Description
These Marshmallow-Surprise Hot Cocoa Cookies are rich, chocolatey treats with a soft, chewy texture and a delightful gooey marshmallow topping. Perfectly infused with natural cocoa powder and hot cocoa mix, these cookies offer a unique, nostalgic hot cocoa flavor with an irresistible melted chocolate drizzle finish.
Ingredients
Scale
Cookie Dough
- 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)
Topping
- 10–11 large marshmallows, cut in half
- 8 ounces (226g) semi-sweet chocolate, finely chopped
Instructions
- Cream Butter and Sugars: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is fluffy and light in color, about 3 minutes. This step ensures a light cookie texture. Add the egg and vanilla extract, and beat on high speed until fully combined. Scrape down the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, dry hot cocoa mix, baking soda, and salt until evenly mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet bowl while beating on low speed until combined. The dough will be thick. Beat in the milk which helps bind and soften the dough.
- Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours and up to 3 days. This chilling step is crucial to manage the sticky dough and develop flavor.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Shape Cookies: Remove dough from fridge. Scoop and roll heaping 1 tablespoon portions (about 25-26g each) into balls. Space them 2–3 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake for 10 minutes. Immediately remove from the oven and gently press a halved marshmallow (cut side down) onto each cookie. Return to oven and bake for an additional 2 minutes to melt the marshmallow slightly.
- Flatten Marshmallows and Cool: Remove again and use the back of a spoon to gently press down and flatten each marshmallow half. Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Melt Chocolate: Melt the finely chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring until smooth and fully melted.
- Drizzle Chocolate: Spoon the melted chocolate over the cooled marshmallow-topped cookies. Allow the chocolate to set at room temperature for 30–60 minutes before stacking, storing, or gifting.
- Storage: Store leftovers covered tightly at room temperature for up to 1 week. You can also freeze baked cookies and dough balls for up to 3 months.
Notes
- Make Ahead & Freezing: Dough can be chilled up to 3 days. Unbaked dough balls freeze well up to 3 months. Baked cookies also freeze up to 3 months; thaw at room temperature.
- Use natural unsweetened cocoa powder, not Dutch-process.
- Use dry hot cocoa mix without mini marshmallows; if unavailable, omit and increase cocoa powder to 1/2 cup (45g).
- Use baking chocolate bars (like Baker’s or Ghirardelli) for melting; avoid chocolate chips due to stabilizers.
- Chilling dough is essential due to sticky texture and better flavor development.
- For a larger batch, double ingredients and extend chilling to 3 hours.
- To melt chocolate, use microwave or double boiler for smooth consistency.
- Use parchment paper or silicone mats to prevent sticking during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
