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recipe image Hot Chocolate Cookies

Hot Chocolate Cookies

Hot Chocolate Cookies

We’ve turned everyone’s favorite warm and wintery drink into a decadent sweet treat. Complete with gooey marshmallows and big chunks of chocolate, these cookies taste like a big mug of hot chocolate.

We’ve turned everyone’s favorite warm and wintery drink into a decadent sweet treat. Complete with gooey marshmallows and big chunks of chocolate, these cookies taste like a big mug of hot chocolate.

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  • Preparation timePrep time15 min
  • Ready inReady in25 min
  • ServingsPortionsPortions 12
  • DifficultyDifficultyEasy

Ingredients

  • 1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil avocado sticks
  • 1/3 cup granulated sugar
  • 2/3 cup light brown sugar
  • 2 small eggs (or equivalent egg replacer -we love the one from Bob's Red Mill or 2 tablespoons of flaxseed mixed with 2 tablespoons of water)
  • 2 tablespoons Country Crock® Plant Cream Plant creams
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons instant hot chocolate mix
  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch
  • 1 1/2 cups semisweet chocolate chips and chunks, divided
  • 60 small marshmallows

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. Using a hand mixer, or stand mixer with the paddle attachment, beat Country Crock Plant Butter and both sugars until light and fluffy. Add the egg, Country Crock® Plant Cream, and vanilla extract and beat to combine.
  3. In a separate bowl, combine the cocoa powder, hot chocolate mix, flour, baking soda, salt and cornstarch. With the mixer on low, add the flour mixture to the butter mixture, mix until combined. Reserve ½ cup of the chocolate chips and chunks for topping the cookies and stir in the remaining.
  4. Using an ice cream scoop, scoop the dough into 1-½ Tbsp portions onto the prepared cookie sheets. Do not flatten the dough balls. Press some of the reserved chocolate chips and chunks onto the tops of each ball.
  5. Bake for 8 minutes, the cookies will just be starting to spread. Remove the cookies from the oven and gently press 5 small marshmallows onto the top of each cookie. As you do this, the cookies will flatten out a bit.
  6. Return to the oven for another 2 minutes. The edges should appear almost done, but still a bit under-baked to ensure a soft gooey cookie.
  7. Remove from the oven and transfer to a cooling rack. Once cool, serve and enjoy!

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