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.
SCROLL DOWN FOR PRINTABLE RECIPE!
More Cookies To Try
Chocolate Peanut Butter Cookies
The Best Peanut Butter Cookie Recipe
Brown Butter Sea Salt Chocolate Chip Cookies
PIN THIS RECIPE TO SAVE
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
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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
Jennifer Lewis says
These are a new family favorite. I left out the chocolate chips thinking it would be too sweet im glad i did they were perfect
Brooke says
Light or dark brown sugar?
Christi Johnstone says
You can use whichever you have on hand. If you have both, go with the light.
Steph says
These are amazing- soft and delicious and so cute!
Kimberly Kumar says
My dough came out like sand and would barely hold together
What did I do wrong
Christi Johnstone says
Kimberly, sounds like you had too much flour. Make sure you are giving your flour a stir with a spoon, then spoon it into your measuring cup and level it off. Never scoop your flour with the measuring cup to measure it. This post helps walk you through proper flour measuring.
Kim says
Can I freeze the cookie dough and bake at a later time?
Nikita says
Can I make this dough ahead of time and freeze it?
Christi Johnstone says
You could treat it as you would any other drop style / chocolate chip cookie dough.
Sue says
The picture looks like you used a different type of chocolate chip. It looks like chocolate chunks. I was just wondering because it makes them look more appealing..
Christi Johnstone says
Because it does not actually impact the recipe structure of the cookie, I use any and all semi-sweet, bittersweet and dark chocolate chocolate chips and chunks interchangeably in recipes (I don’t use milk chocolate simply because my family doesn’t enjoy it). Often I use up 1/3 bag of this and a 1/2 bag of that. Sometimes I get the giant chocolate bars at Trader Joe’s and chop the chocolate. Really any “chocolate” mix in you want to use will work, so feel free to do the same!
Dana says
While the flavor was good, the cookie was hard and crunchy vs soft and chewy. Even dipping in milk didn’t salvage. The only thing we did differently was added reg mini marshmallows after refrigerating because we couldn’t find freeze dried. Any thoughts on what we did wrong?
Christi Johnstone says
Dana, it sounds like they are over baked, which will give you that result. Your oven might run hot, or they were just in longer than necessary. Back your baking time off by at least two minutes. It’s best to remove cookies before they seem totally done, because carry over cooking on the baking sheet will continue baking them after you remove them from the oven.
Ainslie says
Mine came out hard as well. I think I had too much flour (did not follow your sage advice) and over baked (the first batch seemed underbaked, even after resting) Having said that, we are really enjoying them dunked in milk or coffee to sofen them up! I substituted chopped pecans for the marshmallows and a mix of white and milk chocolate chips for the semisweet (I have a kid who doesn’t like the semisweet).
Overall I like the cookie and will bake for less time and use a bit less flour.
Julia Kavulich says
I had trouble finding the desired marshmallows as well but we just dehydrated a pack for about 6-8 hours on a low setting. H ope this helps others!
Emily says
These were delicious! I found this recipe last minute so I didn’t have a chance to get the super tiny marshmallows. What worked for me was baking the cookies until they were mostly done, took them out and added a few regular mini marshmallows on top and then popped them back in the oven for a few more minutes. I wasn’t sure if the marshmallows would stick properly if I didn’t put them back in the oven to melt a little. Definitely will make these again! 🙂
Mark says
Made these for Christmas and will be a red to my rotation. These are so good.
Cher says
Mine taste delicious – except flat. I didn’t see to chill the dough in recipe- but I am now -we’ll see! Live and learn.
Christi Johnstone says
Cher, yes, chilling the dough will make that difference!