Can I use mini marshmallows instead of freeze dried bits inside the dough?

You can, but expect them to melt away during baking and leave sweet, slightly sticky pockets rather than visible marshmallow. Freeze dried bits are dehydrated, so they soften without disappearing. If minis are all you have, freeze them for 30 minutes first and fold them in at the very end; they hold a little better.

What if my hot cocoa mix is unsweetened?

Add 2 extra tablespoons of granulated sugar to the dough. Sweetened mixes carry a large share of this recipe's sugar, and an unsweetened mix leaves the cookies noticeably bitter. You can also skip the mix entirely and use 2 more tablespoons of cocoa powder plus the sugar adjustment, for a deeper, less milky flavor.

Why did my marshmallow topping slide off the cookie?

The cut side was probably facing up, or the cookie surface was still too soft. A halved marshmallow grips with its cut, sticky side down, and it should go on at 9 minutes, when the edges are set enough to hold it. Press it gently once, then do not move the pan until it comes out of the oven.

How do I pack hot chocolate cookies in a gift box without ruining the tops?

Cool them completely, then layer them in a single layer or with parchment between layers, marshmallow tops never touching another cookie. Pack them within 24 hours of baking and place them on the top layer of the box. A sheet of parchment directly over the tops before the lid keeps them presentable in transit.

Can I bake the dough balls straight from the freezer?

Yes. Freeze the scooped, chilled dough balls solid on a tray, then store them in a bag for up to 2 months. Bake from frozen at 350 degrees F, adding 2 minutes before the marshmallow step, so 11 minutes, then add the marshmallow half and finish exactly as written.

Hot Chocolate Cookies With Toasted Marshmallow

Ingredients

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2 cups all-purpose flour
1/2 cup Dutch process cocoa powder, sifted
1/2 cup sweetened hot cocoa mix
2 tablespoons nonfat dry milk powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup unsalted butter, melted and cooled 5 minutes
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk, at room temperature
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup freeze dried marshmallow bits
12 large marshmallows, halved crosswise

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Instructions

Whisk the flour, cocoa powder, cocoa mix, milk powder, baking soda and salt in a medium bowl until no streaks of cocoa remain.
In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until glossy and combined, about 1 minute. Whisk in the egg, the yolk and the vanilla until smooth.
Add the dry ingredients to the butter mixture and stir with a spatula until a soft dough forms and no dry flour shows. Fold in the chocolate chips and the marshmallow bits. Cover and chill 30 minutes.
Heat the oven to 350 degrees F. Line two sheet pans with parchment paper.
Scoop the dough into 24 balls of about 2 tablespoons each, set 2 inches apart on the pans. Slightly flatten each ball with your palm.
Bake one pan at a time for 9 minutes, until the edges look set and the centers still look slightly soft.
Working quickly, press one marshmallow half, cut side down, onto the center of each cookie. Return the pan to the oven for 2 minutes, until the marshmallows puff and slump.
For toasted tops, broil 30 to 60 seconds, watching constantly and turning the pan once, until the marshmallows are golden in spots. Or rest the pan in the turned off oven, door closed, for 1 minute for glossy untorched tops.
Cool on the pan for 10 minutes; the marshmallow sets as it cools and the cookies firm up. Move to a rack. Serve warm if you can, or refresh later for 8 to 10 seconds in the microwave.

Author: Chef Rita
Prep Time: 25 minutes
Cook Time: 12 minutes

Nutrition

Serving Size: 1
Calories: 175
Sugar: 17
Sodium: 120
Fat: 7
Saturated Fat: 4
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 26
Fiber: 1
Protein: 2
Cholesterol: 25