Hot Cocoa Dippers Recipe

Introduction

Hot cocoa dippers are a fun and delicious treat perfect for cozying up with a warm drink. These rich, chocolatey cookies studded with mini marshmallows and chocolate chips are designed to melt into your hot cocoa for an extra indulgent twist.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
3. Step 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
4. Step 4: Mix in the egg and vanilla extract until fully combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture and mix until combined.
6. Step 6: Fold in the mini marshmallows and chocolate chips gently.
7. Step 7: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Bake for 10-12 minutes until set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, try using dark cocoa powder instead of unsweetened cocoa powder.
• To add a peppermint twist, mix in a few drops of peppermint extract with the vanilla.
• Use larger marshmallows chopped into smaller pieces if mini marshmallows are unavailable.
• These cookies can be dipped or crumbled into your hot cocoa for a melty, chocolaty experience.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. To reheat, warm gently in a microwave or enjoy them as-is for dipping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the salt called for in the recipe to avoid the cookies becoming too salty.

Will the marshmallows melt during baking?

The mini marshmallows soften and slightly melt inside the cookies, creating gooey pockets of sweetness without completely disappearing.

Hot Cocoa Dippers Recipe

Print Recipe

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4.5 from 79 reviews

These Hot Cocoa Dippers are rich, chocolatey cookies studded with mini marshmallows and chocolate chips, perfect for dunking into a warm cup of cocoa. Soft and chewy with a cocoa-packed dough, they offer a nostalgic treat that combines the classic flavors of hot chocolate in cookie form.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/4 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Add-ins

• 1 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. Set aside.
3. Cream Butter and Sugars: In a large bowl, use a mixer or whisk to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is smooth and fluffy.
4. Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to form the cookie dough.
6. Fold in Marshmallows and Chocolate Chips: Carefully fold in the mini marshmallows and semi-sweet chocolate chips, distributing them evenly throughout the dough.
7. Portion Dough: Scoop tablespoon-sized portions of dough and place on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
8. Bake Cookies: Bake in the preheated oven for 10-12 minutes until the cookies are set but still soft.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.

Notes

• For gooier cookies, slightly underbake and allow the cookies to set as they cool.
• Keep an eye on the marshmallows while baking; they may puff and brown slightly which adds to the flavor.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
• Store cookies in an airtight container at room temperature for up to 3 days.
• These cookies are great for dipping into hot cocoa or coffee, enhancing the hot chocolate experience.

Keywords: hot cocoa dippers, chocolate cookies, marshmallow cookies, cocoa cookies, chocolate chip cookies, baking, dessert