If you ever find yourself looking for ways to use hot cocoa powder, here’s a good one called Hot Cocoa Cookies. The recipe is adapted from the side of a Jet Puffed Mallow Bits canister.
Hot Cocoa Cookies Notes
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. The 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!
Jet Puff Mallow Bits
It’s been a while since I made these cookies, but they were very popular wit my cookie samplers. I wasn’t expecting them to be as well received as they were, to be honest. Also, here is a new link to the Jet Puff Mallow Bits, which are an ingredient in the recipe.
Hot Cocoa Cookies
- 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.