Description
These Hot Chocolate Cookies combine the rich flavors of Dutch cocoa powder and classic hot cocoa mix with the delightful surprise of melty mini marshmallows inside. Browned butter and coconut oil create a tender, flavorful cookie that's rolled in sugar for a crisp, sweet finish. Perfect for a cozy treat or holiday baking.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup Dutch process cocoa powder
- 3 tablespoons Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, browned and cooled to solid but room temperature
- 1/4 cup coconut oil, soft but not melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1/4 cup honey
Additional Ingredients
- 1 1/2 cups mini marshmallows, frozen
- 1/4 cup granulated sugar (for rolling cookies)
Instructions
- Brown the butter: Melt unsalted butter in a small saucepan over medium-low heat, stirring occasionally. Let it crackle and foam, continuing to stir frequently for about 5 minutes until it turns amber with small golden brown milk solids. Remove from heat and pour into a heat-safe bowl, scraping brown bits from the pan. Refrigerate until firm, about 45 minutes to 1 hour.
- Freeze marshmallows: Place mini marshmallows on a baking sheet or plate and freeze to prevent them from melting too quickly inside the cookies.
- Prepare baking setup and dry mix: Preheat oven to 325°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, hot cocoa mix, baking soda, and salt. Set aside. Fill a small bowl with 1/4 cup granulated sugar for rolling.
- Cream butter, oil and sugars: Using a stand mixer with paddle attachment, beat browned butter, coconut oil, granulated sugar, and brown sugar on medium speed for about 2 minutes until light and fluffy.
- Add egg and honey: Mix in the egg until well combined, about 30 seconds, then add honey and mix on low speed until incorporated.
- Combine dry ingredients: With mixer on low, add dry ingredients one cup at a time until just combined. Avoid over mixing to keep cookies tender.
- Assemble cookies: Use a medium cookie scoop to portion 1 ounce of dough, flatten slightly, place 4 to 5 frozen mini marshmallows on top, then cover with another 1 ounce scoop of dough. Roll gently into a ball and roll in granulated sugar bowl to coat all sides.
- Place and flatten: Arrange cookies on prepared baking sheets 2 inches apart. Gently flatten the tops with your palm or the bottom of a measuring cup without pressing too much.
- Bake cookies: Bake one sheet at a time on the center rack for 12 minutes until cracks show on tops and marshmallows peek through. Remove from oven.
- Cool: Let cookies cool on the baking sheet for 10 to 15 minutes, then transfer with a spatula to a wire rack to cool completely.
Notes
- For best flavor and texture, bake cookies immediately after forming dough balls.
- Store baked cookies tightly wrapped in the freezer for up to 2 months.
- If using full-size marshmallows, cut them in half before assembling cookies to ensure even melting inside.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 150 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
