If you ever find yourself looking for ways to use hot cocoa powder, here’s a good one from the side of the Jet Puffed Mallow Bits canister. Or sort of.
I changed it by halving the recipe, using a combination of chocolate and white chips and cutting down on the marshmallows. I also used a higher ratio of cocoa powder and was pleased with the results. Hot Cocoa Cookies don’t taste like typical double chocolate cookies, but rather a cup of hot cocoa drink in edible form. For a cookie we made basically to use up a surplus of hot cocoa powder, these were a hit!
- 10 tablespoons unsalted butter (140 grams)
- 1/2 cup granulated sugar (96 grams)
- 1/3 cup packed light brown sugar (70 grams)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 ½ cups plus 2 tablespoons all-purpose flour (205 grams)
- 6 tablespoons (about 56 grams) hot cocoa mix
- 1/2 teaspoon salt (omit if using salted butter)
- 1/2 teaspoon plus 1/8 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup white chips
- 3/4 cup dark chocolate chips
- 1/3 cup mini marshmallow bits (optional)
- Preheat the oven to 350 degrees F.
- In a mixing bowl, using an electric mixer, beat the butter, and sugars until smooth. Add egg and vanilla and beat until combined.
- In a separate bowl, mix the flour, hot cocoa mix, salt, baking soda and baking powder. Add dry ingredients to creamed ingredients and stir until blended. Stir in the chips and marshmallow bits (if using).
- Scoop up about 28 slightly rounded tablespoons of dough and arrange on parchment lined baking sheets. Bake one sheet at a time for 10-12 minutes or until cookies appear set and cracked.
- Let cool on baking sheet for about 3 minutes, then transfer to a wire rack.