Hot Chocolate Cookies
Soft, bakery-style hot chocolate cookies made with real cocoa mix, chocolate chips, and fluffy marshmallow bits. Rich, cozy, and perfect for winter baking or holiday cookie exchanges.
Equipment
- Mixing bowls
- Electric mixer
- Whisk
- baking sheets
- parchment paper
- cookie scoop
- wire cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ⅔ cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3¼ cups all-purpose flour
- 4 packets hot cocoa mix (not sugar-free)
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup semi-sweet chocolate chips
- 1 cup dehydrated marshmallow bits
Instructions
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the 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 the 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.
Notes
The dough will feel thick and slightly dry—this is normal and ensures soft cookies. Avoid sugar-free cocoa mix. Do not overbake; cookies will firm up as they cool.