Hot Chocolate Cookies

As I mentioned in my butter cookie post, this time of year I am always baking cookies to try out for my holiday cookie boxes. I have been seeing different hot chocolate cookie recipes for a while now, and wanted to try them. I am totally sold. These cookies have great chocolate flavor, are crispy on the edge and chewy in the middle (my favorite), and the little freeze dried marshmallow bits are delicious. Will definitely be making these again.

This recipe uses actual hot cocoa powder mix. I happened to have a big tub of it in my pantry since my daughter loves it. You can also use the individual packets if you have that kind. I got a big bag of the freeze dried marshmallow bits on amazon. I love these things and eat them by the handful out of the bag, so it was no hardship to have some extra.

I added 2 extra tbsp of cocoa powder to these to give them a deep chocolate flavor and color and also to help them not spread too much. You also need to chill the dough for at least an hour before baking to help prevent spreading. These are super delicious and I hope you will try them too.

Hot Chocolate Cookies

Deep chocolate cookies with mini chips and mini marshmallow bits
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Servings 36 cookies


  • 1 cup unsalted butter room temp
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 large eggs room temp
  • 1 tsp vanilla
  • 3 1/4 cup AP flour
  • 3/4 cup hot cocoa mix (or 4 packages instant)
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 cup mini chocolate chips
  • 1 cup dehydrated marshmallow bits NOT mini marshmallows


  • Beat the butter and sugars in a stand mixer until light and fluffy. Add the vanilla and eggs and mix again until fluffy and combined, scraping the bowl as needed.
  • Combine the dry ingredients in another bowl and whisk well. Add the dry to the mixer on low speed until mostly combined. Add the chips and marshmallow bits and mix on low until well mixed.
  • Refrigerate the covered dough for 1 hour or more. Scoop onto parchment lined sheets with a 2 tbsp scoop and bake for 8-10 minutes until just turning golden on the edges and not raw looking on top. Don't overbake.
  • Cook on sheets for 5 minutes then transfer to rack to cool. These store well in the freezer.
Keyword Cookies

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