Swiss Miss Chocolate Chip Cookie Bars combine hot cocoa mix, marshmallows, and chocolate chips into soft, chewy cookie bars that taste like a mug of hot chocolate.
SWISS MISS CHOCOLATE CHIP COOKIE BARS
If you love hot cocoa on a chilly day, these Swiss Miss hot chocolate mix cookie bars are for you. They’re packed with cocoa mix, mini marshmallows, and semi-sweet chocolate chips for a gooey, chocolate-forward treat that captures the comfort of a warm cup of hot chocolate.
WHY YOU’LL LOVE THIS RECIPE
A few reasons to give this easy recipe a try:
- No scooping individual cookies. Cookie bars save time — press the dough into a pan and bake everything at once.
- Simple pantry ingredients. Most components are common staples, so you may already have what you need.
- No chilling required. Mix and bake right away for quick, satisfying results.
TIPS FOR BEST RESULTS
- Beat the wet ingredients thoroughly. Mixing butter, sugar, eggs, and vanilla for the full 2–3 minutes improves texture and consistency.
- Don’t overmix after adding the dry ingredients. Combine just until everything is incorporated.
- Preheat the oven so the bars bake evenly.
- Line the pan with parchment paper to lift the finished bars out easily for clean slicing.
- Remove the bars as soon as the edges turn a light golden brown. Slightly underbaked bars stay soft and gooey.
INGREDIENTS
All-purpose flour – 2 cups; cake flour can be substituted for a slightly lighter texture.
Baking powder – 1 teaspoon; check freshness for proper rise.
Salt – 1/2 teaspoon to brighten the flavors.
Butter – 3/4 cup softened (1 1/2 sticks). Use real butter for best flavor.
Brown sugar – 1 cup; fresh, soft brown sugar yields the best chew.
Eggs – 2 large, to bind the dough.
Swiss Miss Hot Cocoa Mix – 4 packets, or about 2/3 cup if using canister mix. Any flavor variety works.
Mini marshmallows – 3/4 cup for gooey pockets of marshmallow. Dehydrated marshmallows may be used but will be less melty.
Mini semi-sweet chocolate chips – 1/2 cup; regular chips or other varieties can be substituted.
DIRECTIONS
Preheat the oven to 350°F (175°C).
In a mixing bowl, cream the softened butter, brown sugar, vanilla, and eggs with an electric mixer for 2–3 minutes. Add the Swiss Miss hot chocolate mix and mix until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture and mix just until blended.
Fold in the mini chocolate chips and mini marshmallows.
Prepare a 9×13-inch baking pan by spraying or lining with parchment paper. Press the dough evenly into the pan.
Bake for 20 minutes, or until the edges are lightly golden.
Remove from the oven and let cool completely before slicing into squares.
Storage: Keep in an airtight container at room temperature for up to one week, or refrigerate for up to five days.
PRO TIP: HOW TO CUT PERFECT BARS
Line your pan with parchment paper so you can lift the entire slab out and slice cleanly. If you don’t have parchment, grease the pan well and be gentle with the first row — parchment gives the best, most even results.
SHELF LIFE
Stored in an airtight container at room temperature, these cookie bars stay good for up to one week.
MORE COOKIE BAR IDEAS
- Peanut Butter Cookie Bars
- Pumpkin Snickerdoodle Cookie Bars
- Butterfinger Cookie Bars
- Fudgy Oatmeal Cookie Bars
- Tagalong Cookie Bars
- Oatmeal Chocolate Chip Cookie Bars
- Mint Chocolate Chip Cookie Bars
- Snickerdoodle Cookie Bars
- Sugar Cookie Bars
- Christmas Sugar Cookie Bars
- Lemon Sugar Cookie Bars
- Peppermint Cookie Bars
- S’mores Cookie Bars
Swiss Miss Chocolate Chip Cookie Bars are an easy, comforting treat that capture the flavor of hot chocolate in a soft cookie bar.
My oldest daughter has always been creative and artistic. She taught herself digital design and often creates cards, gift tags, and artwork for the family. I love having her help with visuals and small projects — she’s talented and reliable.
