Hot Chocolate Cookies
These hot chocolate cookies are soft-baked chocolate cookies that are full of hot chocolate flavor and mallow bits in every bite—a hot cocoa cookie that is great for your family, cookie swaps, and more.
Hot Chocolate Cookies
Bring together a cookie and the delicious flavor of hot chocolate!
Soft and slightly chewy hot cocoa cookies that are full of chocolate chips and mallow bits. Using homemade hot chocolate mix in cookies gives it that creamy chocolate flavor!
We made a batch of these cookies, and the family gobbled them right up. Even if it isn’t winter, this cocoa cookie recipe is great to make.
Let me share tips and tricks when it comes to baking this recipe. Also, check out these chocolate icebox cookies, peanut butter cookies, and these snowball cookies.
Ingredients Needed
Hot Cocoa Mix – I like to use homemade hot cocoa mix but if you want to use some packets from the store, that works great too!
Marshmallow Bits – If you don’t have mallow bits, just take some scissors and snip some marshmallows into small pieces before adding to the cookie dough.
Butter – Be sure to use unsalted butter for this one.
Brown Sugar – I like to use light brown sugar but you can use dark brown in a pinch.
Chocolate Chips – Use semi-sweet or milk chocolate for best flavor.
Pantry Staples – All purpose flour, baking powder, salt, large egg, vanilla extract.
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How to make hot chocolate cookies
First: Start by preheating your oven to 350, and line a baking sheet with a silicone mat, cooking spray, or parchment paper.
Second: Combine the dry ingredients in one bowl and set aside. Using a hand mixer or stand mixer, combine the wet ingredients until light and fluffy.
Third: Add the dry ingredients to the wet in batches until flly combined. Now you will cream together your butter and sugar. Add in your eggs and vanilla and mix, scraping down the sides as needed.
Fourth: Bake tablespoon amounts on prepared baking sheets for 8-10 minutes or until the cookies are set. Remove and cool completely.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
How long do they last?
These cocoa cookies can be stored at room temperature, in an airtight container, for 4-5 days.
You can freeze the cookies for 3-4 months in the freezer. Thaw on the counter or place them in the fridge for a slow thaw overnight.
Can you use hot chocolate for baking?
You absolutely can use hot chocolate for baking. This hot chocolate cookie recipe uses hot chocolate powder. Now you can buy your favorite brand of powder or make homemade chocolate powder to mix in.
The choice is up to you! For ease, I went ahead and used store-bought since I had some in my pantry.
Can I use cocoa powder instead of hot chocolate mix?
You are welcome to use cocoa powder instead of the hot cocoa powder mix. The only difference is you will lose some of the hot chocolate flavors to the cookies.
But with the chocolate chips and mini mallows it will help bring in the cocoa flavor of a warm cup of cocoa.
Can I make these sugar free?
You are more than welcome to use the sugar-free ingredient to replace it. You would need a brown sugar alternative, sugar-free hot chocolate mix, and sugar-free chocolate chips, and marshmallows.
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
These hot chocolate mix cookies are quick and easy to make and full of cocoa flavor. Perfect for your cookie exchange or gift giving!
Hot Cocoa Cookies
Ingredients
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup hot chocolate mix
- ½ cup 1 stick unsalted butter, softened
- ½ cup brown sugar packed
- 1 egg room temperature
- 1 teaspoon vanilla extract
- ½ cup chocolate chips milk or semi-sweet
- ½ cup mallow bits
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking powder, salt and hot cocoa mix. Stir to combine.
- In a large bowl, cream together the butter and brown sugar until well combined and fluffy. Add egg and vanilla extract and beat until well combined.
- Gradually add dry mixture and beat until well combined.
- Stir in chocolate chips and mallow bits by hand. Do not use the mixer as it will break up the chips and marshmallows.
- Scoop dough using a cookie dough scoop or tablespoon and place on prepared baking sheet.
- Bake for 8-10 minutes or until the edges are set. Remove from the oven and let cool on the baking sheet for an additional 1-2 minutes.
- Remove and place on a cooling rack and cool completely.
- Enjoy!
Notes
Nutrition
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You use the words mallow and marshmallow interchangeably. They are not interchangeable. Mallow is a plant. Historically it was used to produce a variety of medicinal products. It also was used to make the first marshmallows, which were a throat lozenge. Modern marshmallows contain no ingredients from the mallow plant, but are made of sugar, corn syrup, gelatin, and air.
Please don’t use the words incorrectly. If your recipe should have marshmallows, say marshmallows. If you want people to add chopped up bits of a plant, say mallow.