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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The Best Peanut Butter Cookie Recipe
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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Chocolate Holiday Chip Cookies
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Holiday Cookie Decorating Tips
Originally published October 2017
Zeina Abbasi says
I used the hot cocoa mix that comes with marshmallow and just sifted them out then added them on top before baking. It worked great as a topping!
jennifer says
the back of the “mini marshmallow” recipe leaves out salt
Christi Johnstone says
Jennifer, my preference is always with salt (for any recipe), which I have added to the recipe over the years. But that’s MY preference. Go with your tastes!
Paulette Brassard says
I cannot find nor available to order the mallow bits. I know it wouldn’t measure a cup but could I substitute for the cocoa that comes with the mallow bits in it?
Christi Johnstone says
Paulette, you could certainly try that!
Hayley Norwood says
Can you freeze some of the dough to bake later? What would you suggest?
Christi Johnstone says
Hi Hayley, while I haven’t frozen this dough, I see no reason why you can’t, it is similar to any other chocolate chip or drop cookie dough. Enjoy!
Hufflegirl says
These were great! I used white chocolate chips instead if marshmallows because we didn’t have any, but they were still awesome!! My family loved them.
Lily Howell says
I haven’t made these yet, but I kinda need to know if it’s salted or unsalted butter.
I was looking through the comments and couldn’t find anything.
Christi says
Honestly I always adjust my baking to taste, and my taste is very much on the salty side, so I tend to go with salted butter. That said, and quite possibly because I have a salty palate, I’ve never noticed a single difference in a recipe made with or without salted butter. To me this is a go with YOUR taste judgement call, you aren’t messing with with leavening agents or binders or anything that can impact the structure of the cookie, just taste. If you are like me and like salt with your chocolate, then use salted butter and salt. Or if you aren’t a salt fan, use unsalted butter and skip any additional salt. Whatever works for you or what you have on hand, my whole baking and cooking philosophy is to use what you have/prefer whenever it’s not critical to the recipe.
Rosie Lowe says
I just baked these yesterday and all I can say is, delicious! I had some trouble finding the tiny marshmallow bits but once I did I stocked up on them. My hubby doesn’t like marshmallows and truthfully I don’t like them either but wow! These cookies just blew us away. I did add more marshmallow bits than called for and I am glad I did. This is just such a fabulous cookie! I will sure make a batch of these again.
Deborah says
Wow! I made 2 batches of these for work and they quickly disappeared. I was quite popular and people were begging for the recipe. Super addictive! Great recipe!!!
Christi says
Hi Deborah, so glad you guys have enjoyed them! I’m getting ready to make a batch myself at my husband’s request! Merry Christmas!
Tammy Snowden says
I’m making all kinds of hot cocoa things for gifts for Christmas. These are amazing!!!
Melissa says
These were delicious….however, I changed the recipe. After reading all the comments about the cookies flattening and going back to look at the ingredients, I decided it wasn’t much different from the Nestle Toll House Chocolate Chip Cookie recipe, except this one called for 3-1/2 c flour and 2 tsp baking powder…everything else was the same…so I went to the NTH recipe and used only 2-1/4 c flour and nixed the baking powder all together. I didn’t have semi-sweet chips but I did have dark chocolate chips and the result was wonderful. If you want the perfect picture cookie you’ll need to reserve some chips and mallows to poke into the dough after shaping. My mod resulted in a crispy outside and gooey, chewy middle with lots of great flavor. I made these with regular flour and Bob’s Red Mill’s one-to-one gluten free blend with very similar results. My only other mod would be to use 1/2 Crisco instead of 1 c butter. I do that when I make NTH CCC’s and they always turn out fantastic. Very creative idea.