Santa’s Hot Cocoa Cookies

Santa’s Hot Cocoa Cookies
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Prep Time

Cook Time


Approx. 2½ dozen cookies


1 package (325g) milk chocolate chips, divided
½ cup (125 mL) brown sugar
¼ cup (60 mL) butter, softened
2 eggs
1 tsp (5 mL) vanilla extract
¾ cup (175 mL) flour
¼ tsp (1 mL) baking powder
1 package (170g) Ocean Spray® Craisins® Dried Cranberries Cherry
2 cups (500 mL) miniature marshmallows


Preheat oven to 350°F (175°C). Line large cookie sheet with parchment paper or spray with cooking spray.

Pour ¾ cup (175 mL) chocolate chips into a large, uncovered microwave safe bowl. Set remaining chocolate chips aside. Microwave chocolate chips for 1½ to 2 minutes. Stir until chocolate is smooth.

Add brown sugar, butter, eggs and vanilla. Using an electric mixer, beat at medium high speed, scraping bowl often, until mixture is creamy and lighter in colour (1 minute).

Add flour, baking powder, and salt. Continue beating, scraping bowl often, until well mixed (1 minute).

Stir in dried cranberries and remaining chocolate chips.

Drop by 1½ tablespoonfuls onto prepared cookie sheet. Bake for 8 minutes. Remove cookies from oven and top each cookie with 4 or 5 miniature marshmallows. Cool completely on wire racks.

Return cookie sheet to oven and continue baking until cookies and marshmallows are slightly puffed (2 to 3 minutes).

Cool cookies on parchment paper 5 minutes. Remove cookies from cookie sheet; finish cooling on wire rack.

Makes approximately 2½ dozen cookies.


Santa’s Hot Cocoa Cookies

Santa’s Hot Cocoa Cookies

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