Description
Delicious and indulgent Hot Chocolate Cookies featuring a rich cocoa dough stuffed with mini marshmallows, creating a gooey, sweet center with a perfectly crackled exterior. These cookies combine browned butter and coconut oil for a tender texture and deep flavor, ideal for cozy treats.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 1/2 cup (113 g) unsalted butter, browned but solid 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
Add-ins and Topping
- 1 1/2 cups mini marshmallows
- 1/4 cup granulated sugar, for rolling cookies
Instructions
- Brown the Butter: Melt the butter in a small saucepan over medium-low heat. Stir occasionally until it crackles and foams. Continue stirring frequently for about 5 minutes until the butter turns amber and small golden brown milk solids form. Remove from heat immediately, scraping all browned bits into a heat-safe bowl. Refrigerate until firm, about 45 minutes to 1 hour.
- Prepare Marshmallows: While butter chills, spread mini marshmallows on a baking sheet or plate and freeze to firm up.
- Preheat Oven and Prep Pans: 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. Set aside a small bowl with 1/4 cup granulated sugar for rolling.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, hot cocoa mix, baking soda, and salt. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat browned butter, coconut oil, granulated sugar, and brown sugar together for about 2 minutes until light and fluffy.
- Add Egg and Honey: Beat in the egg until well combined, about 30 seconds. Then mix in honey on low speed until incorporated.
- Combine Dry and Wet Mixtures: With mixer on low, add dry ingredients one cup at a time until just combined. Avoid over mixing the dough.
- Form Cookies with Marshmallow Filling: Scoop out 1 ounce of dough and flatten slightly. Place 4 to 5 frozen mini marshmallows on dough. Scoop another 1 ounce of dough and cover marshmallows. Roll dough into a ball and then roll in granulated sugar to coat evenly.
- Arrange on Baking Sheet: Place cookies on prepared sheets spacing at least 2 inches apart. Gently flatten tops to level them without pressing too much.
- Bake Cookies: Bake one sheet at a time on center rack for 12 minutes or until tops crack and marshmallows peek through.
- Cool Cookies: Let cookies cool on baking sheet for 10-15 minutes. Use a spatula to transfer to wire rack and cool completely before serving.
Notes
- Cookies are best enjoyed fresh, made immediately after dough preparation for optimal texture.
- Store baked cookies tightly wrapped in the freezer for up to 2 months to maintain freshness.
- If full-size marshmallows are used, cut them in half to fit inside the cookie dough balls properly.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
