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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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!
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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.
This might be a bit long but I want to be thorough. First of all, I do recommend a stand mixer. I thought my hand-held was going to burn out. The dough is thick! I did add in the extra tablespoon of dark cocoa powder for color. I was going to stir the marshmallow bits in after chilling as the author suggested – but that dough was like scooping hard ice cream!! The was no stirring in of anything. So the technique that worked best for me was a generous scoop (my scoop was probably a little more than a tablespoon), working some marshmallows through it then adding some extra on top once they were on the cookie sheet. Does handling it that way warm the dough and negate ever chilling it in the first place? Maybe, but they turned out great. I baked them 8 at a time for a good 12 minutes, with several minutes after to firm up before moving them. Great recipe!! Looking forward to sharing them with my family. Thank you!
Love this, thank you for sharing! You are right it’s a crazy thick dough and takes a bit of man power, but the result is worth it!
Excellent recipe…. tastes great. However… instead of using mallow bits, I substitute Charleston Chews. I freeze either the bars or the mini ones then smash them into smaller pieces.
Delicious! I rolled the dough into 25 gram balls and out 8 at a time on the tray – 3, 2 and 3 – and flattened them down with my fingers before putting them in the oven. I loved that they came out flat and the perfect texture! The only thing I would change with the recipe is that II like to have grams included so I can weigh ingredients. I’ll definitely make these again!
These cookies were delicious! I used the Ghirardelli Double Chocolate hot cocoa mix, which added the perfect amount of chocolate flavor! I also followed the tip and pressed some extra mini marshmallow bits on the tops of the cookie dough balls, which worked great! I’d definitely make them again.
These are absolutely delicious! I made them for a Christmas party and they were a huge hit. I froze the leftover dough and I’m looking forward to making them today!
I halved the recipe because I really didn’t need to make 36 cookies. Followed each step to a t and the came out flat and just not cookie like at all. The only thing they had going for them was the smell. Kind of super disappointed 🙁
My new favorite cookie 🤗💕 thank you 💕
Made these ahead of Christmas and they were a hit! Delicious!
I made these cookies for Christmas this year. They were fantastic. I had a lot of trouble finding mallow bits that was also affordable, so I tried something. I dehydrated a pack of mini marshmallows and used those in place of mallow bits and used mini chocolate chips with major success. I also used the extra cocoa powder and the less flour recommendations. 7/5 stars if I could.
I’m not sure if my comment went through because I’m not seeing it. I was wondering how to avoid the marshmallows sinking if I freeze dough balls. Would defrosting the balls a little and adding the marshmallow bits to them before baking work? Or is this not a problem if you freeze them?