There’s just something undeniably cozy about a warm, chocolatey treat fresh out of the oven. Hot chocolate cookies? Well, that’s next-level comfort. Imagine your favorite cup of cocoa turned into a chewy, soft cookie. These Hot Chocolate Cookies are my go-to during the cooler months, especially when the air gets crisp, and I start craving something that pairs perfectly with a big, cozy blanket (and maybe a second cup of cocoa on the side). They’ve got everything—rich chocolate flavor, a tender bite, and tiny marshmallow bits that bring all the nostalgia of a winter evening.

I remember stumbling upon this recipe one particularly chilly winter weekend. I was craving hot chocolate but didn’t want just a drink—I wanted something more indulgent, something I could chew on while sitting by the fire. That’s when I thought, why not turn the hot chocolate into a cookie? After a few trials and errors (mostly in figuring out how not to turn the marshmallows into a gooey mess), I finally landed on a cookie that ticked all the boxes. It was soft but not cakey, had just the right balance of sweetness, and was full of warm, chocolatey flavor. Plus, who can resist the crunch of mallow bits in every bite?

A sweet memory in every bite 🥰

These cookies always take me back to my childhood. Growing up, my mom used to make the best homemade hot chocolate. No powder packets for her—she’d use real cocoa, sugar, and a pinch of salt to make the creamiest, most delicious drink. After we’d come in from a day of sledding or building snow forts, there was always a mug waiting for us by the fire. These cookies channel that same spirit of warmth and comfort but in cookie form. The first time I made them, I was instantly transported to those moments of frozen fingers wrapped around a warm mug, the smell of chocolate filling the kitchen, and the joy of simple pleasures.

Hot chocolate in cookie form? Yes, please!

Now, let’s talk about what makes these cookies so special. First of all, it’s the hot cocoa mix. Not just any cocoa powder, but actual hot cocoa mix. The kind you’d stir into hot milk on a snowy day. It gives the cookies that distinctive sweet, milky chocolate flavor that makes hot chocolate so irresistible. And then there are the Mallow Bits. They’re a genius addition because, unlike regular marshmallows, they don’t melt into a sticky puddle. Instead, they stay slightly crisp, offering a fun texture that contrasts beautifully with the soft, rich cookie.

A brief history of hot chocolate (and how it made its way into cookies!)

Hot chocolate has a long and storied history. Did you know it dates back to the ancient Mayans, who drank a version of it mixed with water, chili peppers, and cornmeal? It was nothing like the sweet, creamy version we sip on today, but it laid the foundation for what would become a beloved treat around the world. Over time, Europeans added sugar and milk, transforming it into the hot chocolate we recognize. As for hot chocolate cookies? Well, that’s a modern twist, combining two comforting treats into one delightful dessert.

Let’s talk ingredients: the stars of the show

Butter – The key to that perfect cookie texture. Softened butter is essential here to give your cookies a tender, melt-in-your-mouth quality. If you ever run out of butter (it happens!), you could swap in an equal amount of margarine, though I find butter gives a richer flavor.
Hot cocoa mix – This is the real game-changer in this recipe. It adds sweetness, but more importantly, it brings that unmistakable cocoa flavor. Just make sure you’re using the regular mix and not a sugar-free version—it can mess with the texture and flavor.
Mallow Bits – These little guys are essential! Mini marshmallows don’t work quite as well because they tend to melt into the dough. If you can’t find Mallow Bits, you could try cutting up some firm, dehydrated marshmallows.
Chocolate chips – Because what’s a hot chocolate cookie without extra chocolate? I love using semi-sweet chips for a nice balance, but you could use milk chocolate if you’re feeling extra indulgent.

The right tools for the job

When making cookies, a few kitchen tools really come in handy. I always recommend using a standing mixer to cream the butter and sugar. It gives you that fluffy, light base for your cookies. If you don’t have one, a hand mixer works just fine. You’ll also want silicone baking mats or parchment paper for easy cleanup (plus, they help your cookies bake more evenly). A cookie scoop ensures your cookies are uniform, but you can always use a couple of spoons if that’s more your speed. And, of course, wire racks are essential for cooling your cookies so they don’t overbake on the hot tray.

Let’s get baking! Step-by-step guide

Cream the butter and sugars: Start by beating the softened butter with both sugars (white and brown) until light and fluffy. This can take about 2-3 minutes. The key here is incorporating air into the mixture so your cookies bake up soft and chewy.
Add the eggs and vanilla: Crack in the eggs, one at a time, followed by the vanilla extract. The dough should start to come together nicely at this point.
Mix dry ingredients separately: In another bowl, whisk together the flour, hot cocoa mix, salt, baking soda, and baking powder. This ensures everything is evenly distributed before it hits the wet ingredients.
Combine wet and dry: Slowly add the dry mixture to the butter mixture, a little at a time. You don’t want to overmix—just combine until everything is incorporated.
Stir in the good stuff: Fold in your chocolate chips and Mallow Bits. At this point, I always sneak a taste of the dough because who can resist?
Chill the dough: Trust me, this is important! Chilling the dough for at least 30 minutes (or up to 24 hours) helps the flavors meld and prevents the cookies from spreading too much during baking.
Bake to perfection: Preheat your oven to 350°F, and drop 2-tablespoon-sized scoops of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes, until the edges are just starting to brown. They might look a little underdone in the center, but that’s okay—they’ll firm up as they cool.
Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set without overbaking.

Variations to make them your own

Gluten-free: Swap the all-purpose flour for a good gluten-free blend. I’ve tried it with a 1-to-1 gluten-free flour, and the cookies turned out just as delicious.
Vegan option: Use plant-based butter and egg substitutes like flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). The texture is a bit different but still tasty!
Seasonal twist: Around the holidays, I love adding a touch of peppermint extract or sprinkling crushed candy canes on top before baking. It’s like a cup of peppermint hot chocolate, but in cookie form.
Spice it up: For a Mexican hot chocolate vibe, add a teaspoon of cinnamon and a pinch of cayenne pepper. It’s a surprising twist that works so well with the chocolate.

How to serve these cookies

For a casual get-together, pile these cookies onto a festive platter, maybe dusted with a little powdered sugar for that snow-dusted effect. If you want to get fancy, serve them warm alongside mugs of hot chocolate (yes, double the chocolate!). Or, for a fun presentation, sandwich a toasted marshmallow between two cookies—s’mores style!

Drink pairings? Yes, please!

Obviously, these cookies scream for a hot drink on the side. A mug of classic hot chocolate with a swirl of whipped cream is perfect. If you’re a coffee lover, a strong cup of espresso or cappuccino complements the sweetness beautifully. For something a little different, try a hot chai latte—its warm spices play off the chocolate so well.

Storing and reheating tips

These cookies store really well! Keep them in an airtight container at room temperature for up to 5 days. If you want to enjoy them warm again, just pop them in the microwave for 10 seconds—they’ll be soft and gooey, just like when they were fresh. You can also freeze the dough! Scoop it onto a tray, freeze until solid, and then transfer the dough balls to a freezer bag. Bake straight from frozen, adding an extra minute or two to the bake time.

Scaling up (or down)

This recipe makes about 24 cookies, but you can easily double it if you’re baking for a crowd. If you’re halving the recipe, just make sure to crack one of the eggs into a bowl, whisk it, and then use half—that’s a little trick I’ve found works great when dealing with halved egg measurements.

A few common issues (and how to fix them)

Flat cookies: If your cookies are spreading too much, it could be that your butter was too soft. Make sure to chill the dough for at least 30 minutes.
Too dry: If your cookies come out a little dry, it might be due to overbaking. Keep an eye on them—they should still look soft in the center when you pull them out of the oven.

You’ve got to try these!

These Hot Chocolate Cookies are everything you love about a cozy winter evening in a handheld form. The rich chocolate flavor, the delightful crunch of Mallow Bits, and the perfect chewy texture make them a must-bake. I can’t wait to hear how you make them your own—maybe with a seasonal twist or a fun variation. So, grab your favorite cocoa mix and get baking. You’ll thank me later!

FAQs

Can I use regular marshmallows instead of Mallow Bits? Unfortunately, no. Regular marshmallows will melt into the cookies and make them a sticky mess. Mallow Bits are the way to go!
Can I freeze the dough? Absolutely! Scoop the dough into balls, freeze on a tray, and then transfer to a freezer bag. You can bake them straight from frozen.
Why do I need to chill the dough? Chilling the dough helps the cookies keep their shape and prevents them from spreading too much in the oven.
Can I add nuts to these cookies? Sure! Pecans or walnuts would add a nice crunch. Just fold them in with the chocolate chips.
How can I make these cookies extra chocolatey? For an extra chocolate kick, try adding a handful of cocoa nibs or using dark chocolate chips instead of semi-sweet.

Hot Chocolate Cookies Recipe