Hot Chocolate Cookies are slightly crispy on the outside, with a moist and dense chocolaty center; complete with mini marshmallow bits!
The moment my eyes fell on a jar of mini marshmallow bits a few weeks ago, I knew I had to have them. I had no idea what I would do with them, but they beckoned to me so loudly, I happily paid the $4.
The thought of making a hot chocolate something crossed my mind, but I was leaning more toward a hot beverage, but that’s been done too many times already. Then I thought about something with melted chocolate and pretzels, but that’s been done too.
Hot Chocolate Cookies have been done, yes, but I couldn’t help myself. They had to be made! They had to be a part of Lord Byron’s 24 Cookies of Christmas – Volume 2. Alas, Dear Reader, the recipe you see below is the result of a simple bottle of marshmallow bits.
WHAT ARE MARSHMALLOW BITS? AND WILL REAL MARSHMALLOWS WORK?
Marshmallow bits are basically dehydrated marshmallows. They are the type you’d find in breakfast cereal for kids. They’ve become really popular in ice cream shops and in lots of confections you see in bakeries.
I would take the time to explain to you where I got mine, but I already know that a store on the side of a country road in rural Ontario is not that accessible to everyone. Ha! The best place to get them is at Walmart, Target, or online.
Since I’ve recently jumped on the Amazon Prime bandwagon, I’ll share this link with you. Kraft was not the brand I used, but the ingredients are the same and so is the size of the marshmallow bits. The brand I used was actually Gourmet Village.
Real marshmallows will not work. If you bake real mini marshmallows, they will melt down completely and your cookies will end up being a gooey mess! Save the real marshmallows for the hot chocolate!
LET’S TALK VARIATIONS!
There are a few things you can do to change the cookie should you wish to do so. First, you can leave out the marshmallows and just have yourself the most delicious, moist, chocolaty, cookie ever!
Secondly, you can make this cookie a little more Christmasy should you wish to do so. Why not try substituting the vanilla extract with peppermint extract? Then, just before baking, add a sprinkling of crushed candy canes on top along with the marshmallow bits and chocolate chips!
One last variation is to leave this cookie as a regular hot chocolate cookie and not a double chocolate cookie. To do so, simply omit the cocoa powder and bake as per the instructions.
Lord Byron’s 24 Cookies of Christmas – Volume 1 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Lord Byron’s 24 Cookies of Christmas – Volume 2 can be found in its entirety by clicking on the following image. All of the recipes can be found on one page!
Every Christmas table needs a cake! Click on the image below to see Lord Byron’s 12 Bundt Cakes of Christmas!
If you loved this recipe, here are some others that might interest you as well:
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Hot Chocolate Cookies
- 1/2 cup butter, softened
- 1 1/2 cups brown sugar, lightly packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mini milk chocolate chips
- 1/2 cup mini dehydrated marshmallows, see notes
- Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a mixing bowl, use a hand-held mixer to beat together the butter and the sugar until well combined.
- Add the eggs and vanilla extract. Beat into the butter and sugar mixture.
- Sift together the flour, cocoa powder, baking soda, and salt. Add it to the wet ingredients and mix until well incorporated.
- Next, stir in 1 cup of mini milk chocolate chips.
- Portion out 1 heaping tablespoon of the cookie dough. Roll into a ball and place onto the prepared baking sheet.
- With the palm of your hand, flatten the cookie ball to just under half of an inch thick. Top the cookie with a few of the remaining milk chocolate chips and press in a few mini dehydrated marshmallows.
- Repeat until you have used up all of the cookie dough, leaving two inches of space between each cookie.
- Bake for 12 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to finish cooling.
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