Thin Hot Cocoa Cookies with Crisp Edges

If you’re craving a cookie that tastes like a mug of hot cocoa – complete with crisp, caramelized edges and soft, chocolatey centers – these Thin Hot Cocoa Cookies are about to become your new winter favorite! They bake up beautifully thin, with crackly tops and melty chocolate pockets that make every bite feel warm and cozy. They’re quick, comforting, and perfect for holiday trays, snow‑day baking, or anytime you want a cookie that feels like a hug!

Thin Hot Cocoa Cookies that Stay Soft in the Center!

These Thin Hot Cocoa Cookies with Crisp Edges are dedicated to a very special little boy, Shemmar! He asks his Mom every day if he can see what Ms. Jamie made. His sweet request just melts my heart, and so does his smile! As a thank you for being my #1 fan, I want to share this message with him:

To the Most Adorable Snack-in-ator,

Shemmy, you are such a bright light in so many lives! Your smile, your hugs, and your laughter bring so many of us such great joy. You are a kind friend to everyone! We can see Jesus lives in your heart. When you fall, you get right back up. When someone twice your size says they can’t do something, you prove to them they can. And when you see there is work to be done, you offer to help.

You are growing up to be a fearless, fine young man! You have a tender heart, many fruits of the spirit, a positive attitude, and an old soul. I love everything about you! I can hear your sweet little voice and your contagious giggling as I write this!

I hope you have a great day at school and I will see you soon! Sending you virtual big squeezes!!

XOXO,

Ms. Jamie

Brighten someone’s day with cookies! My Mom brightened mine when she made these to share with you!

Why this Recipe Works:

• The Butter Creates Perfectly Thin, Crisp Edges – A higher butter to flour ratio encourages the dough to spread, giving you those beautifully thin cookies with caramelized, crisp edges while keeping the centers soft.
• Hot Cocoa Mix Adds Deep, Cozy Chocolate Flavor – Using instant hot cocoa mix (instead of only cocoa powder) layers in sweetness, chocolate, and that nostalgic ‘cup of cocoa’ flavor you can’t get any other way.
• Marshmallow Bits Give Classic Hot Cocoa Vibes – Jet Puffed Marshmallow Bits melt slightly into chewy pockets, adding sweetness and that signature hot cocoa feel without making the cookies messy.
• No Chill Time Means Faster, Thinner Cookies – Skipping the chill keeps the dough soft, allowing it to spread quickly in the oven – exactly what you want for thin, crisp edge cookies.

Ingredients You’ll Need:

• 1 1/4 cup Butter (Softened) – Adds richness and helps the cookies spread into that ideal thin shape with crisp, caramelized edges.
• 1 cup Sugar – Sweetens the dough and contributes to the crackly, crisp exterior.
• 2/3 cup Brown Sugar – Adds moisture and a warm caramel note while still allowing the cookies to stay thin.
• 2 Eggs – Binds the dough and helps create soft, chewy centers inside the thin cookies.
• 1 tsp Vanilla – Boosts the chocolate flavor and rounds out the sweetness.
• 3 1/4 cups Flour – Provides structure while still letting the cookies spread into a chewy thin texture.
• 4 packets Instant Hot Cocoa Mix – The star flavor – gives the cookies that cozy, chocolatey hot cocoa taste.
• 1 1/4 tsp Baking Soda – Encourages spreading and helps create crisp edges.
• 1 tsp Baking Powder – Adds a touch of lift so the centers stay soft even as the edges crisp.
• 1 cup Chocolate Chips – Melty chocolate pockets that deepen the cocoa flavor.
• 1 cup Jet-Puffed Marshmallow Bits – Adds that classic hot cocoa vibe – sweet, chewy pops that toast slightly as they bake.

How to Make Thin Hot Cocoa Cookies with Crisp Edges

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
2. Beat 1 1/4 cup softened butter, 1 cup sugar, and 2/3 cup brown sugar in a large bowl until light and fluffy. Beat in 2 eggs and 1 tsp vanilla.
3. In a medium bowl, whisk together 3 1/4 cups flour, 4 packets Instant Hot Cocoa Mix, 1 1/4 tsp baking soda, and 1 tsp baking powder.
4. Gradually beat dry mixture into the wet mixture until well combined.
5. Fold in 1 cup chocolate chips and 1 cup Jet-Puffed Marshmallow Bits.
6. Scoop 2 tbsp size cookie dough balls onto the prepared pan, leaving room between the cookies. Bake for 9 minutes.
7. Press additional chocolate chips and Jet-Puffed Marshmallow Bits in the tops of the cookies right after removing them from the oven.

More Hot Cocoa Inspired Recipes:

• Easy Hot Cocoa Cinnamon Rolls
• Crock Pot Hot Chocolate
• Hot Chocolate Fudge
• Hot Cocoa Brownie Bites
• Hot Chocolate Dip