Marshmallow-Surprise Hot Cocoa Cookies

 Why You’ll Love This Recipe

  • Hot Cocoa Flavor: The addition of hot cocoa mix to the dough infuses each bite with classic hot chocolate taste.
  • Gooey Marshmallow Center: A half marshmallow melts into the center of each cookie, providing a delightful surprise.
  • Rich Chocolate Topping: Melted chocolate tops each cookie, enhancing the indulgence.
  • Soft and Chewy Texture: These cookies remain soft and chewy, even days after baking.

Ingredients

  • 1/2 cup (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
  • 1/3 cup (27g) natural unsweetened cocoa powder
  • 1/4 cup (40g) dry hot cocoa mix (avoid mixes with mini marshmallows)
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 teaspoons (10ml) milk (any kind, dairy or nondairy)

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

  1. Prepare the Dough: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color. Add the egg and vanilla extract; beat on high speed until combined. In a separate bowl, whisk the flour, cocoa powder, hot cocoa mix, baking soda, and salt together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. Finally, beat in the milk. The dough will be thick and sticky.
  2. Chill the Dough: Cover the dough tightly and refrigerate for at least 2 hours, up to 3 days. Chilling is essential for this sticky dough.
  3. Shape and Bake: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Scoop and roll the dough into balls, about 1 heaping tablespoon each. Arrange them 2–3 inches apart on the baking sheets. Bake for 10 minutes.
  4. Add Marshmallows: Remove the cookies from the oven and gently press a half marshmallow into the top of each cookie. Return to the oven and bake for an additional 2 minutes. Upon removing from the oven, use the back of a spoon to slightly flatten the melted marshmallow.
  5. Add Chocolate Topping: While the cookies cool, melt the chopped chocolate until smooth. Spoon the melted chocolate over each marshmallow-topped cookie. Allow the chocolate to set at room temperature, about 30–60 minutes.

Servings and Timing

  • Yield: Approximately 20–22 cookies
  • Prep Time: 2 hours 40 minutes (including chilling time)
  • Cook Time: 12 minutes
  • Total Time: Approximately 3 hours

Variations

  • Peppermint Twist: Add 1/2 teaspoon of peppermint extract to the dough for a minty flavor.
  • Nutty Delight: Fold in 1/2 cup of chopped nuts, such as walnuts or pecans, into the dough for added crunch.
  • Spicy Kick: Incorporate a pinch of cayenne pepper into the dry ingredients for a subtle spicy chocolate variation.

Storage/Reheating

  • Storage: Store cookies in an airtight container at room temperature for up to 1 week.
  • Freezing: Baked and cooled cookies can be frozen for up to 3 months. Thaw at room temperature before serving. Note that after thawing, the chocolate may appear slightly streaked or have condensation but is still safe to eat.

FAQs

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 2 hours is crucial to prevent excessive spreading during baking.

Can I use hot cocoa mix with mini marshmallows?

It’s best to use plain hot cocoa mix without mini marshmallows to achieve a smooth dough consistency.

What type of chocolate is best for the topping?

Use pure chocolate baking bars, such as semi-sweet or milk chocolate, for melting and topping the cookies. Avoid chocolate chips, as they contain stabilizers that hinder smooth melting.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 3 days before baking.

How should I cut the marshmallows for the topping?

Using kitchen shears is an effective way to cut sticky marshmallows in half.

Can I add mix-ins to the cookie dough?

Certainly! You can fold in chocolate chips or chopped nuts if desired.

How long does the chocolate topping take to set?

The melted chocolate will set at room temperature in about 30–60 minutes.

Can I use Dutch-process cocoa powder instead of natural cocoa powder?

Natural unsweetened cocoa powder is recommended for this recipe to achieve the desired texture and flavor.


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Marshmallow-Surprise Hot Cocoa Cookies


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  • Author: Isabella
  • Total Time: ~3 hours
  • Yield: 20–22 cookies
  • Diet: Vegetarian

Description

Marshmallow-Surprise Hot Cocoa Cookies are a holiday favorite, combining soft and chewy chocolate cookies with gooey marshmallow centers and a rich chocolate topping. Perfect for cozy nights or festive gatherings, these cookies deliver the nostalgic flavor of hot cocoa in every bite.

 


Ingredients

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (188g) all-purpose flour
  • 1/3 cup (27g) natural unsweetened cocoa powder
  • 1/4 cup (40g) dry hot cocoa mix (without mini marshmallows)
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 2 tsp (10ml) milk (any kind)
  • 1012 large marshmallows, halved
  • 4 oz (113g) semi-sweet or milk chocolate, chopped

Instructions

  • Prepare the Dough:
    • Beat butter, granulated sugar, and brown sugar together until fluffy.
    • Mix in egg and vanilla.
    • Whisk flour, cocoa powder, hot cocoa mix, baking soda, and salt in a separate bowl. Gradually add to wet ingredients.
    • Stir in milk to form a thick, sticky dough.
  • Chill the Dough:
    • Cover and refrigerate for at least 2 hours or up to 3 days.
  • Shape and Bake:
    • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
    • Roll chilled dough into balls (about 1 heaping tablespoon each). Arrange 2–3 inches apart.
    • Bake for 10 minutes.
  • Add Marshmallows:
    • Remove cookies and press a marshmallow half onto each one. Return to oven for 2 minutes. Flatten the melted marshmallow slightly.
  • Add Chocolate Topping:
    • Melt chopped chocolate until smooth and spoon over each marshmallow. Let set at room temperature (30–60 minutes).

Notes

  • Use plain hot cocoa mix for best results.
  • Chilling the dough is essential to prevent spreading.
  • For variations, add peppermint extract, chopped nuts, or a pinch of cayenne pepper.
  • Store cookies in an airtight container for up to 1 week or freeze for 3 months.
  • Prep Time: 2 hours 40 minute
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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