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Cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy—about 3-5 minutes.
Beat in the eggs one at a time, and stir in the vanilla extract.
In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the hot chocolate mix and milk chocolate chips.
Cover and chill the dough in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
If using, gently press mini marshmallows into the tops of each cookie before baking.
Bake for 9-11 minutes or until edges are set but centers remain soft.
Let cool on baking sheets for a few minutes before transferring to a wire rack.