I’m sharing one of my all time favorite cookies with you today, my hot chocolate cookies. When I first made these hot cocoa cookies, adding hot cocoa mix to a cookie seemed like it would taste good. But I didn’t quite expect for them to be SO delicious. These Hot Chocolate Cookies have since become one of the most popular cookie recipes on Love From The Oven. Hot Chocolate Cookies are perfect Christmas cookies and are great cookie for cookie exchanges.
Hot Chocolate Cookies
Really truly, these hot chocolate cookies are incredible. The flavor that the hot cocoa contributes is pretty amazing, they do not taste like “another chocolate cookie” if you will, they taste like a cup of hot chocolate.
Let’s face it, most of us have had all the “standard” cookies such as chocolate chip cookies, peanut butter cookies, snickerdoodles, oatmeal cookies, double chocolate chip cookies and cut out sugar cookies. So these bring a new and fun flavor to those holiday cookie platters.
Since I first made these cookies hot chocolate cookies, Kraft Kitchens have tested the recipe. Both Swiss Miss and Kraft Jet Puffed have shared the recipe on their packaging. Seriously, they are that good.
Marshmallows In Cookies
Keeping it easy is important to me, and these hot chocolate cookies are as easy to make as your standard chocolate chip cookie, so nothing fancy needed here.
Mallow Bits
I do recommend that you use the Mallow Bits in place of regular mini-marshmallows, as the mini marshmallows can create quite a mess. You should be able to find these freeze dried marshmallows in your grocery store, either by the marshmallows or near where they keep hot chocolate.
2021 Update: Find Mallow Bits or similar dehydrated marshmallows at Target, Amazon and Walmart. Also check your local grocery store.
2020 Update: I’m not sure if Kraft is no longer making Mallow Bits, but I have a hard time finding them online, though some of my local stores still carry them. Here is what appears to be almost identical freeze dried hot chocolate marshmallows.
There also are many colored freeze dried marshmallows on the market. Another great option is the Swiss Miss Marshmallow Lover’s Cocoa, which actually includes packets of marshmallows along with the cocoa.
Chilling Dough + Mallow Bits
A note on these, I’ve found that when chilling the dough for 30 minutes, sometimes it can cause the Mallow Bits to melt into the cookie when baking.
It’s not consistent, and I think it’s dependent on how fresh/dry the Mallow Bits are (it happens to me more when I’ve purchased from Amazon). One way to completely avoid this problem is to mix the Mallow Bits in AFTER you chill the dough.
If you are looking for a different cookie to bring to a cookie exchange or to bake for the holidays, I’d highly recommend these hot chocolate cookies. While the recipe calls for regular hot cocoa, for a twist I used a dark chocolate hot cocoa mix with this batch. I love to serve them with a mug of Peppermint Hot Chocolate!
There are so many new flavors of hot cocoas out there, feel free to get a little creative with these! One thing to note: do not use sugar free hot cocoa mix. They won’t turn out as well I’m afraid.
Check out all of the cookie recipes on this site. Don’t miss all of the recipes for Christmas Cookies here on Love From The Oven! Also grab a copy of my free Favorite Cookies e-Book Cookbook, it has all my favorite cookie recipes in a convenient cookbook download.
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More Cookies To Try
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The Best Peanut Butter Cookie Recipe
Brown Butter Sea Salt Chocolate Chip Cookies
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My Favorite Cookie Tools
- Silicone Baking Mat
- Cookie Scoops
- Cookie Spatula
- Wire Cooling Racks
- My Free Favorite Cookies E-Cookbook
Hot Chocolate Cookie Recipe
Hot Chocolate Cookies
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*** (mini marshmallows do not work the same and can be a bit of a sticky mess)
Instructions
- Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well.
- In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and Mallow Bits*. Cover and chill for at least 30 minutes and up to 24 hours.
- When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I can’t wait for you to try these cookies! They’d be the perfect addition to a hot cocoa bar. Check out my post all about how to set up a hot cocoa bar, such a fun (and super easy) thing to do when it’s chilly outside! Also, start your day with my Hot Chocolate Pancakes!
White Chocolate Snickerdoodles
Chocolate Holiday Chip Cookies
How To Paint Sugar Sugar Cookies
Holiday Cookie Decorating Tips
Originally published October 2017
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
I just wanted to thank you for the inspiration! I had a hot chocolate mix I couldn’t stand but it worked great in these cookies. I just posted them to my site and gave them 5/5. 🙂
Hi! I just made these and the first batch just came out of the oven. I’m really bummed, they’ve spread way too much so that they’re almost completely flat. Double checked the recipe and I did everything correctly. Maybe they need to chill longer? Or the humidity here in WA is too high and they could use more flour? Any advice??
Tanilee, humidity could absolutely be a factor, as could the chilling. I find that chilling makes a big difference in spreading, and there is a lot of variation on what one person’s room temperature is versus another’s. When I am pressed for time or don’t want to chill, I do add more flour, so you can absolutely go that route. I have very unscientifically done it for, well, ever. 🙂
Thanks for the reply! I also did some research and read that over-creaming your butter and sugar could lead to excessive spreading. Unfortunately my kids were distracting me while making these and that could have easily been the culprit as well. 🙂 Likely a combination of both. On a positive note, I’ve left the dough to chill overnight and my husband cannot stop eating it! So it’s obviously a delicious recipe. Thanks again!
Tanilee – ah, that is interesting! It’s amazing how many factors there are. And personally, I’d really prefer to just eat all my cookies in dough form. 🙂 Enjoy!
I found that turning the temperature down to 325 prevented the marshmallows from melting and the cookies from flattening out. We prepared the cookie sheets at the same time with the same batter so this was a true test.
Do you know if I would need to make any changes for high altitude?
April, sorry, I live in Phoenix, AZ, so I have no advice when it comes to high altitude baking.
These look so good. I made these the other night and they turned out OK….. some of the marshmallows that were on the outside of the spoon of dough melted on my cookie tray while cooking. They did not turn out as “put together” as the picture shows… But still very good cookie.
Deanna, did you use the Mallow Bits or full size marshmallows? I definitely have much better luck with the Mallow Bits, due to their being dehydrated.
My husband just walked in and said, “Those look healthy.” Ha ha! So not the point! I know if I made them, he would eat them all!
Haha, yeah, these are not going to be on the “Hot New Year’s Diet” list, I’m pretty sure of that! 🙂
These look super yummy! I can’t wait to make them…
i just have one question…do they stay soft? Or is there a tip to keep them soft?
Lindsey, I keep ours in a sealed container, and they do stay soft. One tip that sounds crazy but works well, slip a slice of bread into whatever container you keep your cookies in. It totally keeps them soft!
What a delicious looking cookie! Happy Thanksgiving!
This is so creative! What a delicious idea!
Thanks Amanda!
I could eat a dozen of these cookies! Love hot chocolate desserts! Have a wonderful Thanksgiving, Christi!
Thanks so much Anna!
I love your creativity here! Hot chocolate in a cookie? Pass me the whole batch!