Hot Chocolate Cookies

These hot chocolate cookies are a tasty treat made with packets of hot cocoa mix. How fun is that? 

They're topped with a marshmallow part way through baking and then topped with melted chocolate after baking.

These hot chocolate cookies are a wonderful way to enjoy the flavors of hot chocolate. These cookies are also a great way to use up the box of packets of hot cocoa mix in your pantry. In addition, you can enjoy all of the milk chocolate goodness in any season regardless of the weather. 

Plus, they are topped with a melty marshmallow and a drizzle of chocolate. So good. 

These cookies are chewy and mildly chocolate-y, and they are fun to eat! Do you eat the outer edges first and save the marshmallow part for last or do you take a little bite of both? I'd suggest having two cookies and trying it both ways!

Ingredients:

Four Hot Cocoa Mix Packets: Typically, the packets have about 1.38 ounces each, so you will need 2/3 cups of the mix, or 5 1/2 ounces. Do not use the packets that include mini marshmallows. 

From Your Pantry: Granulated sugar, brown sugar, pure vanilla extract, all purpose flour, baking soda, baking powder, table salt, and semi-sweet chocolate chips. 

From the Fridge: Unsalted butter, slightly softened, and eggs. 

Marshmallows: You will need about 18 large marshmallows, cut in half. 

To Make These Cookies:

First, you whisk together the the hot cocoa packets, the flour, baking soda, baking powder, and salt. 

Next, you cream together the butter and sugars until creamy and pale. Then, you beat in the eggs and vanilla and beat the mixture until it is fluffy. 

After that, mix in half of the flour mixture until just combined. Then, gently mix in the rest of the dry ingredients on low until just mixed. 

Then you fully chill the dough, at least two hours. When the dough is chilled, form it into 1 1/2 tablespoon balls and bake them on a parchment-lined baking sheet, one sheet at a time. You will place 1/2 of a marshmallow on top each cookie after about nine minutes of baking. Continue baking for another five minutes. 

Finally, when the cookies have cooled, spread some of the melted chocolate chips over the marshmallow and let cool. Be sure to let some of the marshmallow peek through. 

Tips for Success:

These cookies may have a tendency to spread out and be too flat. To prevent this, be sure that your oven is fully preheated and that you bake the cookies one baking sheet at a time. 

In addition, while you are baking the cookies, keep the rest of the dough balls in the fridge or freezer so that they remain chilled. 

It's also helpful to use a scale to measure the flour (and check on the weight of the hot cocoa packets in case the brand has shrunk the volume of their mix). 

To spread the melted chocolate over the marshmallow, drop a tablespoon on top and then swirl it with a spoon. 

My favorite tool for cutting the marshmallows in half is/are the Shun Multi-Purpose Shears (affiliate link), as recommended by America's Test Kitchen. I use these shears for cutting up a whole chicken, to slice pizzas, to shred herbs, as well as for cutting up parchment paper and foil. They have so many uses in the kitchen. 

Because I'm left handed, I love the fact that these are ambidextrous. They also break apart for easy cleaning. 

These cookies will keep in an airtight container between layers of parchment or wax paper for at least three days. Serve them with a cold glass of milk (or a white Russian) or a hot cup of coffee (or an Irish coffee) for a wonderful treat for both kids and grown ups! 

These cookies would also be wonderful for making ice cream sandwiches. Just add the marshmallow and chocolate topping to half of the cookies and leave the other half for the bottoms of the sandwiches.  Fill them with ice cream and freeze. 

How would you enjoy these cookies? 

C is for Chicken, Chocolate, Chickpea, Cheese, Corn, Cappuccino, and Cake! 

Be sure to check out everyone's contribution to this year's Alphabet Challenge recipes using the letter "C":

• Sneha’s Recipe: Chettinad Mushroom Masala
• Food Lust People Love: Chicken Chorizo Traybake
• Blogghetti: Captain Crunch French Toast
• Mayuri’s Jikoni: Chickpea Chaat Salad
• Karen’s Kitchen Stories: Hot Chocolate Cookies
• A Day in the Life on the Farm: Cider Glazed Chicken Wings
• Magical Ingredients: Cheesy Corn Dip
• Jolene’s Recipe Journal: Chia Seed Protein Bites
• A Messy Kitchen: Cappuccino Mousse
• Culinary Cam: Lemon Lavender Blackberry Cake
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Cheesy Cheddar Taco-Seasoned Corn Chip Dip

Last year, for the letter "C," I made cheesy burger buns. This year I went for the sweeter side! 

Hot Chocolate Cookies

Yield: 36 cookies

Author: Karen Kerr

Prep time: 20 MinCook time: 15 MinInactive time: 2 HourTotal time: 2 H & 35 M

These hot chocolate cookies are a tasty treat made with packets of hot cocoa mix. They're topped with a marshmallow halfway through baking and then topped with melted chocolate.

Ingredients

• 425 grams (3 cups) all purpose flour
• 4 packets hot cocoa mix (156 grams / 2/3 cup / 5.5 ounces)
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon table salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup light or dark brown sugar, packed
• 2 large eggs, room temperature
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 18 large marshmallows, cut in half
• 227 grams (8 ounces) semi-sweet chocolate chips

Instructions

1. In a medium bowl, whisk together the flour, hot cocoa mix, baking soda, baking powder, and salt. Set aside.
2. In the bowl of a stand mixer, beat the butter and sugars on medium speed until light and fluffy. Beat in the eggs, one at a time, until combined. Add the vanilla and beat the mixture for about three minutes.
3. Add half of the flour mixture and mix on low until incorporated. Add the rest of the flour mixture and beat on low until just mixed.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to 2 days.
5. Heat the oven to 375 degrees F.
6. Portion the dough into 1 1/2 tablespoon balls. Line two half sheet pans with parchment paper and evenly space the balls, about 8 per sheet, on the parchment. Place the already shaped dough balls back into the refrigerator while the rest of the cookies bake.
7. Bake the cookies, one sheet at a time, for 9 minutes. Pull the baking sheet from the oven and gently press the marchmallows, cut side down, in the middle of each partially baked cookie. Place the sheet back into the pan and cook for five more minutes, to let the marshmallow melt a bit. Remove the pan from the oven and let the cookies cool on the pan for two minutes. Transfer the cookies to a wire rack to cool completely.
8. Repeat with the rest of the dough, making sure the baking sheets have completely cooled before re-using.
9. Once the cookies have cooled, melt the chocolate chips in a microwave safe bowl in 20 second bursts, stirring in between, until fully melted and smooth.
10. Top each cookie with a tablespoon of the melted chips and swirl with the back of a spoon. Let harden before serving and storing.

Recommended Products

1 1/2 tablespoon Cookie Scoop

Half Sheet Baking Pans with Cooling Racks

Nutrition Facts

Calories

175

Fat (grams)

8 g

Sat. Fat (grams)

5 g

Carbs (grams)

24 g

Fiber (grams)

1 g

Net carbs

23 g

Sugar (grams)

13 g

Protein (grams)

2 g

Cholesterol (grams)

24 mg

https://www.karenskitchenstories.com/2025/01/hot-chocolate-cookies.html

Karen's Kitchen Stories

cookies, hot chocolate

dessert

American

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Recipe adapted from various sources, including Pioneer Woman, The Short Order Cook, and Preppy Kitchen.