Hot Chocolate Marshmallow Cookies

These hot chocolate cookies are the taste of cozy winter nights wrapped in a cookie. Using real hot cocoa mix and dotted with adorable Mallow Bits they deliver all the nostalgia of your favorite mug of cocoa.

The first time I made these it was after a snowy walk home my hands were freezing but by the time the cookies came out of the oven the house was filled with chocolaty warmth and my family kept asking for more.

Ingredients

• Butter: choose high quality for best flavor and ensure it is softened for easy creaming
• White sugar: brings classic sweetness and helps with spreading
• Brown sugar: adds a hint of moisture and caramel notes
• Eggs: bind everything together and give the cookie structure
• Vanilla extract: rounds out the cocoa flavor use real vanilla if you can
• All purpose flour: the backbone of the dough spoon and level for best results
• Hot cocoa mix: not sugar free for an authentic hot chocolate taste try Swiss Miss for reliable results
• Salt: balances all the sweetness and enhances chocolate notes
• Baking soda and baking powder: work together to give cookies lift and tenderness
• Chocolate chips: boost the chocolate factor use a good quality for extra decadence
• Mallow Bits: for that iconic hot cocoa look and a fun marshmallow bite try to get these or use cocoa mix with marshmallows inside

Instructions

Cream the Butters and Sugars:

In a large bowl beat butter white sugar and brown sugar together until light and fluffy this takes three to four minutes and ensures your cookies are tender and have a slight chew

Incorporate Eggs and Vanilla:

Add eggs one at a time beating after each to fully incorporate then beat in the vanilla until smooth

Combine Dry Ingredients:

In a separate large bowl stir together the flour hot cocoa mix salt baking soda and baking powder whisk thoroughly so the cocoa and leaveners are well distributed

Mix Wet and Dry:

Gradually add the dry mixture to the butter mixture blending on low speed until no flour streaks remain the dough may seem thick and dry but this is expected

Fold in Chips and Mallow Bits:

Gently stir in the chocolate chips and Mallow Bits make sure they are evenly scattered throughout for every bite to have both chocolate and marshmallow

Chill the Dough:

Cover the bowl with plastic wrap and let the dough chill in the refrigerator for at least thirty minutes up to twenty four hours a longer chill deepens flavors and helps cookies hold their shape

Preheat and Portion:

Set the oven to three hundred fifty degrees Line baking sheets with parchment paper or silicone mats Scoop out dough two tablespoons at a time and set them two inches apart on the prepared sheets

Bake the Cookies:

Bake for nine to eleven minutes just until edges are lightly golden the centers should look set but still a little soft

Cool and Set:

Let cookies cool on the baking sheet for five minutes then transfer to wire racks to cool completely

I especially love using dark chocolate cocoa mix when I can find it The depth of flavor is unbeatable and the cookies look so pretty with their rich color and marshmallow pops One year my daughter insisted on pressing extra Mallow Bits on top before baking so every bite would have at least one little marshmallow and now it is family tradition

Storage Tips

Store cooled cookies in an airtight container for up to five days at room temperature If you want to keep them soft add a slice of sandwich bread to the container to help lock in moisture These cookies freeze beautifully Place them in a single layer on a lined tray freeze until solid then transfer to a freezer bag or container They will keep well for up to three months Baking directly from frozen may add an extra minute or two to the time Chilled dough keeps in the fridge for up to twenty four hours and can be baked off as needed

Ingredient Substitutions

If you cannot find Mallow Bits try cocoa mix with marshmallows or carefully press in mini marshmallow pieces just before baking Swap chocolate chips for chocolate chunks for bigger pockets of melty chocolate For a gluten free version use a reputable all purpose gluten free flour blend and check that your cocoa mix is gluten free Add a tablespoon of dark cocoa powder for even richer color and taste

Serving Suggestions

These cookies are incredible with homemade hot chocolate or coffee on a chilly day Add a dusting of powdered sugar for a snowy look before serving Try sandwiching a scoop of chocolate or marshmallow ice cream between two cookies for a fun wintry dessert

Cultural and Historical Context

Hot chocolate itself dates back centuries often enjoyed during cool months or festive holidays Turning it into a cookie lets you share that comfort and tradition at any time without needing a mug These cookies are always a big hit at cookie swaps and bake sales because they are both classic and playful They are a sweet way to bring a bit of childhood nostalgia to your holiday table

Seasonal Adaptations

Swap out the chocolate chips for peppermint chips if making at Christmas Sprinkle a pinch of crushed candy cane on top for even more holiday spirit Add a bit of instant espresso powder to the dough for an mocha twist

Success Stories

One year I boxed these up for my child’s classroom holiday party and almost every parent emailed to ask for the recipe Someone told me they were the first cookies gone at the swap I have had neighbors ring the doorbell asking for the cookies with the little marshmallows so I know they are special My family now expects these every winter and it is fun to see everyone sneaking one before dinner

Freezer Meal Conversion

You can portion out the dough and freeze it in balls so you are always ready for a fresh batch Bake straight from frozen for a cookie emergency Great for gift giving make ahead and have a stash ready for last minute visitors Label the bag with baking temperature and time for an easy grab and go treat

May every batch bring you warmth and a touch of nostalgia Just do not be surprised if these disappear in a flash.

Common Recipe Questions

→ Can I use regular mini marshmallows instead of Mallow Bits?

Mini marshmallows tend to melt and create a sticky texture. For best results, stick with Mallow Bits or hot cocoa mix packets containing marshmallows.

→ How do I get a thicker or flatter cookie?

For a thicker cookie, use 3 1/4 cups of flour and chill the dough longer. For a flatter cookie, use 3 cups of flour and a shorter chill time.

→ Can I use flavored hot cocoa mixes?

Simple hot cocoa mixes without added flavors produce the best result. Flavored mixes may change taste and texture.

→ Is it necessary to chill the dough?

Chilling helps flavors develop and improves texture. A longer chill prevents cookies from spreading too much during baking.

→ How should I measure the flour for these cookies?

Stir flour, spoon it into your measuring cup, and level off. Avoid scooping directly from the bag for accuracy.