Hot Cocoa Dippers Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- 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.
- 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.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until fully incorporated.
- 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.
- Fold in Marshmallows and Chocolate Chips: Carefully fold in the mini marshmallows and semi-sweet chocolate chips, distributing them evenly throughout the dough.
- 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.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the cookies are set but still soft.
- 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
Find it online: https://hannahdelgado.com/hot-cocoa-dippers-recipe/
