the vanilla and mix until well combined.

Now you can slowly add the flour mixture and mix just until the dough comes together.

Next, add the chocolate chips and marshmallow bits and fold them into the dough gently.

Use a small cookie scoop to scoop the dough onto the prepared cookie sheets 2-3 inches apart.

Bake for about 8-10 minutes or until the edges start to firm up and darken.

Tip 1: It’s easy to tell when your standard chocolate chip cookies are turning golden brown in the oven, but once you introduce cocoa powder into the dough it can be a little trickier! This dough is pretty dark, so instead of looking for a golden color, you can lightly touch the top of the cookie to see if it’s ready.

Tip 2: Try to avoid overmixing this dough! Overworking your dough is one of the most common mistakes with making cookies. Too much mixing can lead to a cookie that is firm and flat instead of chewy, fudgy, and delicious!

Tip 3: You can use regular marshmallows, but you’ll end up with a completely different cookie! Don’t get me wrong, I love a well-melted marshmallow. But marshmallows tend to melt quickly and lead to some gaps in your cookies. Marshmallow bits are dehydrated and react differently to the oven. They’ll still melt in your mouth but won’t make such a mess!

Storage: You can store these cookies in your favorite cookie jar or any other airtight container on the counter for 3-4 days.