Hot Chocolate Cookies Recipe

Introduction

These Hot Chocolate Cookies bring the cozy flavor of your favorite winter drink into a chewy, chocolatey treat. Perfect for sharing or enjoying with a warm beverage, they combine rich cocoa, melty chocolate chips, and gooey marshmallow bits for a comforting bite every time.

Ingredients

• 1 cup butter (softened)
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3 1/4 cups all purpose flour
• 4 packages hot cocoa mix (or 3/4 cups hot cocoa mix – NOT sugar free versions)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup chocolate chips
• 1 cup Mallow Bits (mini marshmallows do not work the same and can be a bit of a sticky mess)

Instructions

1. Step 1: Beat the softened butter, sugar, and brown sugar together in a large bowl with a standing mixer until the mixture is light and fluffy. Add the eggs and vanilla, mixing well to combine.
2. Step 2: In a separate bowl, combine the flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually beat these dry ingredients into the butter mixture until just blended. Stir in the chocolate chips and Mallow Bits by hand.
3. Step 3: Cover the dough and chill it in the refrigerator for at least 30 minutes, or up to 24 hours for best flavor and easier handling.
4. Step 4: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper. Drop dough by rounded tablespoons, spacing them about 2 inches apart on the sheets.
5. Step 5: Bake for 9 to 11 minutes, or until the edges turn lightly browned. Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Tips & Variations

• Use Mallow Bits instead of mini marshmallows to avoid sticky melting and keep pockets of chewy marshmallow texture inside the cookies.
• For a richer chocolate taste, swap half the chocolate chips for white chocolate or peanut butter chips.
• Chilling the dough overnight enhances the flavor and makes the cookies less likely to spread too thin in the oven.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 3 months. Reheat gently in the microwave for 10 to 15 seconds to refresh the soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of Mallow Bits?

Regular mini marshmallows tend to melt too much and create sticky messes in the cookies, so Mallow Bits are recommended for the best texture and appearance.

Is it okay to use sugar-free hot cocoa mix in this recipe?

No, sugar-free versions do not work well since they alter the sweetness and texture. Use regular hot cocoa mix for proper flavor and consistency.

Hot Chocolate Cookies Recipe

Print Recipe

★★★★★

4.7 from 615 reviews

These Hot Chocolate Cookies are a delightful twist on classic chocolate chip cookies, infused with rich hot cocoa mix and sprinkled with mini Mallow Bits for a soft, gooey center. Perfectly soft and chewy with a warm chocolate flavor, these cookies are a cozy treat for chilly days or whenever you crave a chocolatey dessert.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes plus chilling time
• Yield: Approximately 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup butter (softened)
• 1 cup sugar
• 2/3 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 3 1/4 cups all-purpose flour
• 4 packages hot cocoa mix (or 3/4 cups hot cocoa mix – NOT sugar free versions)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder

Add-Ins

• 1 cup chocolate chips
• 1 cup Mallow Bits (mini marshmallows do not work the same and can be a bit of a sticky mess)

Instructions

1. Mix Wet Ingredients: Beat the softened butter, white sugar, and brown sugar in a large bowl using a standing mixer until the mixture is light and fluffy. Then add the eggs and vanilla extract, mixing well to combine all ingredients thoroughly.
2. Combine Dry Ingredients and Mix: In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually add this dry mixture into the butter mixture, beating until just blended. Then fold in the chocolate chips and Mallow Bits gently. Cover the dough and chill it in the refrigerator for at least 30 minutes and up to 24 hours to allow flavors to meld.
3. Preheat and Bake: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper. Drop 2 tablespoons of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow room for spreading.
4. Bake and Cool: Bake the cookies for 9 to 11 minutes, or until the edges are lightly browned but the centers still look soft. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

• Use regular hot cocoa mix, not sugar-free versions, for best flavor and texture.
• Mini marshmallows are not recommended as they tend to melt and create a sticky mess; Mallow Bits are perfect for the gooey texture.
• Chilling the dough helps prevent excessive spreading and improves the cookie’s flavor and texture.
• Store cookies in an airtight container at room temperature for up to one week.
• You can freeze the dough for up to 1 month; thaw before baking.

Keywords: hot chocolate cookies, chocolate chip cookies, cocoa cookies, marshmallow cookies, holiday cookies, soft cookies