Hot Cocoa Cookies Recipe

When the brisk chill of winter begins to creep in, our minds quickly wander to those days of snuggling up in front of a fire and sipping on a warm cup of hot cocoa topped with tons of marshmallows. And now, with the cold sneaking in through our windows, we wanted to take the classic hot chocolate drink, and turn it into a chewy treat instead. Filled with hot chocolate mix, chocolate chips, and mini marshmallows, these hot cocoa cookies will satisfy those chocolate cravings and do well eaten by themselves or paired with a steaming cup of hot cocoa. Enjoying these in front of a fire is still recommended.

Before You Get Started Making Hot Cocoa Cookies

Measure/Weigh all the ingredients

Remove butter from the refrigerator to come to room temperature

Preheat oven to 350 degrees (F)

Line cookie sheets with parchment paper or silicone mats

Hot Cocoa Cookies Ingredients And Amounts (Yields ~24 cookies)

3 1/4 cup (467g) all-purpose flour

3/4 cup (118g) hot cocoa mix

1 1/4 tsp (6g) baking soda

1 tsp (4g) baking powder

1 tsp (5g) salt

1 1/4 cup (284g) unsalted butter - softened at room temperature

1 cup (200g) granulated sugar

2/3 cup (146g) packed light brown sugar

1 tsp (4g) vanilla extract

2 (100g) eggs

1 cup (200g) semi-sweet chocolate chips

1 cup (40g) mini marshmallows - we used Jet-Puffed Marshmallow Bits

Hot Cocoa Cookies Step-By-Step Directions

1) Preheat oven to 350 degrees (F).

2) In a mixing bowl, sift together flour, hot cocoa mix, baking soda, baking powder, and salt, and set aside.

3) In the bowl of a stand mixer fitted with the paddle attachment (or mixing bowl if using a handheld mixer) cream together butter and sugars on medium speed for 2-3 minutes until light and fluffy.

4) On low speed add in the vanilla extract.

5) Add the eggs, one at a time, mixing well after each addition.

6) With the mixer on low, add the dry ingredients from step 2 until the batter is smooth and combined well.

7) Carefully mix in the chocolate chips and mini marshmallows with a wooden spoon.

8) Using a cookie scoop (or your hands), scoop about a 2 tbsp amount of dough for each cookie, placing each scoop about 2 inches apart on the cookie sheet.

9) Bake for 9-11 minutes or until edges are set. The tops will still be soft.

10) Cool on a baking sheet for 5 minutes before transferring to a cooling rack.

Hot Cocoa Sweet Notes

Make sure not to over bake the cookies, the tops should still be soft

If you can't find marshmallow bits, feel free to substitute mini marshmallows instead

Recipe adapted from Love From The Oven