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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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
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
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Holiday Cookie Decorating Tips
Originally published October 2017
Anonymous says
Delicious! Ended up using lucky charms marshmallows, just pressing them on top before baking, and they worked great!
Lori says
Love these cookies! For even more chocolate flavor I use chocolate extract instead of vanilla!
Kristen says
I just made them and I followed the recipe with using the 3 1/4 cups AP flour plus 1 TBSP of dark cocoa. I shaped the dough like square eggs and they turned out great. I used the pure convection setting in my oven at 325 degrees and they cooked for about 12 minutes.
Jean says
I was wondering the same thing. It made so many; would love to save them, but was unsure if you could freeze these!
Christi Johnstone says
Yes, fine to freeze. I never think twice in freezing drop cookies, they all freeze well.
Mo says
Is there a way to salvage the dough if say, you didn’t read the part about how to scoop the flour and you did exactly the opposite of what was instructed? :{
Could I maybe add another egg to it and salvage it or is this a lost cause?
Heidi says
The flavor of these is delicious! But mine spread so thin. I tried two batches–first one exactly as recipe said–used a #60 cookie scoop as that is 2 tablespoons. I ended up cooking them much longer than recipe said because every time I checked them they were still totally underdone, and therefore the longer cooking time resulted in cookies that spread way too much and were very thin and crunchy. Second time I cooked at 325 as someone had said and used a 1 1/2 T cookie scoop and took them out sooner. They still spread and were very thin, nothing like picture, but they were at least chewy. Thinking now I might try higher oven temp so they cook on the outside faster to prevent spreading. Any suggestions?
Christi Johnstone says
Given this recipe was actually tested a number of times by the Kraft Kitchens before they put it on the Mallow Bits container, it’s a pretty solid recipe, so let’s troubleshoot what the issue you are having could be.
First, do you have an oven thermometer? That would be the very first thing I would check. When I had an oven that was having trouble regulating it’s temperature, it was consistently flat cookies that made me realize something was off. If you don’t have one, they are super inexpensive. A wacky thermometer can make your oven run hot, cold or even both, and for me cookies were the only place I really noticed it, it’s not as obvious with other baked goods. Once I got the thermometer I realized my oven was swinging up to 50 degrees hot or cold.
Next, I’d check the butter temperature. It should be softened but not melted or liquid in any way.
Are you properly chilling the dough?
Also, what hot cocoa mix are you using? This is a wild card in the recipe as there are many different kinds, with varying ingredients. Some have more additives which can impact baking. I suggest mixes that have as few ingredients as possible.
Hopefully those tips will help! Good luck.
Emily says
Very good but my came out very flat. I flattened them a little then added chocolate chips and marshmallows on top. Maybe I shouldn’t of flattened them?
Christi Johnstone says
If you flatten them to begin with, they only get flatter while baking. I actually recommend making balls of cookie dough taller than they are wide, the taller the cookie dough goes in, the less flat it will be when it comes out of the oven.
Dawn says
I liked these cookies, however, they did not look anything like the photograph (I am an experienced baker…I actually teach it). I found them to be extremely flat. I did read that the author suggested to add additional flour, but it is an extremely dry dough and I wanted to follow it as stated in the recipe. I will try them again, adding the additional flour to the recipe. The cookies did taste very good! Thanks for sharing the recipe!
Anonymous says
Yes
Emily says
Can you freeze these cookies?