Hot Cocoa Cookies – A rich chocolate cookie base just like your favorite cup of hot cocoa baked with toasted marshmallows.
Remember when I made Hot Chocolate Cookies a few weeks ago? I do because I have been obsessing about them ever since I made them. My husband deemed them “the best cookie that I have ever eaten”. While they were rather delectable cookies I just knew that I could improve them a bit. And I did. This time I added 1 cup of mini-chocolate chips and added marshmallows during the last two minutes of the cooking time. I have a confession, I made them another time and I added the marshmallows to the batter and I don’t know why I thought that would work. They melted all over the place and were a big ol’ mess. Duh. The addition of the marshmallow really does make this cookie fun and whimsical and even more delectable than they were before.
Here is the new ingredient list, the only things that changed were the addition of mini chips instead of white, milk, and semisweet chips and the mini marshmallows. Detailed instructions can be found in the original recipe.
Hot Cocoa Cookies Ingredients //
- 2 sticks room temperature butter
- 1 cup sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 1/4 cups flour
- 4 packages of Hot Chocolate Mix (not sugar-free)
- 1 teaspoon salt
- 1 1/4 teaspoon baking soda
- 1 cup mini chocolate chips
- 2 cups mini marshmallows
How to Make // The Steps
- Cream together both sugars and the butter until light and fluffy.
- In another bowl, whisk together the dry ingredients.
- Mix in the eggs and vanilla.
- Slowly add in the dry ingredients. I did this in stages, scraping the bowl each time.
- Add the chocolate chips to the cookie dough.
- Chill the dough for an hour. Oops.
- Drop onto a parchment lined cookie sheet. I used my favorite tool for the job. My trusty ice cream scooper.
- Bake them in a preheated 350 degree oven for 9 to 11 minutes. Let cool for 5 minutes before removing from the pan.
- Bake as usual, but during the last two minutes of cooking time, add the marshmallows to the tops of the cookies. You will need to press them in a bit and let them bake for another 2 minutes or until they start to puff.
How to Package Them //
This week’s cookie packaging could not have been any easier. I took a look in my craft closet and pulled these things out and in 5 minutes I was done.
This is what I used to make the box:
1 Kraft paper Chinese take out box from Michaels
White rickrack (thick)
3 red and green ribbons
Felties Snowman (I got this at Beverly’s which is a CA craft store chain, but I am sure that you can probably get them in most craft stores.)
I would definitely wrap your cookies in something before you add them to the box. You do not want any oil spots on your cute box do you?
I added two Glue Dots to the each side of the box and wrapped the rickrack around.
Added the Snowman sticker.
Then I tied three different ribbons to the sides of the box. Cute, huh?
And there you go. 5 minutes to turn a plain Chinese takeout box into a super cute gift.
I added the “c” at the last minute to personalize the box a little for the person I was giving these too. I just think that the packaging is just as important as what is inside.
Week 2 Twelve Weeks of Christmas: