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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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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Holiday Cookie Decorating Tips
Originally published October 2017
Cheryl says
I made these with Pamela’s gluten free artisan flour (for my celiac daughter). Didn’t make any adjustments and they turned out excellent! Didn’t add the extra marshmallows (didn’t have any) and I baked 15 minutes.
Colleen says
So yummy!
Michelle says
How many days ahead do you think I can make the dough before baking?
Trixie says
I was really excited to try these but they’re a huge disappointment. They have zero hot chocolate taste and it honestly tastes like a regular chocolate chip cookie but not as good. I’m not sure how your cookies got a dark brown color. Mine turned out more of a well baked chocolate chip cookie color. For being “not another chocolate cookie”, I wouldn’t even call this a chocolate cookie.
Christi Johnstone says
Sounds like whatever hot cocoa mix you used was on the weak side flavor wise. Unfortunately it’s impossible to account for how every different brand and variety within the brand, tastes. I’d recommend using a different hot cocoa mix. As I mentioned in this recipe, my favorite choice is the Swiss Miss Dark Chocolate Cocoa.
I’m guessing you might have missed the part in the post where I pointed out that over the years companies seem to be removing coloring from their cocoa mixes (something I have no control over), and therefore the color in most is not as dark as it used to be, and that you can add a bit of unsweetened dark cocoa powder to the recipe if you want that darker color.
Happy Holidays!
Anonymous says
Is it best to use salted or unsalted butter? Thanks!
Christi Johnstone says
Either, I personally never notice any difference in recipes between the two, so use whatever you keep on hand.
Alyce says
These sound yummy. Gonna try them later this week. Are the chocolate chips, milk chocolate or semi- sweet chocolate? TIA.
Christi Johnstone says
You can use whatever chocolate chips you like. I think that’s a matter of taste. I use dark, but it’s simply based on my not liking milk chocolate. If you like milk, I’m sure they’d be great!
Gigi B. says
I was thinking of bringing these for my family’s annual baking day this Saturday and was planning on making the dough tomorrow (Thursday). I was just curious if these would still turn out fine if I froze or refrigerated these for a few days? Thanks in advance!
Christi Johnstone says
That should be fine!
Caroline says
I made these cookies last year, and we found them incredibly dense and stiff, I think it’s a function of the hot cocoa mix? I noticed this with another chocolate cookie recipe that had dried milk in it. Also crazy sweet, hard to taste Hot Cocoa flavor. But my 10 ye old son loved them so I want to make again. Any suggestions on how to make them less dense/stiff, maybe a little softer/chewier? It’s such an appealing idea.
Christi Johnstone says
So if they were really dense, you likely have a bit too much flour in them. I’d recommend giving your flour a stir, then spooning it into the measuring cup, then leveling it off. Make sure not to measure by scooping the flour, as this will result in too much flour, and thus a dense cookie. Hot chocolate mixes are a wildcard when making this recipe as they can contain so many different ingredients, but I’ve used Swiss Miss as that’s such a common one. Hope that helps!
Anonymous says
These were a hit with the whole family! Mallow bits kept shape after chilling for an hour. I would have had difficulty mixing them in, if I did it after chilling, so I went ahead and mixed in with choc chips before chilling. It worked just fine!
Pissed off says
Didn’t even give the recipe??? How can anyone make these if the recipe isn’t here. I’ve scrolled this page a hundred times and watched the video several times there’s no actual recipe here. Doesn’t tell you how much of anything so can’t even make it!!! I’m very upset!
Christi Johnstone says
The recipe is just above where you left this comment. Or you could use the “jump to recipe” link at the very top. Either way, better luck next time 🙂