Raspberry hot cocoa cookies
Mac and I bought a multipack of hot chocolate mix from Sam’s Club and really underestimated how much hot chocolate it had. The weather is starting to warm up here in Georgia, so I’ve been looking for ways to use up the mix (like my hot cocoa brownies). I’ve seen a few recipes for hot cocoa cookies, so I decided to try raspberry hot cocoa cookies.
Umm, this recipe is phenomenal. I tweaked a Nestle Tollhouse recipe, and it worked perfectly for the raspberry hot cocoa cookies. The cookies are chewy, not too sweet, and generally perfect. I like to underbake my cookies a bit, so they were even more chewy and soft. I folded in a bag of white chocolate chips (it’s just under two cups of chips) and more Mallow Bits. Be sure to invite a big group of friends over because this recipe makes about four dozen cookies.
Mac and I were talking, and he mentioned using other hot cocoa flavors like mint. I think this recipe would be perfect with any flavor of hot chocolate mix. You could also swap out the chocolate chip flavors to complement. I think mint with dark chocolate chips or caramel with semi-sweet chocolate chips. If you don’t have flavored hot cocoa mix, you can use regular hot cocoa mix or cocoa powder. Just add a teaspoon or so of extract in the flavor you want.
Raspberry hot cocoa cookies
Ingredients
- 2 1/4 cups of flour
- 1/2 cup of raspberry hot cocoa mix
- 1 tsp of baking soda
- 1/2 tsp of salt
- 1 cup (2 sticks) of softened butter
- 1 cup of packed brown sugar
- 3/4 cup of granulated sugar
- 1 tsp of vanilla
- 2 eggs
- 2 cups (or 1 bag) of white chocolate chips
- 1 cup of Mallow Bits
Instructions
- Preheat your oven to 375 degrees.
- Cream together the butter, sugars, and vanilla until creamy. Beat in the eggs until light and fluffy.
- Sift the flour, salt, and baking soda together. Add the flour mixture to the egg mixture and mix until combined.
- Fold in the white chocolate chips and Mallow Bits. The dough will be pretty stiff after you add the chips and Mallow Bits.
- Drop rounded tablespoons onto baking sheets. Bake for 8-10 minutes. Cool.
Enjoy!
