Marshmallow-Surprise Hot Cocoa Cookies Recipe

Introduction

These Marshmallow-Surprise Hot Cocoa Cookies are a cozy treat perfect for chilly days. Soft, chocolatey cookies topped with gooey marshmallows and a drizzle of melted chocolate create a delightful surprise in every bite. They’re easy to make and sure to impress friends and family.

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
• 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)
• 10-11 large marshmallows, cut in half
• 8 ounces (226g) semi-sweet chocolate, finely chopped

Instructions

1. Step 1: In a large bowl, 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.
2. Step 2: In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together until combined. Add the dry ingredients to the wet ingredients and beat on low until combined. Beat in the milk. The dough will be thick and sticky.
3. Step 3: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is important for handling the sticky dough.
4. Step 4: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
5. Step 5: Scoop heaping 1 tablespoon (about 25-26g) portions of dough and roll into balls. Place them 2–3 inches apart on the baking sheets.
6. Step 6: Bake for 10 minutes. Remove from the oven and gently press a marshmallow half onto the top of each cookie. Return to the oven and bake for 2 more minutes.
7. Step 7: Remove from oven and use the back of a spoon to gently press down on each marshmallow to flatten it slightly. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
8. Step 8: Melt the chopped chocolate using a double boiler or microwave in 20-second increments, stirring until smooth.
9. Step 9: Spoon melted chocolate over each cooled marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30–60 minutes before serving or storing.

Tips & Variations

• Use high-quality semi-sweet chocolate for a richer flavor and smoother melt.
• Substitute dairy milk with any plant-based milk to make the dough dairy-free.
• For extra texture, add a handful of chopped nuts or chocolate chips to the dough.
• Chilling the dough is crucial for easier handling and better cookie texture.

Storage

Store leftover cookies tightly covered at room temperature for up to 1 week. Allow chocolate to set fully before stacking to prevent sticking. For longer storage, freeze cookies in an airtight container for up to 3 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mini marshmallows instead of large ones?

Yes, but you may want to press multiple minis on each cookie to achieve the same gooey topping effect.

Do I have to use hot cocoa mix in the dough?

The hot cocoa mix adds extra chocolate flavor and sweetness, but you can omit it and increase cocoa powder slightly if needed.

Marshmallow-Surprise Hot Cocoa Cookies Recipe

---

★★★★★

4.8 from 122 reviews

• Author: Charlotte
• Total Time: 2 hours 27 minutes
• Yield: Approximately 24 cookies 1x

Pin Recipe

Print Recipe

Description

These Marshmallow-Surprise Hot Cocoa Cookies are a delightful treat combining rich cocoa flavors with a gooey marshmallow center and a smooth melted chocolate topping. Soft and chewy with an irresistible marshmallow surprise, they bring a cozy twist to classic chocolate cookies, perfect for chilly days and holiday gatherings.

---

Ingredients

Scale 1x2x3x

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

Mix-Ins and Toppings

• 10–11 large marshmallows, cut in half
• 8 ounces (226g) semi-sweet chocolate, finely chopped

---

Instructions

1. Cream Butter and Sugars: 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. This step ensures a light, tender cookie texture. Add the egg and vanilla extract, then beat on high until fully combined, scraping the bowl as needed.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, hot cocoa mix, baking soda, and salt until evenly combined. This ensures even distribution of leavening and flavors in the dough.
3. Combine Wet and Dry: Add the dry ingredients to the wet ingredients bowl and beat on low speed just until combined. The dough will be thick. Then beat in the milk, which helps achieve a moist but sticky dough texture essential for the final cookie.
4. Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. Chilling is critical to firm up the sticky dough, making it easier to handle and enhancing flavor development.
5. Prepare Baking Sheets: Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats. This prevents sticking and promotes even baking.
6. Shape Cookies: Remove dough from the fridge, scoop a heaping tablespoon (about 25-26g) per cookie, and roll into balls. Arrange them spaced 2–3 inches apart on the prepared baking sheets to allow room for spreading.
7. Bake and Add Marshmallows: Bake the cookies for 10 minutes. Remove from the oven and gently press a marshmallow half onto the top of each cookie. Return to the oven and bake for an additional 2 minutes to melt the marshmallow slightly.
8. Press Marshmallows: Remove cookies from the oven and use the back of a spoon to gently press down on the marshmallows, flattening them slightly for a neat appearance and even texture.
9. Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes to set, then transfer them to a wire rack to cool completely. Cooling is key before adding the chocolate topping.
10. 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 and fully melted.
11. Top Cookies: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Allow the chocolate to set at room temperature for 30-60 minutes, then stack, store, or gift as desired.
12. Storage: Store leftover cookies tightly covered at room temperature for up to 1 week to maintain freshness and texture.

Notes

• Using room temperature butter and egg helps achieve proper creaming and better dough texture.
• Chilling the dough is essential for managing the sticky dough and improving flavor and texture.
• The semi-sweet chocolate topping can be customized using milk or dark chocolate if preferred.
• For melting chocolate, stirring after each microwave interval prevents overheating and burning.
• Cookies can be stored in an airtight container at room temperature for up to one week.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: hot cocoa cookies, marshmallow cookies, chocolate cookies, baked cookies, holiday cookies, semi-sweet chocolate, cocoa cookies