Because of these cookies, and my need to try out random adaptations of recipes, I was extremely close to starting a major house fire. Definitely my biggest kitchen disaster to date…
I’ve seen these hot chocolate cookies circling the food blogs recently and I knew my family would be the perfect taste testers (we’ve extended our weekend Washington trip quite a bit longer). You see, about half of my family is very into hot chocolate. My one sister even drank it non-stop on our cruise in the middle of summer. I just can’t do that- hot chocolate is for cold weather, or at the least just wintertime, if you happen to live somewhere that is consistently warm. They go through boxes
ANYway, the disaster. The cookie recipe I used was from Lizzy’s blog. When she made these cookies, she also had an “almost” fire, but hers was with using wax paper in the oven instead of parchment. Mine was because I decided to try toasting the marshmallows under the broiler. Please, PLEASE don’t try it! I altered the recipe below so you aren’t even tempted. Let’s just say, my parents’ oven was full of flames! One minute I checked and the marshmallows were still white. The next minute, they were pitch black. Lovely.
So, I made myself feel better by thinking that, when you drink hot chocolate, you don’t ever toast the marshmallows anyway, right? So, by making the cookies without toasted marshmallows, it’s more like real hot chocolate! It ended up working out great- the marshmallows caramelized in the cookies when they baked and gave them an extra chewy consistency.
These just scream “Christmas cookie.” A hint of cocoa, a multitude of chips and the chewy marshmallows make these quite a crowd pleaser. Just remember to keep flammable foods away from the broiler
Hot Chocolate Cookies
1 cup (2 sticks) butter, room temperature
1 cup granulated sugar
2/3 cup brown sugar
1 teaspoon vanilla
3 1/4 cups all-purpose flour
1/2 cup Hot Chocolate Mix (I used 3 packets Nestle milk chocolate mix)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 1/2 cups semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1 cup mini marshmallows
Heat oven to 350 degrees. Cream the butter and sugars together until smooth. Add eggs one at a time and beat in the vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 or 4 steps. Stir well. Fold the marshmallows into the dough with the different kinds of chips. Chill the dough for about an hour. Drop the cookie dough by the spoonful onto a baking sheet lined with a Silpat or parchment paper. Bake 9-11 minutes. Let cool and transfer to a wire rack.
Makes about 4 dozen cookies.