fbpx Print

Hot Cocoa Cookies

Hot Cocoa Cookies are chocolately, chewy, and the perfect winter cookie for a cookie exchange or to leave for Santa. Although they’re made with real deal butter and sugar, cookies can 100% fit into a balanced, feel good diet (keep reading to learn how…).

Ingredients

Scale
  • ½ cup (1 stick) salted butter, softened
  • ½ cup white sugar
  • ¼ cup brown sugar, loosely packed
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 1/4 cups white whole wheat flour or all-purpose flour
  • ¼ cup mini chocolate chips or chopped chocolate, plus additional for topping
  • ~1/2 cup mini marshmallows
  • Flaky sea salt for topping

Instructions

  1. In a large bowl, using an electric hand mixer, beat together the softened butter, white sugar and brown sugar. Add the egg, egg yolk, and vanilla and continue to mix together until uniform consistency forms.
  2. Add the cocoa powder, baking soda, and white whole wheat flour, ½ cup at a time, until well-incorporated. Gently mix in the mini chocolate chips.
  3. Cover the bowl or transfer the dough to a container with an air-tight lid and refrigerate for at least 4 hours, or overnight. If you do not refrigerate the dough, the cookies will spread too much.
  4. When ready to bake, preheat the oven to 350°F.
  5. Using an ice cream scoop, scoop the dough. Flatten it between your hands, then add about 5 mini marshmallows to the middle. Cover the marshmallows to form a ball and slightly flatten on the baking sheet. Press in additional mini chocolate chips and sprinkle with flaky sea salt. Repeat with the remaining dough, leaving some space between the cookies on the baking sheet. You may need to bake in batches, in which case, refrigerate the prepped cookies before baking.
  6. Bake for 10 minutes. Let cool completely on the baking sheet before transferring to a plate.
  7. Store in an airtight container for 3-5 days. Freeze for up to 3 months.