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
Maria W says
Christi, Thanks so much for this recipe. Made these for my Christmas cookie trays and it was by far my favorite out of the bunch. These exceeded my expectations, which is always a pleasant surprise when baking! I left out the choc chips and marshmallows and made a choc confectionary sugar glaze w/hot cocoa mix, milk and cocoa. Then I halved a few miniature marshmallows and pressed them into the glaze in the middle of the cookie. They setup nicely. Heaven!!!!!
Christi says
Maria, so happy that they were a hit, and the glaze sounds amazing!!!
Anna M says
I am GF and I swapped the flour for GF flour. Nobody could taste a difference! Big hit!! I am making more tonight for Christmas. Sooo good!!
Christi says
Hi Anna! Yay! So glad that they worked out GF! Can you share what GF flour you used, I’d love to know so that I can share it! Merry Christmas!
Amy Rullo says
I made these tonight for my cookie swap and they are awesome! I refrigerated them an hour and then added the mini bite marshmallows and they didn’t go flat! They look just like your pics and are delicious! I got 48 out of the batch and will make another batch tomorrow morning! Thanks! My new “go to”!
Christi says
So glad you enjoyed them Amy!
Shannon says
Just wondering why there is a difference between the recipe on the blog and the recipe on the mallow bits can? The can calls for 1/4 cup more butter, and 1 tsp less baking powder? Can you clarify?
Christi says
Shannon, I wrote the recipe that’s on the container probably five years ago, and since then I’ve slightly tweaked it (I tend to constantly play with and adjust recipes). The recipe on the container was throughly tested by the Kraft Kitchens, so it’s a good one for sure, I’ve just found that I like the slight revisions I’ve made and thus I recently updated the recipe to reflect that. I like a slightly taller than flatter cookie, and I feel like the extra 1/4 cup butter yields a flatter cookie. Hope that helps!
Kristin says
Hi! I’m so excited to try these for my neighborhood cookie exchange, but I can’t find the mallow bits in my area. Can you buys the cocoa mix that comes with marshmallows, and just sift out the marshmallows that are included??
Christi says
That might work. Have you looked both where they sell the marshmallows and where they sell the hot cocoa? I’ve also seen it with ice cream toppings. It’s one of those products that seems to end up all over the place. If you have Amazon Prime, that’s where I get mine usually. Good luck!
Adrianne says
I’ve made these two weekends in a row, and they were gobbled up each time! I didn’t have mallow bits, so I froze mini marshmallows and added 3 to the tops of each cookie before baking. They get perfectly browned and gooey, making these cookies extra delicious! Thank you for the yummy recipe!
Christi says
So happy you enjoyed these, great move on freezing the mini-marshmallows!
Bethany says
Can I make the dough the day before or even a couple days before and bake? Got a Christmas party that we are going to but really don’t have time the day of to make dough, chill, and bake. Thanks!
Christi says
Absolutely – but if you use the Kraft Mallow Bits I’ve found they can soak up a bit too much moisture and then sort of cook out when baked. If you do this, just hold off on the mallow bits and maybe press some into the tops of the cookies just prior to baking.
Bethany says
Okay, thank you!
Dee says
I just want to say – I used this recipe for a cookie bake-off at work. All the cookies were judged by a gourmet pastry chef and these won 1st place!! Thank you for sharing your competition-worthy cookie recipe!
Christi says
Dee, that is awesome! So glad you took first place, and that you shared the story with me! Love it!
Cathy says
Hello, will be trying these at our Christmas cookie baking party! Just wondering how many dozens does this recipe make?
Christi says
Cathy, about three dozen, depending on the size of the cookies.
D. Pluhowy says
I would love to make these. Where do I find the “mallow bits”? I live in British Columbia, Canada and I have not been able to find them anywhere in my area.
Christi says
I’d try Amazon (links in this post) or another online retailer and look for dehydrated marshmallows if you can’t find the Mallow Bits.
Ashvi says
I’m in Canada too! I managed to get a hold of hot chocolate with mini marshmallows in them. Separating the marshmallows from the mix and adding them in later worked just as good.