Hot Chocolate Cookies (Soft, Gooey & Perfect for Winter!)

Meta Description: These Hot Chocolate Cookies are soft, chewy, and loaded with hot cocoa mix, marshmallow bits, and chocolate chips—just like your favorite cozy winter drink in cookie form! Ready in under 30 minutes.

If you love sipping a warm mug of hot cocoa on a chilly day, you’re going to fall in love with these Hot Chocolate Cookies. They’re everything you’d want in a winter dessert—soft, chocolatey, and filled with adorable vanilla marshmallow bits that melt slightly into the dough.

This recipe is Test Kitchen Approved, makes 5 dozen cookies, and is perfect for holiday baking, cookie exchanges, or cozy nights at home.

Why You’ll Love These Hot Chocolate Cookies

• Made with real hot cocoa mix for that true hot chocolate flavor
• Soft, chewy texture thanks to creamed butter and sugars
• Marshmallow bits baked inside (not mini marshmallows!)
• Easy to make—just drop, bake, and enjoy
• Makes a big batch for sharing or storing

Ingredients

• 3/4 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1/2 cup instant hot cocoa mix (about 3 packets)
• 3 tablespoons baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup vanilla marshmallow bits (not miniature marshmallows)
• 1 cup semisweet chocolate chips

How to Make Hot Chocolate Cookies

Step 1 — Prep Your Oven

Preheat oven to 375°F (190°C). Grease your baking sheets or line them with parchment paper.

Step 2 — Cream the Butter and Sugars

In a large bowl, beat together butter, sugar, and brown sugar until light and fluffy (about 5–7 minutes).
Add eggs and vanilla; beat until well combined.

Step 3 — Mix Dry Ingredients

In another bowl, whisk together:

• Flour
• Hot cocoa mix
• Baking cocoa
• Salt
• Baking soda
• Baking powder

Gradually mix dry ingredients into the creamed mixture.

Step 4 — Add Mix-Ins

Gently stir in:

• Marshmallow bits
• Chocolate chips

Step 5 — Scoop & Bake

Drop dough by tablespoonfuls, spacing them 2 inches apart on baking sheets.
Bake for 10–12 minutes, or until the edges are set.

Cool completely on wire racks.

Nutrition Information

Per cookie:
81 calories • 4g fat • 12mg cholesterol • 95mg sodium • 12g carbs • 8g sugars • 1g protein

Tips for Perfect Hot Chocolate Cookies

• Use marshmallow bits, not mini marshmallows—minis melt into puddles.
• Don’t overbake! They’re meant to stay soft and chewy.
• Chill the dough for 20 minutes if it’s too sticky.
• Add extra chocolate chips on top before baking for a bakery-style look.

Storage & Freezing

To Store

Keep in an airtight container at room temperature for up to 5 days.

To Freeze Baked Cookies

Freeze in layers separated with parchment for up to 3 months.

To Freeze Cookie Dough

Roll dough balls and freeze on a baking tray. Transfer to a freezer bag and store up to 3 months.
Bake from frozen, adding 1–2 extra minutes.

FAQs

Can I use hot chocolate powder instead of instant hot cocoa mix?
Yes! Any instant cocoa mix works well—regular, dark chocolate, or even flavored.

Can I add more marshmallows?
You can increase the marshmallow bits, but avoid mini marshmallows since they melt too much during baking.

Can I make these cookies ahead of time?
Absolutely—this dough refrigerates beautifully for up to 48 hours.

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