Post by wilderness on Jan 3, 2017 14:49:12 GMT -5
Hot Chocolate Cookies-Angela
Serves: 30 cookies
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1 cup white sugar
⅔ cups light brown sugar, packed
2 eggs
1 teaspoon vanilla
3-¼ cups all-purpose flour
4 (1-oz) packages hot chocolate mix (not sugar-free; a total of about 1 cup of hot chocolate mix)
1-¼ teaspoons salt
1-¼ teaspoons baking soda
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1½ cups mini marshmallows, frozen (see note)
Instructions
Cream butter and sugars until smooth. Beat in eggs and vanilla until combined.
In a separate bowl, whisk together the flour, hot chocolate mix, salt and baking soda. Add the flour mixture to the wet ingredients slowly until incorporated. The dough will be thick.
Fold in the milk chocolate chips and semi-sweet chips. Chill the dough for an hour. Chilling the dough allows the ingredients to blend and also makes a thicker cookie.
Preheat oven to 350 degrees.
Make balls of dough, around 1½ tablespoons each, and place onto baking sheets lined with parchment paper. Hand place the marshmallows in the cookies. Although I have a pic of folding them in, I've found this is the best way. Make sure to tuck the marshmallow inside the balls if you can so that you don't have marshmallows sticking to your pan. Bake for 10-12 minutes or until edges are golden brown. The cookies will still look soft. They will continue to cook as they cool. Let cool for 5 minutes before removing from pan. I love these warm. If your eating them after they have cooled you can warm them in the microwave for 10 seconds.
Notes
Some readers have found that freezing the marshmallows to help keep their shape and to not let them melt out of the cookies.
Source: slightly adapted from Tasty Kitchen . Changed measurements to be more clear and added mini marshmallows instead of white chocolate chips.
Serves: 30 cookies
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1 cup white sugar
⅔ cups light brown sugar, packed
2 eggs
1 teaspoon vanilla
3-¼ cups all-purpose flour
4 (1-oz) packages hot chocolate mix (not sugar-free; a total of about 1 cup of hot chocolate mix)
1-¼ teaspoons salt
1-¼ teaspoons baking soda
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1½ cups mini marshmallows, frozen (see note)
Instructions
Cream butter and sugars until smooth. Beat in eggs and vanilla until combined.
In a separate bowl, whisk together the flour, hot chocolate mix, salt and baking soda. Add the flour mixture to the wet ingredients slowly until incorporated. The dough will be thick.
Fold in the milk chocolate chips and semi-sweet chips. Chill the dough for an hour. Chilling the dough allows the ingredients to blend and also makes a thicker cookie.
Preheat oven to 350 degrees.
Make balls of dough, around 1½ tablespoons each, and place onto baking sheets lined with parchment paper. Hand place the marshmallows in the cookies. Although I have a pic of folding them in, I've found this is the best way. Make sure to tuck the marshmallow inside the balls if you can so that you don't have marshmallows sticking to your pan. Bake for 10-12 minutes or until edges are golden brown. The cookies will still look soft. They will continue to cook as they cool. Let cool for 5 minutes before removing from pan. I love these warm. If your eating them after they have cooled you can warm them in the microwave for 10 seconds.
Notes
Some readers have found that freezing the marshmallows to help keep their shape and to not let them melt out of the cookies.
Source: slightly adapted from Tasty Kitchen . Changed measurements to be more clear and added mini marshmallows instead of white chocolate chips.
