There’s something magical about combining the cozy, nostalgic warmth of hot chocolate with the indulgent joy of cookies. These Hot Chocolate Cookies bring all the comforts of a mug of cocoa into the palm of your hand, complete with gooey marshmallows and melty chocolate in every bite.
They’re not just cookies—they’re like little bites of winter joy, perfect for a snowy day or a cozy movie night. Pair them with a creamy Caramel Iced Coffee for a balance of rich sweetness, or enjoy alongside a warm mug of French Press Coffee for a perfectly cozy combo.
When I first made these, it was during a snowstorm. The kind where everything slows down, and the world feels wrapped in a blanket.
I had extra cocoa mix on hand and thought, why not? The result was a cookie that felt like a warm hug—crispy at the edges, soft in the middle, and full of those signature hot chocolate flavors we all love.
What makes these cookies special? We’re using hot cocoa mix right in the dough for an extra punch of flavor, plus mini marshmallows that caramelize into chewy perfection in the oven.
So grab your favorite cocoa mix and coffee pairing, and let’s make some magic in the kitchen!
What Makes This Recipe Special?
- Hot cocoa mix in the dough: Infuses that classic, chocolatey richness directly into the cookie.
- Marshmallow pockets: Each bite has gooey, toasted marshmallow goodness.
- Perfect for winter gatherings: A crowd-pleaser that feels like a celebration of the season.
- Customizable: Add crushed peppermint, a drizzle of caramel, or even a sprinkle of sea salt for your own signature twist.
- Quick to make, quicker to enjoy: These cookies come together easily and disappear even faster!
Hot Chocolate Cookie Recipe
Equipment
- Mixing Bowls
- Silicone Baking Mats
- Baking sheets
- Measuring Cups
- Spatula
- Wire Racks
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 teaspoon baking powder
- 1 cup chocolate chips
- 1 cup Mallow Bits***
Instructions
- In a large bowl, beat butter and sugars with a mixer until light and fluffy.
- Add eggs and vanilla; mix until well combined.
- In another bowl, mix all the dry ingredients.
- Gradually beat the dry ingredients into the butter mixture until blended.
- Stir in chocolate chips and Mallow Bits*. Cover and chill for 30 minutes or up to 24 hours.
- Preheat oven to 350°F when ready to bake.
- Drop 2-tablespoon portions of dough onto baking sheets, spacing them 2 inches apart.
- Bake for 9-11 minutes, let cool on the sheets for 5 minutes, then transfer to wire racks to cool completely.
Nutrition
Tips and Expert Variations!
- Soften Butter Properly: Ensure the butter is softened but not melted for the best texture. Softened butter creates a creamy base for the dough, helping it mix evenly.
- Chill the Dough: Chilling the dough for at least 30 minutes prevents the cookies from spreading too much and enhances their chewy texture.
- Use Quality Cocoa Mix: Opt for high-quality hot cocoa mix (not sugar-free) to ensure deep chocolate flavor. Avoid mixes with artificial aftertastes.
- Nutty Variation: Fold in ½ cup of chopped hazelnuts, pecans, or almonds for a nutty crunch that complements the chocolate.
- Caramel Drizzle: Once the cookies have cooled, drizzle them with melted caramel or dulce de leche for an indulgent finish.
- Marshmallow Boost: If you can’t find Mallow Bits, place a mini marshmallow in the center of each cookie halfway through baking for a gooey, toasty topping.
