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Hot Chocolate Roll-Out Cookies: Cozy, Cut-Out, and Cocoa-Kissed!

Winter’s Favorite Cookie Just Got a Glow-Up!

If hot cocoa and sugar cookies had a delicious little baby, this would be it. These Hot Chocolate Roll-Out Cookies are rich, cozy, and perfect for decorating. With a cocoa-kissed dough, mini marshmallows, and chocolate chips, they’re a winter baking win—whether you’re prepping for a cookie exchange or just want something sweet to pair with your fuzzy socks and favorite mug.

Ingredients You’ll Need

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
1 large egg
2 or 3 envelopes Swiss Miss Milk Chocolate Hot Cocoa Mix
1½ tsp vanilla extract
3 to 3½ cups all-purpose flour
½ cup mini semi-sweet chocolate chips
½ cup Jet-Puffed Mallow Bits

Ingredient Tip: The cocoa mix gives these cookies their signature flavor and tint. Brown sugar adds moisture and depth, while mallow bits bring the marshmallow magic—just be warned, they melt and leave little craters. I fill those with fresh marshmallows while the cookies cool.

How to Make Hot Chocolate Roll-Out Cookies

Step 1: Cream It Up

In a stand mixer, beat the softened butter with both sugars until light and fluffy—about 2 minutes.

Step 2: Add the Cozy Flavors

Mix in the egg, vanilla extract, and cocoa mix until fully incorporated.

Step 3: Build the Dough

Gradually add flour, one cup at a time, until the dough is soft but not sticky. You may not need the full 3½ cups.

Step 4: Stir in the Magic

Fold in chocolate chips and marshmallow bits. (Optional: Skip these for a smoother decorating surface.)

Step 5: Roll & Chill

Roll the dough between two sheets of parchment paper to a ¼-inch thickness. Chill for at least 30 minutes until firm.

Pro Tip: A rolling pin with thickness guides (like this adjustable rolling pin makes rolling foolproof! those guide rings are a game-changer for even thickness.)

Step 6: Cut & Bake

Cut into festive shapes and place on a parchment-lined, light-colored baking sheet. Bake at 375°F for 7–9 minutes, removing just before the edges brown.

Step 7: Cool & Decorate

Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack. Cool completely before decorating.

Cookie Troubleshooting

Marshmallow bits melted away? No worries! Just pop a few fresh ones into the holes while the cookies are still warm.
Want smoother cookies for decorating? Omit the chips and marshmallows—flavor stays rich and chocolatey!

Success-Worthy Tips

These cookies hold their shape beautifully—perfect for holiday cut-outs!
Pair with royal icing or edible markers for a fun decorating session.
Freeze rolled dough for up to 2 months—just thaw, cut, and bake!

Make-Ahead & Freezer Tips

Want to prep ahead for holiday chaos? This dough freezes beautifully. Roll it out, cut your shapes, and freeze them flat between parchment layers. When you’re ready to bake, just pop them straight into the oven—no thawing needed!

Decorating Ideas & Variations

Royal Icing Snowflakes: Use white royal icing and edible glitter for a frosty finish.
Hot Cocoa Mug Cookies: Decorate with icing “whipped cream” and mini marshmallows.
Flavor Twists: Add peppermint extract or cinnamon for a seasonal spin.
Smooth Surface Hack: Skip the chips and marshmallows for a cleaner canvas.

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Final Thoughts

These Hot Chocolate Roll-Out Cookies are winter’s answer to the classic sugar cookie—with a cocoa twist and a whole lot of personality. Whether you decorate them with the kids or gift them in a holiday tin, they’re guaranteed to bring smiles (and maybe a few marshmallow-sticky fingers).