Hot Chocolate Chip Cookies

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It’s day two of cookie week and this recipe is a fun one.  Take a regular chocolate chip cookie, then use 3 kinds of chocolate chips in it and mix in some hot cocoa mix.  That is basically what today’s recipe for Hot Chocolate Chip Cookies is.  I found it over on Tasty Kitchen from The Little Things I Find or Do.  I loved the idea of mixing the hot cocoa mix into the cookie dough.  It gives it a light chocolaty taste.  Plus, 3 kinds of chocolate chips brings the cookie up to an even better level.

My husband and boys thought these cookies rocked.  My hubby even compared them to a Mrs. Field’s cookie.  Just don’t refrigerated the dough too long.  I happen to leave it in the fridge for a few hours and it was hard as a rock.  It was way too hard to scoop up.  Then be sure to not over cook these babies.  I checked on a batch and they need to cook a little longer. So then I forgot the cookies were still cooking after a few minutes, NOT GOOD.  The hot chocolate chip cookies turn out really crisp. So keep an eye on this as they end the cooking time.

Hot Chocolate Chip Cookies | realmomkitchen.com
Hot Chocolate Chip Cookies | realmomkitchen.com
Hot Chocolate Chip Cookies | realmomkitchen.com

Hot Chocolate Chip Cookies

Real Mom Kitchen

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  • 2 sticks Salted Butter- At Room Temperature
  • 1 cup White Granulated Sugar
  • cups Packed Light Brown Sugar
  • 2 whole Large Eggs
  • 1 teaspoon Pure Vanilla
  • 3-¼ cups All-purpose Flour
  • 4 packages 1 Oz. Packets, NOT Sugar-free Hot Chocolate Mix
  • 1 teaspoon Salt
  • 1-¼ teaspoon Baking Soda
  • 1 cup White Chocolate Chips
  • 1 cup Milk Chocolate Chips
  • 1 cup Semi-sweet Chocolate Chips


  • Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined.
  • In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated.
  • Fold in chips. Chill the dough for 30 minutes to hour to firm up the dough. (Don't go too long of the dough will turn out hard as a rock, I learned this by experience).
  • Use a 1/4 cup as a scoop (or ice cream scoop) to scoop dough onto baking sheets lined with parchment paper. (I pressed the dough a little to help flatten it out.)  Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.
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  1. I left my other comment after mixing the dough and while it was chilling (I had sampled the dough) but found out the marshmallows don’t work with this after I baked them. They melt in the oven and then turn into hard candy and leave cavities of melted hard candy in the cookies so I baked another batch and just used the white chips and such like you originally had it. The flavor of the cookie is very unique and would be very tasty even without any chocolate chips added. I used Swiss Miss milk chocolate flavor for the hot cocoa in the mix. I had though it would be novel to have the hot cocoa flavor cookies with marshmallows inside but that didn’t work out. I never used marshmallows in a cookie before so I didn’t know that happens. Just trying to save anyone else wasting a batch of ingredients in case they thought of that too.

  2. These are so delicious! I used mini marshmallows instead of the white chocolate chips though (and only used semi-sweet morsels instead of the two kinds of morsels) – Thanks for the great idea! 🙂

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