By now, you're probably used to a new Oreo flavor hitting shelves nearly every month, but that isn't the only cookie to spice things up. If you haven't tried Hot Cocoa Chips Ahoy! cookies yet, then it's time — or better, make your own version at home. These seasonal delicious treats won't be around forever, and trust me, you'll crave them once they're gone.
Chips Ahoy!'s new hot cocoa cookies were released this month for a limited time only, and for obvious reasons, people are pretty excited about them. Just in time for the cold weather, the new chocolate-based cookie is loaded with marshmallows and chocolate chips, and it even features a gooey chocolate center. The best part? The hot cocoa cookies are meant to be warmed in the microwave, which makes the already delicious cookie even more soft, gooey, and just about perfect for a bed time snack on a cold winter night. Just imagine dunking that warm, sweet goodness into a glass of milk — or better yet, a cup of hot cocoa. Is that taking it too far, or is your mouth watering along with mine?
These delectable, seasonal treats may only be here for a few weeks, but you can have hot cocoa cookies all year long by learning how to make them yourself. Warning: these cookies are a little messy, and very addicting. Proceed with caution.
- 7 oz. (a half can) sweetened condensed milk
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/4 cups butter, softened
- 1 cup sugar
- 2/3 cups brown sugar
- 2 eggs
- 1 tsp. vanilla
- 3 1/4 cups flour
- 5 packets of instant hot chocolate mix
- 1 1/4 tsp. baking soda
- 1 tsp. baking powder
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
1. First, make the fudge filling. In a small saucepan, combine sweetened condensed milk and chocolate chips. Heat over low heat until chocolate chips are completely melted, and the mixture is smooth. Set aside to cool.
2. Next, start your cookie dough. Combine sugars and butter until everything is well mixed. Beat in eggs and vanilla until the mixture is light and fluffy.
3. Stir in flour, hot cocoa mix, baking soda, and baking powder. Make sure there are no lumps in your dough.
4. Add in chocolate chips and marshmallows, stirring until they are well incorporated throughout the dough. Chill for one hour.
5. Preheat the oven to 350 degrees. Spray a cookie sheet with non-stick spray. Remove dough from the fridge. Make small, flattened balls of dough that are slightly larger than quarters, but smaller than half dollars. Taking the fudge mixture from earlier, make a small ball, and sandwich it between two cookies. Use your fingers to seal the edges.
6. Place the cookies on a cookie sheet, about one inch apart. Bake for 10 to 12 minutes, until browned on the bottom. Let them cool and set before removing them from cookie sheet. Serve warm.
7. To eat cookies warm later, heat in the microwave on high for three to five seconds. The centers will be warm and gooey.
While not as chocolatey as the store-bought cookies, this spin on Hot Cocoa Chips Ahoy! cookies are still to die for. They have all the right elements — soft marshmallows, melty chocolate chips, and a gooey center. Like the Chips Ahoy! version, these homemade cookies are meant to be microwaved before serving — that is, if you don't eat them straight off the cookie sheet first. Perfect for holiday parties or a pot luck at work, you're going to want to make this recipe all winter long.
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Images: Sadie Trombetta