Hot Chocolate Cookies Recipe

Introduction

These Hot Chocolate Cookies are a cozy twist on a classic treat, bursting with rich cocoa flavor and gooey marshmallow bits. Perfect for chilly days or when you need a sweet, comforting bite.

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** (about 3/4 cups; use regular, not sugar-free)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup chocolate chips
• 1 cup Mallow Bits*** (mini marshmallows are not recommended)

Instructions

1. Step 1: In a large bowl, beat the softened butter, sugar, and brown sugar with a standing mixer until the mixture is light and fluffy. Add the eggs and vanilla, then mix well to combine.
2. Step 2: In a separate bowl, whisk together the flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually add this dry mixture to the butter mixture, beating until just blended. Stir in the chocolate chips and Mallow Bits. Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours.
3. Step 3: Preheat your oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper. Drop rounded tablespoons of dough about 2 inches apart onto the prepared sheets. Bake for 9 to 11 minutes, or until the edges are lightly browned. Let cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Tips & Variations

• For a richer flavor, use Dutch-processed hot cocoa mix if available.
• Swap chocolate chips for white or caramel chips to change up the taste.
• Chilling the dough longer enhances the texture and flavor, so don’t skip this step if you have time.
• If Mallow Bits are hard to find, try chopping regular marshmallows into small pieces, but be prepared for a stickier texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months. Reheat briefly in the microwave for a warm, melty treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of Mallow Bits?

Mini marshmallows tend to melt and create a sticky mess in the cookies. Mallow Bits hold their shape better and offer the ideal texture for this recipe.

Do I have to chill the dough before baking?

Chilling the dough helps the flavors develop and prevents the cookies from spreading too much during baking. It’s recommended to chill for at least 30 minutes, but you can refrigerate the dough up to 24 hours for best results.

Hot Chocolate Cookies Recipe

Print Recipe

★★★★★

4.6 from 99 reviews

Delight in these rich and chewy Hot Chocolate Cookies that blend the comforting flavors of cocoa and marshmallows into a perfectly baked treat. These cookies offer a unique twist on classic chocolate chip cookies with the addition of hot cocoa mix and mallow bits, delivering a warm, indulgent taste of hot chocolate in cookie form.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes (excluding chilling time)
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup butter (softened)
• 2 large eggs
• 1 teaspoon vanilla

Dry Ingredients

• 1 cup sugar
• 2/3 cup brown sugar
• 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 not recommended as they become sticky)

Instructions

1. Prepare wet ingredients: In a large bowl using a standing mixer, beat the softened butter with sugar and brown sugar until the mixture is light and fluffy. Add the eggs and vanilla extract, then mix well until fully combined.
2. Combine dry ingredients and mix: In a separate bowl, combine the all purpose flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually add this dry mix into the butter mixture, beating until just blended. Then gently fold in the chocolate chips and Mallow Bits. Cover the dough and chill it for at least 30 minutes or up to 24 hours to let the flavors meld and dough firm up.
3. Preheat oven and shape cookies: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper. Using a tablespoon measure about 2 tablespoons of dough for each cookie and place them 2 inches apart on the baking sheet to allow spreading.
4. Bake cookies: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are lightly browned and the centers look set but still soft.
5. Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely. This prevents sticking and ensures they finish setting with a perfect chewy texture.

Notes

• Do not substitute mini marshmallows for Mallow Bits as they become sticky and affect texture.
• You can chill the dough up to 24 hours ahead for better flavor development and easier handling.
• If you don’t have a standing mixer, a hand mixer or vigorous hand mixing can work, just ensure the butter is softened.
• Using silicone baking mats or parchment paper prevents sticking and helps with even baking.
• For best results, avoid sugar-free hot cocoa mixes as they may alter the texture and flavor.

Keywords: hot chocolate cookies, chocolate cookies, marshmallow cookies, cocoa cookies, holiday cookies, chewy cookies