Marshmallow-Surprise Hot Cocoa Cookies Recipe
These Marshmallow-Surprise Hot Cocoa Cookies are rich, chocolatey treats with a soft, thick texture and a gooey marshmallow center topped with smooth melted chocolate. Perfect for cozy winter days or gifting during the holidays, these cookies combine the nostalgic flavors of hot cocoa with a delightful marshmallow surprise inside each bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 27 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
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, is fine)
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
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 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, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients: 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 bowl with the wet ingredients. Beat on low until combined, then beat in the milk. The dough will be thick and sticky.
- Chill the Dough: Cover the dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days to make it easier to handle and help flavors develop.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Shape Cookies: Remove cookie dough from the refrigerator. Scoop and roll dough into balls about 1 heaping tablespoon (25-26g) each. Arrange the balls 2–3 inches apart on the prepared baking sheets.
- First Bake: Bake the cookies for 10 minutes. Remove from oven, then lightly press a marshmallow half into the top of each cookie.
- Second Bake: Return the cookies to the oven and bake for 2 more minutes. Remove and gently press down on the marshmallow with the back of a spoon to slightly flatten it out.
- Cool Cookies: Let the 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 in 20-second increments, stirring after each until smooth.
- Finish Cookies: Spoon the melted chocolate over each cooled marshmallow-topped cookie. Let the chocolate set at room temperature for 30-60 minutes before stacking, storing, or gifting.
- Store: Store leftover cookies tightly covered at room temperature for up to 1 week.
Notes
- Chilling the dough is essential for these sticky cookies to make them easier to handle and to prevent spreading.
- Pressing the marshmallows after the second bake ensures they stay nicely flattened and don’t puff up too much.
- Melt the chocolate carefully to avoid burning; stirring helps achieve a smooth finish.
- You can use dairy or nondairy milk based on preference or dietary needs.
- For extra richness, semi-sweet chocolate is recommended but dark or milk chocolate can be substituted.
