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 made these – they are amazing! Coupla’ things; Instructions say “Combine next 4 ingredients”, ingredient #5 is baking powder-I assume it gets combined with the 4 other dry ingredients.? On the Mallow Bites container, the recipe (by you too!) lists 1 teaspoon of baking powder. Here you have 2 teaspoons and have added salt, which is not an ingredient on the container. My cookies did spread, and are quite a bit thinner than yours pictured, so I guess my question is – which recipe is the more accurate version? This is not as complain-y as it sounds. I heartily recommend the recipe. I do wonder if the discrepancy in baking powder amounts (or salt) made them spread?
I am looking for cookies for Christmas this year that I can freeze the dough and bake as needed. I was wondering if these cookies could be frozen.
I wasn’t looking for these and accidentally came across them…so i tried them. All that to say – you rock! I loved the cookies, so did everyone i passed them out to. Thanks for the recipe. I changed the sugar intake, but they still rocked. Yes, mine too looked a little suspect lol BUT were still good!!! Also, i’ve read some peoples concerns about staying soft. Well, I left some exposed on the table, in a tupperware and exposed in the fridge and they were still pretty soft – without the bread slice (not saying that’s bad, just saying it’s possible). Thanks for your inspiration.
Hello! I’m in the process of making these and have read and re-read the instructions several times, and keep coming up confused! After creaming the butter and sugars and adding eggs and vanilla, the next step says to combine the next four ingredients. That would be the flour, hot cocoa, salt and baking soda. What about the baking powder? Where is that ingredient added in the recipe instructions? I’m assuming I should just add it with these other 4 dry ingredients, but it seems odd that this hasn’t been mentioned before now since it’s an older recipe. Just don’t want to mess these up! Any help would be appreciated!
Yes, dry ingredients with dry ingredients.
Total Nightmare
If you use regular mini-marshmallow prepare for UGLY cookies. The reason is because the marshmallows melt and run and then stick to the pan like they have been superglued. Trying to spatula the cookies off of the cookie sheet was nearly impossible. The sad thing is that they tasted amazing, but DO NOT put in regular miniature marshmallows. Trust me. It DOESN’t work!
Yep, that’s why I specify the Mallow Bits!
Loved making this recipe, but mine turned out way flat and crumbly – followed the recipe – any suggestions for next time?
They weren’t pretty at all!
Hi Holly, I’m not sure if maybe it is the temperature of the butter, altitude or how the flour is measured (I always stir mine up or sift, then spoon into the measuring cup). This recipe was actually tested by Kraft Kitchens repeatedly before they put it on the Mallow Bits container, so I’m afraid I don’t really have any advice for improving up on it. If they were crumbly I feel like they might have had a bit too much flour maybe. This is a great conversation on Chowhound about cookies turning out flat.
Made these tonight! Spread a little but still delicious. Also baked about 12 minutes. Thanks for a yummy recipe!
You are welcome, Mary Kate!
My cookies were delicious! Thanks fir the recipe! Mine came out flat. I wonder if I switched some butter to shortening it might help with the spreading? I do that with regular chocolate chip cookies. Do you think that would work? My dough was really chilled!
You are welcome Leane! I usually don’t use shortening in my cookies, so I can’t speak to what the results would be. If you’ve had success with that with other cookies, I’d say give it a try!
I am very excited to make these. I was wondering ho wlong they would last in an airtight container?
Thanks
Dee, as long as most cookies, a few days to a week, but they are best within the first few days. If you want to save some for longer, I’d suggest freezing some after baking and cooling.
My turned out really crunchy the day after I made them. What did I do wrong?
Trina, how did you store them? I am a fan of storing in an airtight container as soon as they are cooled, and I add a slice of bread to keep them super soft.