These hot chocolate cookies don’t just taste like hot chocolate with marshmallows on top. They actually have hot chocolate mix baked right inside. If you love hot cocoa, these are the cookies for you!
There is always something so cozy about a mug of hot chocolate topped with gooey marshmallows. This recipe gives you that, only in cookie form.
They are perfect for holiday cookie exchanges, but they are also wonderful when you are wondering what to do with leftover hot chocolate mix when the weather warms up. They are so good, there really is no occasion they don’t work for.
Tips and Tricks for Making Perfect Cookies
Using a cookie scoop is a great way to make uniform cookies. They are the easiest way to portion and form cookies. If you bake somewhat often, they are worth the small investment.
Always make sure your baking soda and baking powder are fresh. If you don’t use them a lot, they can get old before you use them up. Luckily, both are cheap, so make sure to replace them every few months.
If your butter is really cold, go ahead and start to melt it before you add the chocolate chips. That will help to prevent burning the chocolate while trying to melt the butter.
The dough for these cookies will be really soft right after you make it. Make sure to chill it for at least 30 minutes to keep the cookies from spreading too much.
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You can check out my tips to keep cookies from spreading for more tips. It seems people have been having trouble with flat cookies lately, so I wrote a guide to help.
Storage
These cookies can be stored in an airtight container at room temperature for up to 5 days. I don’t recommend stacking them as the marshmallows will cause them to stick together.
Technically, you can freeze these cookies for several months, but the marshmallow texture may change a bit. You can freeze the dough to bake later.
I like freezing cookie dough after it has been portioned out. Freeze the balls of dough on a cookie sheet until they are firm and then transfer them to a freezer bag before putting them back in the freezer.
You can bake balls of frozen cookie dough straight from the freezer. Just add a minute or two to the bake time.
You can also make the dough up to three days in advance. Just keep it in the refrigerator and bake it when you are ready.
More Hot Chocolate Recipes
My family loves making homemade hot chocolate mix and white hot chocolate mix to give to friends and family at Christmas. They are tasty little gifts that aren’t too expensive, and people love getting them.
We usually make big batches, which means we have extra mix left when the season is over. The same goes for when we buy tins of hot chocolate from the store.
So, we have developed several recipes to help use up the extra hot chocolate mix over the years. One of the easiest and one of my favorites is hot chocolate mix pudding.
It only takes a few ingredients to make and is such a comforting treat. You will have to check it out if you still have hot cocoa powder to use.
You can also make white hot chocolate cookies. Or try making some hot chocolate ice cream.
If you have a favorite way to use extra hot chocolate powder, let me know about it in the comments below. I would love to try your favorites as well!
Hot Chocolate Cookies
Ingredients
- ½ cup salted butter
- ¾ cup chocolate chips
- ¾ cup light brown sugar packed
- 2 eggs large
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ cup hot chocolate mix
- 12 large marshmallows
Instructions
- Put chocolate chips and butter in a large microwave safe mixing bowl. Microwave on high in 20 second bursts, stirring after each trip to the microwave, until the mixture can be stirred smooth.½ cup salted butter, ¾ cup chocolate chips
- Stir in the brown sugar until incorporated.¾ cup light brown sugar
- Add the eggs. Mix until the mixture is uniform.2 eggs
- Stir in the dry ingredients until the dough is lump free. It will be really soft still at this stage.1½ cups all purpose flour, 1 teaspoon baking powder, ¼ cup hot chocolate mix
- Cover and chill for at least 1 hour, but up to 3 days.
- While the dough chills, cut the marshmallows in half using kitchen scissors.12 large marshmallows
- Preheat oven to 350℉.
- Scoop 2 Tablespoons of dough onto the cookie sheet. Leave at least 2 inches between the balls of dough.
- Bake for 10 minutes. Place a marshmallow half cut side down on each cookie. Bake for 3 more minutes.
- Cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely.
Notes
- Chilling the cookie dough helps prevent the cookies from spreading too much. Your cookie dough will likely seem too runny to use before chilling it, but it will be the perfect consistency when you take it out of the fridge.
- We like to use milk chocolate hot chocolate mix in these cookies, but you can use any variety. Using peppermint hot cocoa mix is a fun way to switch up the flavor a little bit.
- You can store your leftover cookies in an airtight container or in a large ziploc bag. These cookies are good for up to 5 days. I don’t recommend stacking them as the marshmallows may cause them to stick together.
- The last 3 minutes gives the marshmallow a chance to get soft and gooey. If you want to add some color to your marshmallows, you can toast them with a kitchen torch or place your cookies under the broiler for a few seconds.
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I happen to have some hot chocolate mix. Now I know what I’m going to do with it!
Perfect!
These really sound tasty!! Who doesn’t like some hot chocolate? And even better when it’s in cookie form!
What a great Fall cookie. Can’t wait to try them. Happy new week!
I hope you love them. Have a great week!