Like a warm mug of hot cocoa wrapped into one irresistible bite, these Hot Cocoa Biscuit Bites are tender, brownie-like mini chocolate biscuits filled with fluffy marshmallow and topped with crushed candy canes. They’re everything you love about hot chocolate cookies, peppermint bark, and chocolate biscuits—all baked into adorable little bites.
Perfect for holiday baking, cookie exchanges, Christmas morning breakfast, or cozy winter weekends, these cocoa-packed biscuit bites are shockingly easy to make thanks to Bisquick and just a handful of pantry ingredients. Serve them with Peppermint Hot Cocoa to be extra festive. Another fun treat are Candy Cane Tea Cookies.
Why You’ll Love These Hot Cocoa Biscuit Bites
- Hot cocoa flavor in every bite
- Soft, brownie-like biscuit texture
- Marshmallow-filled centers = cozy surprise
- Topped with crushed candy canes for classic peppermint flair
- Ready in about 20 minutes
- Made with Bisquick and simple pantry ingredients
- Easy to make gluten-free
- Perfect cookie exchange recipe or holiday dessert idea
Ingredients for Hot Cocoa Biscuit Bites
Hot Cocoa Biscuits
- 2 cups Bisquick baking mix
- ⅓ cup unsweetened cocoa powder
- ⅓ cup hot cocoa mix (Swiss Miss or similar)
- 3–4 Tbsp granulated sugar (use 4 Tbsp for sweeter biscuits)
- Pinch of salt
- ⅔ cup milk
- 2 Tbsp melted butter
- 1 tsp vanilla extract
- 2 Tbsp melted chocolate chips (for extra fudgy flavor)
Toppings & Filling
- 1 cup marshmallow fluff (or mini marshmallows)
- ½ cup chocolate chips (semi-sweet or dark)
- 1–2 tsp coconut oil (optional, for smooth drizzle)
- 2 candy canes, crushed
How to Make Hot Cocoa Biscuit Bites
1. Prep
Preheat oven to 375°F.
Generously grease a mini muffin pan.
2. Make the Biscuit Dough
In a medium bowl, whisk together:
- Bisquick
- Cocoa powder
- Hot cocoa mix
- Sugar
- Salt
In a separate bowl, whisk:
- Milk
- Melted butter
- Vanilla
- Melted chocolate chips
Pour wet ingredients into dry ingredients and stir just until combined. The dough should be thick—somewhere between biscuit dough and brownie batter.
3. Fill the Pan
Spoon dough into the muffin wells, filling only ¾ full to prevent overflow.
4. Bake
Bake for 6–8 minutes until just set but still soft.
Cool for 5 minutes.
5. Fill with Marshmallow
Using a small knife, thumb, or decorating tip, make a shallow well in each biscuit.
Warm marshmallow fluff for 10 seconds in the microwave to soften, then spoon into the center of each biscuit.
Sprinkle with crushed candy canes.
Optional: Melt chocolate chips with coconut oil and drizzle over the top.
Tips for Perfect Hot Cocoa Biscuit Bites
- Don’t overmix – tough biscuits = sadness
- Don’t overbake – soft centers = everything
- Use melted fluff for easier filling
- Don’t overfill marshmallow holes
- Let biscuits cool slightly before topping to prevent melting
Gluten-Free Option
Substitute:
- Bob’s Red Mill Gluten-Free Biscuit Mix
- Pamela’s Baking Mix
Follow package liquid ratios if needed.
How to Store Hot Cocoa Biscuit Bites
Store in an airtight container at room temperature for 2–3 days.
Since these are biscuit-based, airtight storage keeps them soft and moist.
To reheat:
Warm in the microwave for 5–7 seconds for fresh-baked vibes.
Make-Ahead & Freezing Tips
- Bake biscuit bases ahead and fill just before serving
- Freeze unfilled biscuits for up to 2 months
- Add marshmallow after thawing
FAQs About Hot Cocoa Biscuit Bites
Can I use mini marshmallows instead of fluff?
Yes! Press 2–3 mini marshmallows into the centers while warm.
Can I make these without candy canes?
Absolutely. Top with sprinkles, chocolate curls, or crushed Oreos.
Can I double the recipe?
Yes—and you should.
Are these cookies or biscuits?
They’re technically biscuits… but emotionally cookies.
- Sprinkle crushed candy canes on the tops of the marshmallows
Hot Cocoa Biscuit Bites
Ingredients
- 2 cups Bisquick pancake mix
- ⅓ unsweetened baking cocoa
- 2 Tbsp granulated sugar
- ⅔ cup milk
- 2 Tbsp butter or margarine melted
- Topping
- ½ cup chocolate chips
- 1 cup marshmallow fluff
- 2 candy canes crushed into small pieces
Instructions
- Grease a mini muffin tin or line with mini cupcake liners
- In a medium bowl, stir Bisquick mix, cocoa, sugar, milk, and butter until a soft dough forms. The dough will be thick.
- Spoon muffin batter into the mini muffin tin about 3/4 full
- Bake at 375 degrees for 6-8 minutes – make sure not to overbake or they will they dry out. You want them to be moist.
- Remove from oven and use your thumb to make a small indention into the top of each biscuit and then allow to cool for 15 minutes
- Place a small spoonful of marshmallow fluff into the top of each biscuit where the indention is. The marshmallow will look lumpy but will soften as it sits.
- Place the chocolate chips in a small bowl and microwave at 20-second increments until fully melted enough to drizzle. You can also add a bit of coconut oil and stir it in as well. Make sure to stir in between so it doesn't burn.
- Drizzle melted chocolate over the top of each biscuit and sprinkle on crushed candy canes.
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