One thing that I’ve wanted to do every holiday season is have a holiday cookie exchange! This year, my dream is finally coming true and I know just the cookie to bring- Hot Cocoa Cookies!

This hot chocolate cookies recipe brings the sweet taste of hot cocoa in a soft, sweet cookie filled with mini marshmallows. Kids and adults alike love these because they’re so nostalgic!

These easy hot cocoa cookies include actual hot chocolate mix so they truly are a cup of hot cocoa in cookie form! They’re the perfect cookies for holiday get-togethers, Christmas parties, classroom parties or anytime you want some fudgy chocolate cookies!

What are some good substitutes for Kraft Mallow Bits if I can’t find them?

The easiest substitution for Mallow Bits is definitely mini marshmallows, as those are available at any local grocery store. {See the tip below if using these!} If you can find a different brand of marshmallow bits those will totally work as well.

How can I prevent the marshmallows from melting too much during baking?

Everyone loves a gooey marshmallow- but you don’t want these cookies to be TOO messy. If you’re using mini marshmallows instead of Mallow Bits, you’ll definitely want to freeze them before you add them to the cookie dough to help keep them from melting too much while baking. Just stick them in the freezer for about 30 minutes and they should hold their shape pretty well in the baking process.

For extra credit, lightly dust the marshmallows {whether using bits or actual marshmallows} in flour to create a protective layer that can help slow down the melting process.

Can I adjust the sweetness level?

I love my Hot Cocoa Cookies nice and sweet, with a rich depth of cocoa flavor. However, if you prefer yours a little less sweet, you can either use a cake mix with less sugar or use dark chocolate chips instead of milk chocolate.

Why should I use room temperature ingredients for this recipe?

It’s best to use ingredients that are at room temperature when baking, as it allows everything to bake more evenly. Everything mixes together better and is baked at the same rate in the oven, which results in a better texture and taste overall.

Why does the cookie dough need to chill in the fridge before baking?

The main reason to put cookie dough in the fridge for 15-20 minutes before baking is to prevent it from spreading too much. This is helpful for most cookie recipes but especially recipes like this one with mix-ins that you don’t want to spread out too thin!

Are there any add-ins I could include to switch these up a bit?

Sure! I love these as written but there’s definitely a lot of room to switch them up.

Chocolate chips: Play around with different kinds. Instead of milk chocolate chips, try semi-sweet, dark chocolate or even white chocolate chips.

Nutella Swirl: You could bake a little bit of Nutella in the center of each cookie to add even more richness.

Drizzle: Add a drizzle to the top of each cookie- either some additional melted chocolate or even some melted caramel!

Extracts: You could turn these into Peppermint Hot Cocoa Cookies with just a dash of peppermint extract!

How should I store hot cocoa cookies to keep them fresh?

You’ll definitely want to cool these all the way before storing to avoid excess moisture buildup in the container, which makes cookies soggy.

If you’ll be enjoying them within the next 4-5 days, you can store them in an airtight container at room temperature. If it’ll be more like a week, wrap them in plastic wrap or aluminum foil and store them in the fridge.

Need more time? These cookies will stay fresh in the freezer for 3-4 months when wrapped tightly with foil or plastic wrap and stored in a freezer-safe container or plastic food storage bag. Just thaw them in the fridge overnight when you’re ready to enjoy them, and if you’d like you can stick them back in the oven for a few minutes after that.

What would be a cute way to give these as a gift?

For the holidays, I love gifting themed baskets to the families that we’re close to. I’ve done Hot Cocoa gift baskets before and this would be a great addition to that- just add some chocolate stirring spoons, some mugs, and some hot cocoa!

You could also keep it simple and gift these in a holiday themed tin or gift bag.

What supplies do you need to make Hot Cocoa Cookies?

To make these cookies, you’ll need:

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Small or medium bowl
Large bowl
Whisk, hand mixer or stand mixer with paddle attachment
Wooden spoon or silicone spatula
Baking sheets
Parchment Paper
Wire racks
Optional- Cookie Scoop

Step by Step Guide

Ready to bake? Grab the printable recipe card at the bottom of this post and come back here to get started!

Place the mallow bits in a small bowl and set in the freezer for 30 minutes. Preheat the oven to 350 degrees. Place parchment paper on cookie sheets.

Combine the dry ingredients- the cake mix, 2 tablespoons of flour and hot cocoa mix.

Add in the wet ingredients- the 2 large eggs and 1/2 cup of cooking oil, mixing well.

Stir in the chocolate chips and frozen mallow bits. Place the cookie dough in the fridge for 15-20 minutes to chill.

Remove the cookie dough from the fridge and roll into 1-2″ cookie dough balls. Place the them about 2-3″ a part on your prepared baking sheet and gently pat down on each one down about 1/4″

Bake 8-10 minutes. Allow to cool on cookie sheet for 10 minutes and then transfer to wire rack to finish cooling.

Hungry for More?

Need another new cookie recipe? Try these:

Hot Cocoa Cookies

Yield: 24

Warm up your winter with these delectable Hot Cocoa Cookies! Made with cake mix, hot chocolate mix and chocolate chips, they're the perfect Christmas gift or treat for a cozy winter night.

Ingredients

1 box of chocolate cake mix
2 large eggs
2 tbs. flour
1/4 C. hot cocoa mix
1/2 C. cooking oil
1/2 C. chocolate chips
1/2 C. Kraft Mallow Bits

Instructions

Place the mallow bits in a small bowl and set in the freezer for 30 minutes,
Preheat the oven to 350 degrees. Place parchment paper on cookie sheets.
Combine the dry ingredients- the cake mix, 2 tablespoons of flour and hot cocoa mix. Add in the wet ingredients- the 2 large eggs and 1/2 cup of cooking oil, mixing well.
Stir in the chocolate chips and frozen mallow bits.
Place the cookie dough in the fridge for 15-20 minutes to chill.
Remove the cookie dough from the fridge and roll into 1-2″ cookie dough balls. Place the them about 2-3″ a part on your prepared baking sheet and gently pat down on each one down about 1/4″
Bake 8-10 minutes. Allow to cool on cookie sheet for 10 minutes and then transfer to wire rack to finish cooling.