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 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!
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Originally published October 2017
Keiko Yukina says
Hi there! Do you think this sort of hot cocoa substitution for cocoa powder would work in a recipe for chocolate shortbread cookies too?
Cathy says
These are a tried and true cookie . Have been making fir years and never had anyone not a fan.
Janice Barnett says
Very good flavor, just a bit dry. I always use butter flavor Crisco instead of butter, perhaps the butter would make them a bit more moist.
Catherine Panos says
These cookies are to die for!!!😊😋💕💕💕
Joyce says
These are amazing!! I didn’t have marshmallows or chocolate chips so they were plain hot chocolate cookies, but they still tasted great. My cookies usually never spread right, but these were perfect and had crispy edges and chewy middles
Jeri says
Excellent recipe. We made them into bar cookies when short on time.
Lisa says
My cookies didn’t flatten until the final 3 minutes. I kept watching and thinking that they were gonna be balls of cookie, lol. The hot chocolate flavour (as opposed to just cocoa) really shines.
Kelly says
I halved the recipe bc I was testing them for my bakery. I spooned the flour into the measuring cup, you never want to scoop it out of the bag/container with your cup. I used my cookie scoop to scoop them onto a cookie sheet to chill and then added the dehydrated marshmallows before I baked them, pressing them into the dough. They came out puffy then flattened a lot as they cooled but they are DELICIOUS! Next time I’ll leave them in a ball and place the marshmallows on them instead of flattening them a little bit. Maybe they’ll stay fuller-looking.
Sheli says
These are amazing! I made them exactly as the recipe describes by scooping flour into the measuring cup. For the marshmallows, I cut mini-marshmallows into quarters and let them sit out overnight to turn into mallow bits and it worked. I also used Cup4cup gluten free flour and there was no issue. The edges were crispy and the middles were chewy. I highly recommend these cookies!
Janee says
I don’t normally comment on recipes, but I HAD to with this one. I made these on a whim when I was in the Christmas spirit, & let me tell you… These cookies are ridiculoussssly good! My sister said she has a new favorite cookie ever, & asked me to make them again. Lol. Which of course I did! Will definitely be adding these to my go-to collection for the holidays, or maybe just whenever! 😉 thank you for this awesome recipe!
Christi Johnstone says
Janee, I’m so glad you enjoyed them!