Rich and chewy hot chocolate cookies with gooey marshmallow bits and chocolate chips, perfect for a cozy winter treat.

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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and hot chocolate mix.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Stir in marshmallow bits and chocolate chips.
Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing them 2 inches apart.
Bake for 9–11 minutes, or until edges are set and centers are still soft.
Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Do not use regular mini marshmallows as they will melt completely; use dehydrated marshmallow bits for best results.
Dough can be chilled for 30 minutes for thicker cookies.
Store in an airtight container for up to 5 days.