Description
These Hot Chocolate Cookies are a delightful twist on classic chocolate cookies, featuring a rich blend of cocoa powders and a surprise mini marshmallow center. Browned butter and coconut oil lend a deep flavor and soft texture, while the marshmallows melt inside for gooey sweetness in every bite. Perfect for cozy winter evenings or special treats.
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)
Add-ins
- 1 1/2 cups mini marshmallows
- 1/4 cup granulated sugar, for rolling cookies
Instructions
- Brown the Butter: Melt butter in a small saucepan over medium-low heat. Stir occasionally until it crackles and foams, then continue stirring until it turns amber and small brown milk solids form, about 5 minutes. Remove from heat and pour into a heat-safe bowl, scraping browned bits into the bowl. Refrigerate until firm, about 45 minutes to 1 hour.
- Freeze Marshmallows: While butter chills, spread mini marshmallows on a baking sheet or plate and place in freezer to freeze.
- Preheat Oven and Prepare Baking Sheets: Remove butter from fridge and let soften at room temperature for 10 minutes. Preheat oven to 325°F. Line two baking sheets with parchment paper. Fill a small bowl with 1/4 cup granulated sugar to use later.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, dutch-process cocoa powder, hot cocoa mix, baking soda, and salt. Set aside.
- Cream Wet Ingredients: In a stand mixer fitted with paddle attachment, beat browned butter, coconut oil, granulated sugar, and brown sugar for about 2 minutes until light and fluffy.
- Add Egg and Honey: Add egg and mix for about 30 seconds until combined, then add honey and mix 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 overmix.
- Assemble Cookies: Using a medium cookie scoop, portion out 1 ounce of dough. Place 4 to 5 frozen mini marshmallows on the dough. Scoop another ounce of dough and cover the marshmallows, forming a ball. Roll the dough ball in the bowl of granulated sugar to coat evenly.
- Arrange on Baking Sheets: Place cookie dough balls on prepared sheets, leaving 2 inches between each. Flatten the tops gently with palm or measuring cup bottom to level them without pressing down too far.
- Bake: Bake one sheet at a time on center rack for 12 minutes, or until cookie tops crack and melted marshmallows peek through.
- Cool: Remove from oven and cool cookies on baking sheet for 10 to 15 minutes. Transfer carefully using a spatula to a wire rack to cool completely.
Notes
- For best flavor and texture, bake cookies immediately after assembling the dough balls.
- Freeze baked cookies tightly wrapped for up to 2 months for longer storage.
- If using full-size marshmallows instead of mini, cut them in half before placing inside the cookie dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
