Description
These Hot Chocolate Cookies are a fun and delicious twist on a classic treat. Made with a cake mix, they’re soft, chewy, and topped with a gooey marshmallow and a drizzle of chocolate, reminiscent of a cup of hot chocolate.
Ingredients
Units
Scale
- 1 box (15.25 oz) Devil’s food cake mix
- 2 large eggs
- 1/3 cup canola oil
- Marshmallows (large size)
- 1/2 – 1 cup chocolate chips (milk chocolate, semi-sweet, or dark)
Instructions
- Preheat and Make Dough: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large bowl, combine cake mix, eggs, and canola oil. Mix until well combined. The dough will be thick.
- Shape and Bake: Roll dough into 1-inch balls and place on the prepared baking sheet. Bake for 8-9 minutes, or until the edges are set but the centers are still slightly soft.
- Add Marshmallows: While the cookies are baking, cut marshmallows in half widthwise. Remove cookies from the oven and immediately press a marshmallow half, cut-side down, onto each cookie.
- Broil: Broil cookies for a minute or two, watching closely, until marshmallows are golden brown and puffed.
- Drizzle Chocolate: Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle melted chocolate over the cookies.
- Cool: Let cookies cool completely on the baking sheet before serving.
Notes
- Cake Mix: You can use any brand of Devil’s food cake mix.
- Marshmallows: Use large marshmallows for the best results.
- Chocolate: Use your preferred type of chocolate for drizzling.
- Make Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
