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Hot Chocolate Cookies Recipe

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These hot chocolate cookies are soft, chewy, and packed with rich chocolate and marshmallow flavor! Perfect for a cozy winter treat.

  • Total Time: 1 hour (including chilling time)
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 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 cup hot cocoa mix – NOT sugar-free versions
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons 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

  • Cream the butter and sugars: In a large mixing bowl, cream together your softened butter, white sugar, and brown sugar until it’s light and fluffy. This step helps ensure your cookies have the perfect chewy texture.

    Tip: Make sure your butter is soft but not melted. If it’s too soft, your cookies might spread too much. If you’re like me and forget to take the butter out ahead of time, a quick 10 seconds in the microwave can help.

  • Add eggs and vanilla: Once the butter and sugars are creamed, beat in the eggs one at a time, followed by the vanilla extract.
  • Mix dry ingredients separately: In another bowl, whisk together the flour, cocoa mix, salt, baking soda, and baking powder. Gradually add this dry mixture into your butter mixture.

    Tip: Don’t dump it all in at once, or you’ll end up with flour everywhere (speaking from experience).

  • Add the chocolate chips and Mallow Bits: Stir in the chocolate chips and Mallow Bits until they’re evenly distributed throughout the dough.
  • Chill the dough: This step is key! Cover your dough and let it chill in the fridge for at least 30 minutes, or up to 24 hours. This helps the flavors meld together and prevents the cookies from spreading too much while baking.
  • Bake: Preheat your oven to 350°F. Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on a lined baking sheet. Bake for 9-11 minutes, just until the edges are lightly golden.

    Tip: Don’t overbake! The cookies will continue to set as they cool.

  • Cool and enjoy: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely (or, you know, enjoy a few while they’re warm—no judgment here).

Notes

Serving and presentation: cookie perfection

These cookies are delicious on their own, but if you want to make them extra special, try serving them with a warm cup of hot chocolate (because you can never have too much chocolate, right?). For a fun twist, sandwich some marshmallow fluff between two cookies to make a gooey, hot chocolate-inspired sandwich cookie.

If you’re hosting, serve these cookies on a large platter with a bowl of melted chocolate or Nutella for dipping. A light dusting of powdered sugar on top gives them a festive look, especially during the holidays.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 9-11 minutes
  • Category: Dessert