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Hot Cocoa Cookies

Author: Charlotte Rutledge

Hot Cocoa Cookies Recipe

The holidays are for family, giving, and chocolate. At least that's what I've always known them to be. This recipe, made with premium hot chocolate mix, studded with semisweet mini chips, and topped off with a bittersweet disk, is a tribute to those indulgent traditions.
— Charlotte Rutledge, King Arthur Flour recipe developer

At a glance

about 5 1/2 dozen cookies


Choose your measure:



  • about 5 1/2 dozen Belcolade bittersweet disks, or other high-quality chocolate wafer
  • peppermint crunch, cocoa nibs, or chopped nuts, for garnish


  1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
  2. To make the cookies: Combine the butter, hot chocolate mix, brown sugar, baking powder, salt, and espresso powder in a mixing bowl. Beat until the mixture is smooth.
  3. Add the egg and vanilla, and beat until thoroughly combined.
  4. Weigh out your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section above. Or measure it by gently spooning it into a cup, then sweeping off any excess. Add the flour to the cookie mixture, stirring to combine.
  5. Mix in the chips and cocoa nibs.
  6. Drop the dough by teaspoonfuls onto the prepared baking sheets - a teaspoon cookie scoop works well here. Space the cookies at least 2" apart.
  7. Bake the cookies for 8 to 9 minutes, until the surface is set, but the cookies aren't quite fully baked.
  8. Take the cookies out of the oven and press a chocolate disk into the center of each cookie.
  9. Return the cookies to the oven for 1 to 2 minutes longer, until the chocolate begins to turn shiny and softens.
  10. Remove the cookies from the oven once again, and sprinkle the melted chocolate disk with your garnish of choice.
  11. Allow the cookies to cool right on the baking sheet until the chocolate disks are set.
  12. Store well-wrapped cookies at room temperature for a week or so; freeze for longer storage.