Preheat the oven to 350 degrees Fahrenheit and line cookie sheets with nonstick baking liners or spray with nonstick baking spray.

In the bowl of an electric mixer, cream together softened butter, eggs, brown sugar, granulated sugar, and vanilla until it lightens in color (about 1-2 minutes).

Add melted chocolate chips and mix until incorporated.

In a separate bowl, whisk together hot chocolate packets, flour, baking soda, salt and mini chocolate chips.

Add the flour mixture to the wet mixture and mix just until combined.

Scoop dough into rounded 1 1/2" balls and place at least two inches apart on the prepared cookie sheets.

Bake for 8 to 9 minutes. Be careful not to over bake or cookies will be dry.

Remove from the oven and allow the cookies to cool for a few minutes on the cookie sheets before carefully removing them to a cooling rack to cool completely.

Make the frosting by creaming together softened butter, powdered sugar, vanilla, baking cocoa, 1 packet hot chocolate mix, and just enough milk for thinning (start with 2 Tbsp. and add it 1 Tbsp. at a time, mixing in between, until creamy and fluffy, but not too runny). Cream it well for at least a few minutes until nice and creamy and smooth!

Frost the cooled cookies and top with mini white marshmallows and crushed peppermint candies.