If a cozy mug of hot cocoa had a bakery-style cookie twin, this would be it. These Hot Chocolate Cookies are rich, chocolatey, soft in the center, and packed with real hot cocoa flavor—not just regular chocolate. Studded with chocolate chips and fluffy marshmallow bits, they taste exactly like sipping hot chocolate on a cold winter night. Perfect for Christmas baking, holiday cookie exchanges, or anytime you crave a comforting dessert, this recipe is easy, reliable, and always a crowd favorite.

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Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
⅔ cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
3¼ cups all-purpose flour
4 packets hot cocoa mix (or ¾ cup mix, not sugar-free)
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 cup semi-sweet chocolate chips
1 cup dehydrated marshmallow bits

Instructions for Hot Chocolate Cookies

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together flour, hot cocoa mix, salt, baking soda, and baking powder.
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
Fold in chocolate chips.
Cover the dough and chill for at least 30 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough into 2-tablespoon portions, spacing them 2 inches apart.
Gently press marshmallow bits into the tops of each dough ball.
Bake for 9–11 minutes, until edges are set but centers remain soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

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Pro Tips

The dough will feel thick and slightly dry—this is normal.
Use dark chocolate hot cocoa mix for deeper flavor.
Press marshmallows on top after chilling to prevent melting.
Do not overbake; cookies firm up as they cool.

Why This Recipe Works

Real hot cocoa mix delivers authentic hot chocolate flavor
Chilled dough improves texture and prevents spreading
Marshmallow bits stay fluffy without turning sticky
Balanced leavening creates soft, bakery-style cookies

Substitutions & Variations

Butter: Use salted butter and reduce added salt slightly
Chocolate Chips: Swap for dark chocolate or milk chocolate
Flavor Twist: Add peppermint extract for holiday flair
Extra Rich: Stir in 1 tablespoon dark cocoa powder

Make-Ahead, Storage & Reheating Guide

Make-Ahead: Dough can be refrigerated up to 24 hours
Storage: Store baked cookies in an airtight container for up to 4 days
Freezing: Freeze baked cookies for up to 2 months
Reheating: Warm briefly in the microwave for a soft, fresh-baked feel

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Serving Ideas for Hot Chocolate Cookies

Serve with hot cocoa, coffee, or warm milk
Add to holiday cookie platters or gift boxes
Pair with peppermint hot chocolate for festive gatherings
Use as a base for ice cream sandwiches

Nutrition (Per Serving Estimate)

Calories: ~157
Carbohydrates: 23g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Sugar: 14g
Sodium: 151mg

Frequently Asked Questions

Can I use mini marshmallows instead?

Mini marshmallows melt and become sticky. Dehydrated marshmallow bits work best.

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Why is my dough dry?

This is intentional. A dry dough creates soft, chewy cookies after baking.

Can I make these without chilling the dough?

Chilling is highly recommended for better texture and flavor.

Can I use flavored hot cocoa?

Yes, but avoid sugar-free mixes as they affect texture and taste.

These Hot Chocolate Cookies are everything you love about winter desserts—warm, comforting, chocolatey, and nostalgic. Easy enough for beginners and impressive enough for holiday celebrations, they’re guaranteed to become a seasonal favorite in your kitchen.