Hot Cocoa Cookies


Christina Korn

Add some spice to your holiday baking with hot cocoa cookies.

Christina Korn, Food & Culture Editor

If you are looking to spice up your baking for the holidays, these hot cocoa cookies are a perfect way to bring something new to the table. Served best with a mug of hot chocolate!


– 1 cup butter, softened
– 1 cup sugar
– 2/3 cup brown sugar
– 2 large eggs
– 1 tsp vanilla
– 23⁄4 cups all purpose flour
– 1⁄4 cup cocoa powder

– 3/4 cup hot cocoa mix (no sugar free versions)

– 1 tsp salt

– 1 tsp baking soda
– 2 tsp baking powder
– 1 cup chocolate chips

– 1 cup freeze dried marshmallows (mini marshmallows do not work the same and can be a bit of a mess. If you can’t find freeze dried marshmallows, you can get a hot chocolate mix that has marshmallows in it.)


1. Beat butter and sugar in a large bowl until light and fluffy. Add eggs and vanilla, then mix well.
2. In a separate bowl, combine flour, cocoa powder, hot chocolate mix, salt, baking soda and baking powder. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips. Cover and chill for 15 minutes.

3. If you have a hot chocolate mix that comes with marshmallows, separate the marshmallows and set them both aside for later. You can do this by sifting the hot chocolate mix.
4. After taking out the dough, add in marshmallows. It is expected that the dough will be dry. Don’t add more liquid.

5. When ready to bake, preheat the oven to 350 degree F. Drop 2 tablespoons of dough, 2 inches apart, onto the baking sheet. Bake for 9 to 11 minutes or until the edges are lightly browned. Cool on baking sheets for 5 minutes, then move to cool on wire racks. Enjoy!

This piece also appears in our December 2021 print edition.