If you are like me and you love curling up with a cup of hot cocoa and a fire in the fireplace, then you are gonna LOVE these Hot Cocoa Cookies. Making these yummy cookies, the aroma of chocolate, and the sight of gooey marshmallow bits will make you feel like you are in a cozy winter wonderland. These cookies bring all of the flavors our beloved hot drink into the comfort of a cookie. Any cookie that brings together chocolatey goodness and marshmallow bits is worthy of celebration.
A Few Tips For This Recipe
You do need to use freeze-dried marshmallows for this recipe. The reason for this is that regular mini marshmallows will melt and disappear right into the batter. This is why we want to use the same kind used in hot cocoa. We order ours right from Amazon.
Chill the dough. We recommend you chill the dough for at least 30 minutes before baking. The reason for this is so that the cookies hold their shape while baking.
Add marshmallows on top. For an extra cute look, press a few of the freeze-dried marshmallows onto the cookies right after baking. Do this while they are still hot.
Storage Tips. These cookies will stay fresh for up to 5 days at room temperature. You can also freeze them for up to 3 months.
Homemade Hot cocoa mix recipe. If you want to take this recipe to the next level, you can use our recipe to make a homemade hot cocoa mix.
Hot Cocoa Cookies
Ingredients
Use this checklist to go shopping and gather your ingredients.
- Butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Hot cocoa mix
- Baking powder
- Salt
- Semi-sweet chocolate chips (regular or mini)
- Freeze-dried mini marshmallows
Step-By-Step Guide
Step 1 – You need to soften the butter. Note that this doesn’t mean melting the butter. There are a few different ways that you can soften butter. Our favorite method is to take out a stick of butter and cut it into small cubes. Then allow it to sit out at room temperature until it is soft.
Step 2 – Cream the butter and sugar. In a large mixing bowl and the butter and both sugars and mix on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes. When the mixture is creamy and smooth it is ready. This creamy texture helps create a soft texture cookie.
Step 3 – Add the eggs and vanilla. I recommend cracking the egss into the mixture one at a time and mix on low speed to combine the ingredients. Add the vanilla and mix briefly until the mixture is smooth and glossy.
Step 4 -Combine the dry ingredients. In a separate mixing bowl, add the dry ingredients and mix fully.
Step 5: Incorporate the dry ingredients with the wet. Gradually add the dry ingredients into the butter mixture and mix on low speed until just combined. Be sure to pause and scrape down the sides of the bowl as you go. The dough will be very thick when done.
Step 6: Add in Chocolate chips and marshmallows. Using a spatula, gently fold in the chocolate chips and freeze-dried marshmallows.
Step 7: Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. If you have time, chill it for up to 2 hours for best results.
Step 8: Preheat oven and prep baking sheet. Cover your baking sheet with parchment paper to help with easy clean up and with sticking. We love these pre-cut parchment paper sheets.
Step 9: Scoop the cookies. Use a cookie scoop to create 1 ½” balls of cookie dough. Roll them so that they are smooth and place them on the baking sheet. Place them at least 1” apart so that they have plenty of space to spread.
Step 10: Cool and store. Allow the cookies to cool on the baking sheet for up to 5 minutes before transferring them to a cooling rack.
Enjoy!
Hot Cocoa Cookies
These hot cocoa cookies are packed with chocolatey goodness and marshmallow bits, just like your favorite winter drink! Soft, chewy, and full of cozy flavors, they're perfect for holiday baking or anytime you want a sweet treat.
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 2/3 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ¼ cups all-purpose flour
- 4 packages hot cocoa mix (or ¾ cup hot cocoa mix)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips, regular or mini
- 1 cup freeze-dried mini marshmallows (for hot cocoa)
Instructions
- In a large mixing bowl, use an electric mixer 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 mixing bowl, whisk together the flour, hot cocoa mix, baking powder, and salt. Gradually add the dry mixture to the wet ingredients and mix until combined. Note: The dough will be very thick.
- Fold in the chocolate chips and freeze-dried mini marshmallows.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper.
- Scoop the dough into 1 ½-inch balls and place on the baking sheets, leaving at least 1 inch of space between each ball.
- Bake for 9-11 minutes until the edges are set.
- Let the cookies cool on the baking sheets for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
- Here’s where I purchased the mini marshmallows https://amzn.to/3Z3svl9 .
- The marshmallows used need to be the freeze-dried type meant for hot chocolate. Regular mini marshmallows will melt during baking.
- Store leftover cookies in a food storage container or zip-lock bag at room temperature for up to 5 days or freeze for up to 3 months. If freezing the dough, I suggest not mixing in the mini marshmallows until you’re ready to bake.
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