Hot cocoa and holidays go together like peanut butter and jelly. So, I transformed the decadent drink into a rich, chocolatey cookie. This past summer I made s’mores cookies in which I stuck half a marshmallow on top of a cookie and toasted it in the oven. I decided to use the same concept with these hot cocoa cookies! And for an extra-chocolatey surprise I stuck a piece of chocolate under each marshmallow because who doesn’t like a yummy holiday surprise. Hope you enjoy!
- 1 (15.25oz) box milk chocolate cake mix
- 8 Tablespoons Challenge Butter, melted
- 1 egg
- 4 ounces Challenge Cream Cheese
- ½ cup chocolate morsels
- 8 ounces milk chocolate, cut into 1/2-inch pieces
- 12 large marshmallows, cut in half
In a large bowl, combine dry cake mix, melted butter, and egg.
Add cream cheese and beat until completely incorporated.
Stir in chocolate morsels.
Refrigerate dough for 30 minutes so it’s easier to shape into a ball.
Once dough has been chilled for a half hour, preheat oven to 350 degrees Fahrenheit.
Form dough into 1-inch balls and place on baking sheet and bake for 8 minutes.
Remove baking sheet from oven, add 1 piece chocolate to center of each cookie.
Place one marshmallow half on top of each piece of chocolate on each cookie, pushing down slightly so the marshmallow adheres.
Return baking sheet to oven and bake for an additional 5 minutes, or just until marshmallows have puffed.
Remove cookies from oven and allow them to cool on baking sheet.
Store cookies in airtight container for up to one week.