Now, they are not my absolute favorite cookie. But...they are delicious and I love the whole idea of the hot chocolate cookie. So you can bet I will be making these again. Probably not during the summer {but if you know me...you also know a cookie craving-even if it is a hot chocolate cookie-can hit at any time}.
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| Photo Credit to Seeded at the Table |
1 cup unsalted butter, at room temperature
1 cup granulated sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla extract
3 1/4 cups all-purpose flour
4 packages (or 1/2 cup plus 3 Tablespoons) Hot Chocolate Mix
1 1/4 teaspoon baking soda
1 teaspoon salt
1 cup miniature semi-sweet chocolate chips
2 cups miniature marshmallows
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mat.
In a large mixing bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, one at a time, then blend in the vanilla.
In a separate medium bowl, whisk together the flour, hot chocolate mix, and baking soda and salt. Slowly add to the wet ingredients and mix just until combined, scraping the sides of the bowl as needed. {My dough was dry, so to avoid crumbly cookies, I added a little milk and it worked wonderfully} Fold in the chocolate chips.
Drop dough balls onto the prepared cookie sheets and bake for 7 minutes. Remove the cookies from the oven. Working quickly, carefully add about 5 to 7 miniature marshmallows to the top of each cookie, and gently press. Return to the oven and bake an additional 2 to 3 minutes, or until the marshmallows start to puff. Remove from the oven and let cool on the cookie sheets for 10 minutes before removing. Transfer to a wire rack to cool completely.
Recipe Source: Seeded at the Table
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