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Hot Chocolate Cookies

5/22/2015

6 Comments

 
   Hello there. How are we today? I'm feeling cold.
   I know it's spring, but seriously, a lot of days you need to be sitting right in the sun to be warm. If you're in the shade, or in the house, you're freezing! So, although hot-chocolate cookies seem like a lovely winter treat, they really hit the spot on any cool day! 
   Made with hot-chocolate mix, chocolate chips, and mini marshmallows, these cookie honest-to-goodness taste like hot chocolate....only cold. They are super-yum. 
Picture
Hot Chocolate Cookies

Ingredients:

  • 2 cups mini marshmallows
  • 1 Cup butter, room temperature
  • 1 Cup white sugar
  • 2/3 Cup brown sugar, packed
  • 2 Eggs
  • 1 Tsp vanilla
  • 3-1/4 cups all-purpose flour
  • 1 Cup of hot chocolate mix. If using packs, this is about 4-1 ounce packs. This time I used a combo of hot chocolate packs, and then I topped it off with some homemade hot chocolate mix (equals parts sugar and cocoa)-you can see the multi-coloured, multi-layered hot chocolate mix in the measuring cup pictured below
  • 1 Tsp salt
  • 1 Tsp baking soda
  • 3/4 Tsp baking powder
  • 2 Cups chocolate chips


Method:

  1. Place mini mallows into the freezer. Yup, do it. :)  If you don't freeze them they just vanish in the cookies. Seriously...they just melt into nothingness.... :( 
  2. Preheat oven to 350 degrees, and get some cookie sheets ready (use parchment if your baking sheets aren't the best, the mallows can be pretty sticky once cooked and melty!). Set aside
  3. Cream butter using your arm power, an electric mixer, or a stand mixer. Add the sugars and continue to cream together 
  4. Beat in eggs then the vanilla until combined
  5. In a separate bowl, whisk together the flour, hot chocolate mix, salt, baking soda and baking powder
  6. Add the flour mixture to the wet ingredients in small amounts until its all been incorporated
  7. Fold in the chocolate chips
  8. Now fold in your marshmallows from the freezer
  9. Using a 2 Tbsp scoop, or just using a regular tablespoon spoon, make balls of dough, and place onto baking sheets lined with parchment paper. Tried to work quickly(ish) so your mallows stay as frozen as possible
  10. Bake for 10-12 minutes or until edges are just set and golden brown. The cookies will still be soft. They will continue to cook as they cool so don't bake them until they look really "done"-you'll ruin them! 
  11. Let cool for 5 minutes before removing from pan
Picture
   I bought new cookie sheets and they are the BEST! So, I didn't have to use parchment paper. 
   You can see that the cookies are still poofy and soft-looking out of the oven. This is how they should look! They will flatten and cook a little more as they cool. You can also see the many hot chocolate mixes I used for this batch!
Picture
   Well, alrighty. 
   I hope everyone has a good weekend, doing what you're doing! Today is a p.a. day for the kids, I have rehearsal tonight, then a full dress rehearsal on Sunday evening. We have a paid preview on Tuesday, then we open on Thursday! Ahhhhhh!!!!! I'm a little nervous/excited. I can't believe the show is opening next week; it feels like we just did auditions a month ago, not 5 months ago! 
   Anywho, happy weekend to all, and to all a goodnight! :)
6 Comments
val
5/22/2015 11:41:45 am

I love how in your directions, you are very direct in telling people how to do things (Place mini mallows into the freezer. Yup, do it. :)
haha

Reply
Amy-Lyn
5/25/2015 12:08:54 am

I am bossy, but I'm pleased that you love it :)

Reply
Alex
5/27/2015 10:34:45 am

How many cookies does this recipe make?

Reply
Amy-Lyn
5/27/2015 11:15:12 am

Using the 2 tbsp scoop (a medium sized scoop) , I get around 24 cookies.
Thanks for your question!

Reply
Kari
12/25/2016 06:23:26 pm

I made these for Christmas. I was worried about the 3 plus cups of flour AND dry cocoa mix, but for no reason!! These turned out so delicious. The only thing I would change for next time would be adding all the marshmallows at once. I would keep the marshmallows in the freezer, adding 1-3 per cookie that is going on the sheet. The marshmallows got too soft while waiting for their turn in the oven.

Reply
Amy-Lyn
12/25/2016 07:41:34 pm

Hi!
Thank you for taking the time to comment, and for your helpful marshmallow tip! I think because my house is always pretty cold (hooray for old farm houses!!!) I don't have too much trouble with the mallows, but I really appreciate your helpful input!
I hope you had a wonderful Christmas!

Reply



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