A double dose of chocolatey goodness mixed with marshmallow fluff and optionally topped with crushed candy cane will remind you of a cozy mug of hot chocolate
In a medium bowl, whisk together all of the dry ingredients and set aside
Mixing the Wet Ingredients
In the bowl of a stand mixer fitted with the paddle attachment mix together the butter and both sugars on medium speed for 4 minutes until light and fluffy
Add the eggs one at a time, mixing just until incorporated and scraping down the sides of the bowl between each addition
Mix in the vanilla
Add the dry ingredients to the wet ingredients and mix on low just until incorporated. A couple streaks of flour left is ok, do not overmix
Adding the Mix Ins
Fold in the chocolate chips
Fold in ½ cup of the marshmallow. Do just a few folds, you want the marshmallow to be very streaky through the dough
Preparing and Baking the Hot Chocolate Cookies
Scoop the cookie dough into 2oz balls and place on a parchment lined baking sheet
OPTIONAL - Top each dough ball with a small amount of the marshmallow fluff from the remaining ½ cup. This makes for a more gooey cookie.
Chill the dough for at least 1 hour or up to 72 hours. If chilling the dough for more than a couple hours, loosely cover the cookie dough with plastic wrap after the first couple hours
When ready to bake the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper
Set the cookies on the tray at least 3 inches apart
Bake the Hot Chocolate Cookies for 8-10 minutes. Check them after 8, all ovens are a little different but mine are done at 8 minutes
After letting the cooking cool for 1-2 minutes on the sheet tray, transfer them to a cooling rack
Sprinkle the cookies with crushed candy cane, flaky sea salt or both if desired