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Home » Recipes » Cookies & Bars

Last Updated: Dec 12, 2024 by Angela Latimer · 1 Comment

Hot Chocolate Cookies

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Hot chocolate cookies pin showing a closeup hot chocolate cookie on a wire cooling rack with text.

My hot chocolate cookies feature hot chocolate, mini marshmallow bits, chocolate chips, and dark cocoa powder combined to make these irresistible cookies. They are huge, jumbo bakery-style cookies that are sure to impress anyone who tries them. Delicious hot chocolate cookies are amazing during the cold winter months, a popular cookie tray recipe, but also easy enough to make whenever the craving strikes!

For more bakery-style cookies, try my black and white cookies, Levain bakery black and white cookies, or CRUMBL churro cookies.

Hot chocolate cookies square image showing four hot chocolate cookies on a wire cooling rack.
Jump to:
  • 🥘 Ingredients
  • 👩‍🍳 How To Make Hot Chocolate Cookies
  • ❗ Top Tip: Best Temp For Room Temperature Butter
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing
  • 📖 Recipe Card
  • 💬 Comments & Reviews

When the cold weather is in full swing, hot chocolate is one of my favorite comfort drinks. I knew I had to recreate it as a delicious cookie, and this recipe is 100% satisfying and everything I wanted in a hot chocolate cookie.

I made these as HUGE bakery-style cookies, but they are easy to adapt to more standard-sized cookies if that's what you like better. Either way, I know you're going to love them.

🥘 Ingredients

Hot chocolate cookie ingredients portioned out and labeled.
  • Milk - You can use any variety of milk you like (whole, skim, or even dairy-free). This is used to make the hot chocolate. You could even use water, but the flavor won't be as rich.
  • Hot Chocolate Mix - You can find containers of hot chocolate mix near the individual, bagged variety that comes in a box.
  • Butter - Let your butter warm to room temperature so that it can easily cream together with the sugars.
  • Sugars - For these cookies, I used a combination of both brown and white sugar. I used light brown sugar, but dark brown sugar would work, too.
  • Egg - Eggs act as a binder for all of your other ingredients.
  • Vanilla - Pure vanilla extract will give you the best flavor.
  • Baking Soda - A small amount of baking soda to help the cookies rise.
  • Cornstarch - Cornstarch makes cookies ultra-tender.
  • Cream of Tartar - Cream of tartar prevents sugar from crystalizing, which makes them wonderfully chewy instead of crispy.
  • Salt - A little bit of salt helps to cut the sweetness.
  • Flour - All-purpose flour will make up the bulk of these cookies.
  • Unsweetened Dark Cocoa Powder - I used Hershey's dark cocoa powder. Regular cocoa power will work, but the cookies won't be quite as rich in chocolate flavor.
  • Mini Chocolate Chips - Semi-sweet mini chocolate chips to enhance the chocolate in these cookies. Regular chocolate chips could be used, too.
  • Mini Dried Marshmallow Bits - You can find these near the regular marshmallows. Fun fact, if you put normal mini marshmallows in your cookies they will melt in the oven. This is why we are using the dried bits.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

👩‍🍳 How To Make Hot Chocolate Cookies

These hot cocoa cookies are easy to make but taste like they're fresh from the bakery. You will need your stand mixer, baking sheets, measuring utensils, and a kitchen scale or cookie scoop.

This recipe makes 10 4.5-ounce cookies or 45 standard 1-ounce cookies.

Make the Hot Chocolate

Hot chocolate cookies process photo 1 showing milk in a mixing bowl.
Hot chocolate cookies process photo 2 showing hot chocolate in a mixing bowl.

Step 1: Prepare the milk. Add ¾ cup (177 milliliters) of milk to a microwave-safe bowl (photo 1).

Step 2: Microwave. Heat in the microwave for 1 minute and 45 seconds.

Step 3: Mix and cool. Stir in ¼ cup (30 grams) of hot chocolate mix (photo 2) and then place the bowl into the fridge to chill while you prepare the cookies.

Prepare the Cookie Dough

Hot chocolate cookies process photo 3 showing creamed butter in a metal mixing bowl.
Hot chocolate cookies process photo 4 showing sugar and brown sugar with butter in a metal mixing bowl.
Hot chocolate cookies process photo 5 showing egg and vanilla added to dough in a metal mixing bowl.

Step 4: Cream the butter. Using your stand mixer, beat 1 cup (227 grams) of butter until smooth and light in color (photo 3).

❗ Top Tip: Best Temp For Room Temperature Butter

When instructions reference room temperature butter, butter that is slightly softened is best. The temperature should be between 67-72°F (19-22°C).

What this means is that if you can press your finger into the stick of butter easily, it is probably too softened for a great cookie structure. There should be just an indent from your finger when the temp is ideal.

Step 5: Mix in the sugars. Add 1 cup (220 grams) of light brown sugar and ½ cup (100 grams) of sugar (photo 4) and mix again until thoroughly combined.

Step 6: Add egg and vanilla. Mix in 1 large egg and ½ tablespoon of vanilla extract (photo 5). Then add the cold hot chocolate (photo 6) and mix well.

Hot chocolate cookies process photo 6 showing hot chocolate and dough in a metal mixing bowl.
Hot chocolate cookies process photo 7 showing dry ingredients being sifted through a sieve into the bowl with the dough.

Step 7: Add dry ingredients. Place a sieve over the mixing bowl and sift 3½ cups (437.5 grams) of all-purpose flour, ½ cup (43 grams) of unsweetened dark cocoa powder, 1 tablespoon of cornstarch, ½ teaspoon of baking soda, ½ teaspoon of salt, and ¼ teaspoon of cream of tartar into the bowl with the wet ingredients (photo 7). Mix on low speed until just combined.

Hot chocolate cookies process photo 8 showing chocolate chips added to the dough in a metal mixing bowl.
Hot chocolate cookies process photo 9 showing the completed hot chocolate cookie dough in a metal mixing bowl.

Step 8: Mix in chocolate chips. Gently fold in ¾ cup (135 grams) of mini chocolate chips using a silicone spatula (photos 8, 9).

Chill, Portion & Bake

Step 9: Chill. Transfer the bowl to the fridge to chill for at least 30 minutes.

Step 10: Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4) and line a baking sheet with parchment paper or a silicone baking mat.

Hot chocolate cookies process photo 10 showing unbaked hot  chocolate cookie dough balls topped with marshmallows and chocolate chips on a silicone baking mat.
Hot chocolate cookies process photo 11 showing the completed, baked hot chocolate cookies on a silicone baking mat.

Step 11: Portion. Use a scale to portion the cookie dough into 4.5-ounce balls, spacing them apart on the baking sheets by several inches.

Step 12: Add the topping. Top with more chocolate chips and some of the ½ cup (37.5 grams) of mini dried marshmallow bits (photo 10).

Step 13: Bake. Bake in the oven at 350°F (175°C/Gas Mark 4) for 13-15 minutes, or until no longer shiny.

Step 14: Cool. Remove from the oven and let the cookies cool on the baking sheet (photo 11) for 5 minutes before transferring them to a wire cooling rack to finish cooling.

Wide image showing two hot chocolate cookies side by side on a wooden surface surrounded by chocolate chips and mini marshmallow bits.

>>>See All Of My Tasty Recipes Here!<<<

💭 Angela's Pro Tips & Recipe Notes

  • Make your preferred size. I made these into BIG 4.5-ounce, bakery-style cookies. Of course, you can also make these as standard-sized 1.5 tablespoons (1-ounce portions) cookies. Once portioned, bake for 9-10 minutes. 
  • Try baking rings. For perfectly round cookies, you can bake them in 4-inch cookie rings on your baking sheet. These rings are also used to bake English muffins or cook eggs in a pan, so they're very versatile and I recommend trying some.
  • Chill overnight if you like. The dough only needs about 30 minutes to chill, but the dough can be refrigerated overnight (24 hours at most).

🥡 Storing

Keep your baked hot chocolate cookies in an airtight container for 4-5 days at room temperature.

Tall image showing a hot chocolate cookie on a wire cooling rack with more cookies in the background on a wooden surface.

Freezing

Once baked, you can also freeze your cookies. Let them cool completely before wrapping them tightly and placing them into an airtight container to freeze for up to 3 months.

The unbaked dough can be frozen as well. Portion it into balls and place them on a baking sheet.

Pop the sheet into the freezer for about 1 hour, or until frozen. Then, transfer the frozen balls to a storage bag or container to freeze for up to 3-6 months. 

Check out my posts on how to freeze baked cookies and freezing cookie dough to learn more.

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📖 Recipe Card

Hot chocolate cookies square image showing four hot chocolate cookies on a wire cooling rack.
Print Recipe Leave A Comment
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5 from 1 review

Hot Chocolate Cookies

My hot chocolate cookies feature hot chocolate, mini marshmallow bits, chocolate chips, and dark cocoa powder combined to make these irresistible cookies. They are huge, jumbo bakery-style cookies that are sure to impress anyone who tries them. Delicious hot chocolate cookies are amazing during the cold winter months, a popular cookie tray recipe, but also easy enough to make whenever the craving strikes!
1x recipe yields 10 jumbo bakery-style cookies. Use standard cookie dough scoops or portions (1 ounce) to make 45 cookies. See my guide on freezing cookie dough or how to freeze baked cookies to store these tasty treats.
Author | Angela Latimer
Servings: 10 cookies
Calories: 557kcal
Prep 15 minutes minutes
Cooking 15 minutes minutes
Chill Time 30 minutes minutes
Total Time 1 hour hour
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Ingredients
 

  • ¾ cup milk
  • ¼ cup hot chocolate mix
  • 1 cup butter (at room temperature)
  • 1 cup light brown sugar (packed)
  • ½ cup sugar
  • 1 large egg
  • ½ tablespoon vanilla extract
  • 3½ cups all-purpose flour (spooned and leveled)
  • ½ cup unsweetened dark cocoa powder
  • 1 tablespoon cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cream of tartar
  • ¾ cup mini chocolate chips (plus more for topping)
  • ½ cup mini dried marshmallow bits

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

Make the Hot Chocolate

  • Add ¾ cup milk to a microwave-safe bowl.
    Hot chocolate cookies process photo 1 showing milk in a mixing bowl.
  • Heat in the microwave for 1 minute and 45 seconds.
  • Stir in ¼ cup hot chocolate mix and then place the bowl into the fridge to chill while you prepare the cookies.
    Hot chocolate cookies process photo 2 showing hot chocolate in a mixing bowl.

Prepare the Cookie Dough

  • Using your stand mixer, beat 1 cup butter until smooth and light in color.
    Hot chocolate cookies process photo 3 showing creamed butter in a metal mixing bowl.
  • Add 1 cup light brown sugar and ½ cup sugar and mix again until thoroughly combined.
    Hot chocolate cookies process photo 4 showing sugar and brown sugar with butter in a metal mixing bowl.
  • Mix in the 1 large egg and ½ tablespoon vanilla extract. Then add the cold hot chocolate and mix well.
    Hot chocolate cookies process photo 6 showing hot chocolate and dough in a metal mixing bowl.
  • Place a sieve over the mixing bowl and sift 3½ cups all-purpose flour, ½ cup unsweetened dark cocoa powder, 1 tablespoon cornstarch, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon cream of tartar into the bowl with the wet ingredients. Mix on low speed until just combined.
    Hot chocolate cookies process photo 7 showing dry ingredients being sifted through a sieve into the bowl with the dough.
  • Gently fold in ¾ cup mini chocolate chips using a silicone spatula.
    Hot chocolate cookies process photo 9 showing the completed hot chocolate cookie dough in a metal mixing bowl.

Chill, Portion & Bake

  • Transfer the bowl to the fridge to chill for at least 30 minutes.
  • Preheat your oven to 350°F (175°C/Gas Mark 4) and line a baking sheet with parchment paper or a silicone baking mat.
  • Use a scale to portion the cookie dough into 4.5 ounce balls, spacing them apart on the baking sheets by several inches.
  • Top with more chocolate chips and some of your ½ cup mini dried marshmallow bits.
    Hot chocolate cookies process photo 10 showing unbaked hot chocolate cookie dough balls topped with marshmallows and chocolate chips on a silicone baking mat.
  • Bake in the oven at 350°F (175°C/Gas Mark 4) for 13-15 minutes, or until no longer shiny.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to finish cooling.
    Hot chocolate cookies process photo 11 showing the completed, baked hot chocolate cookies on a silicone baking mat.

Notes

Notes:
  • I made these into BIG 4.5-ounce, bakery-style cookies. Of course, you can also make these as standard-sized 1.5 tablespoon cookies. To do this, reduce the bake time to 9-10 minutes. 
  • To make these cookies stay perfectly round, you can bake them in 4 inch cookie rings on your baking sheet.
  • The dough only needs about 30 minutes to chill, but you could chill it overnight if needed.
Storage:
  • Keep your cookies stored in an airtight container for 4-5 days at room temperature.
  • Once baked, you can also freeze your cookies. Let them cool completely before wrapping tightly and placing into an airtight container to freeze for up to 3 months.
  • The unbaked dough can be frozen as well. Portion it into balls and place them on a baking sheet. Pop the sheet into the freezer for about 1 hour, or until frozen. Then, transfer the frozen balls to a storage bag or container to freeze for 3-6 months. 

Nutrition

Calories: 557kcal (28%) | Carbohydrates: 81g (27%) | Protein: 8g (16%) | Fat: 24g (37%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg (24%) | Sodium: 374mg (16%) | Potassium: 195mg (6%) | Fiber: 3g (13%) | Sugar: 43g (48%) | Vitamin A: 655IU (13%) | Vitamin C: 0.1mg | Calcium: 80mg (8%) | Iron: 3mg (17%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Chocolate, Christmas Cookies, Cookies & Bars Recipes, Dessert, Dessert Recipes
Cuisine American
« Grinch Cookies
Christmas Tablescape Ideas »

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    5 from 1 vote

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  1. Angela Latimer says

    December 12, 2024 at 9:19 am

    5 stars
    My family and I are hot chocolate enthusiasts and we just LOVE how these cookies taste just like the real deal. Yum! ~ Angela

    Reply

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Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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