Hot Cocoa Cookies
If you’re looking for a cookie that tastes like winter in every bite, Hot Cocoa Cookies are the way to go. These are soft, chewy, and packed with rich chocolate flavor, melty chocolate chips, and those fun little freeze-dried marshmallows you find in a good cup of cocoa. They’re the perfect treat to cozy up with, no mug required.
They’re also incredibly easy to make ahead. The dough chills beautifully, and the cookies bake up thick and soft every time. Whether you’re making these for a cookie exchange, treats for the kids, or just because you’ve got a craving for something nostalgic, they’ll disappear fast.
Ingredients
- Butter – I use unsalted butter, but if you use salted butter then skip adding additional salt to the recipe.
- Granulated sugar and Brown sugar – I like golden or yellow brown sugar in this recipe, but dark brown will also work.
- Eggs – Large or extra large eggs are fine.
- Vanilla extract – Artificial or pure vanilla extract work equally well in this recipe.
- All-purpose flour
- Hot cocoa mix, or ¾ cup hot cocoa mix – Don’t use flavored hot cocoa mix, and you’ll be adding mini marshmallows so no need to use the mix with them added.
- Baking powder
- Salt
- Semi-sweet chocolate chips
- Mini marshmallows (the type made for hot cocoa, not regular mini marshmallows)
How To Make Hot Cocoa Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
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Buy Now!Start by creaming the butter and sugars together until they’re light and fluffy. I love using my stand mixer with a paddle attachment because it gets everything perfectly smooth in no time and saves your arm from a workout. Yes, they’re expensive, but these mixers are workhorses and you’ll never need to buy another. Plus, cool colors!
Beat in the eggs and vanilla until the mixture is well combined. It should look creamy and a little glossy at this point.
In another bowl, whisk together the flour, hot cocoa mix, baking powder, and salt. A large balloon whisk works well here to break up any cocoa clumps so your cookies stay smooth and even. These whisks also add air to the mix, so you don’t need to sift.
Gradually add the dry mixture to the wet ingredients and mix on low until just combined. The dough will be thick, so I like switching to a sturdy silicone spatula for the final mix because it handles the dough without bending or breaking.
Fold in the chocolate chips and freeze-dried mini marshmallows. These little marshmallows add that classic hot cocoa flavor, but make sure you’re using freeze-dried ones meant for hot chocolate. Regular marshmallows will melt into a gooey mess.
Cover the bowl with plastic wrap and chill the dough for at least 30 minutes. This helps the flavors develop and prevents the cookies from spreading too much while baking. When you’re ready to bake, preheat the oven to 350°F and line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
Scoop the dough into 1 ½-inch balls and space them about an inch apart on the baking sheet. I like using a cookie scoop to keep everything uniform, and it makes the process faster and less messy.
Bake the cookies for 9 to 11 minutes, just until the edges are set and the centers still look slightly soft. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Chef Jenn’s Tips
- Freeze-dried marshmallows are key; don’t swap them with regular mini marshmallows!
- Want even more cocoa flavor? Toss in a few chopped dark chocolate chunks.
- If you’re freezing the dough, wait to add the marshmallows until just before baking.
- Slightly underbaking keeps them chewy in the center.
Recommended
Make It A Meal
Make these part of a cozy dessert board with hot chocolate, peppermint bark, and a bowl of whipped cream. They also pair wonderfully with a tall glass of milk or a warm espresso.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Just thaw at room temp or warm briefly in the microwave for that fresh-baked taste.
If freezing the dough, skip the marshmallows until you’re ready to bake (they hold up better that way). Freeze dough balls on a baking sheet, then transfer to a zip-top bag.
Hot Cocoa Cookies
Ingredients
- 2 sticks butter softened
- 1 cup granulated sugar
- 2/3 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cup all-purpose flour
- 4 hot cocoa mix packages or ¾ cup hot cocoa mix
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips regular or mini
- 1 cup mini marshmallows freeze-dried
Instructions
- Cream the butter, granulated sugar, and brown sugar in a large mixing bowl using an electric mixer or stand mixer until light and fluffy.
- Add the eggs and vanilla extract and mix until fully combined.
- Whisk together the flour, hot cocoa mix, baking powder, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients until a thick dough forms.
- Fold in the chocolate chips and freeze-dried marshmallows.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the dough into 1 ½-inch balls and place on the baking sheet with 1-inch spacing.
- Bake for 9–11 minutes, until edges are set.
- Cool on the baking sheets for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
Chef Jenn’s Tips
- Freeze-dried marshmallows are key; don’t swap them with regular minis marshmallows!
- Want even more cocoa flavor? Toss in a few chopped dark chocolate chunks.
- If you’re freezing the dough, wait to add the marshmallows until just before baking.
- Slightly underbaking keeps them chewy in the center.
