Description
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.
Ingredients
Scale
- 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)
- 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
- 10–11 large marshmallows, cut in half
- 8 ounces (226g) semi-sweet chocolate, finely chopped
Instructions
- 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.
- 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.
- 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 to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- 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.
- Bake the cookies for 10 minutes. Remove from oven, then lightly press a marshmallow half into the top of each cookie.
- 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.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Melt the chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring after each until smooth.
- 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 leftover cookies tightly covered at room temperature for up to 1 week.
Notes
- Allow cookies to cool completely before storing.
- Chill dough for better handling.
- Use various types of milk for different flavors.
- Prep Time: 2 hours
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg