Ingredients
2 ½ cups all-purpose flour,
¾ cup hot chocolate mix (I used Starbucks),
¼ cup unsweetened cocoa powder,
1 teaspoon baking soda,
and ½ teaspoon salt.
Whisk and set aside.
In a separate large bowl, beat together:
1 cup unsalted butter,
¾ cup brown sugar,
¾ cup white sugar,
2 eggs
2 teaspoons vanilla.
Combine your dry and wet ingredients until everything is fully incorporated.
Then fold in ½ cup semi-sweet chocolate chips, ½ cup white chocolate chips, and ½ cup mini marshmallows.
Now gently swirl in ½ cup caramel.
Don’t overmix — you want those caramel ribbons to stay visible.
Scoop about 2 teaspoons of dough onto a parchment-lined baking sheet, freeze for 15 minutes, then bake at 375° for 9 minutes.
Let them cool on the sheet for 10 minutes before transferring to a wire rack.
They come out ooey, gooey, and absolutely delicious.
