DAY 8: Hot Cocoa Cookies
Fun cookies made with hot cocoa mix and freeze-dried mini marshmallows. The cocoa mix makes for a light-chocolately flavored cookie. A good quality dark chocolate mix will give more flavor than a milk chocolate variety.
These little marshmallow bits are great for sprinkling into cocoa or over ice cream. And they are perfect for cookies. Don’t add real marshmallows to cookie dough: they will melt in your oven and all over your cookie sheets. Burnt melted marshmallow goo is not fun to clean.
These are also available in chocolate and peppermint flavors. Peppermint marshmallow bits and mint flavored chocolate chips make for great Mint Hot Cocoa Cookies!
Hot Cocoa Cookies
1 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar
1 tsp vanilla extract
3 cups flour
4 pkg (about 1 ¼ oz or ¼ c each) Hot Cocoa Mix
1 tsp salt
1 ¼ tsp baking soda
½ tsp baking powder
1 cup chocolate chips
1 ½ cups dried Marshmallow Bits (not soft marshmallows!)
Preheat oven to 375°F.
Use a mixer to cream butter and sugars until light and fluffy. Add eggs and vanilla and blend well.
In a separate bowl, mix together flour, hot cocoa mix, salt, baking soda and baking powder. Add the dry ingredients to the mixing bowl and mix well. Stir in chocolate chips and marshmallow bits.
Drop dough onto ungreased cookie sheets. Bake for 8-10 minutes. Allow to cool for five minutes on the cookie sheet, then remove to a wire rack.
Makes 3-4 dozen cookies
For Mint Hot Cocoa Cookies: use mint chocolate chips and peppermint flavored marshmallow bits.
(Recipe adapted from Love From the Oven)
7 responses to “Twelve Days of Christmas Cookies: Hot Cocoa Cookies”
Kelly, your hot cocoa cookies look amazing! Thanks for sharing! Have a great weekend! -The Six Sisters
Hi Kelly! I always love your Twelve Days of Christmas Cookies! They ALL look so delicious! I wondered how you keep them fresh before delivery? Do you just put them in the fridge? You have some very lucky neighbors 🙂
This post talks about keeping cookies fresh:
Usually, I spend a couple of days making doughs, but not baking. I keep the dough in Ziploc bags in the fridge or freezer. I will pull them out and bake a few cookies at a time for our family. When I am ready to make deliveries of cookie plates, I do a big day of baking and then either deliver immediately, or freeze the baked cookies for a few days until I am ready to deliver. Some cookies, obviously, freeze better than others. Drop cookies freeze great. For frosted or filled cookies, I often bake the cookies and freeze them undecorated; then add the filling or frosting just before delivering.
These look delicious! I am pinning the recipe just in case I can find those marshamallows here 🙂
I ate these before I ever saw the recipe. The cocoa mix makes their texture unique! It was a good thing I only had one available…but it sure tasted like “MORE”!!!! Sharyn