Hot Cocoa Cookies #Choctoberfest

Hot Cocoa Cookies - Triple Chocolate Kitchen

I think this recipe is the most chocolatey recipe of all time! It has chocolate pudding mix, hot cocoa mix, cocoa powder, white chocolate chips, and milk chocolate chips. Chocolate to the max!!! So, I knew I had to try it for #Choctoberfest this year.

To make this cookie even better, it uses brown sugar from our sponsor Imperial Sugar. I love the delicate molasses flavor brown sugar gives to cookies. Imperial Sugar is in its 175th year, so you know they are doing something right! We love using their sugar in all of our favorite recipes, especially when baking for the holidays.

Hot Cocoa Cookies #Choctoberfest | The PinterTest Kitchen

This is really the perfect cookie to enjoy with a cup of hot chocolate or coffee now the weather is getting colder. I make a double or even triple batch and then put extra cookies in the freezer. That way, I can pull out a few to enjoy whenever I am craving chocolate.

Thank you again to Imperial Sugar for providing the brown sugar for this recipe. Here’s the printable recipe, and scroll down to get more #Choctoberfest recipes for today. (And don’t miss our giveaway – enter here!)

I originally pinned a version of this recipe from Picky Palate. Thanks for the recipe inspiration!


Hot Cocoa Cookies

These hot cocoa cookies are perfect if you love chocolate! They contain several versions of chocolate, including both white and milk.

Servings 3 dozen cookies


  • 1 cup butter softened
  • 1 cup Imperial Sugar brown sugar
  • 1/2 cup hot cocoa mix
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 box chocolate instant pudding mix (3.4 ounces)
  • 2 1/4 cups flour
  • 3 Tablespoons cocoa powder (unsweetened)
  • 1 teaspoon salt
  • 1 cup white chocolate chips
  • 1/3 cup milk chocolate chips
  • 1/3 cup mini marshmallow bits


  1. Cream together butter and sugar in a large bowl.

  2. Add hot cocoa mix and mix well. Add vanilla and eggs and stir to combine well.

  3. In another bowl whisk together flour, pudding mix, unsweetened cocoa powder, salt, and baking soda.

  4. Mix into creamed mixture. Stir in white and chocolate chips and jet puffed mallow bits

  5. Line a cookie sheet with parchment sheets or a silicone mat. Drop dough by teaspoonful onto parchment lined cookie sheet.

  6. Bake at 350 degrees Fahrenheit for 10-12 minutes. Remove from cookie sheet to cool.

Recipe Notes

For this recipe, you want the mini marshmallow bits, not just mini marshmallows. The bits are harder and sometimes found near the sprinkles or ice cream toppings.

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Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.

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