These rich and fudgy hot chocolate cookies are everything you could want in a cookie. Soft in the center, chewy on the edges and filled with clouds of pillowy white marshmallow fluff. Perfect with a cup of hot cocoa on a cold winter day!
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 1/4 cup (30 g) Dutch process cocoa powder, sifted
- 3 tablespoons (1 packet or 3 ounces) Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, browned but in solid form at room temperature
- 1/4 cup coconut oil, soft but not melted
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 1/4 cup (80 g) honey
- 1 1/2 cups mini marshmallows
- 1/4 cup granulated sugar, for rolling cookies
- To brown the butter, begin by melting it in a small saucepan over medium-low heat. Stirring occasionally, continue to heat the butter. It will begin to crackle and foam. Continue stirring frequently for about 5 minutes until the butter begins to brown. Small bits of golden brown milk solids will form in the bottom of the pan. The butter is ready when it stops making the crackling sound and the color turns amber. Remove from the heat and immediately pour into a heat-safe bowl. Scrape the bits of brown butter from the bottom of the pan into the bowl. Refrigerate the butter until firm, about 45 minutes to an hour.
- While the butter chills, place the mini marshmallows on a baking sheet or plate and freeze.
- Once firm, remove the butter from the refrigerator and let it sit at room temperature for 10 minutes to soften just slightly. Meanwhile, preheat the oven to 325°F. Line two baking sheets with parchment paper and set aside. Fill a small bowl with about 1/4 cup granulated sugar. Set aside.
- In a medium bowl whisk together the flour, cocoa powder, hot cocoa mix, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the brown butter, coconut oil, granulated sugar and brown sugar together for about 2 minutes. The mixture should be light and fluffy.
- Add the egg and mix to combine well, about 30 seconds.
- Add the honey and mix on low speed until incorporated.
- With the mixer on low speed, add the dry ingredients one cup at a time until just combined. Do not over mix.
- Use a medium cookie scoop to portion out 1 ounce pieces of dough. Place 4 to 5 frozen mini marshmallows on the dough. Use the scoop to portion out 1 more ounce of dough and place it on top of the marshmallows, covering them up with the extra cookie dough. Use your hands to roll the dough into a ball and then roll the ball in the bowl of granulated sugar, being careful to coat all sides of the cookie.
- Place the cookies on the prepared cookie sheets, leaving 2 inches of space between each cookie. Use the palm of your hand or the bottom of a measuring cup to gently flatten the top of the cookies. Do not press the dough down too far, just enough to level the top.
- Bake one sheet at a time on the center rack of the oven for 11 to 12 minutes or until there are cracks on the tops of the cookies and the melted marshmallows are peaking through. Remove the cookies from the oven and cool on the baking sheet for 10 to 15 minutes.
- Use a spatula to carefully transfer the cookies to a wire rack to cool completely.
Cookies are best when made just after the dough is prepared.
Freeze baked cookies tightly wrapped for up to 2 months.
If using full size marshmallows, cut them in half before forming the cookie dough balls.
Keywords: hot chocolate cookies, hot cocoa cookies, hot chocolate marshmallow cookies