Hot Cocoa Cookies

Hot Cocoa Cookies | The Redhead Baker

Every year, my mother’s department at work exchanges tins of edible goodies rather than gifts. Since my mother and the oven (well, pretty much the entire kitchen) don’t get along well, she commissions me to bake for her.

I like to change up the recipes I made each year, and for that, the 12 Weeks of Christmas Treats link-up was quite helpful. There were loads of new cookies to choose from, but I ended up choosing Hot Cocoa Cookies from Cooking to Perfection.

So, I packed up my baking ingredients, baking sheets, cookie scoop, and the baby, and headed to my mother’s. She entertained the baby while I baked.

Seeing as I haven’t learned my lesson in all the years I’ve been baking, I didn’t fully read the instructions ahead of time, so I didn’t have the option of refrigerating the cookie dough overnight. Chilling cookie dough is usually done to keep the cookies from spreading too much; it doesn’t alter the taste. So, chilling isn’t absolutely necessary, you’ll just end up with bigger, thinner cookies. That being said, some of the fudgy texture is lost in the spreading. If that’s important to you, chill your cookie dough, even if it’s only for an hour.

However, my cookies did still come out tender and chewy, if not fudgy. How did they taste? Like a cup of hot cocoa! Seriously. I loved these cookies, with the marshmallows, and the extra chocolate punch from the chocolate chips. I think kids and adults alike would get a kick out of these cookies.

Hot Cocoa Cookies | The Redhead Baker


Hot Cocoa Cookies

Serves 3 dozen cookies
Meal type Dessert
Misc Child Friendly, Freezable
Occasion Christmas
Website Cooking to Perfection


  • ½ cup shortening
  • ½ cup butter, softened
  • ½ cup sugar
  • ¾ cup light brown sugar, packed
  • 2 Large eggs
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 3oz hot cocoa mix
  • 12oz semisweet chocolate chips
  • ⅔ cup dried marshmallow bits (such as Kraft Mallow Bits)


Step 1
In the bowl of a stand mixer, cream together the shortening, butter, sugar and brown sugar for about 3 minutes on medium-high speed.
Step 2
Add the eggs one at a time, scraping down the bowl and beating well between each addition. Beat in the vanilla.
Step 3
In a medium mixing bowl, stir together the flour, salt, baking soda, and hot cocoa mix. Gradually stir into the cookie dough.
Step 4
Gently stir in the chocolate chips and the marshmallow bits. Cover the mixing bowl with plastic wrap and refrigerate overnight.
Step 5
When ready to bake, preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
Step 6
Using a small portioner, scoop balls of cookie dough onto the baking sheets two inches apart. Bake for 10 minutes.
Step 7
Cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.


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