Easy Hot Cocoa Cookies
Do you enjoy drinking hot cocoa in the wintertime? If so, you’ll love these hot cocoa cookies! They’re easy to make. (After you make them for the first time and discover they all get eaten in the first few minutes, you might decide to double the recipe for next time!)
Ingredients for Hot Cocoa Cookies
- 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 cup 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 dried mini marshmallows (the type made for hot cocoa, not regular mini marshmallows)
How to Make the Hot Cocoa Cookies
Step One:
In a large mixing bowl, use an electric mixer to beat together the butter, granulated sugar, and brown sugar until light and fluffy.
Step Two:
Add the eggs and vanilla extract and mix until well combined.
Step Three:
In a medium mixing bowl, whisk together the flour, hot cocoa mix, baking powder, and salt. Add the dry mixture to the wet and use an electric mixer to blend it together. Note: the dough for your hot cocoa cookies will be very thick.
Step Four:
Fold in the chocolate chips and dried mini marshmallows.
Step Five:
Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
Step Six:
When ready to bake, preheat the oven to 350F. Cover baking sheets with parchment paper.
Step Seven:
Scoop the cookie dough onto the prepared baking sheets, making 1 ½ inch dough balls. Leave at least 1 inch of space between each dough ball.
Step Eight:
Bake the cookies at 350F for 9-11 minutes.
Step Nine:
Cool the hot cocoa cookies on the baking sheets for 3-5 minutes, then use a spatula to move to a wire cooling rack to finish cooling.
Hot Cocoa Cookies
- Prep Time: 30 minutes
- Chill Time: 30 Minutes
- Cook Time: 9 – 11 Minutes
- Total Time: 1 Hour, 10 Minutes
- Yield: 24 cookies 1x
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 cup 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 dried mini marshmallows (the type made for hot cocoa, not regular mini marshmallows)
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. Add the dry mixture to the wet and use an electric mixer to blend together. Note: the dough will be very thick.
- Fold in the chocolate chips and dried mini marshmallows.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- When ready to bake, preheat the oven to 350F. Cover baking sheets with parchment paper.
- Scoop the cookie dough onto the prepared baking sheets, making 1 ½ inch dough balls. Leave at least 1 inch of space between each dough ball.
- Bake the cookies at 350F for 9-11 minutes.
- Cool the cookies on the baking sheets for 3-5 minutes, then use a spatula to move to a wire cooling rack to finish cooling.
Notes
- The marshmallows used do need to be the little freeze-dried marshmallows meant for hot chocolate. Regular mini marshmallows will melt during baking.
- The leftover cookies can be stored in a food storage container or zip-lock bag at room temperature for up to five days or frozen for up to three months. If freezing the dough, I suggest not mixing in the mini marshmallows until you’re ready to thaw the dough to bake.
Enjoy your hot cocoa cookies!
Here are a few more cookie recipes you might want to try putting together for the holidays!
