Hot Cocoa Cookies

The perfect way to get into the holiday spirit, these Hot Cocoa Cookies combine super chocolaty cookies with mini marshmallows in a soft and chewy cookie.

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Well, the holiday baking is in full force. And this year, my list is long.

One of the things I love doing best during the holiday season is a cookie exchange. In a neighborhood I lived in a few years back, they would have an annual cookie exchange where everyone came on the same night with their cookies, and brought a container to take home some of everyone else’s goodies. It was so much fun, and a great way to trade in your one treat for lots of different treats. I am thinking of doing the same kind of cookie exchange here in my neighborhood this year. It would be a great way for us to socialize and get to know each other better. (And no one complains about getting lots of goodies!!)
 
 

 
 
The thing I struggle with the most, though, is how to package and transport holiday treats. For cookie exchanges, I always think how great it would be to have to cookies wrapped individually so it’s easy for everyone to take one.

Well, this year, I have your cookie solution and your wrapping solution!

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If you know me, I am not a very crafty person. I just don’t have the patience or the skills to be one of those people who always show up with the handmade gift or creatively wrapped present. So there are 2 things I look for when I’m looking for real solutions – it has to be inexpensive and it has to be easy. Well, wrapping up these Hot Cocoa Cookies is a cinch with simply 2 ingredients – some Glad ClingWrap Plastic Wrap and some ribbon. And to make things even easier, everything can be picked up at Wal-Mart – making it your one-stop shop for all of your holiday entertaining! Even better, the Glad ClingWrap Plastic Wrap is on their Roll Back pricing through January, so it’s even cheaper than normal!
 
 

 
 
All you have to do is stack about 5 cookies on a piece of plastic wrap. Gather the ends together, give it a little twist, and tie it with ribbon. A perfect way to share your cookies, and it only takes a minute!

Can we talk about these Hot Cocoa Cookies, too? My boys are chocoholics, and these cookies were definitely up their alley. Full of chocolate flavor – not only in the dough, but with the addition of mini chocolate chips. Then to give the cookies that hot cocoa flair, you add in the mini marshmallow bits, just like in a cup of hot cocoa. And coincidentally, the only place I have been able to find the marshmallow bits is at Wal-Mart. (Look in the hot cocoa section!) I keep the cookies on the smaller side, making them the perfect size for stacking and gifting. These cookies are soft and chewy – the kind of cookie I can’t stay away from!

Now, bring on the cookie exchanges – I’m feeling prepared!
 
 

 
 

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Hot Cocoa Cookies

• Prep Time: 15 mins
• Cook Time: 28 mins
• Total Time: 43 mins
• Yield: 4 dozen cookies

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Description

The perfect way to get into the holiday spirit, these Hot Cocoa Cookies combine super chocolaty cookies with mini marshmallows in a soft and chewy cookie.

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Ingredients

• 1 cup butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mini marshmallow bits, divided
• 3/4 cup mini chocolate chips.

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Instructions

1. Preheat the oven to 350ºF.
2. In the bowl of a mixer, combine the butter and sugar and beat until light and fluffy, 1-2 minutes. Add in the eggs, one at a time, scraping down the sides of the mixer as needed. Beat in the vanilla.
3. In a separate bowl, combine the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix just until combined. Add in 3/4 cup of the marshmallows and the chocolate chips and mix until combined.
4. Scoop 1 tablespoon-sized balls of dough and roll into a ball. The dough will be stiff and sticky. Place on a parchment lined baking sheet, about 2 inches apart. With the remaining 1/4 cup mini marshmallows, press a few into the outside of each of the balls of dough.
5. Bake the cookies, one baking sheet at a time. Bake until the edges are set, but the center still looks a little bit wet, about 7 minutes. Remove from the oven and let the cookies sit on the baking sheets for a few more minutes before transferring to a baking rack or a sheet of waxed paper.

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This is a sponsored conversation written by me on behalf of Glad & Hidden Valley Ranch. The opinions and text are all mine.