Hot Cocoa Christmas Cookies: A Festive Delight

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These indulgent cookies combine the rich comfort of hot cocoa with classic chocolate chip cookie texture, elevated with festive holiday colors and fluffy marshmallow bits. Let me break down this delightful recipe with detailed instructions for perfect results every time.

Ingredients List:

For the Cookie Base:

  • 1¼ cups (283g) butter, softened to room temperature (65-67°F)
  • 1 cup (200g) granulated sugar
  • ⅔ cup (147g) brown sugar, packed firmly without lumps
  • 2 large eggs, brought to room temperature
  • 1 teaspoon pure vanilla extract
  • 3¼ cups (406g) all-purpose flour, spoon-measured and leveled
  • 4 packets instant hot cocoa mix (standard 1 oz packets)
  • 1¼ teaspoon baking soda
  • 1 teaspoon baking powder

Mix-Ins:

  • 1 cup (170g) holiday semi-sweet chocolate chips (red and green variety)
  • 1 cup Jet-Puffed Vanilla Mallow Bits (kept at room temperature)

Essential Equipment:

  • Stand mixer or hand mixer
  • Large mixing bowls
  • Measuring cups and spoons
  • Cookie sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop
  • Cooling racks
  • Airtight storage container

Step-by-Step Instructions:

  1. Preparation Phase (10-15 minutes):
  • Bring butter and eggs to room temperature
  • Line baking sheets with parchment paper
  • Preheat oven to 350°F (175°C)
  • Measure all ingredients precisely
  1. Mixing the Wet Ingredients (5-7 minutes):
  • Cream softened butter until smooth
  • Gradually add both sugars
  • Beat until light and fluffy (3-4 minutes)
  • Add eggs one at a time, beating well after each
  • Mix in vanilla extract
  1. Combining Dry Ingredients (3-5 minutes):
  • In separate bowl, whisk together:
    • Flour
    • Hot cocoa packets
    • Baking soda
    • Baking powder
  1. Creating the Dough (5-7 minutes):
  • Gradually add dry mixture to wet ingredients
  • Mix on low speed until just combined
  • Fold in holiday chocolate chips
  • Gently stir in marshmallow bits
  1. Shaping and Baking:
  • Use medium cookie scoop (about 2 tablespoons)
  • Place dough balls 2 inches apart
  • Bake 10-12 minutes until edges are set
  • Centers should look slightly underbaked
  1. Cooling Process:
  • Let cookies rest on baking sheet 5 minutes
  • Transfer to cooling rack
  • Cool completely before storing

Storage Guidelines:

  • Store in airtight container
  • Layer with wax paper
  • Keep at room temperature up to 5 days
  • Freeze baked cookies up to 3 months
  • Freeze dough balls up to 2 months

Troubleshooting Tips:

  • If marshmallow bits dissolve: Add them last, minimize mixing
  • If cookies spread too much: Chill dough 30 minutes
  • If too cake-like: Reduce flour by 2 tablespoons
  • If too crispy: Reduce baking time by 1-2 minutes

Expert Tips:

  • Don’t overmix once flour is added
  • Use room temperature ingredients for best texture
  • Space cookies adequately to allow spreading
  • Rotate baking sheets halfway through baking
  • Check hot cocoa packets for mini marshmallows – remove if present

These cookies should have a rich chocolate flavor with a tender, slightly chewy texture. The holiday chocolate chips add festive color bursts while the marshmallow bits create pockets of sweet, vanilla-flavored softness throughout each cookie.

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