Hot Chocolate Cookies are a cozy and indulgent treat that capture the rich, warming flavors of a mug of hot cocoa in every bite. These cookies feature a tender, chewy texture packed with chocolate chips and mini marshmallow bits, making them perfect for cold evenings, holiday gatherings, or whenever you crave comfort in cookie form.
You’ll love these cookies because they perfectly balance the deep chocolate flavor from hot cocoa mix with the soft sweetness of mini marshmallow bits. The brown sugar and butter create a moist, flavorful base, while vanilla and baking spices enhance the classic hot chocolate essence. Each cookie is soft with slightly crisped edges and pockets of melted chocolate and marshmallow that add delicious texture and gooeyness.
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups all-purpose flour
- 4 packages hot cocoa mix (about ¾ cup, not sugar-free)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup chocolate chips
- 1 cup mallow bits (mini marshmallows specifically do not substitute regular mini marshmallows)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with silicone mats or parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a stand mixer or hand mixer until the mixture is light, fluffy, and thoroughly blended.
Add the eggs one at a time, then mix in vanilla extract until combined.
In a separate bowl, combine all the dry ingredients: flour, hot cocoa mix, salt, baking soda, and baking powder.
Gradually beat the dry ingredients into the wet mixture until just combined.
Fold in chocolate chips and mini mallow bits gently to avoid breaking the bits.
Cover the dough and chill for at least 30 minutes up to 24 hours; chilling helps prevent excessive spreading during baking.
Use a tablespoon or cookie scoop to drop dough balls about 2 inches apart on prepared baking sheets.
Bake for 9 to 11 minutes, or until cookie edges are lightly browned.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
My Best Tips for Success
-
Use mallow bits instead of mini marshmallows to avoid sticky melting.
-
Chill the dough thoroughly to prevent spreading and maintain chewy texture.
-
Use high-quality cocoa mix for the best authentic hot chocolate flavor.
-
Don’t overbake; cookies should be soft but set on the edges.
-
Press a few chocolate chips or mallow bits on top immediately after baking for an attractive finish.
Delicious Variations to Try
-
Add a pinch of cinnamon or cayenne pepper for a spicy kick.
-
Mix in white chocolate chips or drizzle melted white chocolate on cooled cookies.
-
Substitute part of the butter with browned butter for a nutty depth.
-
Use peppermint extract for a festive twist.
-
Top with crushed candy canes or holiday sprinkles for decoration.
Frequently Asked Questions
What are mallow bits and why use them?
Mallow bits are dehydrated mini marshmallows that hold their shape better in baking and don’t melt into a sticky mess like fresh mini marshmallows.
Can I use regular mini marshmallows?
Regular mini marshmallows can melt and create a sticky texture that isn’t ideal for cookie dough.
How long should I chill the dough?
Chilling for at least 30 minutes is necessary; up to 24 hours is ideal for flavor development and better texture.
Are these cookies gluten-free?
No, but you can substitute all-purpose flour with gluten-free flour blends.
How should I store leftover cookies?
Store in an airtight container at room temperature for up to 5 days for best freshness.
Print
Hot Chocolate Cookies
- Total Time: 1 hour 1 minute
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy cookies studded with chocolate chips and mini marshmallow bits, infused with cozy hot cocoa mix and warm vanilla undertones perfect for holidays and cold evenings.
Ingredients
1 cup butter, softened
1 cup granulated sugar
⅔ cup brown sugar
2 large eggs
1 tsp vanilla extract
3¼ cups all-purpose flour
4 packets hot cocoa mix (about ¾ cup, not sugar-free)
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 cup chocolate chips
1 cup mallow bits (dehydrated mini marshmallows)
Instructions
-
Preheat oven: Set to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
-
Cream butter and sugars: Beat butter, granulated sugar, and brown sugar together until light and fluffy.
-
Add wet ingredients: Mix in eggs one at a time, then stir in vanilla until fully combined.
-
Combine dry ingredients: In a separate bowl, whisk flour, hot cocoa mix, salt, baking soda, and baking powder.
-
Make dough: Gradually beat dry ingredients into wet mixture until just combined. Fold in chocolate chips and mallow bits gently.
-
Chill dough: Cover and refrigerate 30 minutes (up to 24 hours) to prevent spreading.
-
Bake: Scoop tablespoon‑sized portions onto prepared sheets, spacing 2 inches apart. Bake 9–11 minutes until edges set and lightly golden.
-
Cool: Let cookies rest on baking sheet 5 minutes before moving to a wire rack to cool completely.
Notes
Use mallow bits (not regular marshmallows) as they hold shape during baking.
Chill dough to enhance flavor and prevent spreading.
Avoid overbaking to keep cookies soft with set edges.
Press a few chocolate chips or mallow bits on top after baking for appearance.
Store airtight at room temperature up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 200
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: hot chocolate cookies, cocoa marshmallow cookies, chewy chocolate chip cookies, winter chocolate cookies, holiday cookie recipe
