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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Brown Butter Sea Salt Chocolate Chip Cookies
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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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Originally published October 2017
Anonymous says
Can I dehydrate mini marshmallows and use them instead of the mallow bits, can’t find them anywhere. Thanks!
Anonymous says
This is not only a delicious recipe as it is, but the most forgiving I have ever used. I have mangled this thing so many ways and it still comes out PERFECT. Almost like it should when I happen to have all the ingredients on hand, which I mostly don’t haha. I never have chips and marshmallow bits so I’ve always made the cookies without them. Today, I’m out of flour, eggs, milk and maybe every other staple, and I’m on a no-spend streak so using up what I have. I made flour by processing oats, and subbed the eggs with an oil+baking-powder+water mixture, and OMG, it’s still amazing. Should’ve added ginger and I’d have had chewy ginger snaps. I cooked one batch for 9 minutes, they were still chewy but slightly crispy. I baked the 2nd batch for 7 minutes, they were almost too soft but so lovely once they set.
Christi Johnstone says
So glad it’s been such a hit for you!
Paige says
We tried this cookie out for our holiday baking list this year and loved it! I would recommend you try this for a chocolate treat that’s tooooo chocolately.
Anonymous says
Can these be made ahead of time and frozen until needed?
Christi Johnstone says
Sure, they can be frozen like any drop cookie. Enjoy!
Abby says
Can these be frozen?
Anonymous says
If I were to use mini mallows and cut them in half roll into balls and freeze them, would that work you think?? I live in a small town and no where in town has them! And I went to a Walmart an hour away from me and they were all out! Just wondering if doing it this alternative way would work??
Christi Johnstone says
Unfortunately freeze drying is a bit different You can absolutely use mini-marshmallows, it’s just a bit different (soft vs chewy) and they can be very sticky when baking so make certain you use a silicone mat or parchment on your cookie sheet, and don’t let them sit long after coming out of the oven, or they will stick wherever melted marshmallows touch the pan.
Sele says
For the brown sugar do you mean light or dark brown sugar?
Christi Johnstone says
You can use either.
S says
For the brown sugar, do we use light or dark brown sugar?
Jessica says
You my friend are a cookie genius. I have never made cookie that are sooooo fabulous. I have done three of your recipes and they are incredible!!
Christi Johnstone says
So glad you like them!!!
Anonymous says
Delicious and fun! I made 1/2 batch which made about 24 cookies. Perfect amount for bringing two types of cookies to a party, I only needed so many of each. The freeze-dried marshmallows were hard to find around Christmas but thankfully got my hands on some; they look so cute and weren’t messy!