How To Make Hot Chocolate Cookies
Start by creaming together your butter with the white sugar and brown sugar until it is light and fluffy.
Mix in the eggs and vanilla extract until everything is really well combined.
Stir in the flour, cornstarch, baking soda, salt and hot chocolate packets until they are just mixed in.
Fold in the chocolate chips and marshmallow bits making sure they are evenly distributed.
I like the chill the dough for about 30 minutes here, but if you are in a hurry you can skip this step and go right to baking the cookies.
Scoop balls of dough onto a baking sheet and bake for about 10 minutes. You want the edges to be set and the centers to appear just barely under done. They will continue to cook on the tray as they cool.
Remove cookies and let them cool for 10 minutes before removing to a wire rack.
Cookie Tips
Chill the dough. This is optional in recipes, but it lets the butter solidify again, so as it cooks it spreads slightly less, and just leads to a thicker and chewier cookie.
Under Bake your cookies! This is the biggest mistake people make with cookies is they bake them until they are 100% done in the oven. Then they sit on the tray and continue to cook. So you end up with an dry and overdone cookie. Taking the cookies out when they aren’t quite done is the key, they finish cooking on the hot baking tray so you get a a nice, soft, gooey cookie!
Make sure to start with room temperature ingredients. You want your butter to be nice and soft so it really creams together with the sugar. This will give you the best soft and chewy texture for cookies.
Want to make your cookies look pretty? Reserve a few of the chocolate chips and marshmallow bits when you mix them in the dough. Once you scoop balls of dough onto the baking sheet, place these reserved chips on your cookies. That way they will stay on top as the cookies bake and look prettier.