Hot Chocolate Cookies (made with cocoa mix)

Cozy Hot Chocolate Cookies made with cocoa mix, marshmallow bits, and melty chocolate chips. Soft, chewy, and perfect for winter baking.

When the weather turns chilly and you’re craving something warm, nostalgic, and deeply comforting, these Hot Chocolate Cookies are the perfect treat. They’re soft, chewy, and filled with the familiar flavors of hot cocoa—complete with gooey chocolate chips and sweet marshmallow bits. These cookies taste like your favorite winter drink baked into a decadent dessert, making them a must-make for holiday baking, cookie exchanges, or cozy nights in.

What makes these cookies truly special is the use of real hot cocoa mix right in the dough, giving them that unmistakable hot chocolate flavor. With their crackly tops, melty pockets of chocolate, and pops of marshmallow, these cookies deliver the ultimate cold-weather indulgence. Whether you’re a hot cocoa lover or simply need a festive cookie recipe that’s easy, fun, and delicious, this Hot Chocolate Cookies recipe will become a household favorite.

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Why You’ll Love This Recipe

There are so many reasons these Hot Chocolate Cookies belong in your holiday baking rotation:

• Classic hot cocoa flavor: Using hot chocolate mix instead of plain cocoa powder gives the cookies a uniquely nostalgic taste.
• Soft and chewy texture: Perfectly baked edges with gooey centers—just like a warm mug of cocoa.
• Marshmallows in every bite: Mini marshmallow bits hold their shape and give that signature hot chocolate vibe.
• One-bowl dough: No complicated steps or chill time required—just mix, scoop, and bake.
• Kid-friendly and holiday-perfect: Great for cookie swaps, Christmas dessert tables, or winter celebrations.
• Customizable: Add peppermint pieces, swap the chocolate chips, or drizzle with melted chocolate.

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Ingredients Breakdown

Understanding what each ingredient does helps you master the perfect cookie texture and flavor.

Butter (1 stick, softened)

Softened unsalted butter provides richness and gives the cookies their chewy texture.

Brown Sugar (½ cup) + White Sugar (¼ cup)

A mix of sugars adds both moisture (brown sugar) and structure (white sugar), helping create a soft middle and lightly crisp edge.

Egg (1 large)

The egg binds the dough and helps create that tender, chewy bite.

Hot Cocoa Mix (⅔ cup)

This is the secret to the deep hot chocolate flavor. Use your favorite cocoa mix—regular or double chocolate both work well.

All-Purpose Flour (1 cup + 2 Tbsp)

Just the right amount to keep the dough soft but not sticky.

Baking Soda (½ tsp)

Allows the cookies to rise slightly and prevents them from becoming dense.

Salt (¼ tsp)

Balances sweetness and enhances flavor.

Marshmallow Bits (1 cup)

These tiny marshmallow bits—like the ones from hot cocoa packets—hold up better in baking than full-size marshmallows.

Milk Chocolate Chips (½–¾ cup)

Adds rich chocolate flavor and melty texture. You can also use semi-sweet, chunks, or chopped chocolate bars.

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How to Make Hot Chocolate Cookies

1. Preheat and Prep

Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking.

2. Cream the Butter and Sugars

In a mixing bowl, beat the softened butter, brown sugar, and white sugar until light and fluffy—about 1–2 minutes. This step is essential for creating the perfect texture.

3. Add the Egg

Mix in the egg until fully combined and creamy.

4. Add Dry Ingredients

Add the hot cocoa mix, flour, baking soda, and salt. Mix until a soft dough forms. It will be slightly thick—this is perfect.

5. Fold in Mix-Ins

Gently fold in the marshmallow bits and chocolate chips. Make sure they’re evenly distributed.

6. Scoop the Dough

Use about 1.5 tablespoons of dough per cookie. For a bakery-style look, press a few marshmallow bits on top before baking.

7. Bake

Bake for 9–11 minutes, or until the edges are set and the centers still look soft and slightly underdone. This is the secret to chewy cookies.

8. Cool on the Sheet

Let the cookies cool on the baking sheet for 10 minutes. They’ll continue to set without overbaking.

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How to Store Your Hot Chocolate Cookies

At Room Temperature

Store cookies in an airtight container for up to 5 days. To keep them extra soft, add a slice of bread or a small piece of tortilla inside the container.

In the Freezer

• Baked cookies: Freeze in an airtight bag or container for up to 3 months.
• Cookie dough: Scoop dough into balls, freeze on a tray, then store in a freezer bag. Bake from frozen, adding 1–2 extra minutes.

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Tips for Making the Best Hot Chocolate Cookies

• Use hot cocoa mix, not pure cocoa: Cocoa powder will make the cookies dry and bitter—hot cocoa mix adds sweetness and creaminess.
• Don’t overbake: Remove them when the centers look slightly soft. They firm up as they cool.
• Marshmallow bits work best: Regular marshmallows melt too quickly and can create sticky spots.
• Use quality chocolate: Milk chocolate makes the cookies taste more like classic hot chocolate, but you can mix types for deeper flavor.
• Chill the dough (optional): If your dough feels soft, a 15-minute chill helps prevent excess spreading.

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More Cookie Recipes to Try

FAQs

Can I use cocoa powder instead of hot cocoa mix?

You can, but the cookies will taste more like chocolate cookies—not hot chocolate cookies. Hot cocoa mix gives the flavor you’re looking for.

Why didn’t my marshmallows melt?

Marshmallow bits are designed to hold their shape in heat—like the ones in instant cocoa packets. They soften slightly but won’t disappear.

Can I add peppermint flavor?

Absolutely! Add ½ teaspoon peppermint extract or fold in crushed candy canes for a festive twist.

Can these be made gluten-free?

Yes—swap in a 1:1 gluten-free baking flour blend.

How do I keep the cookies soft?

Store them in an airtight container and avoid overbaking. A slice of bread in the container works wonders.