Hot Cocoa Cookies
These soft, chewy hot cocoa cookies are loaded with cocoa mix, chocolate chips, and mini marshmallow bits. All the tasty flavors of hot cocoa in every bite!
Believe me when I say these ultra-chocolatey hot cocoa cookies are some of the best cookies I have ever made! Try them warm when the chocolate chips and marshmallows are gooey and melted – they are insanely delicious!
Why You’ll Love These Hot Cocoa Cookies
If you love hot cocoa, these cookies will be a slam dunk favorite. Here are a few other reasons you will love them:
- The recipe uses every day hot cocoa mix plus a bit of cocoa powder for maximum chocolate flavor. Keep scrolling for all the different varieties of dry hot chocolate mix you can use in these cookies.
- No chilling the dough required! The dough is easily mixed in one bowl and can be baked right away.
- The texture of the baked cookies is soft, thick, and chewy. The cookies are ultra-decadent and so delicious!
- The baked cookies stay fresh-tasting for days. Store them in the refrigerator for maximum freshness (eat cold – YUM – or lightly warm up in the microwave for a few seconds). They can also be frozen for several months.
Key Ingredients for Hot Cocoa Cookies
- Butter: I always use salted butter, as noted in the recipe. The salt amount in the ingredients accounts for this. If using unsalted butter, add an additional 1/2 teaspoon salt to the recipe.
- Granulated Sugar + Brown Sugar: The brown sugar contributes to a chewy texture. Pack the brown sugar into the measuring cup.
- Eggs: Use cold eggs straight from the refrigerator for this recipe. Room temperature eggs may cause the dough to spread a bit more while baking.
- All-Purpose Flour: I use unbleached, all-purpose flour.
- Cocoa Powder: The 1/4 cup cocoa powder gives a boost of chocolate flavor and also helps balance the consistency of the dough so the cookies don’t spread – don’t leave it out. I use natural, unsweetened cocoa powder for this recipe.
- Hot Cocoa Mix: Dry hot cocoa mix is used for this recipe. I prefer using hot cocoa mix that does not have marshmallows added. My favorite hot cocoa mix to use in these cookies is Ghirardelli Premium Hot Cocoa. I also tested this recipe with Nestle hot cocoa mix and the cookies turned out great (a bit sweeter and slightly less chocolate flavor than the cookies made with the Ghirardelli mix).
- Mini Marshmallow Bits: Do NOT use regular mini marshmallows for these cookies as they will melt and spread all over the pan. Look for the dehydrated mini marshmallow bits (the kind used in hot chocolate). They can often be found in the hot chocolate aisle (I’ve seen the Jet Puffed brand in canisters at Walmart and my small town grocery store). I keep a bulk-supply on hand, because we also use them for this granola and these s’mores cookies.
Another quick note about the dry hot cocoa mix: 1 cup of hot cocoa mix is the equivalent of FOUR 1.5-ounce packets or about SIX .96-ounce packets or about EIGHT .71-ounce packets.
A Few Additional Tips
I hope you know by now that I’m not one to shove a new recipe in front of your face that calls for a few specialty ingredients unless it is worth it.
And I’m telling you, these hot cocoa cookies are 100% worth it.
- Use a hot chocolate mix that is ultra-tasty and that you love the taste of.
- Get your hands on those mini marshmallow bits. I promise you’ll end up buying the all the time once you fall in love with these cookies (and that s’mores granola and s’mores chocolate chip cookies).
- Play around with the flavor of hot cocoa! Perhaps mint-flavored hot cocoa with a bit of peppermint extract in the dough? Yum!
➡️➡️ I do NOT recommend using sugar-free hot cocoa mix – the flavor and consistency of the dough may be affected negatively. Also, you can try using hot cocoa mix with the marshmallows added; however, it won’t equate to the same amount of marshmallows as called for in the recipe.
Make These Cookies
The week I was making and testing this cookie recipe, I had several people randomly text me and say basically the same thing: “Hey, I heard about the chocolate cookies you made – can I get the recipe??”
Apparently my kids had gone to school and church and talked these cookies up to a lot of people, which is hilarious because while I make a lot of cookies (and while my kids gladly eat them), they’ve never raved this much over a new cookie recipe – ever.
I don’t blame them! These hot cocoa cookies are one of the most delicious cookies I’ve ever made! They have the perfect cookie texture. Thick and soft and chewy. And the chocolate factor is through the roof with a hint of the signature flavor that comes from hot chocolate. Enjoy!
Hot Cocoa Cookies
Ingredients
- 1 cup (227 g) salted butter, softened to room temperature
- ⅔ cup (142 g) granulated sugar
- ⅔ cup (142 g) packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups (390 g) all-purpose flour
- ¼ cup (21 g) natural, unsweetened cocoa powder
- 1 cup (170 g) dry hot cocoa mix (see note)
- 1 ¼ cups (63 g) mini marshmallow bits (see note)
- 1 cup (170 g) chocolate chips
Instructions
- Preheat oven to 350 degrees. Line half sheet pans with parchment paper. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, baking soda, baking powder, and salt. Mix until well-combined and creamy, 1 to 2 minutes.
- Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
- Add the flour, hot cocoa mix, and cocoa powder. Mix until just combined; it's ok if a few dry streaks remain. Add the mini marshmallow bits and chocolate chips and mix on low speed until evenly combined.
- Scoop the dough into 2-tablespoon size cookie dough balls (I use a #40 cookie scoop) and roll until smooth. Place several inches apart on the prepared baking sheets.
- Bake for 10 to 11 minutes until the cookies are just set around the edges (better to under bake slightly rather than over bake). Let the cookies cool for a minute or two on the baking sheets. Remove to a cooling rack to cool completely (or not…these cookies are insanely delicious eaten warm).
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe