A hint of cocoa, a squishy marshmallow, & yummy chocolate equals the best recipe for Hot Chocolate Cookies you ever. They're amazing for Christmas but I say you bake a batch any day of the year; they're that good.
Why this Hot Chocolate Cookie Recipe is Amazing: The hot cocoa flavor in this chewy cookie is light & subtle. Topped with a gooey marshmallow & a drizzle of semi-sweet chocolate makes this the ultimate triple-threat flavor combo. It's not too rich so go ahead eat 2-3, I won't judge!
These fresh-baked cookies are thick & medium-sized to really curb your sweet tooth. I enjoy them cold from the fridge with a cup of peppermint mocha coffee - OMG.
Like my recipe for Chocolate Chip Marshmallow Cookies, the combination of semi-sweet chocolate & sweet vanilla marshmallows is hard to resist. Ok, now we bake!
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Ingredients
This recipe has all the traditional ingredients for making cookies from scratch. The addition of Swiss Miss Hot Chocolate mix packets is what gives the cookie base that comforting flavor.
Here are the ingredients needed to make hot chocolate cookies using hot cocoa mix packets.
- All-Purpose Flour - nothing fancy, just the basics.
- Baking Soda & Powder - for a tender soft cookie.
- Eggs - room temperature is best for easy mixing.
- Salted Butter - softened at room temperature.
- Brown & Granulated Sugar - both give the cookie sweetness & a chewy texture.
- Vanilla - enhances the chocolate flavor.
- Marshmallows - large is what you will need.
- Semi-Sweet Chocolate Chips - quick & easy to melt to swirl on top at the end.
See the recipe card for quantities & substitutions/variations.
How to Make Hot Chocolate Cookies
This amazing recipe takes just 5 minutes to mix up, a few hours to chill, & is easy to roll, drop, bake, & top. You can also prep the dough ahead of time, freeze, & bake later - it's a real holiday life saver.
Here are the easy steps for making cookies with hot chocolate packets:
- Make & Chill the Dough
- Roll & Bake the Cookies
- Cool & Top with Chocolate
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Make & Chill the Dough
You will need a large mixing bowl for the cookie dough. A hand mixer as well since the dough is quick thick & cannot be stirred by hand.
In a bowl add the butter & both sugars. Mix on medium speed with the hand mixer for 3 minutes. Scrap down the sides and add the eggs and vanilla. Mix on medium speed again for 3 minutes, it should be airy & fluffy.
Add 2 packets, half the flour, & both the baking soda & powder. Use the hand mixer to combine for 1 minute.
Add the other 2 packets & final half of the flour. Mix on low to medium speed, scraping down the edges as needed, until no streaks of flour show.
2 - Roll & Bake the Cookies
Chill the dough in the refrigerator for 2 hours. Once chilled, preheat the oven to 350°F and spray a baking sheet or use parchment paper.
Roll the dough into 1.5 tablespoon size balls. Evenly space a dozen on a baking sheet.
Bake for 8 minutes on the center rack. While baking, cut the marshmallows in half using kitchen shears or scissors sprayed with nonstick cooking spray.
Carefully remove the cookies from the oven and use the back of a small spoon to press an indention in the center of each cookie. Add half a marshmallow to each hole.
Bake for an additional 5 minutes.
3 - Cool & Top with Chocolate
The cookies take a total of 13 minutes to bake. They will be light in color & the marshmallow will puff up a bit as it cooks.
Let the cookies rest on the baking sheet for 2 minutes before removing them.
Use a spatula and move the cookies to a wire rack to cool for 20 minutes. The marshmallow will collapse a bit as it cools.
Add chocolate chips to a glass bowl, microwave in a bowl for 20 second intervals & stir with a rubber spatula. Mine took a little over a minute.
Top each cookie with 1 tablespoon of chocolate. Swirl & spread it gently to cover the marshmallow while leaving the edges uncovered as seen here.
Let the chocolate set & harden for 30 minutes before eating - if you cannot wait like me, pop them in the fridge for 15 minutes instead!
Serving Suggestions
This cookies are best served chilled or at room temperature. This way the chocolate is set & less messy when you eat it. Don't forget to save a few to put for Santa on Christmas Eve!
What to Serve with Hot Chocolate Cookies : If you are chocolate addict, dunk & sip these cookies in a glass of Homemade Hot Chocolate from Chocolate Chips. Or grab a glass of your favorite dairy or plant-based milk.
Storing & Make Ahead Tips
The dough freezes easily and can be made ahead of time to bake later. You can also freeze the baked & topped cookies for up to 30 days.
Defrost cookies before serving. Keep them in a cool dry place so the chocolate doesn't warm & melt. These are great for gift giving & stack easily in boxes, tins, or on cookie platters.
Recipe Tips & Behind the Scenes
Here is my recipe for success - including what I learned when testing, funny stories or bloopers, and more.
- #1 Tip - Do NOT over bake the cookies or smash down the marshmallows.
- Use cooking spray on your kitchen scissors so there's no sticking when you cut the marshmallows in half.
- Any brand hot cocoa/chocolate packets or powdered mix will work such as Ghiradelli, Nestle, or store brands like Trader Joe's or Good & Gather at Target.
- No double-boiler needed, melt the chocolate in the microwave easily.
- For a more festive look, sprinkle on colored sprinkles, rainbow nonpareils, or top with almond bark instead of chocolate.
- When I first made these cookies, I texted a picture to my daughter during her lunch break at school. Her response was "I love you mommy"!
Hot Chocolate Cookies
Equipment
- hand mixer
- baking sheet
Ingredients
- 1 cup salted butter softened at room temperature (2 sticks)
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs room temperature
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- 4 packets hot chocolate mix roughly 5.5 ounces or ⅔ cup
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 18 large marshmallows cut in half
- 8 ounces semi-sweet chocolate chips
Instructions
- In a large mixing bowl add the butter & both sugars. Mix on medium speed with the hand mixer for 3 minutes.1 cup salted butter, ¾ cup sugar, ¾ cup brown sugar
- Scrap down the sides and add the eggs and vanilla. Mix on medium speed again for 3 minutes, it should be airy & fluffy.2 eggs, 1 tablespoon vanilla
- Add 2 packets, half the flour, & both the baking soda & powder. Use the hand mixer to combine for 1 minute. Add the other 2 packets & final half of the flour. Mix on low to medium speed, scraping down the edges as needed, until no streaks of flour show.3 cups all-purpose flour, 4 packets hot chocolate mix, 1 teaspoon baking soda, 2 teaspoons baking powder
- Chill 2 hours in the refrigerator. I can be mixed up to 2 days before baking.
- Preheat the oven to 350°F. Spray a baking sheet or use parchment so the cookies wont stick.
- Drop 1.5 tablespoon size balls evenly spaced on the baking sheet.
- Bake in the preheated 350°F oven for 8 minutes. (cut the marshmallows now by using kitchen shears/scissors sprayed with nonstick spray)
- Remove from oven, press an indention in the middle of each cookie with back of spoon. Add a ½ marshmallow to the indention. Bake in the oven for 5 more minutes.
- Cool on the baking sheet for 2 minutes to set & marshmallow will flatten/deflate. Move to wire rack to cool for 20 minutes.
- Next, melt the chocolate. Microwave in a bowl for 20 second intervals & stir with a rubber spatula. Takes about 1-1.5 minutes total.
- Top each cookie with 1 tablespoon of chocolate. Swirl & spread it gently to cover the marshmallow while leaving the edges uncovered as seen here. Let chocolate set for 30 minutes.Optional; top with festive red, white, & green holiday sprinkles or nonpareils for Christmas.
- These cookies are great served chilled from the refrigerator or at room temperature.
Notes
- Keep in a cool dry place so the chocolate doesn't melt. They will keep for up to 5 days at room temperature or up to 10 days in the refrigerator.
- Cookie dough or baked cookies can be frozen for up to 30 days.
Nutrition
More Cookie Recipes
Here are some similar recipes for home-baked cookies that include chocolate:
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