Cookies For The Holidays — Hot Chocolate Cookies: Cozy, Easy & Decadent
Cookies For The Holidays are the culinary equivalent of a warm hug — and these Hot Chocolate Cookies deliver that hug in every bite. Right from the first whiff of cocoa and butter snagged from the oven, you’ll know you made the right decision. These cookies taste like a cozy mug of hot cocoa got turned into a chewy, slightly crisp-edged cookie. Seriously — they’re that comforting.
Why you’ll fall head over heels for these Hot Chocolate Cookies
Think of the last truly great cookie you ate. Now imagine it tasting like hot cocoa with marshmallows melted right into the dough. That’s what these do. They bring a new, festive flavor to standard cookie trays — perfect if you want to stand out at a cookie exchange or hand out boxes of Holiday Neighbor Treats.
- They taste like hot chocolate (not just another chocolate cookie).
- They bake quickly and are easy to double for a crowd.
- They look cute on holiday platters but are rugged enough for cookie swaps and Baked Goods Christmas tables alike.
FYI: If you love warming up with a mug of Peppermint Hot Chocolate, these pair like destiny. Try a dark-chocolate hot cocoa mix in the dough for a richer, slightly grown-up cocoa flavor.
The little story behind the recipe
I threw hot cocoa mix in a cookie once on a total whim and — wow — the chemistry felt obvious in retrospect. People started asking for the recipe at parties. Then brands like Swiss Miss noticed, and before I knew it, they were sharing the recipe on packaging. But the real reason these cookies are a classic? They’re nostalgic — like your childhood cocoa, but upgraded with chocolate chips and a whisper of marshmallow.
These are the kind of cookies that show up at a family dinner and vanish before coffee arrives. They’re that reliable. If you want Christmas Dessert Ideas Cookies that are both familiar and fresh, these fit the bill.
Ingredients — what you’ll need (and why each one matters)
Here’s the list so you can eyeball your pantry. Short notes on the why underneath each group.
- 1 cup unsalted butter, softened — brings richness and helps the cookies spread properly.
- 1 cup granulated sugar + 2/3 cup brown sugar — the combo gives flavor depth and chew.
- 2 large eggs — structure and lift.
- 1 teaspoon vanilla extract — flavor enhancer.
- 3 to 3¼ cups all-purpose flour* — adjust for thickness (see notes).
- 4 packages hot cocoa mix** (or ~¾ cup) — this is the secret: hot cocoa mix gives the cookies “cup of cocoa” profile. Do not use sugar-free mix.
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder — a tiny puff of leavening for perfect texture.
- 1 cup chocolate chips — melty chocolate pockets = bliss.
- 1 cup mallow bits*** — tiny freeze-dried marshmallows give that marshmallow note without soggy mess.
Why these bits? The hot cocoa mix is the flavor star; it’s better than adding cocoa powder because it contains sweeteners and flavorings that mimic a real cup of cocoa. The mallow bits are easier to manage in dough than mini marshmallows, which can steam and collapse.
Step-by-step: How to make these Hot Cocoa Cookies
Short, clear, and fail-proof.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
- Cream 1 cup softened butter with 1 cup granulated sugar and 2/3 cup brown sugar until light and fluffy. Add 2 eggs and 1 teaspoon vanilla; mix until smooth.
- In another bowl whisk the dry ingredients: flour (3–3¼ cups), 4 packages hot cocoa mix (or ¾ cup), 1 teaspoon salt, 1 teaspoon baking soda, and 2 teaspoons baking powder.
- Gradually add dry mix into the butter mixture and beat until combined. Stir in 1 cup chocolate chips.
- Chill the dough for at least 30 minutes (up to 24 hours). After chilling, fold in 1 cup mallow bits OR press mallow bits onto the tops of scooped dough balls just before baking. (Pro tip below.)
- Scoop 2-tablespoon mounds of dough, 2 inches apart, onto prepared sheets. Bake 9–11 minutes until edges are lightly browned. Cool on baking sheet 5 minutes, then transfer to wire racks.
Baking tip: These cookies come out BEST when you don’t overbake — they set as they cool. A slightly soft center yields a tender, chewy cookie.
Pro tips for perfect Hot Chocolate Cookies (read these)
- Chill the dough. Chilling improves flavor and prevents excess spreading. Bold tip: the longer you chill, the better the flavor and appearance.
- Add mallow bits after chilling if you’ve had them melt on you before. Press them onto the dough tops after scooping. This prevents those sad, melted white streaks.
- Don’t panic about dry dough. The dough is naturally on the drier, stiffer side. Dry dough ≠ dry cookie — trust the process.
- For darker, richer color and chocolate punch, stir in 1 tablespoon unsweetened dark cocoa.
- Measure flour properly. Stir the flour, spoon it into the measuring cup, level off — never scoop directly with the measuring cup. This avoids dense cookies.
Variations to keep things interesting
Want to play with the base? Go for it.
- Peppermint Cocoa Cookies: Use peppermint hot cocoa mix and add crushed candy cane on top after glazing, or fold in peppermint chips.
- Dark Chocolate + Sea Salt: Use dark cocoa plus dark chips; sprinkle flaky sea salt immediately after baking.
- Spiked Adult Version: For grown-up cookie platters, fold in 1–2 tablespoons of Baileys or Kahlúa to the batter (reduce chill time slightly).
- Double Cocoa: Add ¼ cup Dutch-process cocoa to the dry mix for more pronounced chocolate notes.
- Nutty Twist: Fold in ½ cup chopped toasted hazelnuts or toasted pecans for crunch — great for folks who want more textural contrast.
Serving ideas — make them sparkle on the cookie plate
- Stack cookies in a tin lined with wax paper for Holiday Neighbor Treats. Add a ribbon and a handwritten label.
- Plate with mini mugs of cocoa or coffee — a winning pairing at cookie exchanges and Christmas Treats Cookies tables.
- Create a cookie board: these Hot Chocolate Cookies, some classic chocolate chip, and a few Christmas Cookies Homemade cutouts make a crowd-pleasing spread.
Presentation tip: Sprinkle a few extra mallow bits or dust with a little cocoa powder right before serving for a rustic, “fresh-from-the-cafe” look.
Storage & make-ahead: plan like a pro
- Make the dough up to 24 hours ahead. Chilled dough develops flavor and is easier to portion later.
- Baked cookies last 3–4 days in an airtight container at room temp. Layer with parchment to prevent sticking.
- Freeze dough scoops on a tray, then transfer to a bag. Bake from frozen — add 1–2 minutes to bake time.
- If you’re sending cookies as Baked Goods Christmas gifts, they travel well: package with a small desiccant packet (or a folded paper towel) to avoid sogginess.
Troubleshooting — quick fixes
- Cookies spread too much? Your butter was too soft or you used too little flour. Chill the dough longer and try 3¼ cups flour next time.
- Mallow bits melted into dough? Mix the mallow bits in AFTER chilling or press them onto scoops before baking.
- Cookies are dry? Don’t panic — you may have over-measured flour. Next bake, decrease flour by 2–4 tablespoons or bake a touch less.
- Not chocolatey enough? Add a tablespoon of Dutch-process cocoa or use a darker hot cocoa mix.
FAQ — fast answers
Can I use mini marshmallows instead of mallow bits?
You can but they often collapse and create gooey blobs. Mallow bits (freeze-dried marshmallows) keep their texture and give the classic hot cocoa look without sog.
What brands of hot cocoa are best?
A simple, classic hot cocoa works best. Many bakers love Swiss Miss (dark chocolate version is a favorite). Do not use sugar-free cocoa mixes — they change the chemistry and texture.
Can I halve the recipe?
Yes — it scales down well. If you halve, chill time is still helpful.
Why these cookies rock the holiday cookie roster
Are you doing a cookie swap or making platters for Holiday Desserts Christmas Cookies lovers? These cookies stand out because they’re novel but nostalgic — a perfect combo. They’re reliable to bake in batches, forgiving for novice bakers, and they taste like the childhood comfort drink we all adored.
If you’re aiming for the Best Cookies For Christmas list, these deserve a spot. They are visually festive (mallow bits look wintry!), easy to pack, and oh-so-shareable.
Final thoughts — the take-home
If you want one cookie to add to your holiday lineup that’s both unique and crowd-pleasing, make these Hot Chocolate Cookies. They’re cozy, easy to prepare, and scale beautifully for big batches. Whether you’re packing up Holiday Neighbor Treats, prepping for a cookie exchange, or curating the ultimate platter of Christmas Dessert Ideas Cookies, these belong in the rotation.
Bold final tip: Mix the mallow bits in after chilling the dough if you’re getting melting issues — it’s a small step that pays off big.
Now — preheat that oven, scoop the dough, and let the kitchen smell like winter magic. And when people ask, “Who made these?” smile and say, “You’re welcome.” Because, honestly, you just elevated everyone’s cocoa memory to cookie form.
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Hot Chocolate Cookies: Cozy Cookies For The Holidays (Easy + Decadent)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 36 cookies 1x
- Category: Dessert
Description
These cookies turn hot cocoa into cookie form — rich, slightly chewy, and studded with chocolate and tiny marshmallow bits. They’re a holiday favorite and brilliant for making big batches for swaps or gift tins.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 to 3¼ cups all-purpose flour*
- ¾ cup (about 4 single-serve packets) hot cocoa mix** (NOT sugar-free)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup chocolate chips
- 1 cup freeze-dried marshmallow bits (Mallow Bits)***
Instructions
- In a large mixing bowl, cream the softened butter with both sugars until the mixture lightens and becomes fluffy. Add the eggs one at a time, then stir in the vanilla.
- Whisk the flour, hot cocoa mix, salt, baking soda and baking powder together in a separate bowl.
- Slowly add the dry ingredients to the butter mixture and mix until just combined. Fold in the chocolate chips.
- Cover the dough and chill it for at least 30 minutes and up to 24 hours. If you’ve had trouble with marshmallow bits melting, hold off on adding them before chilling — see notes below.
- When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
- Scoop about 2 tablespoons of dough per cookie and place them about 2 inches apart on the prepared sheets. If you didn’t mix Mallow Bits in before chilling, press a few onto the tops of each dough mound now.
- Bake 9–11 minutes, or until the edges are just starting to brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Notes & troubleshooting
- The dough will feel fairly stiff and dry — that’s normal. Resist adding liquid; the finished cookies are tender and not dry.
- Want flatter cookies? Use 3 cups flour. For thicker, taller cookies use 3¼ cups and chill the dough longer.
- Measure flour properly: stir the flour in its container, spoon into the measuring cup, and level off — don’t scoop directly.
- Use a straightforward hot cocoa mix for best results. Flavored mixes may include extras that change texture. Swiss Miss (dark chocolate variety, if available) is a common choice. Avoid sugar-free cocoa mixes — they don’t perform well here.
- If the cookies aren’t as dark as you expected, stir in 1 tablespoon cocoa powder (Dutch-process if you have it) for deeper color and chocolate flavor.
- Mallow Bits can be scarce; another option is to buy hot cocoa that already includes marshmallows and reserve those packets. If you notice the marshmallow bits collapse during baking after chilling, fold them into the dough after chilling or press them onto the tops of scoops just before baking.
Nutrition
- Calories: 157.26kcal
- Sugar: 13.55g
- Sodium: 150.58mg
- Fat: 6.65g
- Saturated Fat: 4.07g
- Carbohydrates: 22.93g
- Fiber: 0.44g
- Protein: 1.8g
- Cholesterol: 23.4mg
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