These Hot Chocolate Cookies are the perfect way to warm up during chilly winter days. Made with rich hot cocoa mix, loaded with chocolate chips, and sprinkled with Mallow Bits for an extra marshmallowy twist, these cookies offer a delightful indulgence. They are ideal for holiday gatherings, cookie exchanges, or cozy nights at home.

Why You’ll Love This Recipe

There are so many reasons to love these Hot Chocolate Cookies! The blend of real hot cocoa mix and chocolate chips creates a rich, melt-in-your-mouth flavor. The Mallow Bits add that perfect touch of marshmallowy sweetness, while the chewy texture of the cookies ensures each bite is a comforting treat. These cookies are easy to make, and the dough can even be chilled ahead of time for convenience. Whether you’re baking for the holidays or just craving something sweet on a cold day, these cookies will definitely satisfy your sweet tooth.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup butter, softened
1 cup granulated sugar
⅔ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 ¼ cups all-purpose flour
4 packets hot cocoa mix (or ¾ cup; not sugar-free)
1 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
1 cup chocolate chips
1 cup Mallow Bits (mini marshmallows are not recommended)

Directions

Prepare the Dough:

In a large mixing bowl, beat together butter, granulated sugar, and brown sugar using a hand or stand mixer until the mixture is light and fluffy.
Add in the eggs and vanilla extract, mixing until well combined.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, hot cocoa mix, salt, baking soda, and baking powder.
Gradually add the dry mixture to the wet ingredients, mixing until everything is blended together.

Add Mix-Ins:

Stir in the chocolate chips and Mallow Bits until evenly distributed throughout the dough.
Cover the dough and chill for at least 30 minutes, or up to 24 hours, in the fridge.

Preheat the Oven:

When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Shape and Bake:

Drop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9–11 minutes, or until the edges of the cookies are lightly browned.

Cool and Serve:

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes
Chilling Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 1 hour
Yield: 36 cookies
Calories: 150 kcal per cookie

Variations

Add nuts: Mix in chopped walnuts or pecans for an extra crunch.
Use different chocolate: Swap the regular chocolate chips with dark chocolate or white chocolate chips for a unique flavor.
Marshmallow fluff: Instead of Mallow Bits, you can swirl in a spoonful of marshmallow fluff into the dough for an even gooier cookie.

Storage/Reheating

Storage: Keep these cookies in an airtight container at room temperature for up to 1 week. They will stay soft and chewy.
Freezing: You can freeze the dough for up to 3 months. Simply scoop the dough into balls, freeze them on a baking sheet, then store the frozen dough in a zip-top bag. Bake directly from frozen, adding an extra 1–2 minutes to the baking time.
Reheating: To reheat, microwave cookies for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes to restore their softness.

FAQs

1. Can I use sugar-free hot cocoa mix?

It's recommended to avoid using sugar-free hot cocoa mix for this recipe, as it may affect the texture and flavor of the cookies.

2. Can I make these cookies ahead of time?

Yes, you can prepare the dough in advance and chill it for up to 24 hours before baking.

3. Can I use mini marshmallows instead of Mallow Bits?

It’s not recommended, as mini marshmallows may melt and become too gooey in the cookie dough.

4. How can I make these cookies chewier?

For chewier cookies, try reducing the baking time slightly or add a little more butter to the dough.

5. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work just fine for this recipe.

6. What is the best way to shape the cookies?

Use a spoon or cookie scoop to drop 2-tablespoon portions of dough onto the baking sheets, spacing them 2 inches apart to allow for spreading.

7. How do I know when the cookies are done baking?

The cookies should have slightly browned edges and a soft center. If they look undercooked, allow them to cool on the baking sheet for a few minutes before transferring them.

8. Can I freeze the baked cookies?

Yes, you can freeze the baked cookies in an airtight container for up to 3 months. Just make sure they are completely cooled before freezing.

9. How do I store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to 1 week to keep them fresh.

10. Can I use whole wheat flour instead of all-purpose flour?

You can use whole wheat flour, but the texture may be denser. It’s recommended to substitute only part of the flour for whole wheat to maintain a soft texture.

Conclusion

Hot Chocolate Cookies are the ultimate winter treat. With their rich cocoa flavor, gooey marshmallow bits, and chewy texture, they’re sure to become a favorite during the holiday season or any chilly day. Whether you’re baking for a cookie exchange or just looking for a comforting dessert, these cookies are simple to make and delicious to eat. Enjoy!

Hot Chocolate Cookies: A Cozy Winter Treat

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Author: Emmily
Total Time: 1 hour
Yield: 36 cookies
Diet: Vegetarian

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Description

These Hot Chocolate Cookies are the perfect winter indulgence. Packed with rich hot cocoa mix, gooey chocolate chips, and Mallow Bits for an extra marshmallowy twist, they are a must-have for cozy days and holiday treats. These cookies are easy to make, and their chewy texture will warm you up from the inside out.

Instructions

Instructions

Prepare the Dough: Beat butter, granulated sugar, and brown sugar until fluffy. Add eggs and vanilla extract, mixing until well combined.
Combine Dry Ingredients: In a separate bowl, whisk flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually add to wet ingredients and mix until blended.
Add Mix-Ins: Stir in chocolate chips and Mallow Bits until evenly distributed.
Chill the Dough: Cover the dough and chill for at least 30 minutes (up to 24 hours).
Preheat the Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Shape and Bake: Drop 2-tablespoon portions onto the sheets, spacing 2 inches apart. Bake for 9–11 minutes, until edges are lightly browned.
Cool and Serve: Let cookies cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 1 week.
Freeze dough for up to 3 months; bake directly from frozen with an extra 1-2 minutes.
Reheat cookies by microwaving for 10-15 seconds or warming in the oven at 300°F for a few minutes.

Prep Time: 10 minutes
Chilling Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American