Made with hot cocoa mix, these Hot Cocoa Cookies are rich in chocolate flavor and filled with gooey marshmallow deliciousness.
They're a perfect cookie to gift during the Christmas season because they taste delicious and look so appetizing!
How to Bake Cookies with Mini Marshmallows
In this recipe, it calls for mini marshmallows to be folded into the chocolate cookie mix. I like to add mini marshmallows on top of the cookies after they come out of the oven.
When baking these cookies, push the mini marshmallows into the cookie dough and make sure the cookie dough is covering the marshmallows when placing them on the cookie sheet. This helps prevent the marshmallows from melting and sticking to the baking sheet. Parchment paper is also a great idea in case of any melting!
It gives them a finished look and the kids like pressing the mini marshmallows into the tops of the freshly baked cookies!
Extra chocolate chunks are pressed into the tops of these hot cocoa cookies as well. Pressing the chunks into the hot out-of-oven cookies allows the chocolate to melt down into the cookies and helps make the cookie more chocolatey.
RELATED: Chewy Gingersnap Cookies
TIP: To reduce the chance of marshmallows sticking to your cookie sheet and melting, make sure that the marshmallows are not directly touching the cookie sheet. Wrap the chocolate mix around the marshmallows to prevent spills and burning.
Delicious Hot Cocoa Cookies
These cookies taste absolutely wonderful dipped in milk! If you prefer to eat these cookies warm, pop them in the microwave for a few seconds to melt the chocolate and soften the cookie.
Just don't overdo it - even 3-5 seconds at a time is enough to warm your marshmallows and melt your chocolate.
Ingredients in Hot Cocoa Cookies
- Unsalted butter
- Granulated sugar
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking cocoa
- Hot cocoa mix
- Baking soda
- Chocolate chunks
- Mini marshmallows
How to Make Hot Cocoa Cookies
Preheat the oven - Preheat oven to 350° F and line cookie sheets with parchment paper.
Mix the wet ingredients - Beat the unsalted butter and add in the granulated sugar, brown sugar, and vanilla extract. Mix until blended well. Beat in the eggs one at a time.
Combine the dry ingredients - In a separate bowl, combine the all-purpose flour, baking soda, baking cocoa, hot cocoa mix, and salt in a bowl.
Make the cookie dough - Slowly add the dry mixture into the butter mixture until blended well. Fold the chocolate chunks and mini marshmallows into the cookie mix.
Scoop the cookie dough - Use a #40 cookie scoop (2 tablespoons dough) to scoop the dough out onto the prepared cookie sheets. Press extra chocolate chunks and mini marshmallows down into the dough before baking.
Bake - Bake for 10-12 minutes. Remove from cookie sheet and let cool. Store in an airtight container.
Easy Christmas Cookies
These hot cocoa cookies are a great addition to Christmas cookie platters or tins. For a variety of cookies to add to your holiday baking, look to mix and match flavors, textures, and colors!
It really makes a platter pop and there's sure to be a cookie for everyone on your list to enjoy!
You can't beat a classic and these chocolate chip cookies are a Mrs. Field's copycat and sure to be a favorite cookie that everyone will enjoy.
Cinnamon is a classic winter flavor and these buttery snickerdoodle cookies are rolled in cinnamon sugar and baked to chewy perfection.
Cranberry White Chocolate Chip Oatmeal Cookies are a personal favorite and they're a festive addition to cookie platters. These cookies are tender and chewy and have bits of dried cranberries and white chocolate chips.
Monster cookies have peanut butter, oatmeal, chocolate chips, and M&M's. These delicious mix-ins in these cookies create a flavorful indulgent cookie. This peanut-free version of monster cookies is a great alternative for nut allergies. The best part of this nut-free version is that the flavor and texture stay the same!
- 1 cup unsalted butter, softened, 2 sticks
- ¾ cup granulated sugar
- ⅔ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 ¼ cups all purpose flour
- ⅔ cup baking cocoa
- 4 packets of hot cocoa (½ cup hot cocoa mix)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups chocolate chunks
- 1 cup mini marshmallows
- Preheat oven to 350° and line cookie sheets with parchment paper.
- Beat the unsalted butter and add in the granulated sugar, brown sugar, and vanilla extract. Mix until blended well.
- Beat in the eggs one at a time.
- In a separate bowl, combine the all-purpose flour, baking soda, baking cocoa, hot cocoa mix, and salt in a bowl.
- Slowly add the dry mixture into the butter mixture until blended well.
- Fold the chocolate chunks and mini marshmallows into the cookie mix.
- Use a #40 cookie scoop (2 tablespoons dough) to scoop the dough out onto the prepared cookie sheets.
- Press extra chocolate chunks and mini marshmallows down into the dough before baking.
- Bake for 10-12 minutes.
- Remove from cookie sheet and let cool.
- Store in an airtight container.
Add extra chocolate chunks and mini marshmallows to the tops of the cookies before baking.
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Serving Size:1 cookie
Amount Per Serving: Calories: 239Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 121mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 3g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.