- 2 cups flour
- 1/4 cup cocoa powder
- 1/4 cup hot cocoa mix
- 1 1/4 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks butter, room temperature
- 2/3 cup sugar
- 2/3 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
Mix-ins & Topping:
- 1 1/2 cups milk chocolate chips
- 2/3 cup toffee bits
- Heaping 1/2 cup marshmallow crème
Preheat oven to 350 degrees. Whisk flour, cocoa powder, hot chocolate mix, salt, baking powder, and baking soda soda in medium bowl. Beat butter, sugar, and brown sugar in stand mixer over medium-high speed until light and fluffy, 2-3 minutes. Beat in the eggs one at a time and then vanilla. Add flour mixture and mix on low until mostly combined. Add chocolate chips and toffee bits just until blended.
Using large cookie scoop, scoop dough onto baking sheet. Flatten slightly with the bottom of a drinking glass. Cover the tops with sprinkles and press with M&M’s on each. Bake until cookies are slightly puffy, 12-13 minutes.
While the cookies are baking fill a small ziploc bag with the marshmallow crème and snip a very small hole at one of the bottom corners. Remove cookies to a cooling rack and while they are still warm pipe a thin squiggle of marshmallow crème on top of each and top with more sprinkles.