Description
These Marshmallow-Surprise Hot Cocoa Cookies are soft, chocolatey treats with a melted marshmallow center topped with silky semi-sweet chocolate. Perfect for cozy evenings, these cookies combine classic hot cocoa flavors with a delightful gooey surprise, making them irresistible for all ages.
Ingredients
Cookie Dough
- 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
- 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
- 2 teaspoons (10ml) milk (any kind, dairy or nondairy)
Toppings
- 10-11 large marshmallows, cut in half
- 8 ounces (226g) semi-sweet chocolate, finely chopped
Instructions
- Cream Butter and Sugars: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color, about 3 minutes. This process aerates the dough, creating light texture.
- Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture and beat on high speed until fully combined. Scrape down the bowl sides and bottom as needed to ensure even mixing.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, dry hot cocoa mix, baking soda, and salt until evenly mixed. This ensures consistent flavor distribution throughout the dough.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients bowl. Beat on low speed until just combined—the dough will be thick. Then, incorporate the milk to loosen and bind the dough, which will remain sticky.
- Chill Dough: Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours, up to 3 days. Chilling is crucial for managing the sticky dough and improving cookie texture.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
- Scoop and Bake First Round: Remove dough from the refrigerator. Using a heaping tablespoon (approximately 25-26 grams), scoop and roll dough balls. Place them 2 to 3 inches apart on prepared baking sheets. Bake for 10 minutes.
- Add Marshmallows and Continue Baking: Remove the cookies from the oven and gently press a marshmallow half into the top of each cookie. Return the baking sheets to the oven and bake for an additional 2 minutes until marshmallows soften and slightly melt.
- Flatten Marshmallows: Remove cookies from the oven again and use the back of a spoon to gently press down on each marshmallow to slightly flatten them and help them adhere to the cookie.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. This cooling allows them to set before chocolate topping.
- Melt Chocolate: Melt the finely chopped semi-sweet chocolate using a double boiler or microwave. If microwaving, heat in 20-second increments, stirring thoroughly after each, until the chocolate is smooth and fully melted.
- Top Cookies with Chocolate: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Arrange cookies on a baking sheet or wire rack to allow the chocolate to set at room temperature for 30 to 60 minutes.
- Store Cookies: Once the chocolate has set, store the cookies tightly covered at room temperature for up to one week. This maintains freshness and prevents marshmallows from drying out.
Notes
- You can use either light or dark brown sugar depending on your flavor preference; dark brown adds more molasses depth.
- Any kind of milk will work in the dough — dairy or nondairy options like almond or oat milk are fine.
- Cutting the marshmallows in half helps them melt and spread evenly on top of the cookies.
- Ensure cookies are fully cooled before drizzling or spooning melted chocolate to prevent melting and smearing.
- For best texture, chill the dough before baking, as the dough is quite sticky otherwise.
- Use parchment paper or silicone mats on your baking sheets to prevent sticking and help with even baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes (10 minutes initial bake + 2 minutes with marshmallows) plus 30-60 minutes for chocolate to set
- Category: Dessert
- Method: Baking
- Cuisine: American