Who doesn’t love cookies? These super simple cookies are made with a quick and easy hack – hot chocolate mix. This adds just the right amount of sweetness, but they weren’t quite chocolatey enough for me! I’ve added cocoa powder in these cookies and they’re so crazy good, I bet you can’t eat just one!
Ingredients
- Butter – Salted butter, softened.
- Sugar
- Packed brown sugar
- Large eggs – At room temperature.
- Vanilla extract
- All-purpose flour
- Instant hot cocoa mix – About 3 packets.
- Cocoa – Use Dutch process cocoa for the best chocolate flavor.
- Baking soda
- Baking powder
- Vanilla marshmallow bits – Not miniature marshmallows.
- Semisweet chocolate chips
How to Make Hot Chocolate Cookies
- Preheat your oven to 375°F and line 2 baking sheets with parchment paper.
- Beat the brown sugar, white sugar and butter in the bowl of your stand mixer with the paddle attachment, or with a hand mixer, until light and fluffy. About 5 minutes.
- Beat in the eggs and vanilla and mix until combined, scraping down the sides as needed.
- Whisk together the flour, cocoa mix, baking cocoa, baking soda, and baking powder in a separate bowl.
- Gradually add the dry mixture to the creamed butter mixture, beating until combined, and scraping down the sides as needed.
- Gently fold in the marshmallow bits and chocolate chips.
- Drop the dough by tablespoonfuls about 2 inches apart on the parchment-lined baking sheets. The cookies will spread.
- Bake until set, about 10-12 minutes.
- Remove and transfer to wire racks to cool completely.
- Serve and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Make sure your butter is softened, not melted, to ensure the perfect cookie texture.
- Avoid overmixing the dough once you add the dry ingredients to keep the cookies soft.
- The marshmallow bits are a must—they add that unique hot chocolate flavor and texture to every bite.
- How to tell when your cookies are cooked? They’ll be set up around the sides. The tops may still be a bit gooey.
- For a fun twist, drizzle some melted chocolate over the cooled cookies for a little extra indulgence.
Recommended
Serving Suggestions
These Hot Chocolate Cookies are perfect with a variety of drinks, from a cold glass of milk to something lighter like iced tea. If you’re adding them to a dessert spread, try pairing them with fresh fruit or citrusy treats for a refreshing balance. No matter when you serve them, these cookies always bring that extra bit of comfort.
Storage
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you’re looking to save some for later, you can also freeze them! Just place them in a freezer-safe container and freeze them for up to 3 months. When you’re ready to enjoy them, thaw at room temperature or pop them in the microwave for a few seconds to get that fresh-from-the-oven taste.
Hot Chocolate Cookies
These soft and chewy Hot Chocolate Cookies are made with a mix of hot cocoa, cocoa powder, and marshmallow bits for a deliciously sweet treat. Perfect for sharing, they’re easy to make and can be frozen to enjoy later!
Ingredients
- ¾ cup butter salted; softened
- ¾ cup sugar
- ¾ cup packed brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ½ cup hot instant cocoa mix about 3 packets
- 3 tablespoons cocoa use Dutch process cocoa for the best chocolate flavor
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup vanilla marshmallow bits not miniature marshmallows
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 375°F and line 2 baking sheets with parchment paper.
- Beat the brown sugar, white sugar and butter in the bowl of your stand mixer with the paddle attachment, or with a hand mixer, until light and fluffy. About 5 minutes.
- Beat in the eggs and vanilla and mix until combined, scraping down the sides as needed.
- Whisk together the flour, cocoa mix, baking cocoa, baking soda, and baking powder in a separate bowl.
- Gradually add the dry mixture to the creamed butter mixture, beating until combined, and scraping down the sides as needed.
- Gently fold in the marshmallow bits and chocolate chips.
- Drop the dough by tablespoonfuls about 2 inches apart on the parchment-lined baking sheets. The cookies will spread.
- Bake until set, about 10-12 minutes. Remove and transfer to wire racks to cool completely.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Make sure your butter is softened, not melted, to ensure the perfect cookie texture.
- Avoid overmixing the dough once you add the dry ingredients to keep the cookies soft.
- The marshmallow bits are a must—they add that unique hot chocolate flavor and texture to every bite.
- How to tell when your cookies are cooked? They’ll be set up around the sides. The tops may still be a bit gooey.
- For a fun twist, drizzle some melted chocolate over the cooled cookies for a little extra indulgence.
Nutrition
Serving: 1cookieCalories: 141kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 88mgPotassium: 54mgFiber: 1gSugar: 12gVitamin A: 136IUCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!