Hot Cocoa Cookies with marshmallow bits transform the classic beverage into a delightful cookie. Perfect for the holiday season, or when the weather is a bit chilly, these chewy chocolate cookies will become an instant favorite with everyone you share them with.
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Table of contents
These delicious cookies are made with dried marshmallow bits and packaged hot cocoa mix. The dried marshmallows are available in the baking isle at the grocery store. I have also found them at Target and on Amazon. These easy hot chocolate cookies are perfect for a holiday cookie exchange.
Other chocolate cookie recipes you might like are these Kiss Crinkle Cookies, which are also perfect for the holidays, and my mom's no bake cookies.
Recipe Ingredients
Butter, brown sugar, granulated sugar, eggs, vanilla, all-purpose flour, baking powder, baking soda, salt, hot cocoa mix, chocolate chips and marshmallow bits.
Step-by-step directions
Preheat the oven to 350 degrees Fahrenheit. Cover baking sheets with parchment paper.
In a large bowl, use an electric mixer at medium speed to beat together the butter, granulated sugar, and brown sugar until light and fluffy.
Or, you can use the paddle attachment in your stand mixer.
Next, add the eggs and vanilla extract and mix until well combined.
In a medium bowl, whisk together the flour, hot cocoa mix, baking powder, baking soda, and salt.
Add the dry ingredients to the wet and use an electric mixer to blend together.
Note: the dough will be very thick.
Fold in the chocolate chips and dried marshmallow bits.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Using a cookie scoop or a spoon, make cookie dough balls that are 1- ½ inches in diameter. Leave at least 1 inch of space between each dough ball.
If you like, you can press a few extra dried marshmallows on top of each cookie before baking.
Bake the cookies at 350F for 9-11 minutes.
Cool the cookies on the baking sheets for 3-5 minutes, then use a spatula to move to a wire cooling rack to finish cooling.
We hope you enjoy this delicious chewy cookie recipe. It's like enjoying a cup of hot cocoa in a cookie form. These easy hot cocoa cookies are sure to become one of your favorite cookies.
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Recipe FAQ's
The marshmallows used in this recipe need to be the little freeze-dried marshmallows meant for hot chocolate. Regular mini marshmallows will melt during baking.
Leftover cookies can be stored in an airtight container or zip-lock bag at room temperature for up to five days or frozen for up to three months.
If freezing the dough, I suggest not mixing in the mini marshmallows until you’re ready to thaw the dough to bake.
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Mom tip
Try different types of hot cocoa mix with different chips. From milk chocolate to dark chocolate, there are so many ways to customize this delicious recipe!
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Recipe
Hot Cocoa Cookies with Marshmallow Bits
Ingredients
- 1 cup Unsalted Butter room temperature
- 1 cup Granulated Sugar
- ⅔ cup Brown Sugar packed
- 2 Eggs large
- 1 teaspoon Vanilla Extract
- 3 ¼ cups All-Purpose Flour
- ¾ cup Hot Cocoa Mix 3 to 4 packets
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chips regular or mini
- 1 cup Marshmallow Bits dried marshmallows, not regular marshmallows
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Cover baking sheets with parchment paper.
- In a large bowl, use an electric mixer at medium speed to beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract and mix until well combined.
- In a medium bowl, whisk together the flour, hot cocoa mix, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and use an electric mixer to blend together.Note: the dough will be very thick.
- Fold in the chocolate chips and dried marshmallows bits.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Using a cookie scoop or a spoon, make cookie dough balls that are 1 ½ inches in diameter. Leave at least 1 inch of space between each dough ball.
- Bake the cookies at 350F for 9-11 minutes.
- Cool the cookies on the baking sheets for 3-5 minutes, then use a spatula to move to a wire cooling rack to finish cooling.
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