Hot Chocolate Cookies
These delicious hot chocolate cookies are full of cocoa flavor and topped with fluffy marshmallows that remind you of a warm mug of hot chocolate in every bite.
Servings 24 cookies
Calories 112kcal
Ingredients
- 1 ¼ cups all-purpose flour 150g
- ½ cup dry skim milk 63g
- ⅓ cup unsweetened cocoa powder 40g
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cinnamon divided
- ½ cup salted butter softened
- 1 cup granulated sugar divided, 200g
- 1 large egg
- 1 teaspoon vanilla extract
- 72 mini marshmallows 3 per cookie
- Chocolate sprinkles
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- In a medium bowl, add the flour, dry milk, cocoa powder, baking soda, salt and ½ tablespoon of the cinnamon and whisk together.1 ¼ cups all-purpose flour, ½ cup dry skim milk, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon cinnamon
- In a large mixing bowl, add the butter and ⅔ cup of white sugar and beat together for 3-4 minutes until creamy. (Set aside the remaining sugar for later).½ cup salted butter, 1 cup granulated sugar
- Add in the egg and vanilla extract and blend into the butter mixture.1 large egg, 1 teaspoon vanilla extract
- Add the flour mixture gradually into the butter mixture until it is completely combined.
- In a small bowl, add the remaining granulated sugar and cinnamon and mix together.
- Scoop out about a tablespoon of dough and into 1 inch ball.
- Then roll the ball in the cinnamon sugar mixture and place it on the prepared pan about 2 inches apart. Repeat until the
- Bake the cookies for 8-10 minutes.
- Remove from the oven and carefully press 3 mini marshmallows into the top of each cookie. (Be careful as the cookies will be hot).72 mini marshmallows
- Optional: Change the oven setting to low broil. Place the cookie trays back in the oven for between 1-2 minutes just until the marshmallows are lightly browned.
- Remove from oven again and immediately add the chocolate sprinkles.Chocolate sprinkles
- Allow to cool on the pan for 5 minutes before transferring to wire racks to cool completely.
Notes
Substitute large marshmallows cut in half and pressed into the top center of each cookie instead of mini marshmallows.
Use regular dry milk instead of skim if desired.
Swap the dry milk powder for an equal amount of rice powder for a lactose free version.
Add a cup of chocolate chips or chunks of chocolate bar.
Use brown sugar in the cookie dough.
Store any leftover cookies in an airtight container at room temperature for up to 4 days.
You can freeze these cookies for up to 3 months in an airtight container. Place parchment paper between layers to keep them from sticking together.
Nutrition
Serving: 1cookie | Calories: 112kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 143mg | Potassium: 76mg | Fiber: 1g | Sugar: 11g | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1mg
