"Fluffy, melt in your mouth French vanilla-chocolate cookies (stay with me, it makes sense as you read the recipe!) topped with toasted marshmallows. Just like that perfect sip of hot chocolate."
Hot cocoa cookies
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Prep time: 10mins
Cook time: 10mins
Serves or Makes: 24
Recipe Card
ingredients
- 1 cup softened unsalted butter
- 3/4 cup brown sugar
- 1/4 cup cane sugar
- 1 package (3.4 oz) French vanilla instant pudding
- 2 room temperature eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 cups (gluten free if desired) flour
- 1/4 cup dutch processed cocoa powder
- 1/2 teaspoon kosher salt
- 12 halved marshmallows
- flaky salt for topping
Method
Step 1
Preheat oven to 350. In your first bowl, combine dry ingredients (baking soda, flour, salt) and set aside.
Step 2
In the bowl of a stand mixer (or a second bowl, with a hand mixer) beat butter and sugars together until smooth. About 3 minutes.
Step 3
Add eggs, pudding mix, and vanilla. Mix until combined, scraping sides of bowl as needed.
Step 4
Add dry ingredients into wet, and mix (start low so the flour doesn't poof everywhere!) scrape sides of bowl as needed.
Step 5
Use cookie scoop or spoon to scoop about 1" rounds onto parchment lined baking sheet. (about 1" apart)
Step 6
If you want a flatter cookie- use a fork to cross-hatch like you would a peanut butter cookie**
Step 7
Bake for 10-12 minutes. Cookies will appear under done, but they'll continue to cook with their own heat.
Step 8
Place baking sheet on wire rack to cool.
Step 9
Sprinkle cookies with flaky salt, and top each cookie with a piece of marshmallow.
Step 10
Use a hand-torch to gently toast each marshmallow. (or broil on low for 1-2 minutes watching carefully)
Step 11
Optional: add a piece of Hershey's chocolate onto marshmallows.