Fall has come to some areas of the country, I hear. We’ve had a few mornings that the temperature has just barely dipped into the 60’s and you should hear all the clamoring for hot chocolate for breakfast. We have a couple of favorite ways to make hot chocolate but we also have a favorite hot chocolate cookie that can be enjoyed any time of the day and in any season. 

As usual, I made the dough in my favorite ceramic bowl and fork – fancy, I know. Did you know you can make your own brown sugar? You can, here’s how. 

I like to mix the dry ingredients on top of the wet ingredient so I only have to clean one bowl and one fork. 

The chocolate chips are optional, but I highly recommend them. 

I like to use a cookie scoop to make sure my cookies are all about the same size. It’s the little things that helps keep harmony in my family. 

After the cookies are done, put some marshmallows on top of them and toast in the oven on broil. Keep an eye on them, it only takes a minute for them to get done. Speaking of marshmallows, you don’t have to use the mini ones, you can use the big ones and cut them in half.

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Yield: 3 dozen

Hot Chocolate Cookies with Toasted Mini-Marshmallows

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Delicious chocolate cookes made with hot chocolate mix and toasted marshmallows

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 stick (1/2 cup) softened butter
• 1 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup King Arthur premium hot chocolate mix
• 1 tbsp cocoa powder (optional)
• 2 cups King Arthur organic unbleached all purpose flour (you can reduce the flour up to 1/3 cup to make a thinner cookie)
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup chocolate chips
• marshmallows

Instructions

Heat oven to 350 degrees.

Cream butter and sugar together. Add eggs and vanilla, mix well.

On top of wet ingredients put flour, hot chocolate mix, cocoa, baking soda and salt. Mix lightly.

Blend dry ingredients into wet ingredients. Mix in chocolate chips.

Drop by spoonfuls (or with a cookie scoop) on to a baking sheet and bake for 10-12 minutes. We like ours crispy on the oustside and soft on the inside so I only bake them for 10 minutes.

Take them out of the oven and put the oven on "broil".

Add marshmallows on top and place back into the oven for just a minute.

When the marshmallows are lightly browned, take the cookies out of the oven and transfer to a cooling rack.

Enjoy!

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