Hot Cocoa Cookies are gooey chocolate chip cookies flavored with hot cocoa mix and packed full of toasted marshmallows. The marshmallows add a gooey texture and a sweet, toasted flavor to the cookies, while the hot cocoa mix provides a rich and decadent chocolate taste.
This was originally published as a sponsored post in 2022 but has since beed edited and updated.
A piping hot mug of hot cocoa in the fall or winter is one of my favorite things in life. Turning that cup of hot cocoa into these hot cocoa cookies is revolutionary. We don't need pillsbury or a Crumbl Cookie anymore! These cookies are simple, delicious, and a fun twist on a classic. These Strawberry Crunch Cookies are a fun and simple twist to cookies as well!
If you're looking for more delicious cookie recipes check out my Reese's Skillet Cookie, Pie Crust Cookies, or Matcha Cookies.
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Why You'll Love This Recipe
- You are combining two classic treats into one delicious dessert.
- There is a perfect textural contrast between the gooey cookies and the toasted marshmallows. You get the same contrast in my Marshmallows Brookies.
- They are warm and cozy dessert that is perfect for chilly fall and winter days. Just like my Skillet Brownie.
- They are a fun departure from your usual chocolate chip cookies.
Ingredients
Ingredients Notes
- You can use whatever hot cocoa mix you prefer.
- Unsweetened cocoa powder will amp up the chocolate flavor.
- I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips.
- I prefer to use mini marshmallows but you can also cut up a regular marshmallow or make your own homemade marshmallows.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can use a different type of chocolate to suit your tastes, such as white chocolate or dark chocolate
- You could use marshmallow fluff in place of the mini marshmallow. I would just mix a cup or so into the cookie dough.
- Add in chopped nuts to add more of a crunch to the cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
STEP 2: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, granulated sugar, brown sugar, and hot cocoa mix until light and fluffy. Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 3: In a medium bowl combine the flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix. Fold in the chocolate and the mini marshmallows. Do this gently. Cover the hot cocoa cookie dough. Chill for at least 30 minutes. If you're a cookie dough lover try my Edible Cookie Dough Recipe.
STEP 5: Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the prepared cookie sheet. Repeat with remaining cookie dough. Bake the cookies for 10-12 minutes or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the cookie sheet.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your marshmallow cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQs
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
You sure can! I recommend scooping the cookie dough while it is soft and then placing it in the fridge for up to three days or in the freezer for up to two months.
Room Temperature: The cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the Hot Cocoa Cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
More Recipes You'll Love
If you tried these Hot Cocoa Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Hot Cocoa Cookies
Ingredients
For Cookies:
- 1 ½ sticks (170 grams) unsalted butter softened
- 1 cup (198 grams) granulated sugar
- 1 cup (213 grams) light brown sugar packed
- 3 large (150 grams) eggs
- 2 teaspoons vanilla extract
- 3 cups (360 grams) all-purpose flour
- 2 packages Cocoa Classics Chocolate Surpreme Hot Cocoa Mix
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups (255 grams) chocolate chopped or chocolate chips
- 1 cup (43 grams) mini marshmallows
Instructions
For Cookies:
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
- In a medium bowl combine the flour, Cocoa Classics Chocolate Supreme Hot Cocoa Mix, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredietns. Mix until just combined.
- Fold in the chocolate and mini marshmallows.
- Cover the cookie dough and chill for at least 30 minutes.
- Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 2 inches apart on the baking sheet. Repeat with remaining cookie dough.
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the cookie sheet.
Notes
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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