5 from 30 votes
Best Hot Chocolate Cookies Recipe
These cookies combine butter, sugar, and hot chocolate mix with flour and leavening for a soft, chocolatey cookie base topped with marshmallow fluff and crushed candy canes. The texture is rich and tender, balanced by the sweetness and slight crunch of the candy cane topping, making them fitting for holiday treats or cozy snacks.
Prep Time
15 mins
Cook Time
9 mins
Additional Time
1 hr
Servings:
36
Cookies
Calories:
130 kcal
Course:
Dessert, Baked Goods
Cuisine:
American
Ingredients
- 1 cup butter softened, use real butter
- 1 cup granulated sugar reduce to ¾ cup high altitude
- 1/2 cup brown sugar packed, light or dark
- 2 large egg room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour + 2 tablespoons for high altitude, unbleached
- 3/4 cup hot chocolate mix I like Silly Cow All-Natural Hot Cocoa mix
- 1 teaspoon kosher salt
- 1 teaspoon baking powder ¾ teaspoon for high altitude
- 1 teaspoon baking soda ¾ teaspoon for high altitude
Optional Toppings
- marshmallow creme or marshmallow creme, fluff
- candy canes crushed
Instructions
- Preheat the oven to 350 degrees (375 for high altitude). Line several cookie sheets with parchment paper. Set aside.
- In a large mixing bowl, or in a stand mixer cream butter and sugars on medium speed for 2-3 minutes until light and fluffy.
- Add eggs, beating 1 minute between each egg, then mix in vanilla extract.
- Whisk together flour, salt, hot chocolate mix, baking powder and baking soda in a medium bowl. Then with mixer on low, add ½ cup of dry mixture to butter mixture, mixing only until all dry ingredients are incorporated. Don't overmix.
- Cover dough and chill in refrigerator for one hour.
- Use a small or medium cookie scoop and form one inch dough balls, place 1 inch apart on a cookie sheet. Bake for 9-11 minutes (8-10 for high altitude). Let cookies cool on baking sheet 2 minutes before transferring to wire rack to cool completely.
- Drop a small spoonful of marshmallow fluff onto the middle of each cooled cookie. Garnish with dehydrated mini marshmallows and crushed candy canes if desired.
Cup of Yum
Notes
- For high altitude, adjust flour, baking powder, baking soda, and sugar as noted to maintain cookie texture.
- Apply marshmallow fluff sparingly to avoid excess run-off on the cookies.
- Cookies freeze well up to three months without topping; add fluff after thawing before serving.
- Store cookies airtight at room temperature for one week or refrigerate for five days to maintain freshness.
- Dough can be made ahead and refrigerated up to three days or frozen up to three months for convenience.
Nutrition Information
Serving
1cookie
Calories
130kcal
(7%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.2g
(10%)
Cholesterol
24mg
(8%)
Sodium
174mg
(7%)
Potassium
21mg
(0%)
Fiber
0.4g
(2%)
Sugar
10g
(20%)
Vitamin A
173IU
(3%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36 Cookies
Amount Per Serving
Calories 130
% Daily Value*
| Serving | 1cookie | |
| Calories | 130kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 174mg | 7% |
| Potassium | 21mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 173IU | 3% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.