Description
These Hot Chocolate Cookies are rich, fudgy, and filled with melted mini marshmallows for an indulgent treat. Browned butter and coconut oil give the dough a deep, nutty flavor, while the combination of cocoa powder and hot cocoa mix creates an intense chocolate taste. Perfect for cozy days or dessert after dinner, these cookies are rolled in sugar for a delicate crisp outside and a gooey chocolate marshmallow center.
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 and cooled 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)
Additional Ingredients
- 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, stirring occasionally. Continue heating until the butter crackles, foams, and turns amber with golden brown milk solids forming at the bottom, about 5 minutes. Remove from heat, pour into a heat-safe bowl, scrape in the browned bits, and refrigerate until firm, about 45 minutes to 1 hour.
- Freeze Marshmallows: While the butter chills, spread mini marshmallows on a baking sheet or plate and freeze until solid.
- Preheat Oven and Prepare Pans: Remove the firm butter and let it sit at room temperature for 10 minutes to soften slightly. Preheat oven to 325°F. Line two baking sheets with parchment paper. Place 1/4 cup granulated sugar in a small bowl for rolling cookies and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, hot cocoa mix, baking soda, and salt until combined. Set aside.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat the browned butter, coconut oil, granulated sugar, and brown sugar on medium speed for about 2 minutes until light and fluffy.
- Add Egg and Honey: Add the egg to the mixer and beat for 30 seconds to combine. Then add honey and mix on low speed until fully incorporated.
- Incorporate Dry Ingredients: With the mixer on low speed, add the dry ingredient mixture one cup at a time, mixing until just combined. Avoid overmixing to keep cookies tender.
- Assemble Cookies: Using a medium cookie scoop, portion out 1 ounce of dough. Place 4 to 5 frozen mini marshmallows on top. Scoop an additional 1 ounce of dough and cover the marshmallows, then gently roll the dough into a ball.
- Roll in Sugar: Roll each dough ball thoroughly in the bowl of granulated sugar, coating all sides evenly.
- Arrange and Flatten: Place cookies on prepared baking sheets with 2 inches between each. Gently flatten the top of each cookie slightly with the palm of your hand or the bottom of a measuring cup to level them without pressing down too much.
- Bake Cookies: Bake one sheet at a time on the center oven rack for 12 minutes or until cracks appear on the tops and marshmallows peek through the cracks.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 10 to 15 minutes. Then transfer carefully using a spatula to a wire rack to cool completely.
Notes
- For best results, bake cookies right after preparing the dough.
- Freeze baked cookies in an airtight container or wrapped tightly for up to 2 months.
- If using full-size marshmallows, cut them in half before incorporating into the dough.
- Allow browned butter to cool and firm up completely before mixing to maintain cookie texture.
- Do not overmix the dough once dry ingredients are added to avoid tough cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
