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Mint Hot Cocoa Cookies

December 14, 2022

Mint Hot Cocoa Cookies

These mint hot cocoa cookies will be a hit at your next holiday gathering. Your family and friends will be asking for the recipe while devouring each and every last crumb!


  • 232 grams salted butter, softened
  • 258 grams brown sugar
  • 50 grams white sugar
  • 1 large egg
  • 1 egg yoke
  • 1 tablespoon van extract
  • 325 grams all purpose flour
  • 92 grams cocoa mix
  • 5 grams baking soda
  • 6 grams sea salt
  • 140 grams dark chocolate, chopped
  • 55 grams mini marshmallows


  1. In a medium sized bowl combine flour, cocoa mix, baking soda, and salt. Whisk to combine and set aside.
  2. In a larger bowl, beat butter and both sugars until light and fluffy,
  3. Add egg, egg yoke, and vanilla. Stir until completely combined.
  4. Add flour mixture in two parts. Stir until just combined and all the flour has disappeared.
  5. Add mini marshmallows and chopped dark chocolate. Stir to combine.
  6. Cover bowl and let dough rest in the refrigerator for at least 3 hours or overnight.
  7. Preheat the oven to 350 degrees.
  8. Place 2.5 ounce dough balls on a parchment lined baking sheet.
  9. Bake for 11 minutes.
  10. Let cookies cool and place in a sealed container for up to 4 days.


Pro tips:

  • If time allows, let the dough rest overnight in the fridge to fully develop all those chocolate flavors.
  • Bake cookies ahead of time and freeze up for a month in a sealed bag.
  • Chocolate cookies never look fully baked when you take them from the oven. Make sure the sides and top are set to the touch.
  • Use any of Intrigue's cocoa mixes for this recipe! 

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