Hot Chocolate Cookies are made by folding hot chocolate mix directly into the dough. Packed with milk chocolate chunks and mini marshmallow bits, these cookies capture the cozy, creamy flavor of hot cocoa in a portable, delightful treat.
Hot Chocolate Cookies are thick, delicious chocolate cookies loaded with milk chocolate and mini marshmallows
These cookies bake up thick with soft, tender centers and slightly crisp edges. The hot chocolate mix adds a gentle, familiar chocolate flavor so you still taste that classic cocoa note without the intensity of a double-chocolate cookie. If you prefer a deeper chocolate flavor, you can swap half of the hot chocolate mix for unsweetened cocoa powder to boost the chocolate profile while keeping the cookie texture the same.
How do you make Hot Chocolate Cookies?
The dough is quick and straightforward: cream butter and brown sugar, mix in the hot chocolate mix, then add eggs, vanilla, and dry ingredients. Fold in chopped milk chocolate and marshmallow bits, scoop, and bake. No chilling required, so these cookies can be ready from start to finish in under 30 minutes—making them perfect for last-minute baking or a snow day activity with kids.
What kind of hot chocolate should I use?
Use any powdered hot chocolate you like—classic or a brand with mini marshmallows added. For best texture and flavor, the plain powdered mix works well because you control how many marshmallows go into the dough. Tiny dehydrated marshmallows (often sold as “mallow bits”) are ideal because they hold up during baking and provide little bursts of marshmallow flavor without melting into the cookie batter.
If you can’t find dehydrated marshmallows, avoid using fresh mini marshmallows inside the dough because they tend to melt and spread. Instead, add a few marshmallows on top of each cookie in the last minute of baking so they soften and caramelize slightly on the surface.
Can you use milk chocolate chips instead of chopped chocolate?
Yes. You can substitute chips for chopped milk chocolate—just remember that higher-quality chocolate yields better flavor and melt. If you want occasional gooey pockets, leave some larger chunks rather than fully chopping all the chocolate.
These are a family favorite and a simple, comforting cookie for winter gatherings, holiday cookie boxes, or whenever you want a nostalgic chocolate treat. Store cookies in an airtight container at room temperature for up to three days, or freeze baked cookies for longer storage.
Ingredients
- 1 cup butter, room temperature
- 1 cup light brown sugar
- 1/2 cup hot chocolate mix
- 2 eggs
- 2 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking soda
- 2 3/4 cups all-purpose flour
- 1 cup chopped milk chocolate (or milk chocolate chips)
- 1 cup marshmallow bits (dehydrated Mallow Bits recommended)
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Cream the butter and brown sugar together on medium speed for about 1 minute until combined. Add the hot chocolate mix and mix for about 30 seconds more.
- Add the eggs and vanilla, mixing until incorporated.
- With the mixer on low, add the salt, baking soda, and flour. Mix just until combined—do not overmix.
- Fold in the chopped milk chocolate and marshmallow bits until evenly distributed.
- Drop the dough by heaping tablespoons onto the prepared baking sheet about 2 inches apart.
- Bake for 9–11 minutes, until the edges are set and slightly golden while the centers remain soft.
- Transfer the cookies to a wire rack to cool completely.
Notes & Tips
For a richer chocolate flavor, replace half of the hot chocolate mix with unsweetened cocoa powder. If you like a toastier marshmallow flavor, add a few marshmallows on top of each cookie during the last 30–60 seconds of baking. Cookies keep well in an airtight container for up to three days; for longer storage, freeze baked cookies in a sealed container.
Nutrition (approximate)
- Serving Size: 1 cookie
- Calories: 213
- Sugar: 13.9 g
- Sodium: 134 mg
- Fat: 11.3 g
- Carbohydrates: 26.3 g
- Protein: 2.9 g
- Cholesterol: 36 mg
If you make these cookies, consider sharing a photo on social media and tagging the baker or sharing with friends—they’re an easy crowd-pleaser and a fun twist on hot chocolate that works any time of year.