If you ever find yourself looking for ways to use hot cocoa powder, here's a good one called Hot Cocoa Cookies. The recipe is adapted from the side of a Jet Puffed Mallow Bits canister.

Hot Chocolate Cookies — Cookies made with mini marshmallows and instant hot cocoa mix.

Hot Cocoa Cookies Notes

I changed it by halving the recipe, using a combination of chocolate and white chips and cutting down on the marshmallows. I also used a higher ratio of cocoa powder and was pleased with the results. The cookies don't taste like typical double chocolate cookies, but rather a cup of hot cocoa drink in edible form. For a cookie we made basically to use up a surplus of hot cocoa powder, these were a hit!

Jet Puff Mallow Bits

It's been a while since I made these cookies, but they were very popular wit my cookie samplers. I wasn't expecting them to be as well received as they were, to be honest. Also, here is a new link to the Jet Puff Mallow Bits, which are an ingredient in the recipe.

Recipe

Hot Cocoa Cookies

Cookie Madness

Hot Cocoa Cookies are cocoa flavored cookies made with powdered hot cocoa mix and lots of chocolate and white chips. Any brand of cocoa powder will work so long as it is not sugar free and you use around 56 grams (3 tablespoons).

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Prep Time 20

Cook Time 12

Total Time 32

Course Dessert

Cuisine American

Servings

Ingredients

10 tablespoons unsalted butter 140 grams

½ cup granulated sugar 96 grams
⅓ cup packed light brown sugar 70 grams
1 large egg

½ teaspoon vanilla extract
1 ½ cups plus 2 tablespoons all-purpose flour 205 grams
6 tablespoons about 56 grams hot cocoa mix

½ teaspoon salt omit if using salted butter
½ teaspoon plus ⅛ teaspoon baking soda
½ teaspoon baking powder

¾ cup white chips
¾ cup dark chocolate chips
⅓ cup mini marshmallow bits optional

Instructions

Preheat the oven to 350 degrees F.
In a mixing bowl, using an electric mixer, beat the butter, and sugars until smooth. Add egg and vanilla and beat until combined.
In a separate bowl, mix the flour, hot cocoa mix, salt, baking soda and baking powder. Add dry ingredients to creamed ingredients and stir until blended. Stir in the chips and marshmallow bits (if using).

Scoop up about 28 slightly rounded tablespoons of dough and arrange on parchment lined baking sheets. Bake one sheet at a time for 10-12 minutes or until cookies appear set and cracked.
Let cool on baking sheet for about 3 minutes, then transfer to a wire rack.

Notes

I thought these tasted best when completely cool.

Tried this recipe?Let us know how it was!

Comments

I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

Anna

November 29, 2015 at 9:20 pm

Hooray! Glad you liked them.
d

November 29, 2015 at 9:11 pm

I finally got around to making these today. Yummy taste and texture. We really like them! Thanks!
Anna

October 21, 2015 at 12:33 pm

I actually used an assortment of cocoa which I emptied from K-cups. One of the main ones was called Grove Square Hot Cocoa Mix.
d

October 19, 2015 at 9:11 pm

Anna, did you use a rich cocoa mix like Starbucks sells or more like a Swiss Miss?
d

October 19, 2015 at 9:10 pm

These look wonderful! On my list:)
Anna

October 19, 2015 at 6:06 pm

Sonya, definitely try them next time you have some cocoa to use up.

Emily, I'm so happy you liked them. Thanks again for the raspberry vinegar! You always bring such nice things to the swap.
Sonya

October 19, 2015 at 9:31 am

If there was a way to grab one of these through the screen, I would be eating one right now!
Emily

October 18, 2015 at 9:20 pm

These are SO good. They really do have the taste of hot cocoa. I devoured two right after the food swap and was tempted just to finish the rest.