dessert — kid-approved

Hot Chocolate Cookies

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A festive chocolate cookie recipe featuring real hot cocoa mix, melted marshmallows, and peppermint candy toppings. | nelliesfreerange.com
A festive chocolate cookie recipe featuring real hot cocoa mix, melted marshmallows, and peppermint candy toppings. | nelliesfreerange.com A festive chocolate cookie recipe featuring real hot cocoa mix, melted marshmallows, and peppermint candy toppings. | nelliesfreerange.com
Shares:0
prep time 10 minutes
cook time 11 minutes
yield 20-24 cookies

Overview

Hot chocolate in cookie form? No, you're not dreaming. Not only are these cookies made with real hot cocoa mix, but they're topped with even more chocolate and plenty of gooey marshmallows, just like a warm mug of your favorite winter beverage. Enjoy them with a tall glass of milk or opt for chocolate overload in the best way by serving them straight from the oven with hot cocoa and lots of whipped cream.

BY:Five Marigolds

Ingredients

For the cookies:

  • 1 cup semi-sweet chocolate chips, 1/4 cup reserved
  • 1/4 cup Nellie's Free Range Unsalted Butter
  • 1/4 cup sugar
  • 1/4 cup hot chocolate mix (see notes)
  • 1 large Nellie’s Free Range Egg
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt

For the toppings:

  • 10 to 12 normal-sized marshmallows, chilled (see notes)
  • 1/4 cup semi-sweet chocolate chips
  • mini marshmallows or chopped peppermint candies, optional

Directions

To make the cookies:

  • Preheat the oven to 375F.
  • Combine the butter and 3/4 cup of the chocolate chips in a microwave-safe bowl and heat for 40-60 seconds on low, stirring every 20 seconds until completely melted and smooth.
  • Remove the bowl from the microwave and add the sugar, hot cocoa mix (see notes), and egg, mixing again until well blended.
  • Stir the flour into the mixture until combined. Fold in the remaining 1/4 cup semi-sweet chocolate chips.
  • Line a cookie sheet with parchment paper. Scoop rounded tablespoons of dough onto the parchment, leaving 1 inch between each cookie.
  • Place the cookies in the oven and bake for 8-9 minutes.

To prepare the toppings:

  • While the cookies are baking, remove the marshmallows from the freezer and slice in half with kitchen shears.
  • When the cookies have baked for 8-9 minutes, remove the cookies from the oven and carefully press a marshmallow half, cut side down, onto the center of each cookie.
  • Return the cookies to the oven and bake for an additional 1-2 minutes, allowing the marshmallows to soften and slightly melt.
  • Remove the cookies from oven and set aside to cool.

To assemble the cookies:

  • While the cookies are cooling, warm the chocolate chips in the microwave for 30-60 seconds, stirring every 20 seconds, until completely melted and smooth.
  • Pour the melted chocolate into a resealable plastic bag to create your own DIY piping bag. Carefully cut a small corner of the bag.
  • Squeeze the chocolate slowly out of the cut corner of the plastic bag to drizzle over your cookies.
  • Decorate your cookies with sprinkles of chopped candy canes or mini marshmallows and enjoy!

Nellie's Notes

To make your toppings easier to work with and cleanup a breeze, place the marshmallows in a resealable plastic bag and freeze for 1 hour before use.

Avoid using sugar-free hot chocolate mix for the best flavor!

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Hot Chocolate Cookies

Overview

Hot chocolate in cookie form? No, you're not dreaming. Not only are these cookies made with real hot cocoa mix, but they're topped with even more chocolate and plenty of gooey marshmallows, just like a warm mug of your favorite winter beverage. Enjoy them with a tall glass of milk or opt for chocolate overload in the best way by serving them straight from the oven with hot cocoa and lots of whipped cream.

BY:Five Marigolds

Ingredients

For the cookies:

  • 1 cup semi-sweet chocolate chips, 1/4 cup reserved
  • 1/4 cup Nellie's Free Range Unsalted Butter
  • 1/4 cup sugar
  • 1/4 cup hot chocolate mix (see notes)
  • 1 large Nellie’s Free Range Egg
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt

For the toppings:

  • 10 to 12 normal-sized marshmallows, chilled (see notes)
  • 1/4 cup semi-sweet chocolate chips
  • mini marshmallows or chopped peppermint candies, optional

Directions

To make the cookies:

  • Preheat the oven to 375F.
  • Combine the butter and 3/4 cup of the chocolate chips in a microwave-safe bowl and heat for 40-60 seconds on low, stirring every 20 seconds until completely melted and smooth.
  • Remove the bowl from the microwave and add the sugar, hot cocoa mix (see notes), and egg, mixing again until well blended.
  • Stir the flour into the mixture until combined. Fold in the remaining 1/4 cup semi-sweet chocolate chips.
  • Line a cookie sheet with parchment paper. Scoop rounded tablespoons of dough onto the parchment, leaving 1 inch between each cookie.
  • Place the cookies in the oven and bake for 8-9 minutes.

To prepare the toppings:

  • While the cookies are baking, remove the marshmallows from the freezer and slice in half with kitchen shears.
  • When the cookies have baked for 8-9 minutes, remove the cookies from the oven and carefully press a marshmallow half, cut side down, onto the center of each cookie.
  • Return the cookies to the oven and bake for an additional 1-2 minutes, allowing the marshmallows to soften and slightly melt.
  • Remove the cookies from oven and set aside to cool.

To assemble the cookies:

  • While the cookies are cooling, warm the chocolate chips in the microwave for 30-60 seconds, stirring every 20 seconds, until completely melted and smooth.
  • Pour the melted chocolate into a resealable plastic bag to create your own DIY piping bag. Carefully cut a small corner of the bag.
  • Squeeze the chocolate slowly out of the cut corner of the plastic bag to drizzle over your cookies.
  • Decorate your cookies with sprinkles of chopped candy canes or mini marshmallows and enjoy!

Nellie's Notes

To make your toppings easier to work with and cleanup a breeze, place the marshmallows in a resealable plastic bag and freeze for 1 hour before use.

Avoid using sugar-free hot chocolate mix for the best flavor!