
Chewy, chocolatey cookies studded with chocolate chips and soft Mallow Bits for a nostalgic hot-cocoa-in-cookie experience.

This recipe is my cozy-cupboard champion: Hot Chocolate Cookies that taste like a warm mug of cocoa folded into a chocolate chip cookie. I first tucked this combination into our holiday rotation when a blizzard stranded us at home and the only things left in the pantry were cocoa packets and marshmallow bits. The result surprised everyone—deep chocolate flavor from the hot cocoa, a tender crumb from the butter and eggs, and soft pockets of marshmallow that melt without becoming a sticky mess. It’s become the treat I bring to winter gatherings and the one my kids ask for after sledding.
What makes these special is that the cocoa mix adds more than chocolate flavor; it contributes the aroma of sweet spices and the nostalgic, instant-cocoa note many of us love. The cookies bake into slightly crisp edges with pillowy centers, and the Mallow Bits keep their little cloud-like texture instead of turning into molten goo. This is a perfect recipe to make with kids, to package for neighbors, or to fold into an afternoon when you want the comfort of hot chocolate without the spoon.
I still remember the first time I served these: everyone assumed they were from a bakery. My sister texted the next morning asking for the recipe because the cookies reminded her of childhood cocoa nights. They travel well, too—I've taken batches to potlucks and holiday cookie swaps where they always disappear first.
My favorite aspect is the contrast between the slightly crisp perimeter and the tender, almost cake-like center scented with cocoa. When I make a double batch, half usually heads to the freezer for afternoons when we want a quick treat—thaw at room temperature for 15 minutes and them warm for 6-8 seconds in the microwave for a freshly-baked feel.
Store cooled cookies in an airtight container at room temperature for up to 4 days; layer with parchment to prevent sticking. For longer storage, freeze on a baking sheet until firm, then transfer to a zip-top bag or freezer-safe container for up to 3 months. To reheat frozen cookies, let them sit at room temperature for 15–20 minutes or warm briefly in a 300°F oven for 5–7 minutes to revive the edges and soften the centers. Avoid refrigerating—cold air dries cookies faster.
If you cannot find Mallow Bits, try one of these options: use mini marshmallows but toss them lightly in a little cornstarch to reduce stickiness and add them to the dough right before baking; expect more gooey pockets. For chocolate chips, swap in chopped dark chocolate (60–70% cacao) for richer flavor. To make these gluten-free, replace all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum; texture will be slightly different but still delicious. Remember: don’t use sugar-free cocoa mixes.
Serve warm with a glass of milk, or pair with a scoop of vanilla ice cream for a dessert mash-up. For a festive touch, arrange on a platter with peppermint bark during the holidays or sandwich two cookies with marshmallow fluff and roll the edge in mini chips. These are great at kid’s parties, as a baking activity, or tucked into treat bags for neighbors and teachers. Garnish with a light dusting of cocoa or a few extra chocolate chips on top right after baking.
These cookies are an example of modern American comfort baking that borrows the flavor of a beloved beverage—hot chocolate—and translates it into a portable cookie. Hot cocoa mixes became popular in the early 20th century as convenient, affordable comfort food; combining them into baked goods is a creative, homegrown adaptation that taps into nostalgia. Variations of cocoa-flavored cookies exist across the country, but adding marshmallow bits brings a campfire hot-cocoa memory into each bite.
Winter is the obvious season for these, but you can adapt them year-round: stir in a teaspoon of orange zest and a few tablespoons of chopped candied ginger for a citrus-winter vibe, or add a pinch of cinnamon and a tablespoon of espresso powder for depth. For summer cookie trays, bake slightly smaller and serve chilled with cold milk. For Valentine’s Day, press a few red candy hearts into the tops when they come out of the oven.
Make the dough ahead and portion using a cookie scoop onto a parchment-lined tray; freeze the scooped dough balls until firm, then transfer to a container for freezer-ready cookies. Bake straight from frozen—add 1–2 minutes to the baking time. This method is ideal for hosting: you can pull out exactly how many you need and bake fresh treats in under fifteen minutes. Label containers with baking instructions and date for best quality.
These cookies are the kind of simple, comforting food that reward small investments of time: a short chill and quality ingredients yield maximum pleasure. Try making a batch with a friend and share the warmth—you're likely to create a few new memories along the way.
Chill the dough for at least 30 minutes to control spread and deepen flavor.
Use room-temperature eggs to help the dough emulsify and bake evenly.
Line baking sheets with silicone mats or parchment to prevent sticking and encourage even browning.
If using mini marshmallows instead of Mallow Bits, toss them in a little cornstarch and add just before baking to reduce mess.
This nourishing hot chocolate cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Hot Chocolate Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Beat 1 cup softened butter with 1 cup granulated sugar and 2/3 cup packed light brown sugar in a large bowl with a standing mixer on medium speed until pale and fluffy, about 3–4 minutes.
Add 2 large room-temperature eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon pure vanilla extract until combined.
In a separate bowl whisk together 3 1/4 cups all-purpose flour, 4 packages (or 3/4 cup) hot cocoa mix (not sugar-free), 1 teaspoon salt, 1 teaspoon baking soda, and 2 teaspoons baking powder.
Gradually beat the dry ingredients into the butter mixture on low speed until just combined to avoid overworking the dough.
Gently fold in 1 cup chocolate chips and 1 cup Mallow Bits with a spatula until evenly distributed.
Cover and chill the dough for at least 30 minutes and up to 24 hours. Chilling firms the dough and improves texture and flavor.
Preheat oven to 350°F. Line baking sheets with silicone mats or parchment. Drop rounded 2-tablespoon portions of dough 2 inches apart on prepared sheets.
Bake for 9–11 minutes until edges are lightly browned. Cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@flavordaisy on social media!


Crispy battered cauliflower tossed in tangy Buffalo sauce — a spicy, vegetarian party favorite that's easy to make in the air fryer.

Crispy, golden air fryer chicken coated in a crunchy Parmesan-panko crust — a quick, family-friendly dinner that's juicy inside and perfectly seasoned.

Crisp tender green beans wrapped in savory bacon and finished with an optional sweet soy glaze. Perfect for parties and holiday spreads.

Leave a comment & rating below or tag @flavordaisy on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.

Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.