Hot Chocolate Cookies
All Recipes, Cookies

Hot Chocolate Cookies

These hot chocolate cookies are basically like winter, all wrapped up in one bite. They have all the things that you love about hot chocolate, just in cookie form.

Mix vs. Cocoa Powder

Hot Chocolate Cookies

So, what makes these cookies different than a plain chocolate cookie? Instead of using cocoa powder, I went right to the source with hot chocolate mix. I wanted the cookies to have that classic hot chocolate mix flavor, with the little marshmallows and all. To get that flavor, I replace a little bit of the flour with three packets of Swiss Hot Chocolate mix. I used a basic sugar cookie recipe for the base of the cookie. The goal was to keep them pretty soft, but not too chewy.

The flavor carries over great into the cookies. The mix gives the cookies a chocolate flavor but isn’t overpowering. Also, the tiny marshmallows create little gooey pockets that give a surprise burst of flavor. The flavors are definitely subtle, but mimic a cup of hot chocolate.

Marshmallow Topping

Hot Chocolate Cookies

Now for the marshmallows. A good cup of hot chocolate wouldn’t be complete without marshmallows. While the packets of hot chocolate have tiny freeze-dried marshmallows in them, I wanted to add additional marshmallows on top.

My first instinct was to add big fluffy marshmallows while they were about halfway through baking in the oven. That worked out well for about three minutes. The marshmallows flattened around the cookie just like I wanted to, but then slowly disintegrated from the heat. By the time I took the batch out of the oven, there was no marshmallow left to be found.

Hot Chocolate Cookies

My next thought was to just melt the marshmallows on top once they were cooled down. However, that proved to just be messy and they didn’t get the toasty texture that I wanted. Thankfully, the melted marshmallows reminded me that marshmallow fluff exists and that quickly solved all of my problems. I really don’t know why I didn’t think of that sooner!

The marshmallow fluff worked how I wanted it to. I spread about one tablespoon on each cookie once they were cooled and then torched it to give it that perfect golden brown texture. It worked out great! The topping was exactly how the marshmallows would be after throwing them into a cup of hot chocolate.


Hot Chocolate Cookies

The only downside to these cookies is they have to be eaten pretty quickly. Once the fluff goes on the top, they don’t last very long and storage is a bit messy. I haven’t tried to flash freeze them, but that could be the solution to keeping these longer than a day or two.

These hot chocolate cookies are great for the holidays or anytime over the winter. They would even be great with a cup of hot chocolate. The more chocolate the better, right?

Check out the recipe below and let me know how it goes!

Hot Chocolate Cookies

Prep Time 2 hrs
Cook Time 12 mins


  • 1 and 3/4 cups all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 and 3/4 cups sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 3 packets of hot chocolate with mini marshmallows ( I used Swiss but feel free to use another brand)
  • 1 tub marshmallow fluff


  • Prepare a sheet pan with parchment and set aside.
  • In a medium-sized bowl, combine the flour, baking soda, and salt. Set aside.
  • In a large bowl with a hand mixer or in a bowl of a stand mixer with a paddle attachment, cream the butter until smooth, about 1 minute. Add in the sugar and mix until light and fluffy, about 2-3 minutes. Once the butter and sugar are combined, add in the eggs and vanilla.
  • Gradually add in the flour mixture to the egg mixture on low speed. Once the flour mixture is adding in, add in the hot chocolate packets. Mix until fully combined on low speed.
  • Scoop the batter into cookie dough balls, about 1 tbsp each. Space them out evenly on the parchment paper and then cover with plastic wrap and chill the dough for at least one hour. Chill the dough for at least 1 hour and up to 1 day. If not planning to bake right away, chill the dough for an hour and then freeze.
  • Once the dough has chilled, preheat the oven to 350. Bake the cookies for 8-12 minutes, or until the edges start to look firm.
  • Let the cookies cool completely before adding the marshmallow topping. Once the cookies are cool, add about one tablespoon off the fluff to the top of the cookie. Spread it out using a spoon or an offset spatula.
  • With the topping spread out, torch it to your liking and enjoy! These cookies are best enjoyed fresh. They will last 2-3 days but will likely turn into a sticky mess in an airtight container. The marshmallow topping will spread out over time.

Did you make this recipe?! Let me know and share it on Instagram. Tag @crispcrumble and use the hashtag #crispandcrumble. 



  1. No worries about storage…all gone

  2. Pingback: Baileys Double Chocolate Chip Cookies | Crisp and Crumble

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