Heavenly Hot Cocoa Cookies
These indulgent hot cocoa cookies transform your favorite winter beverage into a chewy, chocolatey treat. Each cookie features a perfect balance of rich cocoa flavor, gooey marshmallows, and melty chocolate chips that create an irresistible texture. The cookie base has a brownie-like consistency that stays soft for days, while the toasted marshmallows add a nostalgic touch reminiscent of classic hot chocolate. Perfect for holiday cookie exchanges, winter gatherings, or anytime you're craving that cozy hot chocolate experience in cookie form.
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
Instructions
- In a large bowl using a stand mixer, cream together butter and both sugars until the mixture becomes light and fluffy.
- Add eggs and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together all dry ingredients.
- Gradually incorporate the dry ingredients into the butter mixture, mixing until just blended.
- Fold in chocolate chips and mini marshmallows until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours for best results.
- When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Drop rounded 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 9-11 minutes or until edges are lightly golden brown.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
Recommended Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- Cookie sheets
- Parchment paper
- 2-tablespoon cookie scoop
- Wire cooling rack
- Measuring cups and spoons
Recipe Notes
- Store cookies in an airtight container at room temperature for up to 5 days
- For best results, use room temperature eggs and butter
- Don't overbake - cookies should be slightly soft when removed from oven
Space cookies 2 inches apart on baking sheet as they will spread
FAQ
Can I freeze these cookies?
Yes, you can freeze the baked cookies for up to 3 months in an airtight container. You can also freeze the cookie dough balls for up to 3 months - just add the marshmallows when baking.
Can I use regular marshmallows instead of mini marshmallows?
While regular marshmallows can be used, they should be cut into smaller pieces. Mini marshmallows work best as they melt more evenly and create the perfect texture.
Why did my marshmallows completely melt?
If marshmallows completely melt, they were likely baked too long after adding them. Add them in the final 2-3 minutes of baking only.
Can I make these cookies without cocoa powder?
The cocoa powder is essential for the hot chocolate flavor. Removing it wou
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 203Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 231mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 3g
Nutrition may not be accurate
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