Ingredients
- 1 (17.5-ounce) packet sugar cookie mix – A foolproof base for soft, sweet cookies.
- 1 cup dark chocolate chips – Adds rich, deep chocolate flavor. You can also use semi-sweet or milk chocolate chips for a milder taste.
- ⅓ cup cocoa powder – Enhances the chocolate flavor and gives the cookies their signature dark color.
- ½ cup (1 stick) salted butter, softened – Provides moisture and helps create a soft, chewy texture.
- 1 large egg – Binds the ingredients together.
- 36 mini marshmallows – For that classic hot chocolate look and flavor.
Instructions
Step 1: Preheat the Oven and Prepare the Baking Sheets
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or lightly grease them with butter. This prevents the cookies from sticking and makes cleanup easier.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the sugar cookie mix, cocoa powder, and dark chocolate chips. Stir well to distribute the cocoa powder evenly.
Step 3: Add the Wet Ingredients
Using a hand mixer (or a spoon if you don’t have one), beat in the softened butter and egg. The dough will start off crumbly but will come together after mixing for 2-3 minutes.
Step 4: Form the Cookie Dough Balls
Using a cookie scoop or spoon, portion out dough balls that are about 1 ½ tablespoons each (about the size of a golf ball). Roll each ball between your hands to make them smooth.
Step 5: Arrange the Cookies on a Baking Sheet
Place the cookie dough balls 2 inches apart on the baking sheet to allow room for spreading.
Step 6: Bake the Cookies
Bake one sheet at a time for 11-14 minutes, or until the cookies start to firm up at the edges. The centers will still be slightly soft.
Step 7: Add the Marshmallows
Immediately after taking the cookies out of the oven, press three mini marshmallows into the center of each cookie. Put the cookies back into the oven for 2-3 more minutes, just until the marshmallows puff up and turn lightly golden.
Step 8: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Enjoy warm, or store for later!
Notes
Common Mistakes and Fixes
- Dough Too Crumbly? Keep mixing—the dough will come together with time. The warmth from your hands when rolling the dough also helps bind it.
- Cookies Spreading Too Much? Make sure your butter is soft, not melted before mixing. If necessary, refrigerate the dough for 10 minutes before baking.
- Marshmallows Melting Too Much? Freeze the marshmallows for 10 minutes before placing them on the cookies. This helps them keep their shape in the oven.
Baking Efficiency Tips
- Measure ingredients in advance to make the process smoother.
- Use parchment paper to make cleanup quick and easy.
- Work in batches if you have a small oven—don’t overcrowd the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 18 minutes