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Marshmallow-Surprise Hot Cocoa Cookies Recipe

★★★★★

4.8 from 122 reviews
  • Author: Charlotte
  • Total Time: 2 hours 27 minutes
  • Yield: Approximately 24 cookies 1x

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

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

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