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hot chocolate roll-out cookie recipe by Semi Sweet Designs


Hot Chocolate Roll-Out Cookie Recipe

Written by Mike Tamplin Dec 1, 2015


One of best feelings during the winter months is cozying-up with a warm cup of hot chocolate, sheltered from the bitter cold temps outdoors. One of the worst feelings during the winter months is sweating in a sweater because you drank a hot beverage while overestimating the appropriate amount of layers. Finding that balance can be tricky.

I have a recipe that could help find that balance without the sweaty side effects. These hot chocolate roll-out cookies are flavored with actual hot cocoa packets to give cookies that chocolatey, creamy flavor. It also incorporates tiny morsels of chocolate chips and marshmallow bits to add interest for your eyes and your tastebuds.



  1. 1

    In a mixer, cream together butter and the two sugars. Mix until fluffy and well incorporated.

  2. 2

    Add egg, vanilla extract, and hot cocoa mix envelopes. Mix until it is all well incorporated.

  3. 3

    Add flour, mixing a cupful at a time, to the butter/sugar/egg mixture. After everything is well mixed, the dough should be non-greasy to the touch.

  4. 4

    Stir in chocolate chips and marshmallow bits.

  5. 5

    Roll to 1/4 inch thickness between two sheets of parchment or wax paper. (I love my Joseph Joseph rolling pin because the guides take the guess work out of wondering if your cookies are the correct thickness and evenly rolled out.) After rolling, chill the dough for at least 30 minutes.

    hot chocolate roll-out cookie dough
  6. 6

    Once the dough is well chilled and hard to the touch, cut out shapes and place them on a parchment paper-lined, light-colored baking sheet.

  7. 7

    Bake at 375 degrees for 7-9 minutes. Remove from the oven before the first indication of the edges turning brown. Leave the cookies to cool on the baking sheet for 10 minutes.


    There is one thing to note for this recipe. The marshmallow bits do have a tendency to melt away and leave holes in the dough after baking. However, I just fill the empty holes with fresh marshmallows as the cookies cool. Problem solved. :)

    hot chocolate roll-out cookies
  8. 8

    Remove cookies from the baking sheet with a spatula and place on a cooling rack for a few hours before decorating.

    hot chocolate roll-out cookie recipe by Semi Sweet Designs

These hot chocolate roll-out cookies may look little rough around the edges, which is to be expected when you stir in the chocolate chips and marshmallow bits. However, feel free to leave those two ingredients out entirely if you would prefer a smoother cookie surface to decorate. The flavor would still be quite tasty!

To see how I decorated these cookies, head on over to Sweet Sugarbelle’s blog. I’m guest posting there to show you how to make these coordinating hot chocolate mug cookies!



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26 replies on “Hot Chocolate Roll-Out Cookie Recipe

  1. LisaMarie Jenssen 9

    Yeah, this sounds like a cookie my three grandsons would love, and I think my Daughter-In-Law would secretly be eating them as well! I will have to give them a try. Thanks for creating them! p.s. I love ALL your ideas!

  2. I made these last night and this dough was sooo crumbly! I’m not even joking! I t was just balling up. Right after I added the 3rd cup of flour I thought the dough looked okay, but the 4th did it in. It still worked, but I had to really work hard to get it all to stick together and not fall a part when I rolled it out. Was your dough easy to work with? Thanks!

    1. Oh no! The dough should be the consistency of a typical sugar cookie recipe. Four cups worked for me, but maybe I should modify the recipe to three cups or until the dough is non-greasy to the touch. Thanks for the feedback and letting me know. Also I’m curious, how did the finished cookie look like?

      1. My dough was WAY too crumbly as well. I was able to roll them out but they tasted off. Good thing I bought extra marshmallows – will try again tomorrow with just 3 cups! :) Such a cute idea for a cookie, I have to try again!

    2. Recipe calls for 3-3 1/2. I used 3 and added a tiny until it was sugar cookie consistency. No issues.

  3. Barbara [lov2bake] 11

    Mike, you had much better luck with your recipe than I did with my own experiment with marshmallow bits. I tried making “Rocky Road” with chocolate dough, chocolate chips, chopped almonds & marshmallow bits. I put 15 cut outs on a sheet into the oven and it morphed into one molten mass! I think I went too heavy on the marshmallow bits. Anyway, I drizzled RI on it and threw a bunch of sprinkles over it and called it Cookie Break Up. Tasted fine but not what I had in mind. This year, I put crushed candy canes in chocolate dough and they bubbled up and left a really lumpy surface. The Andies Candy Cane Crunch bits did better but still not smooth enough for decorating. Let the games continue!

  4. Just made these last night!! I forgot to get the marshmallows though so I just used cocoa with marshmallows already in it. Can’t wait to cut and bake them tonight! I also did 3 cups of sugar – I just kept checking when adding to see when the dough wasn’t sticky anymore. I’ll be sure to post an update tonight! Thank you for this recipe!! It tasted really good so far so I can’t wait to see them baked!

    1. They turned out amazing!! No problems rolling or cutting – they puffed up just a little during baking but settled right back down as they cooled. I’m making hot cocoa mug shapes from these so I am so excited they turned out just fine :D Thanks again!!

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