Hot Cocoa Crinkle Cookies Recipe
A delightful twist on classic crinkle cookies, these hot cocoa-inspired treats are rich, chocolaty, and packed with the flavors of your favorite winter drink. Dehydrated marshmallows and a sugary coating take these cookies to the next level!
Ingredients
(Yields ~24 cookies)
For the Cookies:
- 1 box German chocolate cake mix
- 2 large eggs
- 1/3 cup vegetable oil (plus a splash more, about 1-2 teaspoons)
- 5 packets of hot cocoa mix (such as Swiss Miss, about 1.2 oz per packet)
For the Coating:
- Mini dehydrated marshmallows (optional)
- Granulated sugar (or powdered sugar, for a snowy look)
Instructions
1. Prepare the Cookie Dough
- In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and hot cocoa mix. The dough will appear sticky and slightly grainy, but this is normal!
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. This makes it easier to handle and helps the cookies maintain their shape while baking.
2. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
3. Shape the Cookies
- Scoop out about 1 tablespoon of chilled dough and roll it into a ball.
- For marshmallow-topped cookies: Press one side of the dough ball into the mini dehydrated marshmallows so they stick.
- Roll the dough ball in granulated sugar (or powdered sugar) to coat it completely.
4. Bake the Cookies
- Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart (the cookies will spread slightly).
- Bake in the preheated oven for 8-10 minutes. The cookies should be slightly puffed and set at the edges but soft in the center. Avoid overbaking to keep them chewy!
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Hot Cocoa Cookies
- Chilling the Dough: This step is crucial for easier handling and to prevent the cookies from spreading too much.
- Marshmallow Variation: If you don’t have mini dehydrated marshmallows, you can press a few mini regular marshmallows onto the cookies halfway through baking.
- Extra Richness: Add a handful of mini chocolate chips to the dough for an extra chocolatey twist.
- Flavor Variations: Try using peppermint hot cocoa mix or topping the cookies with crushed peppermint candies for a festive flavor.
Storage Tips
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the baked cookies in a single layer, then transfer to a freezer-safe bag. Thaw at room temperature before serving.
Why These Cookies Are Special
The combination of German chocolate cake mix and hot cocoa mix creates an ultra-rich and chocolaty cookie with a soft, chewy texture. The marshmallow and sugar coating add a delightful sweetness and festive flair, making these cookies perfect for holiday gatherings or cozy nights in with a cup of hot cocoa.
Enjoy your Hot Cocoa Crinkle Cookies, and prepare for them to become everyone’s new favorite treat—just like they are for your husband!