These Hot Cocoa Cookies are made with hot cocoa mix and are the perfect cookie to enjoy all winter long. These cookies are a mix between a chewy chocolate cookie, a brownie, and a cozy mug of hot cocoa. Easily make these cookies gluten free and vegan.
Want more winter recipes?
- Peppermint Bark Popcorn
- Gingerbread Truffles
- Gluten Free Reindeer Chow
- The Best Venison Chili
- Easy 5 Minute Hot Chocolate (Dairy Free!)
Reasons to love Hot Cocoa Mix Cookies:
- A cozy treat to enjoy during winter
- Made with real hot cocoa powder- they’re not just a chocolate cookie!
- These cookies are topped with real deal marshmallows- you can’t have hot cocoa without them!
- The base of the cookie is a mix between a chewy chocolate cookie and a brownie
- Cookies can be made entirely gluten free and vegan. To make vegan, sub the butter for vegan butter and the marshmallows for vegan friendly marshmallows.
Ingredients in Hot Cocoa Cookies:
1:1 Gluten Free Flour- to make these cookies gluten free, use a 1:1 Gluten Free Flour blend. I highly recommend King Arthur’s Measure for Measure Gluten Free Flour, which I used in this recipe.
Cocoa Powder- unsweetened cocoa powder.
Hot Cocoa Mix- use your favorite hot cocoa mix, dairy free if need be. We are using DRY hot cocoa mix in this recipe, we are not adding liquid to it to make it into a cup of hot cocoa.
Butter- use regular or dairy free. My favorite dairy free butter is Country Crock’s Plant Butter Sticks.
Granulated Sugar and Brown Sugar- the mix of granulated sugar and brown sugar is going to lend to a chewy inside and slightly crispy outside in these cookies.
Applesauce- in replacement of an egg we are using unsweetened applesauce. This will not affect the taste or texture of the cookie- promise! If you can have eggs, you can always substitute 1 egg for the applesauce.
Vanilla Extract– this may be a chocolate cookie, but do not skip the vanilla extract! It enhances the chocolate and provides a nice warmth to the cookies.
Baking Soda and Salt
Marshmallows- regular sized marshmallows.
How to make Hot Cocoa Mix Cookies:
In a medium bowl, whisk together the dry ingredients. Set aside.
In a large bowl use a handheld mixer or a stand mixer fitted with the paddle attachment and beat the butter, granulated sugar and brown sugar together until fluffy and creamy, about 2-3 minutes. Scrape down the sides as needed. Add the applesauce and vanilla extract and mix until combined. Scrape down the bottom and sides of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix slowly on low speed until JUST combined. Do not over mix as the gluten free flour will get gummy if over mixed.
Cover the dough and chill in the refrigerator for at least 1 hour. Do not skip this step.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Take a small cookie scoop, or 1 Tablespoons measuring spoon, and scoop and roll the dough into balls. Place on the baking sheet and repeat with the remaining dough. Arrange so that the dough balls are 3 inches apart from one another.
Bake the cookies for 10 minutes. Remove from the oven and gently place half a marshmallow on top of each cookie in the center. Gently place the marshmallow on top without pressing down or else this will cause the cookies to crack. Return back to the oven and bake for an additional 2 minutes. Remove and let cool for 5 minutes before transferring the cookies to a wire cooling rack to cool completely.
Melt the chocolate by your preferred method. Spoon onto each cookie. Let the chocolate set for about an hour. I like to place the cookies back onto the parchment lined baking sheets when adding the chocolate for easier clean up.
Cookies will last for up to 1 week at room temperature when sealed in an airtight container.
Frequently Asked Questions:
You can store these leftovers in an airtight container or Ziploc for 4-5 days at room temperature.
Hot cocoa powder’s main ingredients are cocoa powder, sugar and oftentimes powdered milk. All together, these ingredients make a yummy mug of hot chocolate!
The ingredients in cocoa powder are typically just cocoa powder- no sweeteners are additional ingredients. The taste is very bitter, so that is why we often add cocoa powder to a chocolate recipe that calls for sugar and additional ingredients (like cookies, cakes or frostings).
You can, but just note that cacao powder has a stronger more robust taste than cocoa powder so your results will differ from if you use cocoa powder.
You can but I would recommend sticking to the recipe. We’re adding cocoa powder in addition to the hot cocoa mix to make the chocolate flavor stronger, and without the cookies being too sweet. Hot cocoa mix has cocoa powder in it, but not enough for the flavor we are trying to get.
Tips and Tricks for the best Hot Chocolate Cookies:
- Cutting the marshmallows: The best way to cut the marshmallows in half is by using kitchen shears! Using a knife can get messy since the marshmallows are pretty sticky in the middle.
- Chill the dough: Make sure you chill the dough for at least 1 hour before baking the cookies. The dough is soft and sticky once you form it, and it needs the chilling time to firm up.
Craving other delicious recipes? Take a look!
- No Bake Chocolate Peanut Butter Protein Bars
- Oreo Cheesecake Dip
- Hot Cocoa Cookies
- Strawberry Cheesecake Truffles
- Hot Cocoa Dip
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Hot Cocoa Cookies
These Hot Cocoa Cookies are made with hot cocoa mix and are the perfect cookie to enjoy all winter long. These cookies are a mix between a chewy chocolate cookie, a brownie, and a cozy mug of hot cocoa. Easily make these cookies gluten free and vegan.
Ingredients
Dry Ingredients
- 1 3/4 cups gluten free 1:1 flour, I used King Arthur's Gluten Free Measure for Measure Flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup dry hot cocoa mix, dairy free if needed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) butter, dairy free if needed
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup applesauce, or 1 egg
- 2 teaspoons vanilla extract
Toppings
- 18 marshmallows, cut in half
- 1 1/2 cup chocolate chips, dairy free if needed
Instructions
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In a large bowl use a handheld mixer or a stand mixer fitted with the paddle attachment and beat the butter, granulated sugar and brown sugar together until fluffy and creamy, about 2-3 minutes. Scrape down the sides as needed. Add the applesauce and vanilla extract and mix until combined. Scrape down the bottom and sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix slowly on low speed until JUST combined. Do not over mix as the gluten free flour will get gummy if over mixed.
- Cover the dough and chill in the refrigerator for at least 1 hour. Do not skip this step.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Take a small cookie scoop, or 1 Tablespoons measuring spoon, and scoop and roll the dough into balls. Place on the baking sheet and repeat with the remaining dough. Arrange so that the dough balls are 3 inches apart from one another.
- Bake the cookies for 10 minutes. Remove from the oven and gently place half a marshmallow on top of each cookie in the center. Gently place the marshmallow on top without pressing down or else this will cause the cookies to crack. Return back to the oven and bake for an additional 2 minutes. Remove and let cool for 5 minutes before transferring the cookies to a wire cooling rack to cool completely.
- Melt the chocolate by your preferred method. Spoon onto each cookie. Let the chocolate set for about an hour. I like to place the cookies back onto the parchment lined baking sheets when adding the chocolate for easier clean up.
- Enjoy!
- Cookies will last for up to 1 week at room temperature when sealed in an airtight container.
Notes
To make these cookies vegan: Use a vegan butterr substitute as well as vegan marshmallows and vegan chocolate chips
