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All the cozy goodness of hot cocoa—in a cookie. Made with cake mix, chocolate chips, and marshmallow bits. Perfect for cookie exchanges, bake sales, and holiday treat trays.
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These hot cocoa cookies pack all the cozy flavors of your favorite winter drink into a chewy, chocolatey treat. Made with chocolate cake mix, marshmallow bits, and chocolate chips, they’re easy to make and fun to share.
Whether you’re baking for a holiday cookie exchange, bake sale, or a family movie night by the fire, these cookies will bring a little extra joy to the season.
Ingredient Notes
Here are the simple ingredients you’ll need. Read on for a few notes.
Cookie Dough
- Cake mix – chocolate, we used Betty Crocker Super Moist Chocolate Fudge cake mix.
- Eggs – whole, large eggs.
- Oil – vegetable oil.
Note: You can use any type of cake mix (we recommend around 13 to 14 ounces) for these cookies. Of course, chocolate works well for hot cocoa cookies, but we’ve also made carrot cake cookies with spiced cake and Halloween cookies with white cake mix.
Add-Ins and Toppings
- Chocolate chips – milk chocolate.
- Marshmallows – marshmallow bits, not mini marshmallows.
- Mini chocolate chips – semi-sweet. These are optional to top the cookies after baking, but we really like how both the larger and mini chocolate chips look together.
Supplies
Here’s what you’ll need to make this recipe:
- Medium mixing bowl and spoon
- Measure cups
- Baking sheet with parchment paper (we love the pre-cut sheets)
- Cookie scoop
- Storage container or serving platter
Let’s Make Hot Cocoa Cookies
Follow the simple steps below to make these delicious cookies.
1
PREHEAT THE OVEN.
Preheat oven to 350°F.
2
Mix Ingredients.
In a medium-sized bowl, mix the cake mix, eggs, and vegetable oil until well combined.
3
Fold in Add-ins.
Stir in the chocolate chips and marshmallow bits until evenly distributed.
4
Bake for 8 to 10 minutes.
Measure out 1 tablespoon of dough and roll into balls. Arrange on a parchment-lined baking sheet, leaving room for the cookies to spread. Bake for 8 to 10 minutes.
5
Add Toppings.
While the cookies are still warm, gently press additional chocolate chips (both regular and mini) and marshmallow bits onto the tops of each cookie. (Be careful not to burn yourself.)
6
Allow to Cool and Enjoy!
Allow the cookie to cool completely. Then serve immediately on a platter or store in an airtight container.
Why You’ll Love This Recipe
- Quick and easy to make with just a few ingredients. Using a cake mix as the base means you can whip these up in no time, even on busy days.
- Packed with chocolatey flavor and gooey marshmallow bits. Every bite tastes just like a warm cup of hot cocoa, but in cookie form.
- Perfect for holiday cookie trays, cookie exchanges, bake sales, or cozy nights at home. These cookies are festive enough for gifting but simple enough to enjoy any time.
- A fun treat the whole family will enjoy making (and eating)! Kids especially love adding the extra marshmallows and chocolate chips on top.
Frequently Asked Questions
Here are answers to commonly asked questions about making hot cocoa cookies.
Can I use a different flavor of cake mix?
Yes! While chocolate cake mix is perfect for the hot cocoa flavor, you can experiment with other flavors for fun variations.
Do I have to use marshmallow bits?
Marshmallow bits work best because they hold their shape during baking. Regular mini marshmallows can melt and create a sticky mess (but you can add them to the top after baking).
How should I store these cookies?
Store them in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 3 months.
Hot Cocoa Cookies
All the cozy goodness of hot cocoa—in a cookie. Made with cake mix, chocolate chips, and marshmallow bits. Perfect for cookie exchanges, bake sales, and holiday treat trays.
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Ingredients
- Chocolate cake mix (13.25 oz)
- 2 eggs
- 1/2 cup vegetable oil
- 3/4 cup chocolate chips (+1/4 cup for topping)
- 3/4 cup marshmallow bits (+1/4 cup for topping) – not mini marshmallows
- 2 tbsp mini chocolate chips, optional
Instructions
- Preheat oven: Preheat to 350°F and line a baking sheet with parchment paper.
- Mix the dough: In a medium-sized bowl, mix the chocolate cake mix, eggs, and vegetable oil until well combined.
- Fold in add-ins: Stir in the chocolate chips and marshmallow bits until evenly distributed throughout the dough.
- Shape the cookies: Measure out 1 tablespoon of dough (we like to use a cookie scoop) and roll into balls. Arrange the dough balls on the prepared baking sheet, leaving space between them to spread.
- Bake the cookies: Bake for 8–10 minutes.
- Add toppings: While the cookies are still warm, gently press additional chocolate chips and marshmallow bits on top for a festive look. (Be careful not to burn yourself.)
- Cool and serve: Allow the cookies to cool completely on the baking sheet before transferring them to a serving platter or storage container. Enjoy!
Notes
- Storage: Store them in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 3 months.
- Marshmallow tips: Use marshmallow bits, not mini marshmallows, as they hold their shape better during baking. Mini marshmallows will melt in the oven, but can added to the tops after baking.
- Toppings: Adding extra chocolate chips and marshmallow bits on top while the cookies are warm makes them look extra festive.
- Variations: Mix in white chocolate chips or crushed peppermint.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 166
- Sugar: 13.4 g
- Sodium: 127.8 mg
- Fat: 9.2 g
- Saturated Fat: 6 g
- Carbohydrates: 21 g
- Protein: 2 g
- Cholesterol: 15.5 mg
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Have You Tried This Recipe? Please rate it in the comments and let us know your thoughts!
