Marshmallow-Surprise Hot Cocoa Cookies Recipe
These Marshmallow-Surprise Hot Cocoa Cookies are a delightful twist on classic chocolate cookies with a gooey marshmallow center and a luscious drizzle of melted semi-sweet chocolate. Perfect for cozy winter days or holiday gifting, they combine the richness of cocoa powder and hot cocoa mix with a soft, chewy texture and an irresistible marshmallow surprise.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 37 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons (10ml) milk (any kind, dairy or nondairy)
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/3 cup (27g) natural unsweetened cocoa powder
- 1/4 cup (40g) dry hot cocoa mix
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Add-ins and Toppings
- 10-11 large marshmallows, cut in half
- 8 ounces (226g) semi-sweet chocolate, finely chopped
Instructions
- Cream Ingredients: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes. Add the egg and vanilla extract, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, hot cocoa mix, baking soda, and salt until well combined.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients bowl. Beat on low speed until combined, then beat in the milk. The dough will be thick and sticky.
- Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours and up to 3 days. Chilling is essential for managing the sticky dough.
- Prepare for Baking: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Shape Cookies: Remove dough from refrigerator. Scoop and roll heaping tablespoons (about 25-26g each) into balls. Arrange them spaced 2–3 inches apart on the baking sheets.
- Bake Cookies: Bake for 10 minutes. Remove from oven and press a marshmallow half, cut side down, lightly into the top of each cookie. Return to oven and bake for 2 more minutes.
- Flatten Marshmallows: Remove cookies and gently press down on the marshmallows with the back of a spoon to slightly flatten them out.
- Cool: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Melt Chocolate: Melt the chopped semi-sweet chocolate using a double boiler or microwave. For microwave, heat in 20-second intervals, stirring between each until smooth.
- Drizzle Chocolate: Spoon melted chocolate over each cooled marshmallow-topped cookie. Allow chocolate to set at room temperature for 30-60 minutes.
- Store Cookies: Cover leftover cookies tightly and store at room temperature for up to 1 week.
Notes
- Use room temperature butter and egg to ensure smooth batter and proper creaming texture.
- Chilling the dough is critical as it helps manage the sticky dough and improves cookie texture.
- Cut marshmallows in half to better melt and meld into the cookies during baking.
- For melting chocolate, stirring frequently prevents burning and helps achieve a smooth texture.
- Cookies can be stacked and gifted once the chocolate has fully set.
