Made with cocoa mix, butter, brown sugar, chocolate chips, and Mallow Bits, these Hot Chocolate Cookies taste like a snow day in every bite.
Let me be completely honest with you—I didn’t set out to create the ultimate Hot Chocolate Cookies. In fact, I was mostly just trying to use up the random half-box of cocoa mix I found crammed behind some canned beans I bought in 2020 and never touched again.
It was one of those cold afternoons where I’d already had two cups of tea and still couldn’t shake the chill. The kind of day that just feels better with the oven on, you know? I didn’t even have a real plan—just some butter, an egg or two, and the wild idea that hot chocolate could maybe work as a cookie flavor.
So I started throwing ingredients together, and by some small miracle (or maybe because chocolate is magic), they turned out so good that I immediately texted my sister with a photo and said, “YOU NEED TO TRY THESE NOW.”
Weirdly enough, they reminded me of being ten again—sitting at the kitchen table in my flannel pajamas with hot cocoa that was way too hot to drink, topped with way too many marshmallows. These cookies? They’re that feeling. Just baked.
Why You’ll Love This Hot Chocolate Cookies Recipe?
Okay, I know what you might be thinking. “Aren’t these just chocolate cookies with marshmallows?” And yeah, sort of. But they hit different.
The secret’s in the cocoa mix. It gives them that sweet, nostalgic, hot-chocolate-from-a-packet vibe. Not fancy, not fussy—just cozy. And the Mallow Bits? Little pops of crunch that soften in the oven and give the cookie that gooey, chewy marshmallow texture… without turning into a sticky mess like regular mini marshmallows tend to do (been there, scraped that off a baking sheet).
Also, the smell when they’re baking? Oh my gosh. It’s like winter in a cookie tray. Like you’re in a ski lodge even if you haven’t left your house in two days. (Which, let’s be honest, I probably haven’t.)
Ingredient Notes:
You don’t need anything fancy for these Hot Chocolate Cookies. In fact, the scrappier the better. I swear, these taste best when you’re wearing mismatched socks and baking as an excuse to procrastinate actual work.
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Butter – Softened, not melted. If you forgot to take it out ahead of time (same), a few seconds in the microwave on low does the trick.
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Granulated sugar + brown sugar – The mix gives you that crispy edge and chewy center situation we all love.
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Eggs + vanilla – Pretty standard, but don’t skip the vanilla. It really rounds out the cocoa flavor.
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All-purpose flour – Regular flour. Not cake, not bread, just your everyday bag o’ white flour.
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Hot cocoa mix – Four packets, or ¾ cup. Not sugar-free. I tried that once and the cookies came out tasting like sadness.
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Salt, baking soda, baking powder – Cookie science. Not exciting, but necessary.
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Chocolate chips – I use semi-sweet because they balance the cocoa mix. Use milk or dark if you’re feeling wild.
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Mallow Bits – THESE MATTER. Mini marshmallows will melt into lava puddles. These hold their shape and give that toasted marshmallow vibe. I hoard them every winter, no shame.
How To Make Hot Chocolate Cookies?
Step 1: Cream the butter and sugars
Grab a big bowl. Beat your butter and both sugars together until it’s fluffy and pale and your arm’s slightly tired. If you’ve got a mixer, great. If not, you’ll get a nice forearm workout. Add in the eggs and vanilla and mix again.
Step 2: Combine dry stuff
In another bowl (yep, sorry—two bowls), whisk together the flour, cocoa mix, baking soda, baking powder, and salt. Expect cocoa dust to fly everywhere. It’s part of the magic.
Step 3: Mix it all up
Slowly add the dry mix to the wet stuff. Don’t rush it. Once combined, fold in your chocolate chips and Mallow Bits. The dough should feel thick—like, stand-up-on-a-spoon thick.
Want To Save This Recipe?
Step 4: Chill out
Cover that bowl and let it chill in the fridge for at least 30 minutes. If you can leave it overnight, even better. I’ve also baked them straight away (impatient baker problems), and they were still great—just flatter.
Step 5: Bake
Preheat to 350°F. Scoop dough balls—about 2 tablespoons each—onto a lined baking sheet. Give ‘em space, they spread. Bake for 9–11 minutes. You want the edges set, centers still soft. Let them cool on the tray for 5 before moving to a rack. If you eat one hot and burn your mouth… welcome to the club.
Storage Options:
You can keep these in an airtight container at room temp for about 4–5 days. That said, they rarely make it past day three at my house.
Wanna freeze the dough? YES. I scoop dough balls onto a tray, freeze until firm, then pop them in a bag for whenever future-me needs a warm cookie without the effort. Bake straight from frozen, just add 1–2 minutes.
Already baked and want to freeze those? Go for it. Just wrap tightly and warm them in the oven later for that just-baked vibe.
Variations and Substitutions:
I’ve played around with this base recipe more times than I can count. Some swaps are magical. Others… eh. But that’s half the fun, right?
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Crushed peppermint – Festive and fabulous. Stir it into the dough or sprinkle on top.
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White chocolate chips – Pretty and sweet, especially with dark cocoa mix.
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A pinch of cinnamon or espresso powder – Adds depth. Makes you feel like you’re baking with intention.
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Stuffed cookies – A mini marshmallow in the center? Yes, please.
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No Mallow Bits? Use them if you can, but if you’re desperate… bake without and top warm cookies with mini marshmallows. It’s messy but delicious.
What to Serve with Hot Chocolate Cookies?
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A mug of hot cocoa – Double the cozy. Extra whipped cream = no regrets.
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Milk or oat milk – Classic. Cool and simple.
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Coffee or a vanilla latte – Balance out the sweet with something rich and roasty.
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A blanket, a movie, and absolutely no emails – The ultimate pairing.
Frequently Asked Questions:
Can I use sugar-free cocoa mix?
I mean… you can. But I did once, and they tasted like cardboard. So I wouldn’t.
Do I have to chill the dough?
Technically no, but they bake up way better if you do. Thicker, softer, gooier. Totally worth the wait.
Where do I even find Mallow Bits?
Usually near the cocoa in winter. Or online. I hoard them like holiday gold, not even sorry.
There’s just something about these Hot Chocolate Cookies that feels like a warm hug. They’re nostalgic, cozy, and just chaotic enough to remind you that you’re not trying to impress anyone—you’re just here to bake something that makes you (and maybe your entire neighborhood) smile.
If you try these, tell me how they turned out. Did you burn your tongue like I did? Did your kids sneak extras when you weren’t looking? Did you eat three in a row and call it dinner? I’m all ears—and also probably still eating cookies.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Hot Chocolate Cookies
Ingredients
- 1 c butter softened
- 1 c sugar
- 2/3 c brown sugar
- 2 large eggs
- 1 tsp vanilla
- 3 1/4 c all-purpose flour
- 4 packages hot cocoa mix NOT SUGAR-FREE VERSIONS or 3/4 c hot cocoa mix
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 c chocolate chips
- 1 c Mallow Bits mini marshmallows do not work the same
Instructions
- Start by creaming 1 cup of butter, 1 cup of sugar and 2/3 cup of brown sugar until the mixture becomes light and fluffy. Next add in 2 eggs and 1 teaspoon of vanilla ensuring that everything is well mixed.
- In a bowl combine 3 1/4 cups of all-purpose flour, 4 packages of cocoa mix, 1 teaspoon of salt, 1 teaspoon of baking soda and 2 teaspoons of baking powder.
- Gradually incorporate the dry ingredients into the butter mixture while stirring to ensure they are well combined. Then gently fold in 1 cup of chocolate chips and an additional cup of Mallow Bits.
- Cover the dough. Let it chill for, at least half an hour or up to a full day (24 hours) in the refrigerator.
- To begin baking your cookies preheat your oven to a temperature of 350 degrees Fahrenheit. Drop two tablespoons of dough onto your prepared baking sheets. Make sure to space them two inches from one another.
- Bake for a duration, between nine to eleven minutes. Until you notice that the edges have turned golden brown. Once baked allow the cookies to cool on the baking sheets for five minutes before moving them onto wire racks where they can cool down completely.
- Now it's time to indulge in these Hot Chocolate Cookies! Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Amazing! My daughter made these with mini marsh and gluten flour. Still fabulous! What kind of GF flour do you use?
Hi Jamie! Thanks for your comment, I’m so glad you and your daughter loved the Hot Chocolate Cookies! As for the gluten-free flour, I recommend using a good-quality gluten-free flour blend like Bob’s Red Mill or King Arthur’s 1:1 Gluten-Free Flour. These blends are formulated to provide the best texture for cookies. Just substitute the all-purpose flour in the recipe with the same amount of the gluten-free blend, and you’re all set! 😊 Enjoy!