For the holidays, I went home. The temperatures dropped well below zero, so we made fires in the living room. A fireplace, for me, has always emblematized mulled wine and hot chocolate. So when I came across a recipe for Hot Cocoa Cookies by Sally’s Baking Addiction in People Magazine, I rolled up my sweater sleeves, grabbed a box of Nesquik chocolate powder, and got baking.

As always, I tweaked the original recipe by taking out a third of the sugar, and I did not drizzle them with melted chocolate—but that’s only because the kids were all over them the second they emerged from the oven.


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for 36 cookies


2 ¾ cups of all-purpose flour

2/3 cup Nesquik cocoa

1 tsp baking soda

1 tsp baking powder

1 tsp salt

3/4 cup (180 g) of butter, softened

1 cup sugar

2 eggs

1 cup of mini semisweet chocolate chips

¼ cup of white chocolate chips

1 bag of mini marshmallows


  1. Preheat oven to 350 F or 180 C and line a baking sheet with parchment paper.
  2. Mix the dry ingredients in a big bowl (flour, cocoa, baking soda and powders & salt) and set it aside.
  3. Whisk butter and sugar until creamy, then add the eggs.
  4. With a wooden spoon, blend dry ingredients into the butter mixture. I had to use my fingers to make batter smooth instead of crumbly.
  5. Work in the chocolate chips. NOT the marshmallows.
  6. Roll out the batter into a log, then cut ½ inch slices with a knife and put them on the baking sheet. These cookies don’t spread out so much but do keep 1 inch between each cookie.
  7. Press 3 mini marshmallows (or more) into the top of each cookie.
  8. Bake for 10-11 minutes.
  9. Devour.

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