If at first you don’t succeed… Keep baking until you make Hot Cocoa Cookies.

Pinterest is the bane of my pantry.  Every time I see a recipe “I have to try,” my pantry groans as I shove yet another ingredient in there.  The second bane of my pantry?  MasterChef.  Since the Olympics is preempting my favorite broadcast, my pantry is getting half a respite.  Sometimes I wish the Olympics would preempt Pinterest as well…

Some recipes on Pinterest are beyond brilliant and I feel like a kitchen master.  Other times I can’t figure out what went wrong.  Usually, what goes wrong is me trying to make a recipe “healthier.”  Let’s be honest people, God made real butter and sugar for a reason and only in some cases can light butter and Stevia give the same result.  Same goes for baked donuts (a.k.a. doughnuts).  I con’t care how you sprinkle it, a baked donut is simply sweet bread masquerading as something sexier.  Either that or it’s a muffin with a hole.

So after not so great results with S’mores cookies and baked donuts, I saw this recipe on the back of my mallow bits box.  Since it’s too hot for hot cocoa, why not make cookies with it instead?  And now that they’re cool, I think they are asking me to turn them into ice cream sandwiches…

Hot Cocoa Cookies

*I halved this recipe and switched out half the flour for whole wheat flour.  I also used raspberry cocoa which made for a nice variation in flavor

  • 1 1/4 cup room temperature butter
  • 1 cup white sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 1/4 cups flour
  • 4 packages instant cocoa (don’t use sugar free)
  • 1 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1 cup semi sweet chocolate chips
  • 1 cup mallow bits
  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar until light and fluffy.
  3. Add in eggs and vanilla and stir until combined
  4. In a separate bowl, whisk together flour, hot cocoa mix, baking soda and baking powder.
  5. Add in flour mixture to butter mixture until well combined.
  6. Fold in mallow bits and chocolate chips.
  7. Drop by 1 1/2 tablespoon rounds onto parchment lined baking sheet.
  8. Bake for 9 – 11 minutes until edges are lightly browned.
  9. Remove to wire racks and cool.

 

 

About Nicole

While I used to spend my days climbing ladders, now you can find me crawling around with my beautiful baby girl Mia and our precious Pom, Mochi. I live each day to the fullest with my amazing husband who never fails to be the best part of my day...
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40 Responses to If at first you don’t succeed… Keep baking until you make Hot Cocoa Cookies.

  1. madison says:

    How many servings does this recipe make

  2. SLenahan says:

    What are mallow bits and where do you find them in the store? These cookies sound fantastic!!

    • Nicolinipanini says:

      I was wnadering in the baking aisle and saw them on sale! They are made by Kraft. I have quote few in stock, so haven’t checked the stores, but I did see some at Amazon and other online retailers. Happy shopping!

  3. Cherie says:

    Mine did not flatten out.they are small balls.what happened?

    • Nicolinipanini says:

      Hmmmmmmm…. Did you happen to chill the dough? I find that if my dough is too cold, my cookie won’t spread out. Another reason could be the butter–if you use a lower fat butter you won’t get the same results. Finally, too much flou can inhibit the spread of your cookie. Hope this helps!

  4. Marlyce says:

    I just made these cookies for the holidays and they are very good! Ill be making thrm for the cokkie exchange at work as well! Thanks for the recipe!

  5. Megan says:

    I made these today, they’re so delicious!! Thanks for the recipe!

  6. Jessica says:

    Im so excited to make this resipie but im having a hard time finding the mallow bites. would i be able to use just marshmellows ?

  7. nikki says:

    these look super yummy! thanks for posting 🙂
    do you know how long they will hold? and do you keep them refrigerated after baking or room temp? i’m just wondering because i plan on making a lot for my coworkers and i’m wondering how far in advance i can make them

    • Nicolinipanini says:

      I keep them in an airtight container on the kitchen counter–I found that refrigeration tends to dry them out. They are ideal within the first two days. If you find they are starting to get brittle, put a piece of bread in the container and the moisture from the bread will soften them up nicely. Enjoy!

  8. Danielle says:

    Is the recipe listed above the halved version or did you just half that ^? Sorry if that sounds odd lol 🙂

    • Nicolinipanini says:

      Lol, I completely understood what you said 🙂 The recipe listed is the original–I halved it when I made my batch at home. After all, I am the type who would end up eating every last cookie….!

      • Danielle says:

        I made the full batch because I’m a fatty 🙂 These were soo good! Taste just like hot cocoa! Definitely making these again…and again lol 🙂 thanks for the recipe!

  9. Jini says:

    I found the mallow bits on the same isle as the hot cocoa. Hope this helps.

  10. Cheryl says:

    Having some fun with you, but exactly how does a chocolate brown cookie become lightly browned? 😉 Yours is not the first recipe that I have seen this stated and I am always a little perplexed, especially with the deeper color doughs.

    • Nicolinipanini says:

      Lol Cheryl, that is a GREAT question! I take a look at the sheen of the cookie. When it begins to look a bit matte around the edges and fissures begin to form, I feel I’m at the right consistency.

  11. Tiffany says:

    I just made these cookies and followed the recipe but they didn’t turn out. The mallow bits melted and the cookies are doughy in the middle. What went wrong?

    • Nicolinipanini says:

      Hmmmm… This happened to me when I made S’mores cookies. I found tht having an oven thermometer helps as many oven tend to run a touch hot. If your oven is too hot, the marshmallows tend to dissolve right into the dough. Also, your cookies will end up crunchy on the outside, smushy in the middle. Let me know how it goes!

  12. Bridget says:

    Definitely not one of my favorite recipes… not as cocoa-y as I was expecting them to be, and difficult to gauge when they are done cooking.. by the 5th round or so that came out of the oven I think I mastered timing it though.

  13. Keivn says:

    I made these with Abuelita Mexican hot chocolate, for a little spice kick – just watch because those packages hold more powder than most of the traditional hot chocolate flavors I noticed – you may need to adjust.

    • Nicolinipanini says:

      I love the idea! I make a Mexican chocolate mousse and will definitely incorporatethat kick into the cookies next time!

  14. Carrie says:

    How many cups/ounces is the 4 packages of hot cocoa mix? Thanks!

  15. Christy says:

    These cookies are amazing! They turned out great!! I read about some of them not spreading, so I flattened mine on the sheet before I put them in… they really spread out though! I wasn’t sure if I could substitute mallow bits for mini marshmallows, but I baked the cookies for 8 minutes, took them out and placed a few marshmallows on top, and put them back in for another minute, and they turned out fine. Thanks so much for the recipe!

  16. Katie says:

    Excited to try these! Has anyone used hot chocolate mix instead of the hot cocoa? I know they are different, and I only have hot chocolate on hand…

  17. Tiffany says:

    They’re not even out of the oven yet and I already love them. The dough is the best! (I know it’s not advisable to eat raw cookie dough but I can’t help myself!)

  18. Ann says:

    Mallow bites are “Jet Puff” mallow bites. You will find them in the same isle you find instant hot cocoa mix. This cookie recipe is on the back of the canister and it is awesome! I like to either use more mallow bites or use the hot cocoa w/ mini marshmallows in it!!

  19. Andy says:

    I added craisins too. Delish!

  20. Nikki says:

    Tried this today. Tasted good but my mallow bits melted so it made the cookie chewy, like caramel. :/

  21. Pingback: Mocha Hot Cocoa Cookies - Becky's Baking Adventures

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