Baking season wouldn’t be complete without these Hot Chocolate Sugar Cookies made with mini marshmallows and hot cocoa mix.
It’s been a while since I’ve made Christmas cookie platters since my daughters have been doing it for the last few years. But this year, I’m way ahead of the holiday game and came up with these new Hot Chocolate Sugar Cookies.
Though I’m not a big dessert person, I do love a good cookie every now and then. Most of the time, I only make them during the holiday season because even though cookies are easy to make, it does make a mess.
Some of my favorite cookies include Raspberry Linzer Tarts, Pecan Snowballs, Italian Anise Cookies and plain old rolled out sugar cookies. So I wanted to try using our sugar cookie recipe to turn them into something a little more festive.
These Hot Chocolate Sugar Cookies were deliciously moist and I loved the bits of marshmallow inside!
Equipment Needed
You’ll want to gather the following kitchen tools before beginning:
- Stand Mixer (or mixing bowl with handheld electric mixer)
- Measuring Spoons
- Dry Measuring Cups
- Medium Cookie Scoop (2 tablespoons)
- 2-Baking Sheets
- Parchment Paper or Silpat Mat
- Cooling Rack
Ingredients Needed
For this recipe you’ll need the following ingredients:
- salted butter, softened
- confectioners sugar
- hot cocoa mix with mini marshmallows
- large egg
- vanilla extract
- all purpose flour
- baking soda
- cream of tartar
You may notice that I use salted butter in lieu of unsalted; however, I do not add any additional salt to the recipe. If you prefer using unsalted butter in your recipes, add 1 teaspoon of salt.
How do you make Hot Chocolate Sugar Cookies?
Preheat the oven to 350 degrees F. Add the butter and sugar to the mixer and blend on low with the flat beater attachment until mixed well. Next, add the egg and vanilla; then blend again until smooth.
In a small bowl, combine the flour, hot cocoa mix, baking soda and cream of tartar; then add to the mixer and blend until the dough comes together.
Line baking sheets with parchment paper; then scoop out the dough 2-inches apart on the pan until you get 12 cookies on each pan.
Bake 10-12 minutes until the cookies are lightly brown on the edges; then remove and allow to cool slightly before placing them on a cooling rack to completely cool.
Storage
You can store these Hot Chocolate Cookies in an airtight container at room temperature for one week or in the freezer for up to 3 months. When ready, serve with your favorite hot chocolate or cup of milk.
Can you make dough ahead of time?
Yes. You can prepare the dough up to 24 hours before baking; then keep wrapped in plastic wrap in the refrigerator until ready to scoop and bake.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Christmas Dessert Recipes
- Eggnog Cookies
- Cinnamon Walnut Pinwheel Cookies
- Peppermint Layer Cake
- Walnut Crescents
- Christmas Tree Cupcakes
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Equipment
- Stand Mixer (or mixing bowl with handheld electric mixer)
- Measuring Spoons
- Dry Measuring Cup
- Medium Cookie Scoop (2 tablespoons)
- 2-Baking Sheets
- Parchment Paper or Silpat Mat
- Cooling Rack
Ingredients
- 1 cup salted butter, softened
- 1 cup confectioners sugar
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 2- (1.3-ounce) packages hot cocoa mix with mini marshmallows
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
Instructions
- Preheat the oven to 350 degrees F.
- Add the butter and sugar to the mixer and blend on low with the flat beater attachment until mixed well. (You can mix by hand in a bowl if you do not have a stand mixer)
- Next, add the egg and vanilla; then blend again until smooth.
- In a small bowl, combine the flour, hot cocoa mix, baking soda and cream of tartar; then add to the mixer and blend until the dough comes together.
- Line baking sheets with parchment paper; then scoop out the dough 2-inches apart on the pan until you get 12 cookies on each pan.
- Bake 10-12 minutes until the cookies are lightly brown on the edges; then remove and allow to cool slightly before placing them on a cooling rack to completely cool before storing.
Leave a Reply