Hot Cocoa Cookies
Caramel Apple Milkshake blends vanilla ice cream, apple cider, caramel sauce, and cinnamon into a creamy seasonal treat topped with whipped cream and fresh apples.
24
servings15
minutes12
minutes160
kcal27
minutesIngredients
1 cup butter
1.25 cups sugar
2 large eggs
1 tsp vanilla extract
2.25 cups all-purpose flour
1 tsp baking soda
0.5 tsp salt
0.75 cup unsweetened cocoa powder
1.5 cups mini marshmallows
1 cup semi-sweet chocolate chips
Directions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper for non-stick baking.
- In a large bowl, cream together the butter and sugar until light and fluffy using a mixer for optimal consistency.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms without visible flour streaks.
- Fold in the mini marshmallows and chocolate chips to distribute them evenly throughout the dough.
- Drop tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake in the preheated oven for 10-12 minutes or until cookies are set and edges are firm.
- Cool the cookies on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
Nutrition Facts
- Total number of serves: 4
- Calories: 160kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
These Hot Cocoa Cookies bring the warmth and comfort of your favorite winter beverage to your Sweet Sundae in soft, chewy cookie form. Rich chocolate dough studded with semi-sweet chocolate chips and pillowy mini marshmallows creates the perfect edible version of hot cocoa—minus the mug. They’re ideal for holiday cookie exchanges, snow day treats, or anytime you want that cozy hot chocolate experience in a handheld format.
