Hot Chocolate Cookies

Hot Chocolate Cookies – cookies made with hot chocolate mix, milk chocolate chips, semi-sweet chocolate chips, and mini marshmallows. These cookies stay soft for days. Hot Chocolate Cookies - cookies made with hot chocolate mix, milk chocolate chips, semi-sweet chocolate chips, and mini marshmallows. These cookies stay soft for days. the-girl-who-ate-everything.comEvery single night after I tuck the kids in bed, I sit down on the couch with a mug of hot chocolate and unwind to a little reality TV. When I first started doing it my husband looked at me sideways. Who drinks hot chocolate in 85 degree weather? Me.

Now he comes home with an economy sized pack of hot chocolate from Costco to make sure I don’t have to go a night without it. Needless to say, I had plenty of hot chocolate for these Hot Chocolate Cookies. They didn’t even put a dent in my stash. Hot Chocolate Cookies - dough made with hot chocolate mix, milk chocolate chips, semi-sweet chocolate chips, and mini marshmallows. These cookies stay soft for days. the-girl-who-ate-everything.comYou’ll need four 1-ounce packages of hot chocolate. I measured 4 packets of hot chocolate and it happens to be right around 1 cup of mix. Don’t use sugar-free or your cookies will taste awful. Hot Chocolate Cookies - dough made with hot chocolate mix, milk chocolate chips, semi-sweet chocolate chips, and mini marshmallows. These cookies stay soft for days. the-girl-who-ate-everything.comThe original recipe called for white chocolate chips. Mini marshmallows seemed like the obvious substitute for white chocolate chips which I didn’t have on hand. Hot Chocolate Cookies - cookies made with hot chocolate mix, milk chocolate chips, semi-sweet chocolate chips, and mini marshmallows. These cookies stay soft for days. the-girl-who-ate-everything.comLook at the inside of these cookies. So moist and full, and I mean full of chocolate and melty marshmallows. The best part of these cookies is that they stay soft for days.

 

Hot Chocolate Cookies
 
Serves: 30 cookies
Ingredients
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup white sugar
  • ⅔ cups light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 3-¼ cups all-purpose flour
  • 4 (1-oz) packages hot chocolate mix (not sugar-free; a total of about 1 cup of hot chocolate mix)
  • 1-¼ teaspoons salt
  • 1-¼ teaspoons baking soda
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1½ cups mini marshmallows, frozen (see note)
Instructions
  1. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined.
  2. In a separate bowl, whisk together the flour, hot chocolate mix, salt and baking soda. Add the flour mixture to the wet ingredients slowly until incorporated. The dough will be thick.
  3. Fold in the milk chocolate chips and semi-sweet chips. Chill the dough for an hour. Chilling the dough allows the ingredients to blend and also makes a thicker cookie.
  4. Preheat oven to 350 degrees.
  5. Make balls of dough, around 1½ tablespoons each, and place onto baking sheets lined with parchment paper. Hand place the marshmallows in the cookies. Although I have a pic of folding them in, I've found this is the best way. Make sure to tuck the marshmallow inside the balls if you can so that you don't have marshmallows sticking to your pan. Bake for 10-12 minutes or until edges are golden brown. The cookies will still look soft. They will continue to cook as they cool. Let cool for 5 minutes before removing from pan. I love these warm. If your eating them after they have cooled you can warm them in the microwave for 10 seconds.
Notes
Some readers have found that freezing the marshmallows to help keep their shape and to not let them melt out of the cookies.
Source: slightly adapted from Tasty Kitchen . Changed measurements to be more clear and added mini marshmallows instead of white chocolate chips.

 
Hot Chocolate Cookies
 
Serves: 30 cookies
Ingredients
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup white sugar
  • ⅔ cups light brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 3-¼ cups all-purpose flour
  • 4 (1-oz) packages hot chocolate mix (not sugar-free; a total of about 1 cup of hot chocolate mix)
  • 1-¼ teaspoons salt
  • 1-¼ teaspoons baking soda
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1½ cups mini marshmallows, frozen (see note)
Instructions
  1. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined.
  2. In a separate bowl, whisk together the flour, hot chocolate mix, salt and baking soda. Add the flour mixture to the wet ingredients slowly until incorporated. The dough will be thick.
  3. Fold in the milk and semi-sweet chips. Chill the dough for an hour. Chilling the dough allows the ingredients to blend and also makes a thicker cookie.
  4. Preheat oven to 350 degrees.
  5. Make balls of dough, around 1½ tablespoons each, and place onto baking sheets lined with parchment paper. Hand place the marshmallows in the cookies. Although I have a pic of folding them in, I've found this is the best way. Make sure to tuck the marshmallow inside the balls if you can so that you don't have marshmallows sticking to your pan. Bake for 10-12 minutes or until edges are golden brown. The cookies will still look soft. They will continue to cook as they cool. Let cool for 5 minutes before removing from pan. I love these warm. If your eating them after they have cooled you can warm them in the microwave for 10 seconds.
Notes
Some readers have found that freezing the marshmallows to help keep their shape and to not let them melt out of the cookies.
Source: slightly adapted from Tasty Kitchen . Changed measurements to be more clear and added mini marshmallows instead of white chocolate chips.


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Comments

  1. Who doesn’t love hot chocolate? And in cookie form! Um, Yes please!

  2. I’ve always thought of adding hot chocolate to my cookies, because there are so many different flavor options, thanks for actually doing it! 😉 I’m a HUGE hot chocolate drinker, I get the Land O Lakes in bulk from Amazon, ha!

  3. Oh my god these look amazing! I love the shot of the dough studded with the marshmallows 🙂

  4. Oh my heavens! Hot chocolate in a cookie? AND adding marshmallows?! I’m dying. I need to stop on the way home today and get everything to make these. I NEED THEM NOW!

  5. These look delicious, we’ll have to try them.

  6. I love the imagery of you sipping on hot chocolate and watching reality TV. Now I want to know your favorite shows! I’m odd, I don’t really care for hot chocolate. I love that your husband makes sure to keep you stocked up!

  7. I love hot chocolate. Hence the title of my blog! Christy, I can’t wait to try this 🙂 We don’t get good marshmallows in Poland so I think I may have to use those white chocolate chips instead. But other than that, I LOVE the way you make food look SO good in your photos. And I love reading your posts. Getting a notification in my email inbox is the highlight of my day!

  8. they were really good, but marshmellows got pretty sticky on the pan, and the cookies really spread out, so first pan had a lot of cookies mushed together. Learned to tuck the marshmellows inside the dough. Made a lot more than 30 good sized cookies, about 4 trays of 20 each.

  9. What a fun idea. I am always amazed at the ideas that I don’t think of—Ha. The thing is I bake a lot of cookies and I still didn’t think of this fun idea.

  10. I just made these, yum! I halved the recipe, and it made 46 small cookies, using a small cookie scoop. I did not chill the dough, and used only milk chocolate chips and white chocolate chips (1/2 cup of each in half recipe.) So good!! Ill definitely make these again! Thanks for sharing!

  11. Mmmmm these look so goooood! I love hot chocolate and cookies!!

  12. I made these tonight and they were amazing! Mine were a little flat though? Any suggestions what I might have done wrong? But even being flat they still tasted great!

  13. Marta R Price says:

    Loved the recipe. They turned out beautiful and tasty. Got cheers from the family.

  14. What a perfect idea when you have tons and tons of hot chocolate packets! I totally want to make these right now!

  15. Hi,
    These look so awesome! I’m making them now I having some issues though. 1. If I’m going to chill the dough for an hour I shouldn’t really preheat my oven first (it’s the first item in the directions) as that would make my oven heating for about an hour and 15 minutes (way too long to preheat–waste of energy).
    I followed the recipe exactly and measured carefully and my dough was extremely stiff. I couldn’t “fold” the chips in had to kind poke and knead–and there was nothing gentle about what I had to do to those poor mini marshmallow. LOL I have the dough chilling now and I’ve got my fingers crossed that these will be yummy in spite of my manhandling them. I think both the weather and the brand of certain items can affect how the dough comes together so I’m definitely not blaming you.
    I do think you should change the preheating instruction to be more energy conscious though.
    Thank you for posting the recipe.

    • LOL! I was thinking the exact same thing while ‘folding in’ the chips and especially “gently’ folding in the marshmallows. I did chill the dough. Mine made 30 cookies, but I had to toss about a dozen because the marshmallows oozed out and the cookies were so spread out and ugly. Admittedly, about a dozen looked similar to the photo, but lesson learned….if I ever make these again, I will not even bother to ‘gently fold in the marshmallows.’ I will fold in the chocolate chips, chill the dough, shape into balls and THEN push a few marshmallows into the top of each ball before baking so they are only where I want them.

    • Christy {The Girl Who Ate Everything} says:

      Sorry. I replied to this a while ago and it didn’t go through. You are right about the preheating. Haha. I will make a note about the marshmallows too! Thanks!

    • It’s me again. Had to come back and report these cookies got a huge positive reaction from everyone who tasted them. YAY! I think I may have figured out the reason for so much marshmallow leakage and dough spreading in spite of chilling; I bake in convection mode and that blows hot air around the cookies…I’m thinking that may have caused the marshmallows and dough to get hotter than in a reg. oven. I think the freezing of the marshmallows is a great tip. ANYWAY, no matter how these cookies end up looking they will be LOVED by all. I know I’m going to get requests to make MORE, and I will!

  16. OMG!! I just put these beauties in the cookie jar and THEY ARE DELICIOUS!!! Thanks, Christy, for the awesome recipe. My MIL always gives us jars, bottles, and tins of hot chocolate mix, which sit in our pantry because we could not possibly use it all, so when I saw this recipe, I was very excited! It did not disappoint. I made the dough last night, but didn’t get to the baking until this morning. The dough was a bit hard, but nothing sitting out on the counter for about 1/2 hour couldn’t fix. I had to tell my husband to pace himself because he kept finding excuses for going into the kitchen to grab a few! 🙂 These will definitely be in the “cookie rotation!” You rock!! Happy Thanksgiving to you and your family.

  17. Awesome cookies! I had to tell my husband to practice some self restraint, as he kept going into the kitchen to grab a handful of them. These & the chocolate eclair cake!? Christy, you are one of my new favorite people! 😉
    Thanks for another great recipe. Happy Thanksgiving to you & your family.

  18. I made these and they were delicious!

  19. We made these and they are amazing. BUT, we pushed the marshmallows into the chilled dough just before baking. They were sort of in a “pocket of dough”. After baking the cookies were flat and the marshmallows melted away into the baked cookie. While they taste delicious, there isn’t that toasted marshmallow look. Any recommendations??

  20. Try freezing the mini-marshmallows. They won’t melt away into nothing.

  21. The instructions mention adding milk, but milk is not mentioned in the ingredients, so how much milk needs to be added? Thanks.

    • Christy {The Girl Who Ate Everything} says:

      Jane,
      Sorry if that was confusing. I said to add the milk and semi-sweet chocolate chips meaning the milk chocolate chips not milk that you drink. Hope that helps.

  22. I followed the recipe to a t but my cookies came out very flat for the most part. I took out the last batch at 8 minutes exactly even though they looked underdone and they were perfect. I think I left the others in for 10 minutes. They are very good though. Will try again.

    • Christy {The Girl Who Ate Everything} says:

      Shoot. I’m wondering if different Hot Cocoa mixes are making the difference. What brand did you use? I used Swiss Miss.

  23. Awesome recipe! This was my second attempt at cocoa mix cookies. The first recipe I found only had 2 cups flour and the cookies came out like flat hockey pucks, yuck! Your recipe made perfect moist and fluffy cookies. The dough was weird, I’d never worked with such dry crumbly dough, but it held together when formed into flattened balls so no problem. Thanks!!
    p.s. I used chocolate milk mix instead of hot chocolate.