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!
White Chocolate Snickerdoodles
Chocolate Holiday Chip Cookies
How To Paint Sugar Sugar Cookies
Holiday Cookie Decorating Tips
Originally published October 2017
Michelle Meredith says
Made these wonderful cookies for our annual Christmas Sock Exchange Party. These cookies were a huge hit. Thanks for sharing.
Kris says
I made these following the recipe to the T! They turned out perfect texture and gorgeous. I will say for some reason the flavor is very subtle and not has “hot cocoa” as I was hoping for. I’m not sure what I should do in the future to make them have an amazing flavor! Thank you for the recipe!
Christi Johnstone says
Hot cocoa mixes all have different flavors so that can really impact it. I personally like to use a dark hot cocoa mix, i think that gives the strongest flavor.
Jess says
I forgot where I saved this recipe so I just used the recipe on the back of the Jet-Puffed marshmallow bits that I bought for it and turned out to actually be this recipe! The only way I knew was because they gave you credit for it. Lol. But the only difference in ingredients I saw was that on the website it says one cup of butter and on the container it says 1 1/4 cups, which I didn’t catch in time before baking. Has this recipe updated or did they just print it out wrong?
Christi Johnstone says
So Kraft started the process of putting this recipe on the container almost a decade ago, and since then I’ve just tweaked it a bit. So the recipe here on the site is my preferred version. Even that’s been a few years, and many many recipes ago, so I can’t remember exactly what my goal was with the changes, but I know I was happy with it this way 🙂
Lauren says
Is the butter salted or unsalted?
Christi Johnstone says
Either is fine. Personally I can’t tell a difference between the two, in any recipe.
Johnna says
These were really yummy. Would make again. I made the cookies smaller since we were making for others & got close to 5 dozen.
Kate says
Didn’t have chocolate chips on hand. Used white chocolate chips instead. Still came out delicious.
Nancy says
Curious if you can freeze these cookies as well and best thawing method
Christi Johnstone says
They would freeze and thaw like any other sort of drop cookie, like chocolate chip cookies. Personally I don’t do anything special, I let them cool, throw them in a ziplock, toss them in a freezer and take out when needed.
Anonymous says
This is an awesome recipe, very delicious1
Jennifer Mann says
OMG! These are amazing! Yes, I did freak out when the dough was very stiff and I almost added an extra egg! Then I read the ‘don’t freak out’ part! I used Swiss Miss Salted Carmel because that’s what I had in the pantry. They are really good all by themselves but I topped one tray with a little flaky salt before I baked them. They did take 15 mins in my oven.
Christine says
Can I freeze these cookies?