This year’s Cookie Swap has been an absolute joy. By bringing together a handful of creators who contributed amazing recipes, we were able to curate something that’s just as special for us as we hope it is to you. In case you missed it, these Hot Chocolate Cookies from Jocelyn Delk Adams of Grandbaby Cakes is a stunner. It takes everything there is to love about a rich cup of cocoa and molds it into cookie form. I mean come on… what’s not to love about that?
My favorite part about these cookies is the gooey marshmallow center that looks inviting enough to dive into. It’s soft, glossy, and totally reminiscent of a s’more. I also love that they use hot chocolate mix in the dough. Combine that with the cocoa powder and semi-sweet chocolate chips and you’ve got all kinds of decadent chocolate flavor coming through.
Looking for a simple holiday dessert for a crowd, a new weekend baking project, or just a great cookie you can enjoy all season long? These Hot Chocolate Cookies are your answer. If you give these Hot Chocolate Cookies a try, be sure to give them a rating below. And don’t forget to tag us on Instagram @camillestyles—we want to see your cookie-baking in action!
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- ½ cup dark brown sugar, packed
- 1 teaspoon salt
- 2 large eggs
- 1 tbsp pure vanilla extract
- 2 ¼ cup all-purpose flour, sifted
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ cup cocoa powder, sifted
- ½ cup hot chocolate mix
- 1 cup semi-sweet chocolate chips
- ? cup (85 grams) marshmallow fluff, plus more for topping
- In a mixer bowl, beat together butter, both sugars and salt on medium-high speed for 3-4 minutes, or until pale, thick, and fluffy.
- Add in the eggs one at a time, stopping to scrape down the bowl between the two. Mix in the vanilla extract and continue to mix.
- While it mixes, whisk together flour, cornstarch, baking soda, cocoa powder, and hot chocolate mix in a separate bowl.
- Slow speed of mixer to low and slowly add in dry ingredients until well incorporated.
- Fold in the chocolate chips and carefully swirl in the marshmallow fluff.
- Line two baking sheets with parchment paper. Use an ice cream scooper to portion out 6 cookies on each sheet then if you desire, top each cookie with an additional teaspoon of marshmallow fluff. There will be extra dough, so you can either bake in batches or refrigerate/freeze the dough for later.
- Place both baking sheets in the freezer and chill for 30 minutes.
- Preheat the oven to 350 degrees.
- Once chilled, bake the cookies for 11-13 minutes. Remove the pan from the oven and allow the cookies to remain on the pan for 5-10 minutes.
- Transfer the cookies to a wire rack to cool completely, then serve!
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