1. Gather all your ingredients and ensure they are at room temperature, especially the eggs and butter. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (3-4 minutes).
3. Add the eggs one at a time to the creamed mixture, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the chocolate chips and Mallow Bits or marshmallow crème gently with a spatula to ensure an even distribution.
6. Cover the dough with plastic wrap and refrigerate it for at least 30 minutes to help the cookies hold their shape while baking.
7. Scoop out rounded tablespoonfuls of dough and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Bake in the preheated oven for 9-11 minutes, or until the edges of the cookies are slightly browned.
9. Remove the cookies from the oven and allow them to cool on the baking sheets for 5-10 minutes to set.
10. Transfer the cookies to a wire rack to cool completely before serving.