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
These cookies are amazing! Holy cow. I love how chewy they are! Texture, flavor, marshmallowy bites, chocolate overload, everything came together just right! Next time I’m 100% trying it with peppermint pieces. Thanks Mel!
So delicious! Thanks for another amazing recipe! One question – my cookies didn’t spread out very well. I use a scale to measure ingredients and I did convect bake at 325. Do you think if I do conventional bake at 350 that would solve it? Or something else I can try? Thanks so much!
Delicious!! I used Stephen’s hot chocolate, which is our favorite.
Same!
These cookies are all you say and more!!!
Made these for my grandkids with just a few modifications. I had nestles cocoa chips (chocolate and marshmallow) on hand so I used those in place of cc. And added a few mini marshmallows to the tops of cookies after baking just for visual appeal. They are a hit. Thank you.
MEL you are amazing. I subbed out the chocolate chips for a peppermint bark mix from Target (peppermint pieces, dark chocolate, and semi sweet chocolate chips) and it is amazing. YOU are amazing. Thanks for making me the star of the holiday parties!
I’m going to TJ’s today – definitely picking up that bark to do the same thing. Thanks for sharing!!
These turned out AMAZING! I used the basic Aldi brand hot cocoa mix and it worked great. Already looking forward to making these again!
These are divine! Voted 10 out of 10 from my family!
SO yummy! And a perfectly gorgeous cookie to look at, too! I made some with a teeny tiny cookie scoop and they baked up soft and chewy and perfect in 8 minutes. My neighbors who get cookie plates this year are going to love these! Thanks, Mel!
I made these for a church party. Everyone loved them and they are asking me to make them again for another party. Thanks for making me look so good!
Like many before me, the dough almost didn’t make it into cookies 😉
These are soooo yummy! Took them to a youth event and they literally ate the whole platter. These are fast favorites for us, will for sure make again!!
Couple of questions & a little praise :). These cookies are everything you say they are. I am not a chocolate cookie fan normally, love a good chocolate chip cookie but chocolate dough based I make for my husband who could eat chocolate on a burger I think. I had one 3 min out of the oven & oh my gosh, they are yummy! Now for my question? I see a couple new recipes you have posted mix the butter, sugars, baking powder & soda & salt together first. Can I do that with all your cookie recipes? I make your molasses ginger cookies & soft chocolate chip often. Also you say not to bring eggs to room temp. Is that just for the M&M Christmas cookies & the Hot Cocoa Cookies or any cookie recipe you post unless you specify to bring them to room temp?
Thank you for years of wonderful recipes & the gift idea lists. I wait for that every year to finish out my shopping. Merry Christmas to you & your family Mel!
Hi Kathy! Good questions. Yes, for any drop cookie on my site, you can mix the baking soda, baking powder and salt after the butter/sugars have been creamed (or with the sugar). I’ve started doing that with all recipes like that – just haven’t had time to update the recipes with those details. And yes, for most drop cookies, it helps to use cold-from-the-fridge eggs to help the dough not spread. It’s not a total deal breaker, but if you have the option, use the eggs cold unless the recipe specifically says to do otherwise.
Thanks so much for the reply, this makes cookie making easier for me. Appreciate the response!
These are delicious! I made them last week and then read one of your suggestions about adding more flour so the dough doesn’t spread. I made them today and used 3 cups of flour and Stephens hot chocolate mix and they turned out perfect!!
We just made these with 1 cup Stephen’s candy cane hot chocolate mix instead of regular hot cocoa and it was amazing! The candy cane flavor was very subtle, but left fun red specks through the cookies.
Oh, I love that – I’m excited to try this recipe with peppermint hot cocoa.
This recipe is going into my recipe file for sure! My husband gave the cookies 2 thumbs up and declared “you can make these anytime you want to!”
Big praise from a guy who claims that chocolate cookies are dry and flavorless. Each year I make 1 new cookie recipe for my traditional Christmas cookie tray and this year I have found that recipe! Thanks Mel
Yay, Eileen!!
Chiming in here regarding stiffness of the dough and puffier cookies. I made these today for a piano recital. They were delicious but I made a note to cut out at least 1/4 flour next time. They were too dry to stick together well (really had to massage the dough balls to get them in one piece) and they didn’t flatten the way I prefer. On the last batch, I mashed the balls down a bit, but I think a little less flour is the trick for me. I used Ghirardelli premium hot cocoa mix as well as Ghirardelli cocoa. Hope
that helps someone. I live in dry Colorado for reference.
Incredible cookies! I used the Starbucks hot cocoa mix and the dough was really thick but I persevered and got it all to mix together in my stand mixer. It did crush some of the marshmallow bits but the cookies baked up beautifully just how I like them, a bit on the thick side. As others have mentioned, I did NOT find them gritty at all using the Starbucks brand.
Thanks for the detailed review, Leslie!
Delicious cookies. I will definitely be making them again.
If anyone, like me, is wondering if the hot chocolate mix is necessary–my experience was that it is not. We made it with the Ghirardelli mix that was linked. I honestly couldn’t tell the difference between this dough and the chocolate dough we make for other cookies. I think you can take any chocolate dough you’ve made before and mix in the marshmallows and chocolate chips and get the same result. That was the consensus between me and my husband. (This is supposed to be good news–as recipes that require more than is usually in our pantry–and hot chocolate mix is not typically in our pantry–don’t become regulars for us)
If, like me, you go to the supermarket because you just HAVE to make these tonight. You may also search the store to discover they do not sell dehydrated marshmallows. You may also decide to buy three boxes of Swiss Miss Marshmallow lovers mix. I can at least spare you this part – I came home expecting to have to separate the marshmallows from the powder for proper measurement. But, I had the lovely surprise that they were in separate packets! Each box had 6 packets of powder and 6 of marshmallows. I think it was about 8 packets to get to 1 1/4 cups of marshmallows. And worth it.
10 packets. Not 8. And did I mention delicious?
Ok, that IS a lovely surprise!! Thanks for letting us know that!
IT WAS GREAT!!!!!!!
Easy and so good!!
Thanks, Brina!
I made these today and the name of this cookie is correct because they are insanely delicious! I must have used a much smaller cookie scoop because I got 54 cookies, but that’s just more for us to eat! Thanks for a great recipe!
Thanks for the review, Lori! I probably load my cookie scoop up to a heaping amount, which accounts for the cookie differential – but I agree, lots of cookies is never a bad thing. 🙂
Wow, these are amazing. One of the best cookie recipes I’ve ever made (and I’ve tried a LOT). Perfect as written. No notes! 🙂 I used Ghirardelli Classic hot cocoa mix. Thanks for the fantastic recipe.
Made these exactly as written. They are perfect! I used Great Value (Walmart) Milk Chocolate cocoa mix.) My husband has already asked that we make these cookies again ASAP and he insists that we need to have these every Christmas. Keeper!
Love, love hearing that, Rachael! Thanks for checking in with details on the hot cocoa you used.
Just wanted to share my experience with this recipe. I decided to double it, and only had time to put the butter in my bowl before my 7 year old lost his tooth and I needed to help him. When I got back to the kitchen, I forgot that I was doubling the recipe until I was ready to put in the mini marshmallows. Panic ensued! I somehow managed to save the cookies by adding the extra ingredients, and they still came out absolutely delicious! I am serving them at my cookie party on Saturday and I’m so excited for my friends to taste them!
Ok wow! These are insanely good, they almost didn’t make it to be baked as cookies, the dough is so good. I baked most of them, they taste incredible warm and they are still so soft the next day and delicious!
Yay, Lynsie! So glad you loved these! I think Cam is going to add them to her lineup of cookie dough to sell next summer due to all the rave reviews, haha.
Maybe she should make them now lol or better yet Valentine’s Day ideas!
Do you think I could freeze the cookie dough balls to cook later?
Yes, I think that will work just fine!
Doubled the recipe cause I just knew they would be amazing. They were a hit at my cookie exchange and an even bigger hit at my work. Also, those little marshmallows!!!! I could eat those when a spoon!
Haha, I hear you!! I snitch some from the bag all the time. They are so yummy with a handful of chocolate chips.
Everyone’s new favorite! My kids don’t usually agree on cookies, but they both loved these! We made one half with chocolate chips and the other with a peppermint bark mix.
Oh yum, the peppermint bark mix sounds amazing in these!
LOVE these cookies!! I added some peppermint bits to half the batch – you must try that!!
I’m so excited to try a peppermint version after all of these comments!
A-maz-ing! I used the Trader Joe’s Sipping Cocoa mix and these turned out so decadent!
Oh, fantastic!! I love TJ’s hot cocoa…I’m excited to try it in these cookies.
I am normally not a huge fan of chocolate cookies but Mel had me at “favorite cookies ever” so I decided to give them a try. Holy cow. They are SO incredibly good! My whole family loved them!
I’m glad these cookies won you over, Karlee!
These cookies are DELISH! I used a homemade hot cocoa mix and followed the weight measurement exactly. I also reached for my York peppermint dark chocolate chips instead of regular chocolate chips and they turned out amazing! I even won the holiday cookie swap this year with them- yay! Thanks for another amazing cookie Mel!
5 STARS
Oh yum…those special chocolate chips sound like they’d be amazing in these cookies! Congrats on the cookie swap win!
Great taste, but I had difficulty with the cookie not spreading. I weighed ingredients. I used Ghirardelli double chocolate (couldn’t find premium quickly enough) mix. I read through some comments and I wasn’t sure if the recommendation to add flour was to help with spread? I smashed them with a glass while still hot which is fine, but I’d love to get it right next time without having to do that.
Hi Anna, a few people had cookies that spread *too* much, so I recommended they add a bit of flour to help with that. If your cookies aren’t spreading enough, try dialing back the flour by 1/4 cup. I think the variability of these cookies is due to the hot cocoa mix and all the varieties (and how each brand behaves in this cookie recipe).
These cookies are the best! My 19 year old son couldn’t stop eating them and said that these are the best cookies he has ever had! Thanks for another winner!
That’s awesome, Kristi!!
So divine. Made them with 4 packets, Swiss Miss Coco, and added a little bit of Stevens to make up the difference. They were a little bit dry putting together, but coming out of the oven were delicious. I will definitely try putting some instant coffee in next time.
Thanks for the review, Kimberly!