These soft, fluffy cookies are loaded with cocoa mix, chocolate chips, and marshmallow bits. All the delicious taste of hot cocoa in every bite!
Believe me when I say that these ultra-chocolatey hot chocolate cookies are some of the best cookies I’ve ever made! Try them warm when the chocolate chips and marshmallows are gooey and melted – insanely delicious!
Why would you like these hot cocoa cookies?
If you love hot cocoa, these cookies will be a slam dunk favorite. Here are a few other reasons you might like:
- The recipe uses everyday cocoa mix And a bit of cocoa powder for a high chocolate flavor. Keep scrolling for all the different types of Dry Hot Chocolate Dix you can use in these cookies.
- NO FEEDING Dough required! The dough is easily mixed in one bowl and can be baked immediately.
- The texture of baked cookies is soft, thick, and chewy. Cookies are Ultra-Decadent and so delicious!
- Baked cookies stay fresh for days. Store them in the fridge for freshness (eat cold – yum – or warm slightly 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 amount of salt in the furnace does this. If using unsalted butter, add an additional 1/2 cup of salt to the recipe.
- Sugar + brown sugar: Brown sugar contributes to the chewed texture. Pack brown sugar into a measuring cup.
- Eggs: Use frozen eggs straight from the refrigerator for this recipe. Room temperature eggs can cause the dough to spread slightly while baking.
- All purpose flour: I use plain, all-purpose flour.
- Cocoa powder: 1/4 Cup Cocoa powder intensifies the chocolate flavor and helps balance the consistency of the dough so the cookies don’t spread – don’t leave it out. I use natural, unpasteurized cocoa beans for this recipe.
- Hot cocoa mix: Dry Hot Cocoa Mix is used for this recipe. I prefer to use a hot cocoa mix that does not contain marshmallows. My favorite hot cocoa to use in these cookies is GhiraMellium Premium hot cocoa. I also tested this recipe method with Nestle Hot Cocoa mix and the cookies came out well (slightly sweeter and less chocolatey than cookies made with ghirardelli mix).
- Mini Marshmallow Bits: Do not use regular plain marshmallows for these cookies as they will melt and spread all over the pan. Look for Mini Marshmallow Bits (the kind used in hot chocolate). It can usually be found in the Hot Chocolate Aisle (I’ve seen the puffed-up jet type in the aisles at Walmart and in my small town grocery store). I keep it in bulk, because we also used it in this granola and these s’mores cookies.
Another quick note about Dry Hot Cocoa Mix: 1 cup of hot cocoa mix equals four 1.5-ounce packets or about six .96-ounce packets or about eight .71-ounce packets.
A few more tips
I hope you know by now that I’m not one to throw a new recipe in front of your face that requires a few special ingredients unless it’s worth it.
And I’m telling you, these Hot Cocoa Cookies are 100% worth it.
- Use hot chocolate mix That is sweet and delicious and that you like the taste of.
- Get your hands on those mini marshmallow pieces. I promise you’ll end up buying them every time you fall in love with these cookies (and that’s granola and chocolate chip cookies).
- Play around with hot cocoa flavors! Maybe a peppermint-flavored hot cocoa? Yum!
➡️➡️ I do not recommend using HOT-Free Hot Cocoa Mix – the taste and consistency of the dough can be adversely affected. Also, you can try using hot cocoa mix with marshmallows added; However, it will not measure 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 sent them several messages from time to time saying basically the same thing: “Wow, I heard about the chocolate chip cookies you made – can I have the recipe??”
Apparently my kids went to school and Church and talked about these cookies until they got to a lot of people, which is exciting because while they make a lot of cookies (and my kids have heartily eaten the new cookie recipe – always.
I don’t blame them! These Hot Cocoa Cookies are one of the best cookies I’ve ever made! They have the perfect cookie texture. Big and soft and chewy. And the chocolate factor goes through the roof with the discovery of flavor from hot chocolate. Enjoy!
Hot cocoa cookies
- 1 a cup (227 PicturesWe are divided salted butter, softened at room temperature
- ⅔ a cup (142 PicturesWe are divided you are critical
- ⅔ a cup (142 PicturesWe are divided Packed with light brown sugar
- 1 soup baking soda
- 1 soup baking powder
- ¾ soup salt
- 2 – a lot Eggs
- 1 soup extract the vanilla
- 2 ¾ cups (390 PicturesWe are divided all purpose flour
- ¼ a cup (Current distance PicturesWe are divided Natural COCOA, not added cocoa powder
- 1 a cup (– I won PicturesWe are divided Dry Hot Cocoa Mix (see note)
- 1 ¼ cups (63 PicturesWe are divided Mini Marshmallow Bits (see note)
- 1 a cup (– I won PicturesWe are divided chocolate chips
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Preheat oven to 350 degrees. Line half a sheet of paper with parchment paper. Set aside.
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In the bowl of an electric mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, combine the butter, brown sugar, brown sugar, baking powder, and salt. Blend until combined and creamy, 1 to 2 minutes.
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Add the eggs and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
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Add the flour, hot cocoa mix, and cocoa powder. Mix until just combined; It’s okay if a few dry streams remain. Add the mini marshmallow pieces and chocolate chips and mix on low speed until evenly combined.
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Scoop the dough into balls of 2-pound cookie dough (I use a #40 cookie scoop) and roll until smooth. Place a few inches apart on the prepared baking sheets.
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Bake for 10 to 11 minutes until the cookies are just set around the edges (better to underbake than overbake. 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 best eaten warm).
Hot cocoa mix: 1 cup of hot cocoa mix equals four 1.5-ounce packets or about six .96-ounce packets or about eight .71-ounce packets. My favorite hot cocoa to use in these cookies is GhiraMellium Premium hot cocoa. I also tested this recipe method with Nestle Hot Cocoa mix and the cookies came out well (slightly sweeter and less chocolatey than cookies made with ghirardelli mix). The product and taste of hot cocoa news
Mini Marshmallow Bits: Do not use regular plain marshmallows for these cookies as they will melt and spread all over the pan. Look for Mini Marshmallow Bits (the kind used in hot chocolate). They are usually found in the hot chocolate aisle (the jet puffed type of product – I’ve seen them at Walmart and my small town grocery store). I keep it in bulk, because we also used it in this granola and these s’mores cookies.
Serving: 1 cake, Calories: 135ok, Carbohydrates: 19Pictures, Proteins: 1Pictures, Oil: 6Pictures, Saturated fat: 4Pictures, Cholesterol: + Otherssomething else is hidden, Sodium: 129something else is hidden, Fiber: 0.5Pictures, Sugar: The lowest ten letterPictures
Recipe source: From Mel’s Kitchen Cafe
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