Hot Cocoa Cookies (Gluten-Free)

Hot Cocoa Cookies (Gluten-Free)

Soft, gooey cookies loaded with cocoa mix, chocolate chips, and melty marshmallows—basically a mug of hot cocoa in chewy cookie form. Cozy, nostalgic, and perfect for winter baking.

Prep: 15 min Chill: 30 min Bake: 14–16 min Yields: ~24 cookies

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These hot cocoa cookies are everything you love about a winter mug of cocoa—rich chocolate flavor, gooey marshmallow pockets, and a soft, chewy center. They bake beautifully with gluten-free 1:1 flour and stay soft for days.

• Cookie Scooper: Ensures every cookie is the same size for even baking.
• GF 1:1 Flour: My go-to blend for soft, chewy cookies that never crumble.
• Parchment Sheets: Prevent sticking (especially with marshmallows!).

Pro tip: Chill the dough. It keeps the marshmallows from melting out too much and helps the cookies stay thick and soft.

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Ingredients

Cookie Dough

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• ⅔ cup (133 g) brown sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 3¼ cups (390 g) gluten-free all-purpose flour (1:1)
• 4 packets hot cocoa mix (about ¼ cup per packet)
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp baking powder
• 1 cup mini chocolate chips
• 1 cup mini marshmallows

Directions

Make the Dough

1. In a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, 2–3 minutes.
2. Add eggs and vanilla, mixing until well combined.
3. In a separate bowl, whisk together gluten-free flour, hot cocoa mix packets, salt, baking soda, and baking powder.
4. Add the dry ingredients to the butter mixture in two additions, mixing on low until the dough comes together.
5. Stir in chocolate chips and mini marshmallows. Cover and chill the dough for at least 30 minutes.

Bake the Cookies

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Scoop about 2 tablespoons of dough per cookie and place 2 inches apart.
3. Bake for 14–16 minutes, or until the edges are set and the centers look slightly soft.
4. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Storage & Shelf Life: Keep cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months.

Marshmallow Tip: If marshmallows melt out while baking, gently push a few fresh ones into the tops of the cookies while still warm.

Extra Chocolatey: Swap the chocolate chips for chopped chocolate chunks for bigger melty pools.