Hot Chocolate Cookies
Hot Chocolate Cookies – cookies made with hot chocolate mix, milk chocolate chips, semi-sweet chocolate chips, and mini marshmallows. Great for Christmas!
HOT CHOCOLATE COOKIES
Every 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. 
You’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.
The 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.
Look 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.
OTHER COOKIE RECIPES
- Homemade Oreos
- Monster Cookies
- Almond Cookies
- No-Bake Cookies
- Soft Sugar Cookies
- S’mores Cookies
- Chocolate Crinkle Cookies
- Maple Shortbread Cookies
Hot Chocolate Cookies
Hot Chocolate Cookies - cookies made with hot chocolate mix, milk chocolate chips, semi-sweet chocolate chips, and mini marshmallows.
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup white sugar
- 2/3 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
- 1 1/2 cups mini marshmallows, frozen (see note)
Instructions
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Cream butter and sugars until smooth. Beat in eggs and vanilla until combined.
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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.
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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.
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Preheat oven to 350 degrees.
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Make balls of dough, around 1 1/2 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.
Recipe 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.
I was just wondering how many cookies this recipe makes? I couldn’t find it anywhere.
It is listed at the top of the recipe card. 30 cookies.
So excited to try to make these! Do you know how many cookies this makes?
30 cookies!
I made this recipe and I’m tellin’ yah, It is SOOOO good!!!
I love it!!! ❤️
So happy to hear that!
I made these today and meant to make some with crushed candy cane because we love that combo but I forgot! And they are fabulous like they are anyway. Personally I don’t usually care for chocolate based cookies but even I really liked these. I made some tablespoon sized ones and some teaspoon sized ones so we could give them to my daughter’s friends and I put two marshmallows in the bigger ones and one marshmallow in the smaller ones. I also pressed some leftover marshmallows on top after they came out of the oven. I also didn’t have semi-sweet chocolate chips (gasp) so I chopped up semi-sweet chunks. But the family said they are wonderful!
Sounds delicious! Thank you for making them.
I just made these with my son and WOW! They are soooooo good. We added crushed candy cane to the dough (because he loves peppermint and chocolate).
When done baking I took them out and pushed a 1/2 marshmallow on top and popped them back in for a minute to melt and puff up and finished with the crushed candy cane on top. I LOVE how they ended up – beautiful and soooo yummy.
Ooh I like your version! Sounds amazing!
These were delicious & amazing, but they spread a lot and the marshmallows turned into caramel. I’m not sure if this was my error (not giving the butter long enough to get to room temperature) or if the batter isn’t acidic enough for the baking soda to work. (I could also have old baking soda.) Placing the marshmallows on top of the cookies seemed to work better than wrapping a ball of cookie dough around a marshmallow.
I’d recommend making the cookies small and leaving more space between them than you think you need.
Thank you for your feedback.
I found out that baking the cookies without the marshmallows for 8 minutes, and then taking them out of the oven and adding the marshmallows on top of the cookies, and baking it for the remaining two minutes help keep the marshmallows intact.
This recipe was amazing! It was very easy for my daughter to assist me in making and also a marvelous holiday treat!
Awesome to hear!
I didn’t want to use the dehydrated marshmallows in my cookies like are in so many other recipes and I knew there had to be a way to still get the gooey goodness of mini marshmallows- then I found this recipe. These cookies turned out PERFECT! They are very gooey when you take them out and solidify into a soft and sweet cookie. Tastes just like a warm cup of hot cocoa! I used a rich chocolate flavor of hot cocoa and might play around with different flavors next time. My husband was upset when he found out I was making them for work gifts and he couldn’t eat them all. I will definitely be making them again soon! Thank you!
Such a compliment. Thank you!
My teenage daughter made these for a cookie exchange and they have become everyone’s favorite! They are absolutely delish!!
So happy to hear that!
Dumb question. But when you say 1 cup 2 sticks of butter does that mean 1 cup plus 2 sticks or that one cup is 2 sticks?
I was wondering the same thing
That’s just one cup total.
Could you please edit the recipe so it reads as the butter volume is listed as “1 cup (two sticks of butter)”? Really confusing for newer bakers. And not everyone reads the comments.
Of course! I think there is a bug in the recipe card.
My fiancé ALWAYS requests these cookies no matter the time of year! One of our all time favorite recipes!
Wow, these look amazing. Total comfort food!
—
Bee
Bitesnpieces.co
They are!
These were really good. The first batch I played around with it a bit so half of the first batch I mixed the marshmallows in the cookie. The marshmallows were frozen but by the time I got them all done they started to kind of soften up and the other half of the cookies I didn’t put any marshmallows in until they came out of the oven when the cookies were still warm I pressed about 3 to 4 marshmallows per cookie. The marshmallows that were in the cookie some did spread out of the cookie while baking, some did not. The marshmallows I put in after the cookies came out of the oven of course stayed intact and very pretty on top of the cookie I think that I’m going to put the marshmallows on the cookies after they come out of the oven the only thing that’s missing is the nice Brown tops of the marshmallows. Thanks!!