Easy and delicious hot cocoa cookies made with Swiss Miss hot cocoa mix. Bursting with hot cocoa flavor and mini marshmallows!
Author Sarah | Must Have Mom
1cup2 sticks unsalted butter, room temperature
6envelopes Swiss Miss Milk Chocolate Hot Cocoa Mix
3 1/4cupall-purpose flour
1 1/4teaspoonbaking soda
1cupmini semi-sweet chocolate chips
2/3cupmini marshmallowsthe hot cocoa kind, not the kind you would bake with
Cream together butter, white sugar and brown sugar in a stand mixer. Beat in eggs and vanilla until well mixed.
Add Swiss Miss hot cocoa envelopes, flour, salt, and baking soda and mix until well combined.
Add in mini chocolate chips and stir until well mixed.
Chill the dough in the fridge for an hour. This helps prevent the cookies from spreading on the pan.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Scoop 1" balls onto the pan, leaving about 2 inches between dough balls. Bake for 10 minutes, until edges are cooked and tops begin cracking.
Immediately press mini marshmallows into the tops of the cookies when you remove them from the oven. Allow to cool completely. Store in a loosely covered container.