Hot chocolate cookies are a holiday favorite and a welcome addition to any dessert platter. Packed with the cozy flavors of hot cocoa, these cookies come together quickly—under an hour—and deliver soft, chocolatey results every time.
There’s something irresistibly comforting about hot chocolate, and turning it into a cookie makes it even more fun. This version is simple and streamlined—no long ingredient lists or complicated steps—so you can bake a batch quickly and enjoy them warm from the oven.
Ingredients
Gather the following:
- Butter – ½ cup salted, softened
- Granulated sugar – ½ cup
- Brown sugar – 1/3 cup, packed
- Egg – 1 medium
- Vanilla extract – 1 teaspoon
- All-purpose flour – 1 ½ cups
- Hot chocolate mix – 2 envelopes (use the variety with marshmallows if you want mallow bits inside)
- Baking soda – ½ teaspoon
- Baking powder – 1 teaspoon
- Espresso powder – ½ teaspoon (optional, for a deeper chocolate flavor)
- Mini chocolate chips – ½ cup
- Mini mallow bits – ¼ cup for topping (optional)
Instructions
This recipe is straightforward and perfect for bakers of all levels.
- Preheat a stand mixer fitted with the paddle attachment. Cream the softened butter with the granulated and brown sugars on high speed until the mixture is light and fluffy.
- Add the egg and vanilla, mixing just until combined. Scrape down the sides and bottom of the bowl to ensure even mixing.
- With the mixer on low, add the flour, hot chocolate mix, baking soda, baking powder, and espresso powder (if using). Mix until no dry streaks remain.
- Fold in the mini chocolate chips by hand so they stay evenly distributed without overworking the dough.
- Cover the dough and chill in the refrigerator for at least 30 minutes and up to 2 hours. Chilling prevents excessive spreading and helps the cookies keep shape.
- When the dough is chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Use a cookie scoop or spoon to form roughly 2-inch dough balls. Place them on the prepared baking sheet about 3–4 inches apart. Top each ball with extra mini mallow bits and chocolate chips if you like.
- Bake for 8–10 minutes, until the edges are set and the tops are just turning golden. The centers should still be soft; they will firm up as they cool.
- Remove the baking sheet from the oven and let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Storage
Store cooled cookies in an airtight container at room temperature for up to three days. For longer storage, freeze baked cookies in a sealed container for up to three months; thaw at room temperature before serving.
Can I make these without marshmallows?
Absolutely. If you prefer no marshmallows, choose hot chocolate mix without marshmallows and skip the mini mallow bits. The cookies will still have rich cocoa flavor from the mix.
Tips and Tricks
- Chill the dough: This step helps control spreading and improves texture.
- Scrape the bowl: Periodically scrape the sides and bottom to ensure even mixing.
- Avoid over-mixing: Mix only until there are no dry spots. Over-mixing can make cookies tough.
- Adjust bake time based on size: Smaller cookies will need less time; larger cookies may need a minute or two more.
Recipe Card
Ingredients
- ½ cup salted butter, softened
- ½ cup granulated sugar
- 1/3 cup packed brown sugar
- 1 medium egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 envelopes hot chocolate mix (with or without marshmallows)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon espresso powder (optional)
- ½ cup mini chocolate chips
- ¼ cup mini mallow bits for topping (optional)
Instructions
- Cream butter and both sugars until light and fluffy.
- Beat in egg and vanilla; scrape bowl.
- Add flour, hot cocoa mix, baking soda, and baking powder; mix until combined.
- Fold in mini chocolate chips.
- Cover and refrigerate 30 minutes to 2 hours.
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Scoop 2-inch dough balls, space 3–4 inches apart, and top with mallow bits/chips if desired.
- Bake 8–10 minutes until edges are set. Cool on tray 5 minutes, then transfer to a wire rack.
Notes
- Chilling the dough prevents over-spreading.
- Scrape the mixer bowl a few times while mixing for even texture.
- Mix only until dry spots disappear to avoid tough cookies.
These easy hot chocolate cookies are a quick, crowd-pleasing treat for winter gatherings or everyday dessert cravings. Bake a batch and enjoy the cozy, chocolatey flavors!