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Disclaimer: This content is for educational purposes only, not medical advice. Always consult with a doctor before making significant changes to your diet, especially if you have pre-existing health conditions.
There’s something deeply nostalgic about a mug of hot cocoa on a chilly winter night especially here in Oregon, where the skies turn gray, and the rain seems to settle in. A few winters ago, I was juggling dinner, holiday prep, and trying to keep my little ones entertained when I had an idea: what if I could turn their favorite winter drink into a cookie?
That’s how this hot cocoa cookies recipe was born. It’s now a holiday staple in our house, somewhere between a soft brownie and a rich chocolate chip cookie, crammed with gooey marshmallows and cozy cocoa flavor.
If you’ve got a packet of hot cocoa mix in your pantry (even the kind with tiny marshmallows!), you’re halfway there. This recipe is quick, beginner-friendly, and totally customizable perfect for those snowy afternoons or even just a Tuesday night when you’re craving something sweet and warm.
In this post, you’ll find:
- A no-fail recipe for soft, chewy hot cocoa cookies
- How to tweak it dairy-free or gluten-free
- A peppermint variation my kids are obsessed with
- Baking tips I’ve learned the hard way (so you don’t have to!)
From my kitchen to yours, let’s make a batch together.
Table of Contents
Key Takeaways: What You Need to Know
- Hot cocoa cookies are chewy chocolate cookies made using hot cocoa mix, chocolate chips, and marshmallows.
- The main ingredients include hot cocoa mix, butter, sugar, flour, eggs, and baking soda.
- You can make them from scratch in under 30 minutes with pantry staples.
- This recipe can be made gluten-free or dairy-free with a few simple swaps.
- Try a peppermint twist for a festive version perfect for holiday cookie trays.
- Store them at room temperature or freeze for up to 3 months.
The Story Behind These Cozy Hot Cocoa Cookies
What Inspired This Hot Cocoa Cookies Recipe?
It all started on a snow day with no school and a kitchen full of hungry kids. I didn’t want to run to the store. I didn’t want to bake anything complicated. I just needed something chocolatey, comforting, and easy to whip up with what we had.
We had hot cocoa mix, some leftover mini marshmallows, and a bag of chocolate chips that was begging to be opened. I threw them together into a basic chocolate cookie dough, said a prayer, and hoped for the best.
The result? A warm, soft, slightly crisp-edged cookie that actually tastes like hot chocolate.
Since then, I’ve made this hot cocoa cookies recipe more times than I can count. It’s become our go-to treat during winter movie nights, snow days, and holiday baking marathons. Sometimes we add crushed peppermint. Sometimes we sandwich two cookies around a melted marshmallow. The base is solid, and the options are endless.
And the best part? They’re just as easy as my pumpkin cookies or double chocolate peppermint cookies.
What Do Hot Cocoa Cookies Taste Like?
If a brownie and a chocolate chip cookie had a baby, and that baby loved marshmallows and snow days, it would be this.
These cookies are:
- Soft in the center with a crisp edge
- Loaded with melty chocolate chips
- Infused with the rich cocoa flavor of real hot chocolate mix
- Dotted with gooey marshmallows that caramelize just a bit in the oven
I like to use a mix with mini marshmallows for extra fun. If you’re wondering how these compare to other holiday favorites, they fall somewhere between the spicy warmth of gingerbread cookies and the cozy sweetness of pumpkin muffins.
They’re festive without being fussy the kind of cookie you crave with a cup of coffee or tucked into a lunchbox.
Hot Cocoa Cookies Recipe Ingredients & From-Scratch Tips
What Ingredients Do You Need for a Hot Cocoa Cookies Recipe?
You only need a handful of pantry staples to make this hot cocoa cookies recipe. Even if you’re low on butter or chocolate chips, this recipe is forgiving and easy to adapt.
Here’s a quick list of ingredients:
| Ingredient | Why It’s Used |
|---|---|
| Unsalted Butter | Adds richness and moisture |
| Brown Sugar | Gives cookies a chewy texture and depth |
| Granulated Sugar | Helps crisp the edges |
| Eggs | Binds everything together |
| Vanilla Extract | Rounds out the chocolate flavor |
| All-Purpose Flour | Provides structure |
| Baking Soda | Lifts and lightens the dough |
| Salt | Enhances all the flavors |
| Hot Cocoa Mix | The star brings that nostalgic cocoa flavor |
| Chocolate Chips | Adds melty richness (semi-sweet is best) |
| Mini Marshmallows | Creates gooey hot chocolate pockets |
Want a twist? Use peppermint marshmallows for a peppermint hot cocoa cookies recipe your family will go wild for.
This hot cocoa cookies recipe is super flexible. You can even fold in crushed candy canes or swap in white chocolate chips for a twist like the hot chocolate cookies Pioneer Woman style.
How Do You Make Hot Cocoa Cookies From Scratch?
Making this hot cocoa cookies recipe from scratch is easy. It doesn’t take much longer than a pre-mix, and the flavor is so much better. Here’s a quick summary, perfect for a featured snippet:
To make hot cocoa cookies from scratch, cream butter and sugars, beat in eggs and vanilla, then mix in flour, cocoa mix, baking soda, and salt. Fold in chocolate chips and marshmallows, scoop dough, and bake at 350°F for 9–11 minutes.
Now let’s walk through it step-by-step:
- Cream the butter and sugars
In a large bowl, beat softened butter, brown sugar, and white sugar until light and fluffy. About 2–3 minutes using a hand mixer. - Add eggs and vanilla
Beat in two eggs, one at a time, and a splash of vanilla extract. This brings out the richness of the cocoa. - Mix dry ingredients
In a separate bowl, whisk flour, baking soda, salt, and the hot cocoa mix. Yes, this is the secret to why this hot cocoa cookies recipe easy version still tastes gourmet. - Combine wet and dry
Gradually add dry ingredients to the wet, mixing just until combined. Don’t overmix! - Fold in mix-ins
Stir in chocolate chips and mini marshmallows. You can also add crushed candy cane here for peppermint hot cocoa cookies. - Scoop and chill
Scoop dough onto a parchment-lined baking sheet. Chill for 30 minutes (optional but worth it). - Bake
Bake at 350°F for 9–11 minutes. Cookies should be slightly underbaked in the center they’ll finish setting on the tray. - Cool and enjoy
Let cookies cool for 5 minutes on the tray before transferring to a rack. Serve warm with a cup of actual hot cocoa!
Can You Make Your Own Hot Cocoa Mix?
Absolutely. If you’re out of store-bought packets, you can still make this hot cocoa cookies recipe with a homemade cocoa mix. Here’s a fast version:
DIY Hot Cocoa Mix (makes 1 cup):
- ½ cup unsweetened cocoa powder
- ¾ cup powdered sugar
- ¼ tsp salt
- ½ cup dry milk powder (optional for creaminess)
- ¼ cup mini marshmallows (optional)
Use ⅔ cup of this mix in place of packets for the recipe.
This homemade blend keeps well in a jar and also makes a great gift when paired with a printed hot cocoa cookies recipe card.
Pro Tip: This base works beautifully in pumpkin bread-style loaves if you’re looking to experiment with cocoa-based quick breads, too.
How to Make Hot Cocoa Cookies Dairy-Free or Gluten-Free
Can This Hot Cocoa Cookies Recipe Be Made Dairy-Free?
Yes! You can make this hot cocoa cookies recipe completely dairy-free without losing flavor or texture.
To make dairy-free hot cocoa cookies, swap in plant-based butter and use dairy-free chocolate chips and hot cocoa mix. The rest of the recipe stays the same.
Here’s how I do it when baking for friends with allergies:
Dairy-Free Ingredient Swaps:
| Ingredient | Swap With |
|---|---|
| Unsalted Butter | Plant-based butter (like Earth Balance) |
| Chocolate Chips | Enjoy Life or other vegan chocolate chips |
| Hot Cocoa Mix | Dairy-free cocoa mix or homemade version |
Tip: Not all store-bought cocoa mixes are dairy-free, so check the label. Or better yet, use the homemade cocoa mix from Part 2 using non-dairy milk powder or leave it out entirely.
You can even throw in peppermint for a dairy-free peppermint hot cocoa cookies recipe that’s holiday-ready and allergy-friendly.
Can You Make Gluten-Free Hot Cocoa Cookies?
Absolutely. This hot cocoa cookies recipe is super adaptable to a gluten-free diet with one simple swap.
Use a 1-to-1 gluten-free flour blend in place of all-purpose flour to make gluten-free hot cocoa cookies. No other changes are needed.
I’ve tested this with King Arthur and Bob’s Red Mill 1-to-1 baking flours, and both work beautifully. Just be sure to let the dough rest 10–15 minutes before baking to reduce grittiness.
Bonus Tip: Add ½ teaspoon of xanthan gum if your GF blend doesn’t already include it.
Even my pickiest eater didn’t notice the difference, which says a lot. If your family loves chewy cookies like zucchini brownies, they’ll love these gluten-free hot cocoa cookies just as much.
Can You Make These Vegan?
You bet. For a fully vegan hot cocoa cookies recipe, just combine both sets of swaps:
- Use flax eggs instead of regular eggs (1 tbsp ground flax + 3 tbsp water per egg)
- Use vegan butter
- Use dairy-free cocoa mix and chocolate chips
This version is just as chewy, rich, and satisfying. Bonus: it freezes well, too!
Allergy-Friendly Storage Tips
If you’re making this hot cocoa cookies recipe for someone with dietary restrictions, store cookies in a separate sealed container to prevent cross-contamination.
They’ll last:
- 4–5 days at room temp in an airtight container
- Up to 3 months in the freezer (I flash freeze first, then bag)
Label everything clearly, especially if you’ve made both regular and allergy-friendly versions.
Looking for more treats that work well with swaps or mix-ins? You’ll also love:
- Zucchini Muffins Recipe
- Pumpkin Muffins Recipe
- Overnight Oats Recipe (easy to make gluten- and dairy-free!)
Real Mom Results + Hot Cocoa Cookie Troubleshooting
What Are Common Mistakes in a Hot Cocoa Cookies Recipe?
Even the easiest recipes can go sideways. If your hot cocoa cookies recipe didn’t turn out like the pictures on Pinterest, you’re not alone. I’ve made every mistake possible and then some so you don’t have to.
Most hot cocoa cookie issues come from overbaking, using the wrong cocoa mix, or not chilling the dough.
Let’s fix the most common problems:
1. Cookies Spread Too Much
- Why it happens: Butter too warm or dough not chilled.
- Fix it: Chill dough for at least 30 minutes. Use parchment not a greased pan.
2. Cookies Are Too Dry or Crumbly
- Why it happens: Overbaked or too much flour.
- Fix it: Bake only until edges are set. Use a scoop for even portions.
3. Cookies Aren’t Chocolatey Enough
- Why it happens: Weak cocoa mix or too little chocolate.
- Fix it: Use a richer hot cocoa mix or increase chocolate chips to 1¼ cups.
4. Marshmallows Disappear
- Why it happens: Mini marshmallows melt quickly when exposed.
- Fix it: Gently press extra marshmallows into the top halfway through baking for visual appeal.
Real Mom Testimonial: “These Cookies Saved My Bake Sale”
“I made this hot cocoa cookies recipe for my son’s 3rd grade holiday bake sale. I was short on time, had a box of Swiss Miss, and a half-used bag of chocolate chips. I followed Lora’s recipe exactly, added crushed candy cane on top, and they turned out AMAZING. One mom literally asked me if I got them from a bakery. I’ve made them three times since!”
Jessica M., Portland, OR
This story makes my day every time I hear it. I started Cheflora Recipes to help other busy moms create wins in the kitchen, even when the sink is full of dishes and your toddler is painting the dog with peanut butter.
Whether you’re a confident home baker or just trying to survive the holidays, this hot cocoa cookies recipe gives you that win.
More Tried-and-True Cookie Wins:
Love cozy baking? These are a hit too:
- Peach Cobbler Recipe — Southern comfort in every bite
- Pumpkin Cookies Recipe — Great with white chocolate chips
- Zucchini Fritters Recipe — A savory break between sweets
Bonus: How to Turn This Into a Gift
Want a homemade gift that actually gets used? Layer the dry ingredients of this hot cocoa cookies recipe in a mason jar, tie with a ribbon, and attach a recipe card. Add mini marshmallows on top for fun!
Peppermint Hot Cocoa Cookies Recipe & Holiday Serving Ideas
How Do You Make a Peppermint Hot Cocoa Cookies Recipe?
If you’re looking for a holiday-ready twist on the classic, this peppermint hot cocoa cookies recipe is where it’s at. Think: rich cocoa, gooey marshmallows, and the sweet crunch of crushed candy canes in every bite.
To make peppermint hot cocoa cookies, follow the original hot cocoa cookies recipe and add ½ tsp peppermint extract and ⅓ cup crushed candy canes to the dough. Sprinkle more candy cane pieces on top before baking.
Peppermint Cookie Upgrade Steps:
- Add ½ teaspoon peppermint extract when you mix in the eggs and vanilla.
- Fold ⅓ cup crushed candy canes into the dough along with chocolate chips and marshmallows.
- Before baking, press extra candy cane pieces into the tops for that festive look.
Tip: Crush your candy canes finely if you want them to melt into the cookie. For crunch, leave them a little chunky.
Pair these with a mug of actual hot chocolate or serve alongside gingerbread cookies for a stunning holiday cookie tray.
How Should You Serve Hot Cocoa Cookies During the Holidays?
This hot cocoa cookies recipe is made for winter nights and holiday celebrations. Here are my go-to ways to serve them that always get compliments:
1. Cookie Platter for Parties
Serve a mix of:
- Classic hot cocoa cookies
- Peppermint hot cocoa cookies
- Pumpkin bread slices for a cozy variety
- Mini candy canes or chocolate-dipped pretzels
2. Hot Cocoa Cookie Sandwiches
Spread marshmallow fluff or peppermint buttercream between two cookies. Roll edges in mini chocolate chips or sprinkles. Instant wow.
3. Holiday Movie Night Snacks
Bake a batch, pour mugs of cocoa, and set up your favorite Christmas movies. My kids call this the “cookie couch campout.”
4. Gifts for Teachers or Neighbors
Box up 6 cookies with a packet of hot cocoa mix and a sweet handwritten note. It’s a thoughtful, affordable gift from the heart.
Add These to Your Seasonal Baking Rotation:
If your oven is working overtime this December, here are more reader-favorite treats that hold up beautifully alongside this hot cocoa cookies recipe:
- Zucchini Bread Recipe – for a healthier option
- Pumpkin Muffins Recipe – great for winter mornings
- Double Chocolate Peppermint Cookies – ultra-rich and festive
Bonus Tip: How to Keep Candy Canes from Melting Too Fast
If you want that crisp peppermint topping to last, wait to add crushed candy canes until the last 2 minutes of baking, then return cookies to the oven just to set. This keeps the color bright and the flavor sharp.
Hot Cocoa Cookies Recipe
Ingredients
Equipment
Method
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, then mix in the vanilla extract until smooth.
- In a separate bowl, whisk together the flour, hot cocoa mix, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Fold in the chocolate chips and mini marshmallows. If desired, add crushed candy canes for a peppermint variation.
- Scoop the dough onto a parchment-lined baking sheet. For best results, chill for 30 minutes before baking.
- Bake at 350°F (175°C) for 9–11 minutes, until edges are set and centers look slightly soft.
- Let the cookies cool on the tray for 5 minutes before transferring them to a cooling rack. Enjoy warm!
Nutrition
Notes
Tried this recipe?
Mention @Cheflorarecipes or tag #cheflorarecipes!Make-Ahead Tips & Freezer Storage for Hot Cocoa Cookies Recipe
Can You Freeze Hot Cocoa Cookies?
Yes! This hot cocoa cookies recipe freezes beautifully, both as raw dough and baked cookies. It’s one of the reasons I love making a double batch during the holidays.
To freeze hot cocoa cookies, scoop dough into balls and freeze on a tray. Once solid, transfer to a zip bag and store for up to 3 months. Bake from frozen just add 1 extra minute.
Freezing Dough Tips:
- Scoop dough into balls using a 1½ tbsp cookie scoop.
- Freeze on a parchment-lined tray for 1 hour.
- Transfer to a labeled freezer bag. Date it!
- Bake directly from frozen at 350°F, adding 1–2 minutes to baking time.
This keeps the marshmallows from over-melting and makes batch baking for cookie swaps or school events so much easier.
Can You Freeze Baked Hot Cocoa Cookies?
Absolutely. I do this all the time when prepping for December chaos.
Here’s how:
- Cool cookies completely on a wire rack.
- Layer between wax paper in an airtight container or freezer bag.
- Label with the date and freeze for up to 2 months.
Pro tip: Reheat in a 300°F oven for 3–4 minutes to bring back the fresh-baked softness. They’ll taste like you just made them.
How Far in Advance Can You Make Hot Cocoa Cookie Dough?
If you’re prepping for a party, holiday box, or just trying to stay ahead of the snack requests, the dough for this hot cocoa cookies recipe can be made up to 72 hours in advance.
Refrigerate in a sealed bowl or pre-scooped onto a baking tray. The longer it rests, the richer the flavor gets. This “chill time” also makes for thicker, chewier cookies.
You can even split the batch:
- Bake half now
- Freeze half for a weeknight treat or pumpkin bread-style brunch spread later
How to Batch Bake for Cookie Swaps
This hot cocoa cookies recipe makes 24–28 cookies, depending on size. If you’re baking for a swap or holiday box, here’s a game plan:
Batch Baking Plan:
- Double or triple the recipe.
- Bake in batches, using 2 trays at a time. Rotate trays halfway through baking.
- Let cookies cool fully before storing or decorating.
- Store in airtight containers, separating layers with wax paper.
Cookie Box Add-Ons:
Pair with:
- Pumpkin Cookies
- Double Chocolate Peppermint Cookies
- A few overnight oats jars as a healthy morning-after balance
Hot Cocoa Cookies Recipe FAQ
What are hot cocoa cookies?
Hot cocoa cookies are chewy chocolate cookies made with hot cocoa mix, chocolate chips, and marshmallows. They taste like a mug of hot chocolate in cookie form.
What are the main ingredients in hot cocoa cookies?
The key ingredients include hot cocoa mix, butter, flour, sugar, eggs, baking soda, chocolate chips, and mini marshmallows.
How do you make chocolate cookies?
To make chocolate cookies, cream butter and sugar, add eggs, then mix in flour and cocoa powder. Fold in chocolate chips and bake until just set.
How do you make hot cocoa mix?
Combine ½ cup cocoa powder, ¾ cup powdered sugar, ¼ tsp salt, and ½ cup dry milk powder. Store in a jar and use in recipes or drinks.
How do you make hot cocoa cookies from scratch?
Mix butter, sugar, eggs, vanilla, and dry ingredients (including hot cocoa mix), then fold in chocolate chips and marshmallows. Scoop and bake at 350°F for 10 minutes.
Can hot cocoa cookies be made dairy-free or gluten-free?
Yes. Use plant-based butter, dairy-free chocolate, and a 1:1 gluten-free flour blend to make allergy-friendly hot cocoa cookies.
Final Thought from Lora
If you’re here, you’re probably like me a little tired, a little busy, but still wanting to bring warmth and joy into your home through food. This hot cocoa cookies recipe has done that for me, and I hope it does the same for you.
Whether you’re baking for a cookie swap, sneaking one after bedtime, or gifting them to your neighbor, remember: you don’t have to be a pro to make something beautiful.
