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Malted Hot Cocoa Cookies

Even the lack of snow won’t stop me from making these cookies. They taste just like a cozy mug of creamy hot cocoa, loaded with marshmallows of course. The addition of malted milk powder creates a slightly salty and buttery cookie that melts in your mouth. Made with melted chocolate, hot cocoa mix, and cocoa powder, these are a chocolate overload, but in the best way. These cookies are made extra fudgy when we swirl in marshmallow fluff. And just like we all do with our cocoa, throw loads of marshmallows on top.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling time 30 minutes
Total Time 1 hour 8 minutes
Servings: 24 cookies
Ingredients Method Notes

Ingredients
  

  • 8 ounces 70% bittersweet baking chocolate bars* finely chopped
  • 1 cup all purpose flour
  • 3 Tablespoons hot cocoa mix*
  • 1 Tablespoon cocoa powder
  • 1 teaspoon baking powder
  • ¾ cup malted milk powder
  • a pinch of salt
  • 5 Tablespoons salted butter at room temperature
  • ¾ cup light or dark brown sugar
  • ¼ cup white sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup marshmallow fluff
  • ½ cup mini marshmallows

Method
 

  1. In the microwave, melt the chopped chocolate in a bowl in 30 second intervals, stirring after each. Make sure the chocolate is completely and evenly melted. Set aside to cool slightly as we prepare the rest of the dough.
  2. In a medium bowl, whisk together the flour, hot cocoa mix, cocoa powder, baking powder, malted milk powder, and salt until combined. Set aside.
  3. In a large bowl using either a hand or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar togther on medium speed until fluffy, around 2 minutes. Add the eggs and vanilla and beat until smooth. Next, pour in the melted and slightly cooled chocolate and beat until combined.
  4. On low speed, pour the dry ingredients into the wet and beat until just combined. Add the marshmallow fluff in clumps and beat on medium speed for just 5 seconds. You should be able to see streaks of fluff. Scrape down the sides and bottom of the bowl with a rubber spatula. The dough will be thick and sticky. Cover the bowl tightly with cling wrap and place in the refridgerator for 25-30 minutes.
  5. While the dough chills, preheat the oven to 350°F and line two baking sheets with parchment paper or a slicon baking mat.
  6. Once chilled, scoop the dough into balls of roughly 1½ tablespoons in size. Place on the baking sheets, at least 2 inches apart. Bake the cookies for 12 minutes, or until just set around the sides. Once baked, remove from the oven and immedietly press 4 or 5 minimarshmallows on the tops of each cookie. Place back in the oven for 1 more minute to soften the marshmallows on top so they will stick. Remove from the oven and allow to cool for 10 minutes on the baking sheet before transfering to a wire wrack to cool completely, or eat warm. I recommend eating the cookies while they are warm because they will be at their gooeyest, fudgiest state, and the marshmallows will be stretchy and melted.
  7. Cookies stay fresh at room temperature for up to 5 days. They will start to get chewy after 2 days or so as a result of the moisture from the marshmallow, but they are still delicious!

Notes

Chocolate: I find 70% to be the best chocolate for the sweetness levels in this cookie. Other kinds will work structure wise, but for the best flavor, go for 70%!
Hot Cocoa Mix: I use the brand Sillycow Farms, but other brands such as Swiss Miss work just as well! For added flavor, I sometimes use the marshmallow swirl version from Sillycow Farms.