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Hot Cocoa Cookies have that familiar hot chocolate flavor in a delicious, fudgy cookie, perfect for Christmas baking and winter get-togethers. Hot cocoa mix goes into both the dough and the whipped frosting, giving this hot chocolate cookie recipe an extra layer of rich chocolate flavor.
When it gets dark before dinner and everyone is coming in from the cold, a little chocolate treat is always welcome.
These hot chocolate cookies would fit right in after an afternoon of sledding, at a holiday gathering, or on a quiet evening with a blanket and something good to watch.
If you are the person who looks for the chocolate cookies on a Christmas cookie tray, these are for you!
Why You’ll Love These Cookies
- Easy decorating: Just spread on the frosting and add mini marshmallows, if desired. No piping bag needed.
- A small batch to share: The recipe makes about 20 cookies, enough for a gathering or a few small gifts.
- Baking you can do ahead: Bake the cookies the day before, then add the topping on the day you plan to serve them.
Hot Cocoa Cookies Ingredients
A few baking staples, your favorite hot cocoa mix, and some heavy whipping cream are all you need to get started.
For exact amounts and detailed instructions, see the recipe card below.
Flour, Cocoa Powder, Baking Soda, Salt, Butter, Brown Sugar, Egg, Vanilla, Hot Cocoa Mix, Chocolate Chips, Heavy Whipping Cream, Mini Marshmallows
- Use dry hot cocoa mix, not prepared hot chocolate. You’ll need it for both the cookie dough and the frosting. Measure the mix rather than relying on the number of packets, since packet sizes vary.
Semi-sweet chocolate chips give the cookies a deeper chocolate flavor, while milk chocolate chips make them a little sweeter. Either works in this recipe.
How to Make Hot Cocoa Cookies
Make and Bake the Cookies
- Prepare the chocolate cookie dough and stir in the chocolate chips. Scoop generous tablespoon portions onto the baking sheets, then flatten each one to about ⅓ inch thick. This helps the cookies bake into rounds instead of staying mostly ball-shaped.
- Bake until the edges are set and the centers are soft but no longer gooey. Let the cookies cool completely before frosting.
Make the Frosting and Decorate
- Whip the cold heavy cream, hot cocoa mix, and cocoa powder until stiff peaks form. The mixture thickens quickly, so keep an eye on it.
- Spread the frosting over the cooled cookies and add mini marshmallows, if desired. Refrigerate until serving.
Tips for Making Hot Cocoa Cookies
- Watch the centers rather than judging by color alone. Chocolate dough makes browning harder to see, so look for set edges and soft centers that are no longer gooey.
- The frosting will be thick from the start because there is quite a bit of cocoa mix and cocoa powder compared with the cream. Stop whipping when stiff peaks form.
Christmas Cookie Exchanges and Little Thank-You Gifts
A small box of homemade cookies and a handwritten note makes a thoughtful thank-you for a teacher, coach, scout leader, music instructor, or someone who helps keep a favorite group going.
You could even tuck in a packet of hot cocoa for a little something extra!
Arrange these cookies in a single layer in a shallow container to protect the frosting. Keep them refrigerated, transport them in a cooler with ice packs, and include a “Keep Refrigerated” note.
Plan delivery for a time when the recipient can put them straight into a refrigerator.
For a Christmas cookie exchange, check with the host about refrigerator space and remind anyone taking cookies home to keep them chilled.
Making the Cookies Ahead
To get a head start, bake the cookies a day ahead!
Once completely cool, store the plain cookies in an airtight container at room temperature. Make the frosting and decorate them on the day you plan to share them.
Cookie Storage
Refrigerate: Store frosted cookies in a covered container in the refrigerator. Keep them in a single layer, and enjoy them promptly for the best texture.
If you’re serving a platter, bring out a few at a time and keep the rest refrigerated.
These cookies are a lovely little winter dessert, whether you’re sharing a box with someone or saving a couple to enjoy when the house finally gets quiet. 🍪
More Cookie Recipes
Soft Chewy Ginger Cookies
Cranberry Dark Chocolate Cookies
Chocolate Chip Oatmeal Cookies
Chocolate Peanut Butter No Bake Cookies
If you make these delicious Hot Cocoa Cookies, let me know by leaving a comment with a star rating below! 😊
Hot Cocoa Cookies
Equipment
- Cookie Scoop (or Tablespoon)
Ingredients
Cookies
- 1 ⅓ cups Flour
- ⅓ cup Cocoa Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Salted Butter
- ⅔ cup Brown Sugar
- 1 Egg
- 1 teaspoon Vanilla
- ⅓ cup Hot Cocoa Mix (about 2 packets, depending on packet size)
- ⅔ cup Chocolate Chips semi-sweet or milk chocolate
Hot Cocoa Whipped Cream Frosting
- ½ cup Heavy Whipping Cream cold
- ⅓ cup Hot Cocoa Mix
- 1 Tablespoon Cocoa Powder
Optional Topping
- Mini Marshmallows
Instructions
Make the Cookie Dough
- Preheat the oven to 350°F.
- Combine the flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
- In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.
- Beat in the egg and vanilla, then beat in the hot cocoa mix.
- Add the flour mixture and stir until combined. Stir in the chocolate chips.
- Scoop a generous tablespoon of dough for each cookie and shape into balls. Place on cookie sheets about 2 inches apart.
- Flatten each dough ball to about ⅓ inch thick. The cookies spread some, but unflattened dough will stay mostly ball-shaped.
Bake the Cookies
- Bake in the center of the oven for 10-12 minutes, until the edges are set and the centers are still soft but no longer gooey.
- Carefully transfer the cookies to a wire rack and let cool completely.
Make the Frosting and Decorate
- While the cookies cool, beat the cold heavy whipping cream, hot cocoa mix, and cocoa powder together until stiff peaks form (then stop beating so it doesn't become too thick). The mixture will be thick from the start and will whip up quickly.
- Refrigerate the frosting until the cookies are completely cool.
- Spread the frosting over the cooled cookies and top with mini marshmallows, if desired.
- Refrigerate the finished cookies until serving.
Notes
- Use dry hot cocoa mix in both the dough and topping. Measure the mix, since packet sizes vary.
- Store frosted cookies in a covered container in the refrigerator. Keep them in a single layer to protect the frosting.
- For gifting, keep the cookies chilled during transport and include a Keep Refrigerated note.
- Nutrition information includes the frosting but excludes optional marshmallows.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
