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The freshly baked hot chocolate cookies cool on a wire rack. In the background, a steaming mug of hot chocolate adds a cozy touch. A few cookies are stacked, with melted chocolate chips and marshmallow bits peeking out invitingly.

Hot Chocolate Cookies Recipe

These Hot Cocoa Cookies are a delicious, chewy treat loaded with chocolate chips and marshmallow bits. Perfectly balanced with cocoa powder, they offer a warm, comforting flavor ideal for cozy days!
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Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 36 cookies
Calories 157 kcal

Equipment

  • Standing or hand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Baking sheets
  • Silicone baking mats or parchment paper
  • Wire cooling racks

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
 

  • Beat softened butter and sugars in a large bowl until light and fluffy.
    In a separate bowl on the wooden countertop, dry ingredients—flour, hot cocoa mix, salt, baking soda, and baking powder—are being whisked together. A light dusting of cocoa powder clings to the bowl's edges, emphasizing the chocolatey goodness
  • Add eggs and vanilla, mixing well.
    Eggs are cracked into the mixing bowl, and a teaspoon of vanilla extract is poured in. The electric hand mixer sits nearby, ready to blend the mixture into a smooth, creamy base.
  • In a separate bowl, combine the dry ingredients (flour, cocoa mix, salt, baking soda, and baking powder).
    A large mixing bowl rests on a cozy wooden kitchen counter, with softened butter being whipped together with white and brown sugar. An electric hand mixer is in motion, blending the ingredients to a light, fluffy consistency
  • Gradually mix dry ingredients into the butter mixture.
    Dry ingredients are gradually mixed into the creamed butter and sugar using a wooden spoon. The cookie dough is forming into a rich, chocolatey texture on a lightly floured surface.
  • Stir in chocolate chips and Mallow Bits.
    Chocolate chips and Mallow Bits are being folded into the dough with a silicone spatula in a large mixing bowl, creating a chunky, textured cookie dough full of flavor.The dough is covered with plastic wrap and placed in the refrigerator. The bowl sits on a refrigerator shelf surrounded by other baking essentials like butter, eggs, and cream.
  • Cover dough and chill for at least 30 minutes (up to 24 hours).
    Chilled dough is scooped onto a parchment-lined baking sheet, forming evenly spaced portions. A hand gently presses each scoop to shape the dough, ensuring uniform cookies.
  • Preheat oven to 350°F. Drop 2 tablespoons of dough onto baking sheets, spaced 2 inches apart.
    The freshly baked hot chocolate cookies cool on a wire rack. In the background, a steaming mug of hot chocolate adds a cozy touch. A few cookies are stacked, with melted chocolate chips and marshmallow bits peeking out invitingly.The freshly baked hot chocolate cookies cool on a wire rack. In the background, a steaming mug of hot chocolate adds a cozy touch. A few cookies are stacked, with melted chocolate chips and marshmallow bits peeking out invitingly.The freshly baked hot chocolate cookies cool on a wire rack. In the background, a steaming mug of hot chocolate adds a cozy touch. A few cookies are stacked, with melted chocolate chips and marshmallow bits peeking out invitingly.
  • Bake for 9-11 minutes until edges are lightly browned. Cool for 5 minutes on sheets, then transfer to wire racks to cool completely.
    A large mixing bowl rests on a cozy wooden kitchen counter, with softened butter being whipped together with white and brown sugar. An electric hand mixer is in motion, blending the ingredients to a light, fluffy consistency.