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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Holiday Cookie Decorating Tips
Originally published October 2017
Cassie says
Can I use Cacao powder instead of hot cocoa packets?
Amanda says
Can we use dehydrated marshmallows?
Christi Johnstone says
Yes, that and/or freeze dried marshmallows are the best options for this recipe.
tywer says
HEE
Mahea says
Hi Christi,
I made these hot cocoa cookies and they are to die for. Kids love these💕 next time could I use just brown sugar?
Donna MacLean says
I am confused on why some had dry batter the cookies were very good I followed and the batter was at the right consistency after refrigerating for the 30 minutes. I will save for future cookie swaps.. Thank You for sharing
Christi Johnstone says
Usually the batter being too dry means there was too much flour. I always recommend giving your flour a stir, spooning it into a measuring cup, and leveling. If you simply scoop the flour with the measuring cup, it compacts it and the result is you have more flour than needed.
Dezi Nielsen says
What kind of chocolate chips are recommended? Semi-sweet? Dark? Milk? all three?
to be safe I will do mini semi-sweet chips
thanks for the recipe!
P.S check out candy factory on Amazon for bulk mini marsh mellows
Stacy says
I am planning to make these for a cookie exchange. Have you ever made the dough in advance and put it in the freezer? Then thawed when ready to bake?
Lyz says
Please help! I know you said it’s a dry batter but mine is so dry I can’t even form anything. Don’t know what I did, I’m new to this. What if anything can I add to save it. I still have in fridge, I prepared it yesterday. I did add the Coco powder but didn’t lesson the flour could that be mistake? Egg nog? More oil? Applesauce?
Thank you
Rae M says
I wish I could say I loved these. I was really excited to try them out, but followed everything listed (plus watched the video) and they did not work out for me. Baked for 11 minutes, which turned to 15, which turned to 20 and they were still raw in the middle. Maybe I did something wrong but glad I did a test batch before I had planned to bring these somewhere.
Christi Johnstone says
I would highly recommend an oven thermometer. This has been a popular recipe for years, and was tested by Kraft Kitchens, so there is no way they should be raw 20 minutes in. Something is definitely off. An inexpensive oven thermometer can be found at most any grocery store. I would bet money your thermostat in your oven might be having some issues.
Kristin says
If you search tiny vanilla cereal marshmallows. There are a few option on Amazon.