Description
Delicious hot chocolate cookies featuring a rich blend of cocoa powders, browned butter, and gooey mini marshmallows, coated in sugar for an irresistible treat perfect for cozy gatherings or dessert.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour (280 g), spooned and leveled
- 1/4 cup Dutch process cocoa powder (30 g), sifted
- 3 tablespoons Land O Lakes Cocoa Classics Chocolate Supreme Cocoa Mix (1 packet or 3 ounces)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (113 g), browned but solid at room temperature
- 1/4 cup coconut oil, soft but not melted
- 1/2 cup granulated sugar (100 g)
- 1/2 cup light brown sugar (100 g), packed
- 1 large egg, room temperature
- 1/4 cup honey (80 g)
Add-ins & Coating
- 1 1/2 cups mini marshmallows
- 1/4 cup granulated sugar for rolling cookies
Instructions
- Brown the Butter: Melt the unsalted butter in a small saucepan over medium-low heat. Stir occasionally as it crackles and foams for about 5 minutes until amber and fragrant with golden brown milk solids. Remove from heat and pour into a heat-safe bowl, scraping in browned bits. Refrigerate until firm, about 45 minutes to 1 hour.
- Freeze Marshmallows: Spread mini marshmallows on a baking sheet or plate and freeze while the butter firms.
- Prepare Butter and Oven: Remove browned butter from fridge and let soften at room temperature for 10 minutes. Preheat oven to 325°F. Line two baking sheets with parchment paper. Fill a small bowl with 1/4 cup granulated sugar for rolling.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, Dutch cocoa powder, cocoa mix, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a stand mixer with paddle attachment, beat browned butter, coconut oil, granulated sugar, and brown sugar on medium speed for about 2 minutes until light and fluffy.
- Add Egg and Honey: Add the egg and mix to combine well for 30 seconds. Then add honey and mix on low speed until incorporated.
- Combine Dry Ingredients: With mixer on low, add the dry ingredients one cup at a time until just combined. Avoid overmixing to keep cookies tender.
- Form Cookies: Use a medium cookie scoop to portion out 1 ounce of dough. Place 4 to 5 frozen mini marshmallows on this dough portion. Top with another 1 ounce scoop of dough, covering the marshmallows. Roll gently into a ball with your hands, then roll the ball in the bowl of granulated sugar to coat evenly.
- Arrange Cookies: Place the sugar-coated cookie balls on the prepared baking sheets, spacing 2 inches apart. Gently flatten the tops just enough to level without pressing down too far.
- Bake Cookies: Bake one sheet at a time on the center rack of the oven for 12 minutes or until cracks appear on the tops and melted marshmallows peek through.
- Cool Cookies: Remove from oven and cool on baking sheets for 10 to 15 minutes. Then transfer carefully to a wire rack to cool completely.
Notes
- Best enjoyed freshly baked for optimal texture and gooeyness.
- Freeze baked cookies tightly wrapped for up to 2 months to preserve freshness.
- If using full-size marshmallows, cut them in half before embedding them in cookie dough balls to distribute evenly.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
